Diet & Recipes

RECIPES: 8 amazing sweet treat recipes to try out this Halloween!

These will seriously impress your party guests

It’s that time of year again, where we wave goodbye to the bright and balmy evenings and welcome the cosy nights wrapped up on the sofa with a big blanket and an even bigger cup of tea.

And although we’re sad to see the back of summer, we’re very excited at the prospect of releasing our inner child to celebrate Halloween!

But before you’re forced to make a dash to the supermarket to pick up fun bags of chocolate you'll want to look at some of these fantastic ideas from RecipesPlus. Whether it's for trick or treaters, or because you're throwing your own spooky party, why not take a look at some of these amazing – and, more importantly, easy! – home bakes to impress absolutely everyone during this holiday.

What are you waiting for?! Ready, steady, bake!

Halloween Black Bat Biscuits

These cute bat cookies will seriously impress the kids - and they're really not that hard to whip together! Why not give these a go?

Ingredients (makes 24)

  • 360 g icing sugar
  • 60 ml water
  • Black food colouring
  • 125 g butter, softened
  • 1 tsp vanilla extract
  • 110 g caster sugar
  • 1 large egg
  • 250 g plain flour
  • Chocolate chips

Instructions Preheat the oven to 180°C/160°C fan/gas 4, and grease and line two baking trays.

To make the biscuit Beat the butter, vanilla extract, sugar and egg in small bowl with an electric mixer until combined. Stir in the sifted flour, in two batches to create a dough, then knead the dough on a floured work surface until smooth.

Roll out the dough between sheets of baking paper until 5mm thick, then refrigerate for about 10 mins or until firm.

Using an 11cm bat-shaped pastry cutter, cut the shapes out of the dough. Place the bats on the baking trays and bake for 15 mins. Allow to cool on the trays.

To make the icing Sift the icing sugar into a small heatproof bowl, then stir in the water and colouring. Stir over a small saucepan of simmering water until the icing is pourable.

Place the bats in a single layer on a wire rack and place a plate or baking tray underneath the rack, then pour the icing evenly over the bats. Position chocolate chips on each bat for eyes. Leave to stand until set. If the icing becomes too thick to pour, reheat over simmering water, or stir in a tiny amount of extra water.

Halloween Monster Teeth Cookies

If you want your biscuits with a bit more bite, these are the perfect choice for you this Halloween! Not only do they look incredibly cool and professional, but they also taste frighteningly delicious!

Ingredients (makes 14)

  • 100 g dark chocolate, chopped
  • 150 g butter or margarine
  • 75 g caster sugar
  • 75 g brown sugar
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • 225 g plain flour
  • 200 g icing sugar
  • 1 egg white
  • 100-120 g white mini marshmallows
  • red and yellow food colour
  • 28 almond slivers

Instructions Preheat oven to 200°C/180°C fan/gas 6.

For the cookie Cream butter, sugars, salt, and vanilla extract until fluffy. Stir in the beaten egg, sifted flour and chopped chocolate. Line two baking trays with baking paper.

Spoon seven large mounds of mixture onto each baking tray, with a good distance between each mound. Slightly flatten mounds using a spatula. Bake each batch for 12-15 mins. While they are still hot, slice each cookie in half horizontally. Leave to cool for one hour.

For the gums Beat icing sugar and egg white until stiff. In a saucer mix a few drops of red and yellow food colouring to make a flesh tone. Stir into egg white mixture. Spread 'gum' mixture onto top half of each cookie.

For the teeth Embed marshmallow 'teeth' along the edge of the cookie. Spread the lower half of cookie with 'gum' mixture and embed marshmallow 'teeth'. Insert two almond sliver 'vampire teeth' into the cookies. Join cookie halves together and leave for two hours to set.

Spooky Banana Ghosts

This recipe is super simple and effective. The ingredients are minimal, but the final product looks fantastic on a table of treats!

  • 6 straws
  • 3 bananas, peeled and cut in half
  • 150 g white chocolate, melted and allowed to cool slightly
  • 12 sugar eyes

Insert a straw into each banana half, dip into the melted chocolate, decorate with sugar eyes and allow to set on a sheet of baking paper.

Zombie Fingers

How brilliantly creepy do these look? Despite looking scarily realistic, they're very sweet and will undoubtedly be a hit at any Halloween party - or as a 'trick' for those that come knocking!

Ingredients (serves 22)

  • 1 medium eggs, separated
  • 250 g marzipan
  • 60 g icing sugar
  • 30 g plain flour
  • 1 tsp baking powder
  • 11 whole almonds, split down the middle
  • 1 tbsp cream

Preheat oven to 175°C/155°C fan/gas 3.5.

Whisk together the egg white, almond paste, icing sugar, flour and baking powder until smooth.

With damp hands, mould 20 finger shapes and place on a lined baking tray. Press an almond half at one end as a finger nail. Whisk together the egg yolk and cream, brush over the fingers and bake for 15-20 minutes until golden brown.

