50 Cute Halloween Treats for Kids

Halloween treats can be spooky without being scary. Ghosts, pumpkins, monsters, bats, and mummies make simple desserts feel extra fun for kids.

Keep vegetarian candy eyes, Halloween sprinkles, and Halloween cookie cutters nearby. A few cute decorations can turn familiar foods into treats kids will remember.

1. Boo Berry Ghost Yogurt Cups

Fluffy whipped topping turns berry yogurt cups into friendly little ghosts.

Ingredients

• 4 cups vanilla Greek yogurt
• 2 cups blueberries
• 2 cups whipped topping
• ⅓ cup mini chocolate chips

Directions

1. Wash the blueberries. Dry them completely.
2. Divide the vanilla Greek yogurt among eight clear dessert cups.
3. Add a layer of blueberries to each cup.
4. Spoon or pipe a tall mound of whipped topping on top. Shape it into a rounded ghost.
5. Press two mini chocolate chips into each ghost for eyes. Add another chip for a mouth.
6. Refrigerate until serving.

2. Pumpkin Patch Pudding Cups

Chocolate pudding and cookie dirt create a tiny pumpkin patch in every cup.

Ingredients

• 5 cups chocolate pudding
• 2 cups crushed chocolate sandwich cookies
• 16 vegetarian pumpkin candies
• ½ cup green sprinkles

Directions

1. Spoon the chocolate pudding into eight small cups.
2. Place the chocolate sandwich cookies in a sealed bag. Crush them into coarse crumbs.
3. Cover the pudding with a thick layer of cookie crumbs to look like dirt.
4. Set two vegetarian pumpkin candies in each patch.
5. Add a few green sprinkles around the pumpkins for vines.
6. Keep chilled until the kids are ready to eat.

3. Silly Monster Marshmallow Pops

Bright colors and mismatched eyes make every monster pop look different.

Ingredients

• 24 large vegetarian gelatin free marshmallows
• 3 cups colored candy melts
• ½ cup vegetarian candy eyes
• ½ cup Halloween sprinkles

Directions

1. Push a lollipop stick through the bottom of each marshmallow.
2. Melt one color of candy melts at a time. Stir until smooth.
3. Dip each vegetarian marshmallow into the coating.
4. Let the extra coating drip away before decorating.
5. Add one, two, or three candy eyes. Sprinkle on the Halloween sprinkles for monster fur.
6. Stand the pops upright until completely set.

4. Ghostly White Chocolate Strawberries

White chocolate covered strawberries look adorable with tiny ghost faces.

Ingredients

• 2 pounds strawberries
• 3 cups white chocolate melting wafers
• ½ cup mini chocolate chips

Directions

1. Wash the strawberries. Dry every berry thoroughly so the coating sticks.
2. Line a large tray with parchment paper.
3. Melt the white chocolate in short microwave intervals. Stir between each one.
4. Dip each strawberry into the melted chocolate. Place it on the lined tray.
5. Before the coating becomes firm, add two mini chocolate chips for eyes and one for a little ghost mouth.
6. Refrigerate for about 20 minutes before serving.

5. Monster Apple Mouths

Apple wedges turn into silly monster mouths with sunflower butter and marshmallow teeth.

Ingredients

• 4 green apples
• 1 cup sunflower seed butter
• 2 cups vegetarian mini marshmallows
• ¼ cup vegetarian candy eyes

Directions

1. Core the green apples. Cut each one into sturdy wedges.
2. Spread a thick layer of sunflower seed butter on one side of two apple wedges.
3. Press a row of vegetarian mini marshmallows into the sunflower butter on one wedge.
4. Place the second wedge on top so the marshmallows look like teeth.
5. Add a tiny amount of sunflower butter to the top. Use it to attach one or two candy eyes.
6. Serve soon after assembling so the apples stay crisp.

6. Mummy Brownie Bites

White chocolate stripes turn brownie squares into cute little mummies.

Ingredients

• 24 homemade brownie bites
• 2 cups white chocolate melting wafers
• 48 vegetarian candy eyes

Directions

1. Make sure the brownie bites are completely cool before decorating.
2. Arrange them on a wire cooling rack with parchment underneath.
3. Melt the white chocolate wafers.
4. Transfer the chocolate to a small piping bag. Snip a tiny opening at the tip.
5. Drizzle the chocolate back and forth over each brownie to create mummy bandages.
6. Press two candy eyes into the chocolate before it sets.
7. Let the mummies firm completely before moving them to a serving platter.

