65 Spooky Snacks Perfect for Halloween

It's time to eat, drink and be scary!

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Pumpkin Cereal Treats

Melt 6 tablespoons butter in a large pot. Stir in one 10-ounce bag marshmallows until melted. Stir in 1/4 teaspoon each pumpkin pie spice and vanilla; tint with orange food coloring. Off the heat, stir in 8 cups crispy rice cereal. Let cool slightly, then form into 1-cup balls (6 to 8). Cool. Press sliced green licorice into the tops for stems. Cut out shapes from fruit leather for faces; press onto the pumpkins.

Ghost Cupcakes

Roll out white fondant until 1/8 inch thick on a cornstarch-dusted surface. Cut out 4-inch rounds using a cookie cutter or paring knife. Stick a small unwrapped lollipop in the center of a frosted chocolate cupcake, then drape a round of fondant on top to form a ghost. Add eyes with black decorating gel.

Truffle Monsters

Pulse 1 1/2 cups pretzel sticks with 2/3 cup speculoos (cookie butter) and 1 tablespoon unsweetened cocoa powder. Refrigerate until firm. Roll into 1-inch balls (about 12), then roll in green sprinkles. Pipe on dots of vanilla frosting and attach candy pearls for eyes.

Pizza Mummies

Toast white sandwich bread; spread with marinara sauce. Top with thin strips of mozzarella for gauze and sliced black olives for eyes. Broil until the cheese melts slightly.

Frankenstein Pops

Skewer 6 halved Twinkies on lollipop sticks or straws and dip in 12 ounces melted vibrant green candy melts thinned with 2 tablespoons vegetable oil. Remove to a parchment-lined baking sheet; let set. Decorate with black icing for hair and faces, candy eyes, and black licorice for bolts. Let set.

Bat Cupcakes

Whisk 1 stick melted butter with 1 cup light brown sugar, 1/2 cup sour cream, 2 eggs and 1 teaspoon apple pie spice in a large bowl. Whisk in 11/4 cups flour and 1/2 teaspoon each baking powder, baking soda and salt. Divide among 12 lined muffin cups. Bake at 350 degrees F until a toothpick comes out clean, 18 to 20 minutes. Cool. Roll out sugar cookie dough and cut into shapes with a small bat cookie cutter. Bake at 350 degrees F until just golden. Let cool. Cover the cookies with chocolate frosting and press in black sanding sugar. Top the cupcakes with sweetened whipped cream and the bat cookies.

Candy Corn Waffles

Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder and 1 teaspoon salt in a large bowl. Whisk in 2 eggs, 1 1/2 cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Tint half the batter orange and half yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.

Bugs on a Log

Arrange pretzel logs on a plate, using peanut butter to secure. Pipe peanut butter on chocolate-covered raisins; press onto the pretzels. Add chocolate sprinkles for legs. Pipe on dots of peanut butter and attach mini candy pearls for eyes.

Meringue Skulls

Beat 3 egg whites with 1/4 teaspoon cream of tartar with a mixer on medium speed until foamy. Gradually beat in 3/4 cup sugar; beat until thick and glossy. Beat in 1 teaspoon vanilla. Remove 1/4 cup meringue; tint with black gel food coloring. Transfer the white meringue to a piping bag with a large round tip. Pipe 3-inch skulls (8 to 10) onto parchment-lined baking sheets. Pipe on the black meringue with a small round tip for faces. Bake at 250 degrees F until crisp, 1 1/2 to 2 hours; cool.

Meringue Ghosts

Make the meringue for Meringue Skulls (previous slide). Pipe 2-inch-high ghosts (12 to 15) onto a parchment-lined baking sheet, adding peaks for arms. Bake at 250 degrees F until crisp, 1 1/2 to 2 hours; cool. Insert mini chocolate chips for eyes.

Monster Avocado Toasts

Mash 1 avocado with lemon juice and salt. Spread on toasted rye cocktail bread. Decorate each with sprouts for hair, radish slices and black olives for eyes, a caper for a nose, a cucumber slice for a mouth and jarred roasted red pepper for a tongue.

Ghost Crackers with Pumpkin Hummus

Brush wonton wrappers on both sides with melted butter; fit each into a mini muffin cup. Bake at 350 degrees F until crisp, 5 to 7 minutes. Let cool; remove from the pan and draw eyes with edible markers. Puree a 15-ounce can each pumpkin puree and drained chickpeas, 1/4 cup each tahini, water and olive oil, 1 garlic clove, the juice of 1 lemon, 1 teaspoon each kosher salt and cumin and 1/4 teaspoon cayenne. Serve with the ghost crackers.

