12 Halloween Desserts for Kids That Are Too Cute to Eat

Serves 4 people.

Ingredients

• 2 large egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• 24 candy eyes

Instructions

1. Preheat the oven to 200°F and line a baking sheet with parchment paper.
2. Place the egg whites and cream of tartar in a clean mixing bowl. Beat on medium speed until soft peaks form.
3. Add the sugar a tablespoon at a time while beating. Continue until the mixture reaches stiff, glossy peaks.
4. Mix in the vanilla extract on low speed until just combined.
5. Spoon the meringue into a piping bag fitted with a round tip. Pipe small ghost shapes onto the prepared baking sheet, leaving space between each one.
6. Bake for 90 minutes, then turn off the oven and let the kisses cool inside with the door closed for at least one hour.
7. Once fully cool, gently press two candy eyes onto the front of each ghost.

Extra Tips

Pipe the ghosts with a slightly wider base and a gentle upward pull at the top so they stand upright after baking. Store the finished kisses in an airtight container at room temperature to keep the crisp texture for up to three days. If the candy eyes do not stick well, a tiny dot of leftover meringue from the bag can help secure them.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Piping Bag, Baking Sheet

Serves 4 people.

Ingredients

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup marshmallow cream
• 1 cup orange buttercream frosting
• 12 chocolate chips

Instructions

1. Preheat the oven to 350°F and line a cupcake pan with 4 paper liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
3. Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth.
4. Divide the batter evenly among the 4 liners. Bake for 18-20 minutes until a toothpick comes out clean. Let the cupcakes cool completely.
5. Use a small knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with marshmallow cream and replace the top.
6. Spread or pipe the orange buttercream frosting over each cupcake to cover the top.
7. Press chocolate chips into the frosting to create eyes and a mouth on each cupcake.

Extra Tips

Press the chocolate chips in gently right after frosting so they stick without sinking. If the marshmallow cream feels too sticky to handle, lightly coat a spoon with oil first. Store any leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Cupcake Pan, Oven

Serves 4 people.

Ingredients

• 2 tablespoons butter
• 3 cups mini marshmallows
• 3 cups Rice Krispies cereal
• 5 drops green food coloring
• 8 candy eyes
• 2 tablespoons chocolate chips

Instructions

1. Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
2. Remove the pan from heat and stir in the green food coloring until the mixture turns an even shade.
3. Add the Rice Krispies cereal and mix until every piece is coated.
4. Press the mixture firmly into an 8×8 pan lined with parchment paper. Let it cool and set for 20 minutes.
5. Cut the cooled block into 4 squares. Melt the chocolate chips in a small bowl in the microwave, stirring every 15 seconds until smooth.
6. Use a toothpick or small spoon to draw simple mouths on each square with the melted chocolate. Press two candy eyes onto each square while the chocolate is still tacky.

Extra Tips

Press the warm mixture evenly into the pan so the squares hold clean edges when cut. Pipe the chocolate through a zip-top bag with a tiny corner snipped off for steadier lines. Store any leftovers in an airtight container at room temperature for up to two days to keep the texture chewy.Course: Dessert Cuisine: American Equipment: Large saucepan, 8×8 baking pan, Mixing bowl, Spatula

Serves 4 people.

Ingredients

• 2 packages (3.4 oz each) instant vanilla pudding mix
• 4 cups cold milk
• Yellow food coloring
• Orange food coloring
• 1 cup whipped topping
• 1/2 cup candy corn

Instructions

1. Whisk the pudding mix and milk in a large bowl until the mixture thickens. Let it stand for five minutes to finish setting.
2. Divide the pudding into three equal portions in separate bowls. Stir yellow food coloring into one portion and orange food coloring into another, leaving the third portion plain.
3. Spoon the yellow pudding into the bottom of four clear glasses, followed by the orange pudding, then the plain white pudding.
4. Finish each glass with a dollop of whipped topping and a small handful of candy corn placed on top.

Extra Tips

Spoon each colored layer slowly against the side of the glass so the stripes stay sharp. Prepare the parfaits up to four hours ahead and keep them covered in the refrigerator until serving. If the pudding thickens too much before layering, stir in a tablespoon of milk to loosen it.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Whisk, Parfait Glasses

Serves 4 people.