7. Spooky Spider Cookies

Chocolate cookies and pretzel legs create friendly edible spiders.

Ingredients

• 24 chocolate sandwich cookies
• 48 thin pretzel sticks
• ½ cup chocolate frosting
• 48 vegetarian candy eyes

Directions

1. Break each pretzel stick into shorter pieces for spider legs.
2. Carefully push four pieces into each side of the sandwich cookie filling.
3. Add two tiny dots of chocolate frosting to the top of each cookie.
4. Press the candy eyes onto the frosting.
5. Arrange the spiders on a black serving tray.

8. Jack O Lantern Crispy Rice Treats

Orange crispy rice treats get cute pumpkin faces for Halloween.

Ingredients

• 6 cups crispy rice cereal
• 5 cups vegetarian marshmallows
• 4 tablespoons butter
• 1 cup orange candy melts
• ⅓ cup chocolate icing

Directions

1. Grease a 9 by 13 inch pan.
2. Melt the butter in a large pot over low heat.
3. Add the vegetarian marshmallows. Stir until smooth.
4. Fold in the crispy rice cereal and press the mixture into the pan.
5. Cool for at least 45 minutes. Cut the treats into pumpkin shapes with a pumpkin cookie cutter.
6. Melt the orange candy melts. Spread a thin layer over each pumpkin.
7. Once the coating is firm, use the chocolate icing to draw eyes and a smiling jack o lantern mouth.

9. Witch Hat Chocolate Cookies

Chocolate cookies and candy cones make little witch hats for the dessert table.

Ingredients

• 24 chocolate cookies
• 24 chocolate candy kisses
• 1 cup purple frosting
• ¼ cup Halloween sprinkles

Directions

1. Arrange the chocolate cookies flat on a tray.
2. Pipe a small circle of purple frosting into the center of each cookie.
3. Unwrap the chocolate candies. Press one into the frosting on each cookie.
4. Add a few Halloween sprinkles around the frosting band.
5. Let the hats sit for about 15 minutes before serving so the pieces stay together.

10. Silly Monster Donuts

Colorful icing and candy eyes make mini donuts look like goofy monsters.

Ingredients

• 24 plain mini donuts
• 2 cups colored vanilla frosting
• ½ cup vegetarian candy eyes
• ½ cup Halloween sprinkles

Directions

1. Arrange the mini donuts on parchment.
2. Spread each donut with a thick layer of colorful frosting.
3. Add Halloween sprinkles around the edges for wild monster hair.
4. Press different numbers and sizes of candy eyes onto each donut.
5. Place the monsters on a platter once the frosting has had a few minutes to settle.

11. Mummy Pretzel Rods

White chocolate ribbons make pretzel rods look like tiny mummies.

Ingredients

• 24 pretzel rods
• 3 cups white chocolate melting wafers
• 48 vegetarian candy eyes

Directions

1. Line a baking sheet with parchment.
2. Melt the white chocolate until smooth.
3. Dip each pretzel rod about two thirds of the way into the chocolate.
4. Lay the rods on parchment. Let the first coating become almost firm.
5. Drizzle more white chocolate back and forth across each rod to create mummy bandages.
6. Add two candy eyes near the top.
7. Let everything set completely before storing.

12. Ghost Banana Pops

Frozen bananas make naturally shaped little ghosts.

Ingredients

• 6 bananas
• 3 cups white chocolate melting wafers
• ½ cup mini chocolate chips

Directions

1. Peel the bananas. Cut them in half crosswise.
2. Insert a popsicle stick into the cut end of each banana half.
3. Freeze on a parchment lined tray for about 2 hours.
4. Melt the white chocolate.
5. Dip each frozen banana in the white chocolate.
6. Immediately add mini chocolate chips for eyes and a mouth.
7. Return the ghosts to the freezer for at least 20 minutes before serving.

13. Pumpkin Orange Cups

Fresh mandarin oranges become tiny pumpkins with a simple green stem.

Ingredients

• 8 peeled mandarin oranges
• 2 stalks celery

Directions

1. Peel the mandarin oranges carefully. Try to keep each fruit whole.
2. Cut the celery into short thin pieces.
3. Push one celery piece gently into the opening at the top of each orange.
4. Arrange the little pumpkins on a Halloween platter and refrigerate until serving.

14. Monster Rice Cake Faces

Colorful cream cheese turns plain rice cakes into funny monster faces.