Banana Mummies

Cut 4 peeled bananas in half crosswise and insert a skewer into each half. Freeze until firm, 1 hour. Microwave 4 ounces chopped semisweet chocolate in 20-second intervals, stirring, until melted. Dip the bananas in the chocolate; press 2 candy eyeballs on each and let set, about 10 minutes. Microwave 8 marshmallows until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze.

Ghost Toasts

Cut out a ghost shape from white sandwich bread with a 3-inch cookie cutter. Toast in a buttered nonstick skillet over medium heat until golden, 2 to 3 minutes. Flip and add 1 lightly beaten egg white to the hole. Cover and cook until the egg white sets and the bread is golden, 2 to 3 minutes. Decorate with hot sauce for eyes.

Skeleton Candy Apples

Line a baking sheet with parchment paper. Insert a lollipop stick into the top of 6 apples. Microwave 3 cups white candy melts in 30-second intervals, stirring, until melted. Dip each apple into the white candy and let the excess drip off. Transfer to the prepared pan; let set. Roll mini marshmallows between your thumb and index finger to make bone shapes. Using more melted candy, attach the marshmallows to the apples to look like a hand.

Taco Monsters

Fill blue-corn taco shells with desired fillings, ending with shredded lettuce and guacamole. Decorate with dollops of sour cream and sliced black olives for eyes.

Candy-Infused Vodka

Cut a 7-ounce package of soft black licorice into small pieces. Divide a 750-ml bottle of vodka between 2 large glass jars; add 80 orange Skittles to one jar and the licorice to the other jar. Let the Skittles infuse for 1 day, then strain through a sieve lined with a coffee filter (this will take several hours). Let the licorice infuse for 2 to 3 days, then strain. Serve the vodka on the rocks with candy garnishes.

Vampire Doughnuts

Press gummy fangs into the holes of doughnuts. Insert chocolate chips for eyes and add red gel icing for blood.

Scary Strawberries

Melt 2 cups white candy melts; drizzle 12 trails of the candy on a parchment-lined baking sheet. Dip 12 trimmed strawberries in the remaining white candy and place on the trails. Repeat with more strawberries (do not trim) using 1 cup green candy melts, but do not make the trails. Let set. Draw faces with edible markers.

Bat Wings Cheese Balls

Mix 8 ounces softened cream cheese, 1 cup shredded cheddar, 1/4 cup salsa and 1/4 teaspoon chili powder; season with salt and pepper. Chill until firm, 1 hour. Roll into 1-inch balls (about 18), then roll in crushed black-bean or blue-corn chips. Insert whole chips for wings; decorate with sour cream and diced pimientos for eyes.

Clementine Pumpkins

Peel clementines; stick a small piece of celery on top of each for a stem.

Mummy Dogs

Cut 1 round refrigerated pie dough into 16 strips (about 1/2 inch wide). Wrap the strips around 6 hot dogs, overlapping slightly. Bake at 375 degrees F on a parchment-lined baking sheet until golden, 20 to 25 minutes. Cool slightly. Punch out black olives with a pastry tip for eyes; secure with mustard.

Jack-o’-Lantern Cheeseburgers

Cut faces out of 4 slices American cheese using a paring knife; set aside. Season 1 1/2 pounds ground beef with salt. Form into 4 patties; make an indentation in the center of each. Cook in an oiled nonstick skillet over medium heat, 4 to 5 minutes per side. Top each patty with a slice of the cheese and serve on a bun bottom.

Cereal Monster Hands

Melt 3 tablespoons butter in a large pot. Stir in one 10-ounce bag marshmallows until melted; tint with neon green food coloring. Off the heat, stir in 6 cups crispy rice cereal. Let cool slightly, then butter your hands and shape into four 6-inch-long hands on a parchment-lined baking sheet. Dip the bottom of Jordan almonds in chocolate-hazelnut spread; press into each finger for fingernails. Cool.

Coconut Werewolf Feet

Combine 2 cups sweetened shredded coconut and a few drops of black food coloring in a resealable plastic bag; massage to tint the coconut. Spread on a rimmed baking sheet. Make the cereal treat mixture for Cereal Monster Hands (previous slide); do not tint green. Let cool slightly, then form into two 8-inch feet on a parchment-lined baking sheet; cool. Cover with chocolate-hazelnut spread, then press in the black coconut. Add Bugles for toenails.

