25 3-Ingredient Halloween Desserts

Directions

1. Pulverize the Oreos into fine crumbs using a food processor or a sealed bag and rolling pin.
2. Combine the crumbs with softened cream cheese until a uniform dough forms.
3. Shape the mixture into 1-inch balls and arrange them on a parchment-lined tray.
4. Refrigerate for 20–30 minutes until firm.
5. Melt the white chocolate chips until smooth.
6. Dip each chilled ball into the melted chocolate, letting excess drip off, then return to the tray.
7. Use a toothpick to form small peaks on top for a ghost shape, then chill until set.
8. Push a lollipop stick into each marshmallow.
9. Melt the white chocolate chips until smooth.
10. Dip each marshmallow halfway into the chocolate, then drizzle thin lines over the dipped portion to resemble mummy bandages.
11. Place on parchment paper and let set.
12. Cut bananas in half crosswise and freeze for at least 1 hour.
13. Melt the white chocolate chips.
14. Dip each frozen banana piece into the chocolate and set on a lined tray.
15. Press mini chocolate chips into the chocolate for eyes.
16. Chill until the coating is firm.
17. Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
18. Pour the melted chocolate onto a parchment-lined baking sheet and spread into an even layer.
19. Sprinkle candy corn and broken pretzel sticks over the top.
20. Gently press the toppings so they adhere.
21. Let set at room temperature or in the fridge until firm, then break into pieces.
22. Mix peanut butter and powdered sugar until a dough forms.
23. Roll into 1-inch balls and chill for 20 minutes.
24. Melt the semi-sweet chocolate chips.
25. Dip each ball into the chocolate and place on a lined tray.
26. Before the chocolate sets, use a fork or piping bag to drizzle thin lines for spider legs.
27. Melt the marshmallows in a large bowl.
28. Stir in the Rice Krispies cereal until well coated.
29. Press the mixture into a lined pan and let cool.
30. Cut into bars.
31. Melt the white chocolate chips and drizzle over the bars to create mummy wrap patterns.
32. Preheat oven to 350°F and line a baking sheet.
33. Mix the spice cake mix with pumpkin puree until smooth.
34. Fold in the chocolate chips.
35. Scoop dough into 1-inch portions and place on the prepared sheet.
36. Bake for 10–12 minutes until set, then cool before serving.
37. Melt the milk chocolate chips until smooth.
38. Dip one end of each pretzel rod into the chocolate.
39. Cut the fruit roll-ups into thin strips.
40. Wrap the strips around the chocolate-dipped end to look like broom bristles.
41. Let set before serving.
42. Break the graham crackers into squares.
43. Melt the white chocolate chips.
44. Dip each cracker halfway into the chocolate.
45. Place on parchment and add mini chocolate chips for eyes.
46. Let set completely.
47. Melt the white chocolate chips with the sweetened condensed milk.
48. Pour half of the mixture into a lined pan.
49. Sprinkle candy corn over the layer, then top with the remaining mixture.
50. Chill until firm, then slice into bars.
51. Mix peanut butter and powdered sugar.
52. Add a few drops of orange food coloring.
53. Roll into balls and gently press lines with a toothpick to create pumpkin ridges.
54. Wash and fully dry the strawberries.
55. Melt the white chocolate chips until smooth.
56. Dip each strawberry into the chocolate and place on a lined tray.
57. Add mini chocolate chips for faces before the coating sets.
58. Chill until firm.
59. Cut the ice cream sandwiches into halves or thirds.
60. Melt the chocolate chips.
61. Dip the sides of each piece into the chocolate, then roll in Halloween sprinkles.
62. Freeze until ready to serve.
63. Slice the apples into wedges and remove seeds.
64. Melt the milk chocolate chips.
65. Dip each apple slice halfway into the chocolate and place on parchment.
66. Sprinkle with chopped nuts.
67. Let set before serving.
68. Insert sticks into the Oreo cookies.
69. Melt the chocolate chips.
70. Dip each cookie fully into the chocolate and place on parchment.
71. Add candy eyes.
72. Break extra cookies to create wings and press them into the sides before the chocolate sets.
73. Insert sticks into the marshmallows.
74. Melt the orange candy melts.
75. Dip each marshmallow into the candy melts and place on parchment.
76. Insert a small piece of pretzel on top as a stem.
77. Place the popcorn in a large bowl.
78. Melt the chocolate chips and pour over the popcorn.
79. Stir gently to coat.
80. Drop spoonfuls onto parchment and top with candy corn.
81. Let set.
82. Prepare the vanilla pudding mix with milk according to package directions.
83. Stir in the pumpkin puree.
84. Divide into cups and chill until set.
85. Melt the chocolate chips.
86. Dip mini marshmallows into the chocolate.
87. Roll in sprinkles.
88. Let set.