Ingredients

• 8 plain rice cakes
• 8 ounces cream cheese
• 1 teaspoon food coloring
• ⅓ cup vegetarian candy eyes
• ½ cup mini pretzel sticks

Directions

1. Divide the cream cheese among several small bowls.
2. Add a drop of food coloring to each bowl. Stir until the colors are bright and even.
3. Spread the colored cream cheese over the rice cakes.
4. Add different combinations of candy eyes.
5. Break the pretzel sticks into shorter pieces. Use them for silly hair, horns, or mouths.
6. Serve immediately so the rice cakes stay crisp.

15. Frankenstein Pudding Cups

Green pudding cups get chocolate hair and goofy Frankenstein faces.

Ingredients

• 5 cups vanilla pudding
• 1 teaspoon green food coloring
• 2 cups crushed chocolate sandwich cookies
• ⅓ cup mini chocolate chips

Directions

1. Stir a few drops of green food coloring into the vanilla pudding. Add more until you have a bright monster green.
2. Divide the pudding among clear cups.
3. Add a thick strip of crushed chocolate cookies across the top for Frankenstein hair.
4. Use mini chocolate chips to create eyes and a mouth against the side of each clear cup.
5. Refrigerate until serving.

16. Friendly Ghost Meringues

Homemade meringues naturally bake into sweet little white ghosts.

Ingredients

• 4 egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup mini chocolate chips

Directions

1. Preheat the oven to 225 degrees Fahrenheit. Line two baking sheets with parchment.
2. Beat the egg whites until foamy.
3. Add the sugar gradually while continuing to beat.
4. Keep beating until the mixture is glossy and holds stiff peaks. Beat in the vanilla extract.
5. Pipe tall ghost shapes onto the prepared pans with a large round piping tip.
6. Press two mini chocolate chips into each ghost for eyes.
7. Bake for 60 to 75 minutes. Turn off the oven and leave the meringues inside for another hour to dry.

17. Creepy Cute Dirt Cups

Chocolate pudding, cookie dirt, and gummy worms make a Halloween favorite.

Ingredients

• 5 cups chocolate pudding
• 3 cups crushed chocolate sandwich cookies
• 16 vegetarian gummy worms
• 8 vanilla wafer cookies

Directions

1. Divide the chocolate pudding among eight clear cups.
2. Crush the chocolate sandwich cookies until they resemble dirt.
3. Cover each cup with cookie crumbs.
4. Tuck two vegetarian gummy worms into the cookie dirt.
5. Push one vanilla wafer into the back of each cup like a little tombstone.
6. Refrigerate until serving.

18. Pumpkin Patch Brownie Squares

Fudgy brownies become a tiny pumpkin patch with cookie dirt and pumpkin candies.

Ingredients

• 24 homemade brownie squares
• 1 cup chocolate frosting
• 1 cup crushed chocolate sandwich cookies
• 24 vegetarian pumpkin candies
• ¼ cup green sprinkles

Directions

1. Cool the homemade brownies completely before cutting them into squares.
2. Spread each brownie with a thin layer of chocolate frosting.
3. Sprinkle the crushed cookies over the frosting to create dirt.
4. Add one vegetarian pumpkin candy to each brownie.
5. Scatter a few green sprinkles around each pumpkin for vines.

19. Dracula Strawberry Bites

Strawberries get a funny vampire face with white chocolate fangs.

Ingredients

• 24 large strawberries
• 1 cup white chocolate chips
• ⅓ cup mini chocolate chips

Directions

1. Wash and completely dry the strawberries.
2. Lay each berry on its side with the pointed end facing down.
3. Melt the white chocolate chips.
4. Pipe two tiny white triangles near the bottom of each strawberry for vampire fangs.
5. Use melted chocolate as glue to attach two mini chocolate chips for eyes.
6. Refrigerate briefly until the decorations set.

20. Witch Broom Pretzel Snacks

Pretzels and cheese create miniature witch brooms kids can eat.

Ingredients

• 24 pretzel sticks
• 12 vegetarian labeled string cheese sticks
• 24 fresh chive pieces

Directions

1. Cut each string cheese in half.
2. Use a small knife to make several vertical cuts into the bottom half of each piece. Stop before cutting all the way through.
3. Gently separate the cheese strips to create broom bristles.
4. Push a pretzel stick into the uncut end.
5. Tie a fresh chive around the cheese near the top of the bristles.
6. Refrigerate until serving.

