10+ Halloween Treats and Eats You Can Cook in Under an Hour

These fearfully easy—and wickedly delicious—dishes are sure to impress. Dig in... if you dare!

1. Ghost strawberries

Ingredients:
🎃 Strawberries
🎃 White chocolate
🎃 Milk chocolate

• Wash and dry the strawberries well. It’ll help the chocolate coat strawberries better.
• Melt the chocolate using a stainless steel bowl over a boiling pot of water. Stir the chocolate constantly until melted.
• Grab the strawberries by their stems and gently immerse them in the chocolate, ensuring they are nearly entirely covered.
• Allow the chocolate to firm up for a few minutes, then use small dots of milk chocolate to form the eyes.

2. Pumpkin Rice Krispies

Ingredients:
🎃 Rice Krispies cereal
🎃 Mini marshmallows
🎃 Butter
🎃 Orange food coloring or icing gel
🎃 Pretzel rods
🎃 Green frosting

• In a large saucepan or pot, melt butter. Add marshmallows and continuously stir until melted. Mix in 5–7 drops of orange coloring.
• Stir in Rice Krispies cereal. Pour the cereal mixture into a 9″ x 13″ casserole dish and spread evenly. Let it cool until warm to the touch.
• Cut into 12 even squares. Roll each square into a ball between your hands, and insert a piece of pretzel rod at the top to make the pumpkin’s stem.
• Use green frosting to create the leaves and vines.

3. Sausage mummies

Ingredients:

🎃 Ready-rolled light puff pastry
🎃 1 tbsp flour, to sprinkle
🎃 Sausages
🎃 1 egg, lightly beaten
🎃 4 tsp soft cheese, to decorate
🎃 1 tsp chopped black olives, to decorate

• Preheat the oven to 390 °F.
• Gently roll the pastry to a thickness of 0.2″ on a floured surface, then slice it vertically into long, narrow strips, each roughly 0.2″ wide. You’ll need 1–2 strips per sausage.
• Coil the pastry strips around each sausage so they look like mummies. Brush with the beaten egg, then put on a lined baking tray.
• Bake for 18–20 minutes, or until the pastry is puffed and golden and the sausages are fully cooked. For the eyes, add dollops of soft cheese and finish with a small piece of black olive on top.

4. Spiderweb eggs

Ingredients:
🎃 Hard-boiled eggs
🎃 Food coloring
🎃 Water

• Mix water and food coloring in a large bowl.
• Break the eggshells gently with a spoon. Do not remove the shell.
• Place the cracked eggs into the water and food coloring mixture, then chill in the refrigerator for at least 2 hours.
• Peel the eggs gently, then slice each egg in half lengthwise.
• Carefully scoop out the yolks.

Filling:
🎃 Egg yolks
🎃 Mayonnaise
🎃 Cayenne
🎃 Mustard
🎃 Hot source
🎃 Turmeric
🎃 Salt
🎃 Pepper

• Mix the ingredients.
• Pipe the mixture into the egg whites.

5. Cranberry spritzer

Ingredients:
🎃 Cranberry juice
🎃 Sparkling water
🎃 Lemon
🎃 Sugar
🎃 Garnishes: mint leaves, berries, rosemary, citrus peels

• Mix juice, lemon, and sugar in a large pitcher (except sparkling water and garnishes).
• Let it chill for a few hours or even the night before.
• Add the bubbling water (just the right amount of sparkling water to create a nice bubbling effect for the drink).
• Add the garnishes of your choice.
• Decorate with Halloween-themed items.

6. Waffle skulls

Ingredients:
🎃 1 1/2 cups flour
🎃 2 tsp baking powder
🎃 1/2 tsp baking soda
🎃 1/2 tsp salt
🎃 Zest of 1 lemon
🎃 3 tbsp sugar
🎃 1/3 cup melted unsalted butter
🎃 2 eggs
🎃 1 tsp vanilla extract
🎃 1/2 cup ricotta
🎃 Chopped blueberries and blackberries
🎃 3/4 cup milk

• Mix the ingredients.
• Put the mixture into a mini-skull waffle maker.

