5 No-Bake Halloween Desserts to Make With Kids
Halloween is upon us, and it’s almost time to slip into a chocolate coma. October 31 is certainly the day when the most Kit Kats, Reese’s Cups, and Snickers are consumed, but it can also be a time for other sweet treats.
If you’re looking to log some kitchen time with the kids, check out these five super easy no-bake Halloween recipes. Happy eating!
1. Spider Web Munch
Spider Web Munch is a Halloween tradition in many people’s households, and it can be one in yours, too, with this recipe from Food.com. Requiring only four ingredients, this sweet treat couldn’t be easier to make, and it even leaves room for some creative flair. Once you’ve combined your peanut butter, chocolate, rice crisp cereal, and powdered sugar, this recipe has you piping out your own spiderweb, and then it’s time for you to refrigerature your masterpiece for at least 30 minutes. This dessert is a great treat to make with kids, and it’s even more fun to eat.
- 1 bag semi-sweet chocolate chips
- 1 cup creamy peanut butter
- ⅓ cup powdered sugar
- 3 cups rice crisp cereal
Directions: Heat chocolate chips and ¾ cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth. Put cereal in a large bowl. Add 1 cup melted chocolate mixture to cereal, stir to coat well. Place on ungreased baking sheet.
Using a small spatula, shape into a 10-inch circle with a slightly raised, 1-inch wide border. Pour the remaining chocolate mixture in center of circle; spread to border.
For spiderweb: place remaining peanut butter into small plastic bag. Cut tiny hole in one corner of bag, squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.
2. Pumpkin Cheesecake Truffle Mummies
Don’t let the “truffle” part of these sweet treats spook you out — Pumpkin Cheesecake Truffle Mummies from Le Creme de la Crumb are incredibly easy and come together in just 20 minutes. Just like the Spider Web Munch, you can really tap into your creative side with these.
- 1½ cups gingersnap cookie crumbs
- ¼ cup canned pumpkin purée
- ⅓ cup graham cracker crumbs
- 3 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 ounces cream cheese, softened
- ½ cup white chocolate chips
- white chocolate chips or white dipping chocolate
- red food coloring
Directions: In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture. Cover and chill until dough is solid enough to roll into balls, about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12 to 14 balls. Place a toothpick in each ball.
Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3 to 5 minutes until chocolate hardens. Drizzle more white chocolate over the truffles. Soak the end of a cotton swab in red food coloring. Dab 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.
3. Graveyard Dirt Cake
The Christian Science Monitor highlights this recipe that’s no-bake, easy, and fun to make. This food formula yields yet another devilish dessert you can whip up before your little ghosts and goblins go out to play.
- 1 (16-ounce) package creme-filled chocolate sandwich cookies
- 12 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 3 (3.9-ounce) packages instant chocolate pudding
- 4½ cups milk
- 1 (16-ounce) carton frozen whipped topping, thawed
- Graham crackers, cookies, candy for decorating
Directions: Pulse sandwich cookies in a food processor until they resemble dirt. Cream together softened cream cheese and butter. In a separate bowl, combine pudding and milk until thickened. Stir in whipped topping. Combine pudding mixture and cream cheese mixture. If using a 9-by-13-inch pan, sprinkle about a half of the cookie mixture on the bottom of the pan, then spread the pudding and top with the rest of the cookies. Decorate the top. If you are using a flower pot or deeper container, split the cookie mixture into thirds and add a layer in the middle. Chill for at least 4 hours or overnight before serving.
4. Pumpkin Fudge
Care for some fudge? If so, grab your candy thermometer and give this sweet formula from Southern Living a try. It’s sugary, it’s simple, and it’s perfect for the fall (and Halloween) season. Fudge is a sweet treat that is a lot easier to perfect than it looks, and as long as you have the correct candy thermometer and keep a watchful eye on your dessert, then you’re good to go. Make this and then hide it in your fridge for the long winter to come.
- 3 cups sugar
- ¾ cup melted butter
- ⅔ cup evaporated milk
- ½ cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
Directions: Stir together first 6 ingredients in a 3½-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until the candy thermometer registers 234 degrees Fahrenheit (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well-blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
5. Halloween Candy Bark
Many say this Halloween Candy Bark from Just a Taste is even better than the packaged candy itself.
If you have an excess of Halloween candy for the trick-or-treaters, toss it in this candy bark recipe instead of tossing it in your mouth. If you can believe it, this bark only takes five minutes to make, and (understandably) even less time to eat. The recipe also only calls for two ingredients, so now you really have no reason not to whip up your own.
- 3 cups bittersweet chocolate chips
- 2 cups assorted candy, cut into bite-size pieces
Directions: Line a baking sheet with parchment paper. Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth. Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about ¼-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened. Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.