21. Jack O Lantern Orange Brownies

Orange chocolate turns round brownie bites into smiling pumpkins.

Ingredients

• 24 homemade round brownie bites
• 3 cups orange candy melts
• ⅓ cup chocolate icing
• 24 small pretzel pieces

Directions

1. Cool the brownie bites completely.
2. Melt the orange candy melts until smooth.
3. Dip the top and sides of each brownie into the orange coating.
4. Push a short pretzel piece into the top for a pumpkin stem.
5. Let the coating set.
6. Pipe triangle eyes and a smiling mouth with the chocolate icing.

22. Little Bat Brownie Bites

Chocolate cookies turn brownie bites into cute winged bats.

Ingredients

• 24 homemade brownie bites
• 24 chocolate sandwich cookies
• ½ cup chocolate frosting
• 48 vegetarian candy eyes

Directions

1. Separate the sandwich cookies. Remove the filling if needed.
2. Break each cookie round in half to create two wings.
3. Add a dab of chocolate frosting to each side of a brownie bite.
4. Press one cookie half into each side.
5. Use two more tiny dots of frosting to attach the candy eyes.
6. Let the bats sit for 10 minutes before arranging them on a platter.

23. Ghost Marshmallow Brownies

Little marshmallow ghosts sit on top of fudgy brownie squares.

Ingredients

• 24 homemade brownie squares
• 24 large vegetarian marshmallows
• 2 cups white chocolate melting wafers
• ¼ cup chocolate icing

Directions

1. Arrange the completely cooled brownie squares on a tray.
2. Place one vegetarian marshmallow upright on each brownie.
3. Melt the white chocolate until it flows easily from a spoon.
4. Spoon the chocolate over each marshmallow. Let a little coating drip onto the brownie like a ghost sheet.
5. Allow the coating to firm for about 15 minutes.
6. Use chocolate icing to add two eyes and a tiny mouth.

24. Candy Corn Fruit Cups

Pineapple, mandarin oranges, and whipped topping copy the colors of candy corn.

Ingredients

• 4 cups diced pineapple
• 4 cups mandarin orange segments
• 3 cups whipped topping

Directions

1. Drain the mandarin oranges thoroughly.
2. Divide the pineapple among clear cups.
3. Add a layer of mandarin oranges.
4. Top each cup with whipped topping.
5. Refrigerate until serving.

25. Pumpkin Patch Strawberry Cups

Orange chocolate strawberries make cute little pumpkins in a chocolate cookie patch.

Ingredients

• 16 large strawberries
• 2 cups orange candy melts
• 2 cups crushed chocolate sandwich cookies
• 1 cup chocolate pudding

Directions

1. Wash and thoroughly dry the strawberries.
2. Melt the orange candy melts. Dip each strawberry until coated.
3. Place the berries on parchment. Leave the green strawberry tops showing like pumpkin stems.
4. Spoon the chocolate pudding into eight cups.
5. Add crushed chocolate cookies to create dirt.
6. Place two orange strawberry pumpkins into each cup once the coating is firm.

26. Goofy Monster Cupcakes

Bright frosting and oversized candy eyes make these cupcakes extra silly.

Ingredients

• 24 homemade vanilla cupcakes
• 3 cups vanilla frosting
• 1 teaspoon food coloring
• ½ cup vegetarian candy eyes
• ½ cup Halloween sprinkles

Directions

1. Let the homemade cupcakes cool completely.
2. Divide the vanilla frosting among several bowls.
3. Tint the bowls different monster colors with food coloring.
4. Pipe shaggy swirls of frosting onto each cupcake.
5. Add different combinations of candy eyes.
6. Finish with Halloween sprinkles.

27. Mummy Vanilla Cupcakes

White frosting strips make these cupcakes look wrapped like tiny mummies.

Ingredients

• 24 homemade chocolate cupcakes
• 3 cups vanilla frosting
• 48 vegetarian candy eyes

Directions

1. Cool the cupcakes completely before decorating.
2. Transfer the vanilla frosting to a piping bag fitted with a small flat tip.
3. Pipe strips of frosting back and forth across each cupcake.
4. Leave a small opening near the upper center.
5. Press two candy eyes into the opening.

28. Black Cat Cookie Faces

Chocolate cookies become cute black cats with candy eyes and pretzel whiskers.