7. Ghost cookies

Cookie dough ingredients:
🎃 1 1/2 cups room temperature butter
🎃 1 1/2 cups white sugar
🎃 3 tbsp cream cheese
🎃 1 egg
🎃 2 egg yolks
🎃 1 tsp vanilla extract
🎃 1/2 tsp almond extract
🎃 1 tsp kosher salt
🎃 3 1/2 cups flour
🎃 1/2 tsp baking powder
🎃 2 tsp cream of tartar

• Cream together the butter, sugar, and cream cheese until fluffy and the sugar is mostly dissolved. Scrape the bowl as necessary to ensure the mixture is evenly blended.
• Mix egg yolks, almond extract, vanilla, and the egg in a bowl, scraping down the sides as needed. Add the salt, then sift the baking powder, cream of tartar, and flour into the mixture. Gently fold in some of the flour, then beat on low speed just until the dough comes together.
• Form the dough into a flat disc and wrap it securely in plastic wrap. Refrigerate for a minimum of 2 hours.
• Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Take the dough out of the fridge and let it rest at room temperature for a few minutes to soften slightly. On a floured surface, roll the cookie dough to a thickness of ¼ inch using a rolling pin. Dust your cookie cutters with a bit of extra flour and cut out your desired shapes. Gather any leftover dough into a ball, refrigerate it to firm up, then roll it out again to create more cookies.
• Put the cut cookies on the prepared baking sheet and chill for at least 20 minutes to help them maintain their shapes. Bake for 10–12 minutes, or until the edges start to get golden brown. Before decorating with icing, let the cookies cool completely.

Royal icing ingredients:
🎃 4 tsp meringue powder (You can also use egg whites; however, meringue powder gives more lifetime to your cookies.)
🎃 4 cups powdered sugar
🎃 6 tbsp warm water (Tip: use what you need to use, as it's not an exact science. Add it slowly until you get the desired consistency. If you add more than needed, it'll take an eternity to dry out, and it will not look as good as it can be.)
🎃 1 tsp vanilla
Tip: use the white color gel as well for the body; it turns out better!

• Sift the powdered sugar into a spacious bowl and mix in the salt. On one side of the bowl, add the vanilla and meringue powder.
• When you add the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated.
• Mix in food coloring, if desired, and whisk until fully combined.

8. Chocolate spider cupcakes

Cupcakes ingredients:
🎃 1 cup flour
🎃 1 cup sugar
🎃 1/4 cup black cocoa powder
🎃 3/4 tsp baking soda
🎃 1/8 tsp salt
🎃 1/2 cup warm water
🎃 1/4 cup vegetable oil
🎃 4 tbsp butter, melted
🎃 1 egg, room temperature
🎃 1/4 cup buttermilk
🎃 1 tsp vanilla

• Preheat the oven to 350 °F. Put 12 cupcake liners in a muffin tin.
• In a medium bowl, mix the flour, sugar, black cocoa, baking soda, and salt. Stir with a whisk to combine.
• Add the water, vegetable oil, and butter. Use a hand mixer on low speed to blend until the mixture is smooth.
• Add the egg, buttermilk, and vanilla. Beat on low until smooth.
• Divide the mixture among the 12 cupcake liners, filling each about 3/4 full.
• Bake for 23–25 minutes or until a toothpick inserted in the middle comes out mostly clean. Allow the cupcakes to cool for a few minutes in the pan before moving them to a wire rack to cool entirely.
  

Spiders ingredients:
🎃 5 ounces chocolate-flavored melting wafers
🎃 18 Oreo chocolate sandwich cookies
🎃 4 ounces cream cheese, cubed and softened
🎃 24 candy eyeballs
🎃 Black sanding sugar

• Line a baking sheet with parchment paper.
• Melt the chocolate wafers according to package instructions. Transfer the melted chocolate into a squeeze bottle or a pastry bag equipped with a small round piping tip.
• Carefully pipe 36 “L” shapes and 36 backward “L” shapes on the parchment paper.
• Put the baking sheet with the spider legs in the freezer while you get ready to make the spider bodies and frosting.
• In a food processor, crush the Oreos at high speed until they turn into fine crumbs.
• Add the cream cheese and process on high until fully combined and the mixture forms a ball.
• Grab about 1 tbsp of Oreo mixture and roll a ball. Repeat until you have 12 balls.
• Place black sanding sugar in a shallow dish. Place two eyes on each ball, and then roll each ball in the sanding sugar. Return them to the baking sheet until you’re ready to continue.
  

Frosting ingredients:
🎃 1 cup unsalted butter, softened
🎃 3 cups powdered sugar
🎃 1/2 cup black cocoa powder
🎃 Pinch of salt
🎃 2 tbsp heavy cream
🎃 White sprinkles

• In the bowl of a stand mixer equipped with the paddle attachment, add the butter and beat at medium speed for 4 minutes, or until it becomes a light, pale color.
• Add the powdered sugar, black cocoa, and salt. Mix on medium speed for 4 minutes, or until the mixture is light and fluffy.
• Mix in the whipping cream and continue beating for an additional 2 minutes until it reaches a fluffy consistency.