Instructions

1. Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper. In a mixing bowl, stir together the melted butter, sugar, eggs, and vanilla extract until smooth.
2. Add the cocoa powder, flour, and salt to the wet mixture and stir until just combined. Pour the batter into the prepared pan and spread it evenly.
3. Bake for 20-22 minutes until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan.
4. Use a small bat-shaped cookie cutter to cut out four bat shapes from the cooled brownies. Gently insert one lollipop stick into the bottom of each bat.
5. Melt the chocolate candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Dip each brownie pop into the melted chocolate, letting excess drip off.
6. Immediately sprinkle the black and orange sprinkles over the coated pops while the chocolate is still wet. Place the pops on a parchment-lined tray to set.

Extra Tips

Let the brownies cool fully before cutting so the bat shapes hold their edges. If the chocolate coating feels too thick, add a teaspoon of coconut oil while melting to thin it slightly. Store finished pops in an airtight container at room temperature for up to two days to keep the sprinkles from bleeding.

Serves 4 people.

Ingredients

• 4 sugar cones
• 8 ounces chocolate melting wafers
• 4 round chocolate cookies
• 2 cups chocolate ice cream
• 2 tablespoons orange sprinkles

Instructions

1. Place the chocolate melting wafers in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until fully melted.
2. Dip the open end of each sugar cone into the melted chocolate, then press it onto the center of a round chocolate cookie to form the brim. Set the assembled hats on a baking sheet and let the chocolate harden for 10 minutes.
3. Scoop the chocolate ice cream into each cone until it reaches the top. Add a few orange sprinkles over the ice cream for color. Serve right away while the ice cream stays firm.

Extra Tips

Let the chocolate set completely before adding ice cream so the hat stays together. You can swap the chocolate ice cream for vanilla if you want a stronger color contrast with the sprinkles. Store any extra assembled hats in an airtight container at room temperature for up to a day before filling.Course: Dessert Cuisine: American Equipment: Baking Sheet, Microwave-Safe Bowl, Ice Cream Scoop

Serves 4 people.

Ingredients

• 12 Oreo cookies, crushed
• 3 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 325 degrees and line a small square baking pan with parchment paper. Stir the crushed Oreo cookies with the melted butter until evenly coated, then press the mixture firmly into the bottom of the pan to form the crust.
2. In a mixing bowl, beat the softened cream cheese with the sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Pour the cream cheese mixture over the prepared crust and spread it evenly. Bake for 25 minutes until the center is just set.
4. Let the cheesecake cool to room temperature in the pan. Melt the chocolate chips in a microwave-safe bowl in short bursts, stirring until smooth.
5. Drizzle the melted chocolate over the cooled cheesecake in circles, then use a toothpick to drag lines outward from the center to form spiderweb patterns. Chill for at least one hour before cutting into four bars.

Extra Tips

Chill the bars fully before slicing to keep the spiderweb lines sharp. Use a warm knife for clean cuts, and store leftovers in the refrigerator in an airtight container for up to three days.Course: Dessert Cuisine: American Equipment: Mixing bowl, Baking pan, Hand mixer, Microwave-safe bowl

Serves 4 people.

Ingredients

• 2 ripe bananas
• 4 popsicle sticks
• 1/2 cup creamy peanut butter
• 1 cup white chocolate chips
• 2 tablespoons mini chocolate chips

Instructions

1. Peel the bananas and cut each one in half crosswise. Insert one popsicle stick into the cut end of each banana half.
2. Spread the peanut butter evenly over the surface of each banana pop using a butter knife or small spatula.
3. Place the coated pops on a parchment-lined baking sheet and freeze for 20 minutes to firm up the peanut butter layer.
4. Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth.
5. Remove the pops from the freezer and drizzle the melted white chocolate in thin, overlapping lines to resemble mummy bandages.
6. Press two mini chocolate chips onto each pop to form eyes, then return the pops to the freezer for 10 minutes to set the chocolate.

Extra Tips

Use a creamy peanut butter that spreads smoothly so the white chocolate lines stay visible. If the chocolate thickens while you work, warm it for a few seconds to loosen it again. These pops hold best when kept in the freezer until just before serving.Course: Dessert Cuisine: American Equipment: Baking Sheet, Microwave-Safe Bowl, Popsicle Sticks

Serves 4 people.

