Halloween DIY Treats


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halloween cookies

Abby Holycross

Some monstrously yummy treats you can make with your friends for Halloween this year!


Prep Time 5 minutes

Cook Time 10 minutes

Chill 30 minutes

Total Time 15 minutes

Servings 3 dozen

Calories 1186 kcal


  • 1 box Yellow Cake Mix
  • 1/2 cup butter softened
  • 1/2 tsp vanilla
  • 8 oz cream cheese softened
  • 1 egg
  • green food coloring
  • powdered sugar
  • candy eyeballs


  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it’s the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eyeballs into the center or all over the cookie.

From http://lilluna.com/gooey-monster-eye-cookies/




  • Kit Kats, chilled
  • White chocolate, melted and dyed green
  • Reese’s Minis
  • Confetti sprinkles
  • Black gel icing
  • Twizzlers Black Licorice Twists, cut into thin slices


  1. Brush white chocolate on the top third of a Kit Kat.
  2. Press a Reese’s Mini into the chocolate on top of the Kit Kat. If the chocolate has set, use icing or additional chocolate to get it to stick.
  3. Press two white confetti sprinkles into the white chocolate for the eyes, and use black gel icing to give each eye a pupil.
  4. To create the stitch above the eyes, use black gel icing to draw a horizontal line above one eye. Drag a toothpick through the line to create a stitch effect.
  5. Press a thin slice of licorice into the white chocolate for the mouth. If needed, use icing to get it to stick.
  6. Press two small slices of licorice into the side of the Kit Kat to create the bolts.

From https://communitytable.parade.com/128258/smccook/01-franken-kit-kats-for-halloween/


Halloween Bloodshot Eyes

Servings:24 Eyeballs


  • 1 cup powdered sugar
  • 1/2 cup creamy nut butter (such as peanut, almond, or sunflower)
  • 3 tablespoons unsalted butter , softened
  • 10 ounces white chocolate chips
  • 24 brown M&Ms
  • red food gel


  1. Line a baking sheet with wax paper.
  2. In a small bowl, mix together the powdered sugar, nut butter, and unsalted butter until thoroughly combined. Using a 1-inch sized cookie scoop, shape into balls (dough will be sticky); place on the prepared baking sheet. Place in the freezer for 30 minutes until firm.
  3. Place white chocolate in a medium sized microwave safe bowl. Microwave for 45 seconds, stir, then continue microwaving in 10 second intervals until completely smooth.
  4. Dip balls in the melted chocolate, letting the excess drip off. Place on the baking sheet; immediately press an M&M onto the top of each eyeball. Place back in the freezer for 5 minutes, or until set.
  5. Add food dye to the melted chocolate remaining in the bowl; mix to combine, starting with a couple drops and adding more to get the color red you want. Transfer to a resealable plastic bag. Snip off a tiny corner and pipe wavy lines downward from the M&Ms.
  6. Place back in the freezer for 5 more minutes to set completely.

From https://bellyfull.net/2016/09/25/halloween-bloodshot-eyes/



Servings: 6 -12 apples


2 cups granulated sugar
3/4 cups water
1/2 cup liquid glucose/light corn syrup
few drops of black gel food colouring
6 Granny Smith apples or 12 small apples (Ensure your apples are fresh and haven’t been waxed)


  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

From https://simply-delicious-food.com/poison-toffee-apples-halloween/



  • 200g unsalted soft butter
  • 200g caster sugar
  • 1 egg, lightly beaten
  • 400g plain flour, plus more for dusting
  • Vanilla extract or pods


  1. Using an electric mixer with paddle attachment, cream the butter, sugar and chosen flavouring until well mixed and just becoming creamy in texture. Don’t overwork, or the cookies will spread during baking.
  2. Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms.
  3. Gather it into a ball, wrap it in cling film and chill it for at least 1 hour.
  4. Place the dough on a floured surface and knead it briefly. Using marzipan spacers, roll it out to an even thickness.
  5. Use cookie cutters to cut out the desired shapes and, using a palette knife, lay these on a baking tray lined with greaseproof paper. Chill again for about 30 minutes and preheat the oven to 180C/160Cfan/350F/gas 4.
  6. Bake for 6–10 minutes, depending on size, until golden brown at the edges. Leave to cool on a wire rack. Wrapped in foil or cling film, they will keep well in a cool dry place for up to a month.

From https://lauraelizabethpatrick.com/blog/vanilla-halloween-cookies