Working with one cupcake at a time, place about 1/4 cup of frosting on the top. With an offset spatula, apply the frosting by positioning the spatula in the center and gently twisting the cupcake to create a small indentation.
Sprinkle the top of each cupcake with the white sprinkles. Top each cupcake with a spider body. Delicately attach 6 legs to each body, gently pressing them into the top and sides of the spider body.

9. Wednesday-inspired cake

Chocolate part ingredients:
🎃 2.8 ounces cocoa powder (used 2.5 ounces black cocoa + 0.3 ounces normal cocoa powder)
🎃 2.7 oz. hot water
🎃 10.6 ounces flour
🎃 2/3 tsp baking soda
🎃 Pinch of salt
🎃 8.8 ounces unsalted butter
🎃 10.6 ounces sugar
🎃 2/3 tbsp vanilla extract
🎃 3 eggs
🎃 5.6 oz. milk

• Mix cocoa powder and hot water and let it cool down.
• In a separate bowl, combine the flour, baking soda, and salt.
• Beat the butter and sugar together until light and fluffy, then add the vanilla and eggs.
• Add milk to the cocoa mixture.
• Add the flour and cocoa mixture to the butter at a slow speed.
• Bake at 350 °F for around 45 minutes.

The filling is just chocolate ganache: equal parts heavy cream and chocolate plus a bit of butter. Heat the heavy cream, then remove it from the heat, add the chocolate and butter, and stir until it melts. Once it has cooled down, whip it. The raspberries are just frozen raspberries cooked for a bit so they become mushy with sugar and lemon to taste.

Enid part ingredients:
🎃 8.6 ounces sugar
🎃 13.2 ounces eggs
🎃 11.3 ounces flour
🎃 1.3 ounces warm water
🎃 2.3 ounces oil
🎃 Vanilla extract
🎃 1/2 tsp baking powder

• Beat together the eggs, sugar, and warm water until the mixture is pale and fluffy, then mix in the oil and vanilla.
• Carefully mix flour (and baking powder) into the eggs by hand. Be quick and gentle; otherwise, all the air whipped in eggs will escape, and the cake will be dense and hard.
• Bake at ±330 °F until done (no dough on the skewer when poked).

Filling:
🎃 10.6 ounces mascarpone
🎃 8.5 oz. heavy cream
🎃 3.1 ounces powdered sugar
🎃 ± juice from 1 lemon

• Whip mascarpone, sugar, and lemon juice together.
• Gradually incorporate the heavy cream and whip once more until it reaches a firm consistency.
• Strawberries in between layers of cream are just frozen strawberries cooked for a bit until mushy with sugar and lemon juice to taste.

10. Spooky apple pie

Ingredients:
🎃 Pie crust (You can use homemade or store-bought one.)
🎃 4 pounds apples (It’s better to use two varieties to add extra flavor and texture like Granny Smith, Honeycrisp, Pink Lady, Jonagold, and Golden Delicious.)
🎃 Brown sugar and granulated sugar
🎃 Species: cinnamon, ginger, cardamom, allspice, nutmeg, and salt
🎃 Cornstarch
🎃 Butter
🎃 Egg wash: whisk an egg and a splash of water

• In a large bowl, combine the peeled and sliced apples with sugar, salt, and spices. Once the apples are thoroughly coated, set the bowl aside and let it rest for approximately an hour.
• To guarantee that the pie filling isn’t too runny, toss in some cornstarch before adding the apples to the pie.
• Bake in a 400 °F oven for about 75 minutes. You’ll know it’s ready when the filling starts to bubble out of the crust and has a thick consistency.

11. Vampire donuts

Ingredients:
🎃 Donuts (plain, glazed, or sugar-coated)
🎃 Plastic vampire fangs
🎃 Wax fangs
🎃 Edible candy eyes
🎃 Red food gel

• Press the fangs into the center of the donut.
• Squeeze a small amount of gel from one side of the fangs down onto the donut.
• Attach the eyes to the donut using the gel.

Halloween is also a perfect reason to release your creativity by not just cooking spooky treats, but also choosing a costume. Peep at the ideas of these people who could be easily hired as Halloween costume designers if such a position existed.