Ingredients

• 24 chocolate cookies
• 1 cup chocolate frosting
• 48 vegetarian candy eyes
• 24 mini pretzels
• 24 pink chocolate candies

Directions

1. Spread a thin layer of chocolate frosting over each chocolate cookie.
2. Break the mini pretzels into small curved pieces. Use two pieces at the top of each cookie for ears.
3. Add two candy eyes.
4. Place one small pink candy in the center for the nose.
5. Use thin pretzel pieces for whiskers.
6. Arrange on a serving tray once the pieces feel secure.

29. Ghost S'mores Bites

Chocolate, graham crackers, and vegetarian marshmallows create sweet little ghosts.

Ingredients

• 24 graham cracker squares
• 24 large vegetarian marshmallows
• 12 ounces milk chocolate
• ¼ cup mini chocolate chips

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Arrange the graham crackers on a parchment lined baking sheet.
3. Add a piece of milk chocolate to each cracker.
4. Place one vegetarian marshmallow upright on the chocolate.
5. Bake for 3 to 4 minutes. The marshmallows should soften without collapsing completely.
6. Remove the tray from the oven. Carefully add mini chocolate chip eyes while the marshmallows are warm.
7. Let the bites cool for several minutes before serving.

30. Pumpkin Cheesecake Cups

Orange tinted cheesecake cups look like mini pumpkins with pretzel stems.

Ingredients

• 16 ounces cream cheese
• 1 cup powdered sugar
• 2 cups graham cracker crumbs
• 1 teaspoon orange food coloring
• 8 pretzel sticks

Directions

1. Divide the graham cracker crumbs among eight cups.
2. Beat the softened cream cheese and powdered sugar until smooth.
3. Add the orange food coloring a little at a time. Mix until the filling resembles a bright pumpkin.
4. Pipe the orange cheesecake filling into the cups.
5. Break each pretzel stick in half. Add one piece to the top of each cup for a pumpkin stem.
6. Refrigerate for at least 2 hours.

31. Monster Popcorn Cups

Green chocolate popcorn gets covered with silly monster eyes.

Ingredients

• 8 cups air popped popcorn
• 2 cups green candy melts
• ½ cup vegetarian candy eyes
• ⅓ cup purple sprinkles

Directions

1. Spread the popcorn across a parchment lined baking sheet. Remove every unpopped kernel.
2. Melt the green candy melts until smooth.
3. Drizzle the melted coating over the popcorn. Toss gently with two spatulas.
4. Immediately scatter candy eyes and purple sprinkles across the popcorn.
5. Let the coating harden completely.
6. Break the popcorn into clusters and divide it among Halloween snack cups.

32. Witch Cauldron Pudding Cups

Green pudding and colorful sprinkles make tiny bubbling witch cauldrons.

Ingredients

• 5 cups vanilla pudding
• 1 teaspoon green food coloring
• 2 cups whipped topping
• ½ cup Halloween sprinkles
• 16 pretzel sticks

Directions

1. Tint the vanilla pudding bright green.
2. Spoon it into eight small black dessert cups.
3. Add a small spoonful of whipped topping to each cup.
4. Scatter Halloween sprinkles across the top to resemble bubbling potion ingredients.
5. Place two pretzel sticks together at one side like a tiny stirring spoon.
6. Keep chilled until serving.

33. Spooky Spider Donuts

Mini chocolate donuts turn into little spiders with pretzel legs.

Ingredients

• 24 mini chocolate donuts
• 48 pretzel sticks
• 48 vegetarian candy eyes
• ¼ cup chocolate frosting

Directions

1. Break the pretzel sticks in half.
2. Push four pretzel pieces into each side of every mini donut.
3. Add two small dots of chocolate frosting near the front.
4. Press the candy eyes into the frosting.
5. Place the finished spiders on a Halloween tray.

34. Ghostly Cheesecake Strawberries

Strawberries filled with white cheesecake cream become tiny ghosts.

Ingredients

• 24 large strawberries
• 8 ounces cream cheese
• ½ cup powdered sugar
• ¼ cup mini chocolate chips

Directions

1. Wash and dry the strawberries.
2. Slice away the leafy tops so each berry can sit upright.
3. Cut a small opening into the pointed end of each strawberry.
4. Beat the cream cheese with the powdered sugar until fluffy.
5. Pipe the filling out of the top of each strawberry in a little ghost shape.
6. Add mini chocolate chip eyes. Refrigerate until serving.

35. Frankenstein Crispy Rice Squares

Green chocolate and a chocolate hairline turn crispy rice treats into Frankenstein faces.