Halloween Sherbet Bowls

Cut 2 oranges in half; scoop out the flesh. Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.

Bloody Milkshakes

Pipe red gel icing around the edge of small glasses; place in the freezer. Blend 1 pint vanilla ice cream with 1/4 cup milk in a blender; pour into the prepared glasses.

Dug-Up Pretzel Bones

Skewer mini marshmallows on each end of 1 cup thin pretzel sticks. Dip in 12 ounces melted white candy melts; remove to a parchment-lined baking sheet with a fork. Let set. Toss with crumbled chocolate cookies for dirt.

Devilish Eggs

Hard-boil 12 eggs; peel. Slice off the top quarter of each and trim the bottoms so they sit upright. Scoop out the yolks; mash with 1/2 cup mayonnaise and 2 teaspoons each hot paprika, hot sauce and mustard. Season with salt. Spoon into the egg whites; dust with more paprika and decorate with sliced red bell pepper for horns.

Ghoulish Smoothie Bowl

Blend 2 cups spinach, 1 chopped peeled apple, 1 cup ice, 1/2 frozen banana and 1 tablespoon each honey and lemon juice until smooth and thick. Pour into 2 bowls and top with fruit, nuts and/or seeds to make a face.

Earthworm Muffins

Melt 6 tablespoons butter with 1/2 cup chopped bittersweet chocolate; set aside. Whisk 1 3/4 cups flour, 3/4 cup sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. In a separate bowl, whisk 1 cup milk, 1 egg and 1 teaspoon vanilla, then stir into the flour mixture. Stir in the melted chocolate mixture. Divide among 12 lined muffin cups; bake at 350 degrees F until a toothpick comes out clean, 22 to 28 minutes. Cool. Poke holes in the tops and insert gummy worms.

Eyeball Gelatin

Drain a can of lychees in syrup; stuff each with a blackberry. Put 1 or 2 in small glasses. Prepare a box of red gelatin as directed and divide among the glasses. Chill until set.

Creepy-Crawly Cookies

Sandwich peanut butter between soft chocolate chip cookies. Break mini pretzel twists at the curves and insert into the peanut butter for legs.

Bubbling Cauldron Punch

Stir together 3/4 cup thawed frozen limeade concentrate, 3 1/2 cups cold water and one 12-ounce can chilled ginger beer in a punch bowl. Add 1 cup coconut rum or vodka. Scoop 1 pint green tea ice cream into the punch. Pour 2 more cans ginger beer over the top to create foam.

Witch-Finger Cheese Straws

Combine 1 cup water, 1 stick butter and 1/2 teaspoon each sugar and kosher salt in a saucepan over medium-high heat; bring to a simmer. Add 1 cup flour and stir until the dough forms a ball. Transfer to the bowl of a mixer and beat in 4 eggs, one at a time. Transfer to a piping bag with a large round tip. Pipe 6-inch crooked fingers (about 16) onto a parchment-lined baking sheet; press a Brazil nut into the end of each. Sprinkle the dough with grated Gruyère and paprika. Bake at 400 degrees F until puffed, about 30 minutes.

Bloodshot Pudding

Whisk 2 cups milk, 1/2 cup sugar, 2 tablespoons cornstarch and 1 egg in a saucepan; cook over medium heat, whisking constantly, until smooth and thick, 8 to 10 minutes. Remove from the heat and whisk in 2 teaspoons vanilla. Divide among 4 ramekins and refrigerate until set, about 4 hours. Decorate with gummy rings and chocolate candies for eyes; pipe on strawberry jelly for bloodshot lines.

Wicked Witch Cones

Pipe melted chocolate around the rim of chocolate ice cream cones and attach each to a chocolate wafer cookie; let set. Scoop mint chocolate chip ice cream onto a parchment-lined baking sheet and top each with a cone hat. Decorate with licorice candies for hair and faces. Freeze until firm.

Swamp-Creature Snack Mix

Pulse 4 cups cheese puffs in a food processor until finely ground. Toss 6 cups hot popcorn with 3 tablespoons melted butter, the cheese crumbs and 2 tablespoons Parmesan to coat. Add 3 more cups cheese puffs and 2 cups lightly crushed seaweed snacks; season with salt. Sprinkle with 2 tablespoons black sesame seeds.

Creepy-Crawly Doughnut Holes

Cut up black licorice laces. Stick into chocolate doughnut holes to look like spider legs.

