100 Cute Halloween Desserts

Directions

1. Whip the egg whites and cream of tartar until soft peaks form.
2. Slowly add the granulated sugar while beating until the mixture is glossy and stiff.
3. Stir in the vanilla extract.
4. Pipe tall ghost shapes onto a lined baking sheet, making the tops slightly pointed and the bottoms rounded.
5. Press mini chocolate chips into the ghosts for eyes and mouths, then bake at a low temperature until dry and crisp.
6. Beat the cream cheese and powdered sugar until smooth and fluffy.
7. Fold in the whipped topping until the mixture is light and even.
8. Crush the Oreo cookies into fine crumbs.
9. Layer the cheesecake filling and cookie crumbs in clear dessert cups, finishing with a dark crumb layer on top to resemble dirt.
10. Place one or two candy pumpkins on each cup and chill before serving.
11. Frost the chocolate cupcakes generously with chocolate frosting.
12. Coat the tops with black sprinkles for a furry, dramatic look.
13. Press two almond slices into the top of each cupcake to form cat ears.
14. Add candy eyes and pipe whiskers using white decorating gel.
15. Let the frosting set slightly before serving so the decorations stay in place.
16. Prepare the sugar cookie mix with butter and egg, then bake in a rectangular pan as one thick cookie bar.
17. Allow the bar to cool completely.
18. Divide the vanilla frosting into three bowls.
19. Tint one bowl orange with orange food coloring, one yellow with yellow food coloring, and leave one white.
20. Spread the colors in thick candy corn stripes across the cookie slab, then cut into bars.
21. Prepare the brownie mix using the package amounts of eggs, vegetable oil, and water.
22. Bake the batter in a mini muffin pan to create bite-size brownies.
23. Let them cool completely.
24. Pipe white decorating icing in a spiral pattern over each brownie.
25. Use a toothpick to drag lines from the center outward to create a spiderweb effect.
26. Frost the chocolate cupcakes with chocolate frosting, keeping the tops slightly rounded.
27. Roll or sprinkle the frosting with black sprinkles.
28. Place one ice cream cone upside down on each cupcake to form a witch hat.
29. Pipe a band around the base of each cone with purple decorating gel.
30. Serve once everything is firmly in place.
31. Melt the dark chocolate chips and spread them into a thick rectangle on parchment paper.
32. Drizzle the melted white chocolate chips across the top.
33. Scatter bat sprinkles and black sprinkles over the chocolate while it is still soft.
34. Let the bark set completely.
35. Break into jagged pieces for a dramatic, shareable presentation.
36. Cut circles or pumpkin shapes from the pie crust.
37. Cut triangle eyes and little smiles into half of the shapes to create jack-o'-lantern faces.
38. Spoon a little apple pie filling onto the solid pieces, then top with the face pieces and seal the edges.
39. Brush with egg wash and sprinkle with orange sanding sugar.
40. Bake until golden and serve warm or cooled.
41. Crumble the prepared vanilla cake and mix with enough vanilla frosting to hold together.
42. Roll into smooth balls and insert lollipop sticks.
43. Dip into melted white candy melts.
44. Add one blue or green candy in the center like an iris.
45. Pipe little red veins with red decorating gel once the coating sets.
46. Layer prepared banana pudding, vanilla wafers, and banana slices in small trifle glasses.
47. Add another layer if you want taller, fuller cups.
48. Top each with a ghost-like swirl of whipped topping.
49. Press mini chocolate chips into the topping for little ghost faces.
50. Chill before serving.
51. Whisk instant chocolate pudding with milk until thick.
52. Fold in part of the whipped topping to make the filling fluffier.
53. Spread into a serving dish and cover the top with crushed Oreo cookies to resemble dirt.
54. Write “RIP” on Milano cookies using black decorating gel and stick them in like tombstones.
55. Add gummy worms and chill before serving.
56. Coat donut holes lightly with orange icing.
57. Roll or sprinkle them with orange sprinkles for a pumpkin color.
58. Press a tiny piece of pretzel stick into the top of each for a stem.
59. Arrange them on a plate in little clusters.
60. Let the coating set before serving.