Ingredients

• 24 homemade crispy rice treat squares
• 3 cups green candy melts
• 1 cup chocolate chips
• 48 vegetarian candy eyes

Directions

1. Arrange the crispy rice squares on parchment.
2. Melt the green candy melts.
3. Dip the front of each square into the green coating.
4. Let the green coating become firm.
5. Melt the chocolate chips. Pipe a jagged chocolate hairline across the top.
6. Add two candy eyes and a small chocolate mouth.

36. Candy Corn Cheesecake Cups

Yellow, orange, and white cheesecake layers copy the classic Halloween candy.

Ingredients

• 16 ounces cream cheese
• 1 cup powdered sugar
• 1 teaspoon orange food coloring
• 1 teaspoon yellow food coloring
• 2 cups whipped topping

Directions

1. Beat the cream cheese and powdered sugar until smooth.
2. Divide the mixture evenly among three bowls.
3. Tint one bowl yellow and another orange. Leave the third bowl white.
4. Pipe the yellow cheesecake mixture into the bottoms of clear dessert cups.
5. Add the orange layer carefully so the colors remain visible.
6. Top with the white cheesecake mixture and a little whipped topping.
7. Refrigerate for at least 2 hours before serving.

37. Pumpkin Patch Cookie Cups

Chocolate cookie cups hold frosting, crumbs, and one tiny pumpkin.

Ingredients

• 24 homemade chocolate cookie cups
• 2 cups chocolate frosting
• 1 cup crushed chocolate cookies
• 24 vegetarian pumpkin candies
• ¼ cup green sprinkles

Directions

1. Make the chocolate cookie cups in a mini muffin pan. Let them cool completely.
2. Pipe chocolate frosting into each cup.
3. Add crushed chocolate cookies over the frosting.
4. Press one vegetarian pumpkin candy into each cookie patch.
5. Add a few green sprinkles for vines.

38. Silly Cyclops Cookies

One giant candy eye makes these colorful monster cookies extra cute.

Ingredients

• 24 homemade sugar cookies
• 2 cups colored vanilla frosting
• 24 large vegetarian candy eyes
• ½ cup Halloween sprinkles

Directions

1. Cool the homemade sugar cookies completely.
2. Spread each one with colored frosting.
3. Add Halloween sprinkles around the outside edge.
4. Press one large candy eye into the center of each cookie.
5. Let the frosting firm slightly before stacking or transporting the cookies.

39. Little Ghost Popcorn Balls

White popcorn balls get cute chocolate ghost faces.

Ingredients

• 8 cups air popped popcorn
• 5 cups vegetarian marshmallows
• 4 tablespoons butter
• ⅓ cup mini chocolate chips

Directions

1. Place the popcorn in a large bowl. Remove all unpopped kernels.
2. Melt the butter over low heat.
3. Add the vegetarian marshmallows. Stir until smooth.
4. Pour the marshmallow mixture over the popcorn and stir carefully.
5. Let it cool until safe to handle. Grease your hands lightly and form oval ghost shapes.
6. Press mini chocolate chips into each ghost for eyes and a mouth.
7. Cool completely on parchment before serving.

40. Halloween Monster Bark

Bright candy coating, candy eyes, and sprinkles make every piece look delightfully weird.

Ingredients

• 4 cups white chocolate melting wafers
• 1 teaspoon purple candy coloring
• ½ cup vegetarian candy eyes
• ½ cup Halloween sprinkles
• 1 cup mini pretzels

Directions

1. Line a baking sheet with parchment paper.
2. Melt the white chocolate wafers according to the package directions.
3. Add a small amount of candy safe purple coloring and stir until even.
4. Spread the purple chocolate into a rectangle about ¼ inch thick.
5. Add broken mini pretzels, candy eyes, and Halloween sprinkles.
6. Refrigerate until completely firm.
7. Break the bark into pieces so every piece has a different monster look.

41. Jack O Lantern Apple Cookies

Round apple slices make a fresh base for orange cream cheese pumpkins.

Ingredients

• 4 large apples
• 8 ounces cream cheese
• 1 teaspoon orange food coloring
• ⅓ cup mini chocolate chips

Directions

1. Core the apples. Slice them horizontally into rounds about ⅓ inch thick.
2. Pat the apple rounds dry.
3. Tint the cream cheese with orange food coloring.
4. Spread orange cream cheese over each apple round.
5. Use mini chocolate chips to create triangle eyes and a smiling pumpkin mouth.
6. Serve immediately or refrigerate briefly.