Ingredients

• ¾ cup all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• Green gel food coloring
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 8 candy eyes
• Black decorating gel

Instructions

1. Heat the oven to 350°F and line a muffin tin with four paper liners.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a second bowl, whisk the buttermilk, oil, egg, and vanilla until smooth. Stir in green gel food coloring a little at a time until the mixture turns a vivid green.
4. Pour the wet mixture into the dry ingredients and stir gently until no streaks remain.
5. Divide the batter evenly among the four liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
6. While the cupcakes cool, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and beat until smooth. Tint the frosting green with a small amount of gel food coloring.
7. Spread or pipe the green frosting over each cooled cupcake. Press two candy eyes into the frosting near the top. Use the black decorating gel to draw a stitched mouth and small bolts on the sides.

Extra Tips

If the frosting feels too soft after tinting, chill it for ten minutes before spreading. The black gel holds its shape best when applied right before serving. Store any leftovers in an airtight container in the fridge for up to two days and let them sit at room temperature for fifteen minutes before eating so the frosting softens again.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Muffin Tin, Whisk, Electric Mixer, Wire Rack

Serves 4 people.

Ingredients

• 8 round cookies
• 1 large apple, cored and sliced into thin rounds
• 1/4 cup peanut butter
• 8 chocolate chips
• 4 raisins
• 4 candy corns

Instructions

1. Lay four cookies on a clean work surface. Spread a thin layer of peanut butter across the top of each one.
2. Arrange two or three thin apple rounds on the peanut butter of each cookie to create the filling.
3. Place the remaining four cookies on top of the apple slices and press gently to form the sandwiches.
4. Position two chocolate chips near the top of each top cookie to form eyes.
5. Add one raisin below the chocolate chips on each sandwich to mark the center of the face.
6. Set one candy corn point-down under the raisin on each sandwich to serve as the beak.

Extra Tips

Slice the apple just before assembly so the pieces stay crisp and do not brown quickly. If you need to prepare ahead, keep the sandwiches in a covered container in the fridge for up to two hours and add the chocolate chips and candy corns right before serving.Course: Dessert Cuisine: American Equipment: Knife, Small Plate, Butter Knife

Serves 4 people.

Ingredients

• 1 (3.9-ounce) package instant chocolate pudding mix
• 2 cups cold milk
• 20 Oreo cookies, crushed
• 2 cups whipped topping, divided
• 1 teaspoon pumpkin pie spice
• 12 candy pumpkins

Instructions

1. Whisk the instant chocolate pudding mix with the cold milk in a medium bowl for two minutes until it thickens. Set the bowl aside.
2. Place 1 cup of the whipped topping in a separate bowl and stir in the pumpkin pie spice until evenly combined.
3. Spoon a layer of chocolate pudding into the bottom of four small glasses. Add a layer of crushed Oreo cookies on top.
4. Spread the spiced whipped topping mixture over the cookie layer in each glass. Add another layer of chocolate pudding and another layer of crushed cookies.
5. Finish each trifle with a dollop of the remaining plain whipped topping. Arrange three candy pumpkins on top of each one.

Extra Tips

Prepare the layers up to a day ahead and keep the glasses covered in the refrigerator so the cookies stay slightly crisp. Use clear glasses to show the layers clearly. If the whipped topping softens during assembly, chill the filled glasses for 15 minutes before adding the candy pumpkins.Course: Dessert Cuisine: American Equipment: Mixing bowl, Whisk, 4 small glasses

Serves 4 people.

Ingredients

• 1 cup chocolate cookie crumbs
• 4 tablespoons unsalted butter, melted
• 8 ounces semisweet chocolate chips
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 8 candy eyes
• 12 thin black licorice pieces

Instructions

1. Combine the chocolate cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Divide evenly among four small tartlet pans and press firmly into the bottoms and sides to form a crust. Place the pans in the refrigerator to set while you prepare the filling.
2. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam, then pour it over the chocolate. Let it sit for one minute before stirring until smooth. Stir in the vanilla extract.
3. Remove the crusts from the refrigerator and divide the chocolate mixture evenly among them. Return the tartlets to the refrigerator and chill for at least two hours until the filling is firm.
4. Once set, place two candy eyes on each tartlet near the top edge. Arrange three black licorice pieces on each side of the eyes to form whiskers.

Extra Tips

Chill the tartlets longer if your kitchen is warm to keep the truffle filling firm during serving. The licorice whiskers soften after a few hours, so add them just before guests arrive. If you need a nut-free version, check that both the cookies and licorice are safe for your group.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Tartlet Pans, Small Saucepan