Bloody Punch

Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, 1/4 cup lemon juice and 1 tablespoon grenadine in a punch bowl. Add 2 cups frozen cherries and 1 sliced orange. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters.) Stir 1/4 cup light corn syrup with 1 teaspoon molasses and 1/2 teaspoon red food coloring in a small bowl. Dip your finger into the mixture and run it along the rim of the punch bowl; continue until the rim is coated and the mixture drips down the sides.

Jack-o'-Lantern Bean Dip

Use a paring knife to cut off the top and core a large orange bell pepper, then carve a jack-o'-lantern face. Puree one 15-ounce can drained black beans, 1/4 cup canned fire-roasted tomatoes, 1 tablespoon each hot sauce and vegetable oil and 1 teaspoon ground cumin; season with salt. Spoon into the pepper.

Cobweb Dip

Make Jack-o'-Lantern Bean Dip (previous slide). Spread in a bowl and pipe on a sour cream web.

Fang Cookies

Spread seedless raspberry jam on the flat side of a peanut butter cookie. Cut mini marshmallows in half on the diagonal and arrange halfway around the edge. Sandwich with another cookie spread with marshmallow cream.

Chocolate Gummy Worms

Finely chop 8 ounces dark chocolate. Microwave three-quarters of the chocolate and 1 teaspoon shortening in 30-second intervals, stirring, until melted. Stir in the remaining chocolate until smooth. Dip gummy worms in the chocolate; place on a parchment-lined baking sheet coated with cooking spray. Let set at room temperature, at least 30 minutes.

Blackened Bat Wings

Whisk 1/2 cup soy sauce with 1 tablespoon each grated ginger, sugar, Chinese five-spice powder, sesame oil and sambal oelek (Asian chili paste). Add 2 pounds chicken wings; marinate 1 to 4 hours. Remove and transfer to a baking sheet; season with salt and Sichuan pepper. Bake at 450 degrees F until dark and crisp, 30 minutes. Brush with 1/4 cup each hoisin sauce and honey. Continue baking until glazed and sticky, 10 more minutes. Coat with black sesame seeds.

Pumpkin Cheese Ball

Combine 16 ounces room-temperature cream cheese, 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno in a large bowl; beat with a mixer until combined. Scoop onto plastic wrap and use the plastic to form the mixture into a 5-inch pumpkin-shaped ball; refrigerate until firm, at least 2 hours. Unwrap and roll in crushed nacho-flavor tortilla chips. Press a bell pepper stem into the top.

Spider Web Pancakes

Prepare 2 cups pancake batter. Remove 1/3 cup of the batter and stir in 1/4 cup melted chocolate; thin with water until pourable and transfer to a small squeeze bottle. Spoon the plain pancake batter into a hot buttered nonstick skillet, then pipe the chocolate batter over the top to make a spider web. Cook until bubbling, about 1 minute. Flip and cook 1 more minute.

Olive Cauldrons

Slice the bottoms of pitted super colossal black olives so they stand upright. Pipe in smooth guacamole and sprinkle with Cotija cheese. Add halved sliced olives for handles.

Pimento Cheese Bat Sandwiches

Cut out bat shapes from dark pumpernickel bread slices with a 3 1/2-inch bat cookie cutter; toast. Sandwich with pimento cheese spread.

Tombstone Brownies

Melt 2 cups bittersweet chocolate chips with 1 stick butter in a large saucepan over medium heat. Remove from the heat; whisk in 3/4 cup each dark brown sugar and granulated sugar. Cool. Whisk in 4 eggs and 2 teaspoons vanilla, then whisk in 1 cup flour and 1 teaspoon salt. Fold in 1 cup chopped chocolate sandwich cookies. Spread in a buttered 9-by-13-inch baking dish; bake at 325 degrees F, 35 to 40 minutes. Cool. Cut into rectangles; top with chocolate frosting and more chopped chocolate sandwich cookies. Use edible markers to draw tombstones on Milano cookies; insert into the brownies.

Buggy Waffle Cookies

Sandwich dulce de leche between Italian waffle cookies. Attach pecans with chocolate frosting for bugs; pipe lines of frosting for legs and antennae.

Cinnamon Sugar Bones

Brush 1 thawed frozen puff pastry sheet with 1 lightly beaten egg white; sprinkle with cinnamon sugar. Fold in half and roll out into a 7-by-11-inch rectangle; cut into twelve 11-inch strips. Tie the ends of each into knots and transfer to a parchment-lined baking sheet; brush with more egg white and sprinkle with more cinnamon sugar. Bake at 400 degrees F until puffed and crisp, about 20 minutes.