42. Mummy Graham Cracker Treats

White chocolate stripes and candy eyes turn graham crackers into adorable mummies.

Ingredients

• 16 graham cracker rectangles
• 3 cups white chocolate melting wafers
• 32 vegetarian candy eyes

Directions

1. Arrange the graham crackers on parchment.
2. Melt the white chocolate.
3. Spread a thin base layer across each cracker.
4. Transfer the remaining white chocolate to a piping bag.
5. Drizzle stripes back and forth like mummy bandages.
6. Add two candy eyes before the coating becomes firm.
7. Let the crackers set completely before moving them.

43. Spooky Eyeball Yogurt Bites

Frozen yogurt rounds with blueberry centers look like silly edible eyeballs.

Ingredients

• 3 cups vanilla Greek yogurt
• 24 blueberries
• ⅓ cup strawberry jam

Directions

1. Line a mini muffin pan with silicone liners.
2. Spoon the vanilla Greek yogurt into the liners.
3. Place one blueberry in the center of each cup.
4. Use a toothpick to draw thin lines of strawberry jam outward from the blueberry like tiny veins.
5. Freeze for at least 3 hours.
6. Remove the frozen eyeballs from the liners and serve immediately.

44. Friendly Frankenstein Brownies

Bright green frosting gives brownies a cute Frankenstein makeover.

Ingredients

• 24 homemade brownie rectangles
• 2 cups green vanilla frosting
• 1 cup chocolate chips
• 48 vegetarian candy eyes

Directions

1. Cut the cooled brownies into rectangular face shapes.
2. Spread green frosting over the top of each brownie.
3. Melt the chocolate chips.
4. Pipe a jagged hairline across the top of each face.
5. Add two candy eyes.
6. Use the remaining melted chocolate to draw a little stitched mouth.

45. Pumpkin Cinnamon Roll Bites

Mini cinnamon rolls turn into swirly pumpkins with orange icing.

Ingredients

• 24 homemade mini cinnamon rolls
• 2 cups vanilla icing
• 1 teaspoon orange food coloring
• 24 small pretzel pieces

Directions

1. Bake the homemade mini cinnamon rolls until golden. Let them cool for about 15 minutes.
2. Tint the vanilla icing orange.
3. Spoon the orange icing over each cinnamon roll while it is still slightly warm.
4. Let the icing settle into the cinnamon swirl.
5. Push a short pretzel piece into the top edge for a stem.
6. Let the icing firm before serving.

46. Witch Finger Sugar Cookies

Green cookie fingers look spooky enough for Halloween without being too scary for kids.

Ingredients

• 1 batch homemade sugar cookie dough
• 1 teaspoon green food coloring
• 24 white chocolate wafers
• ⅓ cup strawberry jam

Directions

1. Mix the green food coloring into the sugar cookie dough.
2. Chill the dough for 30 minutes so it holds its shape.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Roll small portions into short finger shapes. Make two shallow lines near the center for knuckles.
5. Press one white chocolate wafer into one end for a fingernail.
6. Bake for 9 to 11 minutes. Cool completely.
7. Add a tiny amount of strawberry jam around the base for a playful Halloween finish.

47. Monster Cookie Sandwiches

Bright frosting peeks out between chocolate cookies with silly marshmallow teeth.

Ingredients

• 24 chocolate cookies
• 2 cups colored vanilla frosting
• 2 cups vegetarian mini marshmallows
• 24 vegetarian candy eyes

Directions

1. Place half of the chocolate cookies flat side up.
2. Pipe a thick layer of colorful frosting over each cookie.
3. Press several vegetarian mini marshmallows into the frosting along the front edge for teeth.
4. Place another cookie on top at a slight angle so the teeth remain visible.
5. Add a tiny dot of frosting to the top cookie. Attach one or two candy eyes.
6. Serve shortly after assembling for the best cookie texture.

48. Ghostly White Chocolate Popcorn

White chocolate popcorn gets tiny candy eyes for a ghost inspired snack.

Ingredients

• 8 cups air popped popcorn
• 2 cups white chocolate melting wafers
• ½ cup vegetarian candy eyes
• ⅓ cup black sprinkles

Directions

1. Spread the popcorn over a parchment lined baking sheet. Carefully remove any unpopped kernels.
2. Melt the white chocolate wafers.
3. Drizzle the chocolate over the popcorn and toss lightly.
4. Add candy eyes and black sprinkles while the chocolate is still wet.
5. Let the coating firm for about 30 minutes.
6. Break into clusters and serve in small Halloween cups.

