7 Terrifying Treats for Halloweenimage preview

7 Terrifying Treats for Halloween

These fun Halloween-themed recipes are so good and easy to make, it’s scary!

Severed Witch’s Fingers Cookies


1 cup butter, softened
1 cup confectioners’ sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
Raspberry jam (seedless)


Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, beating continually. Refrigerate the dough for about 30 minutes. Preheat the oven to 325° F. Scoop about a teaspoon of dough a piece of waxed paper, using the waxed paper, roll the dough into a thin finger shape. Place it on a greased cookie sheet. Repeat until the dough is gone. Press one almond into one end of each cookie to give the appearance of a long fingernail. Remove the almonds and place a dollop of raspberry jam into the indentation left behind. Replace the almonds. Bake until the cookies turn slightly golden, 20 to 25 minutes. If desired, dip the base of each “finger” in the raspberry jam before serving.

Boo-nana Ghosts

Halloween doesn’t have to only be about candy! These easy “Boo-nana” ghosts are a cute and spooky Halloween snack that is also a healthy treat. Ask the kids to help—they’ll have a lot of fun making them and eating them!


3 Bananas
12 Mini chocolate chips
6 Regular chocolate chips

Peel banana and cut it in half widthwise. Press 1 regular-sized chocolate chip into each banana half for the ghost “mouth” and press 2 mini chocolate chips into the banana for the eyes.  Easy peasy! Makes 6 ghosts.

Halloween Mummy Mini Pizzas


8 English muffins, halved and toasted
1 cup pizza sauce
16 slices part-skim mozzarella cheese, cut in 5 strips per pizza, or use string cheese sticks and slice lengthwise
Assorted toppings like cubed ham, onions, tomatoes (if desired)
32 black olive slices


Preheat oven to 400ºF. Place the toasted English muffin halves on a baking sheet. Spread 1 tablespoon of sauce over each half. Place 2 of the black olives in place on each muffin half for eyes. Add any toppings you’d like.

Lay the strips of cheese across the “face” of the muffin to look like mummy bandages. Bake pizzas for 5-7 minutes or until cheese is melted.  Makes 16 mummy mini pizzas.

Vampire Shots

Healthy meets fun!


4-5 ripe tomatoes
1 large cucumber, peeled
1 large onion, quartered
1 green pepper, halved
2 cloves garlic, chopped
3 cups tomato juice
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce (optional)
1/2 cup plain yogurt
Salt and pepper


In a blender or food processor, combine two of the tomatoes, half of the cucumber, half of the onion, half of the green pepper, the garlic, and 1 cup of tomato juice. Blend until the veggies are pureed. In a large serving bowl, mix the pureed vegetables with the remaining tomato juice, olive oil, vinegar, pepper sauce (if desired), and yogurt. Add salt and pepper to taste. Serve in decorative test tubes.

Mummy Dogs


1 8 oz. can crescent roll dough sheets
5 slices cheese
10 hot dogs
Cooking spray
Mustard, ketchup, or edible googly eyes


Preheat oven to 375° F. Unroll dough. Using kitchen scissors or a sharp knife, cut the dough into four equal rectangles, and each rectangle lengthwise into about 10 narrow strips. Break or cut the cheese slices in half. Wrap one half-slice of cheese around each hot dog, then wrap 3 dough bandages up the length of the hot dog, leaving the top inch or so bare. Be sure to crisscross the dough and leave empty space so it looks rough like bandages. Leaving about 1/2” of open space above the bandages for a “face,” wrap a fourth piece of dough around the bare tip of each frank. Place wrapped hot dogs on an ungreased cookie sheet and spray the dough lightly with cooking spray. Bake 10-15 minutes, until the dough is golden brown. Use ketchup or mustard to draw eyes on each mummy, or use edible googly eyes.



Cake pop sticks
1 chocolate cake, prepared
1 container chocolate frosting
1 small bag green candy melts
1 small bag dark chocolate candy melts

Cut the cake into cubes and place them in a large bowl. Use your hands to crumble the cake pieces into fine crumbs. Add in frosting a little at a time, using your hands to incorporate the frosting into the cake crumbs until cake is moist and can hold a ball shape, yet still slightly crumbly.

Use small ice cream scoop to scoop out balls of the cake mixture. Roll each into a tight marshmallow-shaped cylinder and place them on a plate. Melt 2-4 ounces of green candy melts, following the directions on the package. Coat the tip of the lollipop sticks in melted candy and insert them about halfway into the cake forms. Place the pops in the freezer for about 20 minutes, still on the plate.

Remove the cake pops from the freezer and carefully dip them into the melted candy until coated. Let the excess candy coating drip off, swirling and tapping gently if needed.

Use a Styrofoam block to hold the pops upright — just jab the sticks into it — and place them in the freezer until the candy coating sets. Meanwhile, melt 2 ounces of chocolate candy melts according to the directions on the package. Pour the melted chocolate into a squeeze bottle and pipe a hair, eyes, a mouth, and scars onto each pop. Freeze until set.

Witches’ Brew With Hand



1 (10-ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 bottles (1 liter each) ginger ale
2 bottles (1 liter each) non-alcoholic sparkling cider
6 (or more) gummy snakes

Additional Equipment:

1 cauldron (see above)
Rubber glove (for frozen hand)


To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.

Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.

Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, several days if possible.

To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against the side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Be sure to follow our Halloween Pinterest Board!

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Suzanne Swartz
Suzanne Swartz
6 years ago

Love the cookie recipe for severed fingers , as I am a huge Almond fan…Plan on making them for the grand kids for their Halloween party…I would also like to make them just as cookies during the winter…… How long would I cook them as just a cookie? same temp? and should I refrigerate dough, as above recipe states???
I use a meringue crust for a Heavenly pie that is so easy and good. A family favorite . You could make the meringue crust ( bake for 1 hour in a pie plate, spreading up the sides and add some cooked Lemon pudding mix. Top with slightly sweetened whipped cream ( Heavy Cream ). Have not tried it with just the lemon pudding , but sounds as tho it would work. if any one wants the recipe for the Heavely pie, they can e-mail you and you can print it …..
Thanks, Suzanne , Haverhill, Ma