Spiderweb Milkshakes

Microwave 4 ounces chopped dark chocolate in 30-second intervals, stirring, until melted. Let cool, then spoon into a zip-top bag and snip off a corner. Pipe a spiral onto the inside of 4 martini glasses, then use a toothpick to drag lines out from the center, creating a web pattern. Freeze until just set, 10 minutes. Meanwhile, blend 1 pint vanilla ice cream and 1/4 cup milk in a blender; spike with rum, if desired. Pour into the glasses.

Antipasto Eyeballs

Cut small holes in mozzarella balls and insert pimiento-stuffed olives. Wrap in prosciutto. Serve on crostini.

Apple Monster Mouths

Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece to form a mouth. Fill with peanut butter, then insert sliced almonds for teeth.

Candy-Coated Brain Clusters

Melt 12 ounces pink candy melts. Stir in 3 cups toasted oats cereal until coated. Scoop heaping tablespoonfuls onto parchment-lined baking sheets and let set. Sandwich strawberry jam between 2 clusters.

Pasta Worms

Break 4 ounces squid ink spaghetti into pieces; cook as the label directs, then drain. Toss with 2 tablespoons each olive oil, chopped parsley and shaved Parmesan. Season with salt and pepper.

Eyeball Cake Pops

Crumble 4 frosted red velvet cupcakes; freeze 15 minutes. Roll into 1-inch balls (6 to 8); transfer to a parchment-lined baking sheet and insert a lollipop stick into each. Dip in 1 cup melted white candy melts and press a sour candy disk into the center of each. Attach a small chocolate candy to each sour candy using the remaining white candy melts. Let set. Decorate with red gel icing for bloodshot lines.

Bacon-Wrapped Date Bugs

Cut bacon slices into 4 pieces. Wrap each piece around a pitted date; secure with a toothpick. Bake at 400 degrees F, turning once, until crisp, about 8 minutes; cool slightly, then remove the toothpicks. Tuck thinly sliced dates under the bacon for antennae.

Bloodshot Eggs

Place 4 eggs in a pot; cover with cold water by 1 inch and bring to a boil. Reduce the heat and simmer 10 minutes. Drain the eggs and run under cold water to cool. Lightly tap the eggs against the counter to crack all over. Fill 2 tall wide glasses three-quarters of the way with warm water. Stir in 1/2 teaspoon white vinegar and a few drops of red food coloring to each, then add 2 eggs to each glass. Refrigerate 4 hours; drain and peel the eggs.

Cauliflower Brain

Trim 1 head cauliflower and cut a sliver from the center to create two lobes. Rub with 1/4 cup olive oil, 1 1/2 teaspoons each chopped sage and kosher salt, and 1/2 teaspoon red pepper flakes. Wrap in foil; bake at 450 degrees F until tender, 45 to 50 minutes. Unwrap; sprinkle with Parmesan and broil until golden, about 3 minutes. Transfer to a plate. Pipe warmed pizza sauce for veins.

Buggy Pancakes

Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. In a separate bowl, whisk 1 1/4 cups milk, 4 tablespoons melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture. Pour 1/4 cupfuls of batter onto a hot buttered skillet and cook until bubbly; flip and cook until golden. Transfer to plates and top with butter. Stir chocolate sprinkles into maple syrup; drizzle on the pancakes.

Bewitched Squash Soup

Cook 1 cup chopped onion in 2 tablespoons olive oil in a saucepan over medium heat, 5 minutes; season with salt and pepper. Add 1 cup chopped peeled potato and a pinch of cayenne; cook 3 minutes. Add 3 1/2 cups vegetable broth and bring to a simmer. Add 3 cups chopped peeled butternut squash; cook until tender, 20 minutes. Puree with an immersion blender. Ladle into bowls; slide a plastic witch finger onto the end of each spoon.

Sea-Monster Hot Dogs

Cut hot dogs in half lengthwise, leaving 2 inches intact at one end, then cut each side into 4 strips to make 8 legs. Fry in an oiled skillet until the legs are browned and curled. Serve with ketchup mixed with black gel food coloring.

Bug Brittle

Line a rimmed baking sheet with foil; butter the foil. Heat 13/4 cups sugar, 1 cup water, 1/2 cup light corn syrup and 1/4 teaspoon cream of tartar in a small saucepan over medium heat, stirring occasionally, until a candy thermometer registers 310 degrees F. Stir in 1/3 cup raisins. Carefully pour onto the baking sheet; spread evenly. Let harden, then break into shards. (Be careful: The edges may be sharp.)

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