49. Cute Pumpkin Cookie Sandwiches

Orange frosting and chocolate faces make soft cookie sandwiches look like pumpkins.

Ingredients

• 24 homemade round sugar cookies
• 2 cups vanilla frosting
• 1 teaspoon orange food coloring
• ⅓ cup chocolate icing
• 12 pretzel sticks

Directions

1. Cool the homemade sugar cookies completely.
2. Tint the vanilla frosting bright orange.
3. Spread frosting over the flat sides of 12 cookies.
4. Top each one with another cookie and press gently.
5. Use the chocolate icing to draw a happy jack o lantern face on each sandwich.
6. Break the pretzel sticks in half. Push a short piece into the top of each cookie sandwich for a pumpkin stem.

50. Halloween Ghost Cheesecake Cups

Chocolate crumbs and a tall cheesecake ghost make a cute final Halloween dessert.

Ingredients

• 2 cups chocolate cookie crumbs
• 16 ounces softened cream cheese
• 1 cup powdered sugar
• 2 cups whipped topping
• ⅓ cup mini chocolate chips

Directions

1. Divide the chocolate cookie crumbs among eight clear dessert cups.
2. Beat the softened cream cheese for about 1 minute.
3. Add the powdered sugar gradually. Continue beating until smooth and fluffy.
4. Fold the whipped topping gently into the cream cheese mixture.
5. Transfer the filling to a large piping bag.
6. Pipe a tall swirl into every cup so the top resembles a friendly ghost.
7. Press two mini chocolate chips into each ghost for eyes. Add one more for a mouth.
8. Cover the cups and refrigerate for at least 2 hours before serving.

Frequently Asked Questions

What are easy Halloween treats for kids?

Ghost strawberries and monster donuts are easy choices. Pumpkin orange cups take only a few minutes.

You can also keep vegetarian candy eyes nearby to turn ordinary cookies, fruit, and cupcakes into Halloween treats.

What Halloween treats can kids help make?

Kids can decorate monster cookies and cupcakes. They can also add candy eyes to mummy brownies or build pumpkin patch pudding cups.

Younger children can help with decorating while an adult handles melting chocolate and using the oven.

What are cute Halloween treats that are not scary?

Friendly ghosts and smiling pumpkins work well for younger kids. Silly monsters are another good choice. Use colorful cute Halloween sprinkles instead of realistic spooky decorations.

Are these Halloween treats vegetarian?

These ideas are written to be vegetarian. Check candy and marshmallow labels carefully. Use vegetarian gelatin free marshmallows when making marshmallow treats.

What Halloween treats can I make ahead?

Cookies and brownies can usually be prepared in advance. Crispy rice treats and chocolate bark also store well.

Pudding and cheesecake cups can be prepared the day before and refrigerated.

What Halloween desserts should I make right before serving?

Fruit treats are best assembled closer to serving time.

Apple mouths can brown or soften. Graham cracker treats can become soggy when they sit under frosting or cream cheese for too long.

How do I keep Halloween treats cold at a party?

Keep cheesecake cups, pudding, yogurt, cream cheese treats, and cut fruit refrigerated until needed. Use buffet ice trays when cold desserts will be sitting out.

What supplies make Halloween treats easier to decorate?

A few simple supplies can be reused throughout the season. Try Halloween cookie cutters, disposable piping bags, and Halloween dessert cups.

What are good Halloween treats for a classroom party?

Individually portioned treats are usually easier for classroom parties. Cookies, crispy rice treats, popcorn cups, and brownie bites can all work well.

Always check the classroom allergy rules before bringing food.

How can I make a Halloween dessert table look cute?

Mix ghosts, pumpkins, monsters, and mummies instead of using only one theme. Place treats at different heights.

Add a few Halloween serving trays to bring the whole table together.

Halloween Treats

Cute Halloween treats can be colorful, playful, and easy enough to make with kids.

Familiar foods become much more fun when they look like little ghosts, monsters, pumpkins, and mummies.

Keep a few Halloween baking supplies ready for October. Candy eyes, cookie cutters, and colorful sprinkles can give simple treats a completely different look.

Get the scoop on more like this:

• 75 Halloween Treats for Kids (Cute + Easy)
• 100 Halloween Snacks for Kids
• 100 Cutest Halloween Dessert Ideas
• 50 Best Halloween Themed Desserts