Eyes And Brains Muffins

Make some muffins with a spine-chilling spin this Halloween! All it takes is some creative icing and voila - everyone will want one.

Ingredients (makes 12 servings)

  • 1 medium egg
  • 125 g caster sugar
  • 1 tsp vanilla essence
  • 8 tbsp vegetable oil
  • 250 ml buttermilk
  • 1 lemon, zested and juiced
  • 250 g plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp raspberry jelly
  • 120 g cream cheese
  • 400 g icing sugar
  • 6 green or blue smarties
  • Brown and red icing sugar

Preheat oven to 175°C/155°C fan/gas 3.5.

For the muffin In a large bowl, mix together the the egg, sugar, vanilla essence, oil, buttermilk, lemon peel and 1 tblsp lemon juice. Stir vigorously then fold in the flour, baking powder and baking soda. Divide between 12 muffin cups and bake for 20-25 minutes. Allow to cool for 10 minutes in the tin before removing and cooling on a wire rack.

For the brains Melt the jelly and allow to cool slightly, but not set. Whisk together the cream cheese, one tblsp lemon juice and icing sugar. Set aside 1/3 of the cream and stir the jelly into the remaining 2/3.

For the eyes Spread half the muffins with the white cream and decorate with smarties and brown and red icing to look like eyes. Put the pink cream in a piping bag and pipe onto the remaining muffins to look like brains.

Melting Witches Hats

You can't have a Halloween party without witches - so why not get a bit creative with some ice cream cone wafers and really transform your spread?

Ingredients (makes 14 serves)

  • 14 mini wafer ice-cream cones
  • 180 g block dark chocolate, melted
  • 500 g mint choc chip ice-cream
  • 200 g packet dark chocolate digestive biscuits
  • 14 jelly strips or mini snakes, for ribbons

Line an oven tray with baking paper.

Dip outside of each cone in chocolate to coat, allowing excess to drip off. Place, pointed side up, on tray; allow to set.

Using a teaspoon, fill each cone with ice-cream, pressing down as you go.

Dip rim of each cone in remaining melted chocolate; place each on a biscuit, chocolate side up.

Wrap jelly strip around base of each cone and tie loosely to create ribbon. Return to freezer until ready to serve.

Chocolate Spiders

Don't let your fear of creepy crawlies get in the way of trying these spidery chocolate treats!

Ingredients (serves 22)

  • 200 g dark chocolate, chopped
  • 100 g brown sugar
  • 1 tsp vanilla essence
  • 75 g butter, softened
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g hazelnuts, chopped
  • 75 g mikado sticks
  • 100 g icing sugar
  • 44 coloured sugar beads

Preheat oven to 175°C/155°C fan/gas 3.5.

Melt 100g of chocolate in a bowl over a pan of steaming water. In a separate bowl, cream together the sugar, vanilla essence and butter. Stir in the flour and baking powder then fold in the melted chocolate, chopped chocolate and hazelnuts.

Break the mikado sticks in half. Place 22 dollops of the cake mix on a lined baking tray, stick four half mikado sticks in each side and bake for 15-18 minutes; this may have to be done in batches. Allow to cool on a wire rack.

Mix the icing sugar with one tbsp water until smooth, pour into a piping bag and pipe on eyes and any other decoration you choose. Use the sugar pearls to give the eyes colour.

Pumpkin Cake Pops

These fun themed cake pops will go down a treat! They almost look too adorable to eat, don't they?

Ingredients (serves 32)

  • 150 g marzipan, grated
  • 75 g butter. softened
  • 150 g caster sugar
  • 6 medium eggs
  • 150 g soured cream
  • 100 g self-raising flour
  • 50 g ground almonds
  • 1 tsp baking powder
  • 125 g full-fat soft cheese
  • 3 tbsp icing sugar, sifted
  • Orange food colouring paste
  • 1 tube chocolate flavour writing icing
  • 32 cake pop sticks

Preheat the oven to 180°C/160°C fan/gas 4.

For the cake Lightly grease a 24-hole silicone mini muffin tray (each hole about 40ml capacity). Place the butter, marzipan and sugar in a bowl and beat with an electric mixer until combined. Gradually beat in the eggs and soured cream then fold in the flour, ground almonds and baking powder.

Divide 3/4 of the batter between the holes and bake for 15-20 mins until the sponges are risen and golden. Leave in the mould for about five mins then turn out onto a wire rack to cool. Clean the mould and re-grease then cook the rest of the batter to make another eight cake pops.

For the frosting beat the soft cheese and icing sugar in a bowl until smooth (don't over-beat or the icing will become runny). Beat in a little orange food colouring paste to give the frosting a deep orange colour. Insert a cake pop stick into each cake then cover the cakes with the frosting. Use the writing icing to mark eyes, nose and a mouth.

Which of these recipes are YOU going to try? Let us know via Facebook or Twitter (@CloserOnline)

READ MORE 6 chocolate bar recipes that you'll love!

Amazing recipe - double decker brownies!

You've been cutting cake wrong your whole life ...

Closer magazine cover