Halloween is a good time to make some sweet snacks. These recipes use ingredients that are easy to find. You can prepare most of them with basic kitchen tools. They work well for parties or a quick treat at home. Each one gives a simple way to add something sweet to the day.
Helpful Tips Before You Start
These tips will help you make the snacks quickly and keep the sugar high without extra mess.
Line Up Your Candies First
Sort out all the chocolates, sprinkles, and gummies you need before you begin any recipe. This keeps the process smooth once you start melting or assembling.
Melt in Small Batches
Work with one cup of chocolate at a time in the microwave. Stir every 20 seconds to avoid burning and get a smooth coat for dipping.
Use Parchment Paper
Place snacks on parchment sheets while decorating. It stops treats from sticking and makes cleanup fast after the sugar rush is over.
Chill to Speed Setting
Slide finished items into the fridge for 10 minutes when you need the chocolate or icing to firm up right away.
Store in Single Layers
Place leftovers in airtight containers with parchment between layers. This keeps shapes intact for up to three days at room temperature.
Spiderweb Swirl Brownies
These brownies bring a fun Halloween twist with a simple white chocolate web on top. They work well for parties or after-school treats when you want something sweet and chocolatey without much fuss. The texture stays fudgy in the center with a slight chew at the edges.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a small square pan with parchment paper.
- Melt the butter in a mixing bowl, then stir in the sugar until combined.
- Add the egg and vanilla extract, and mix until smooth.
- Stir in the cocoa powder, flour, and salt until the batter comes together with no dry streaks.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 18 to 20 minutes until a toothpick comes out with a few moist crumbs.
- While the brownies cool slightly, melt the white chocolate chips in short microwave bursts.
- Spoon the melted white chocolate into a small zip-top bag, snip a tiny corner, and pipe circles on top of the brownies.
- Drag a toothpick from the center outward to form the web pattern.
Extra Tips
Let the brownies cool fully before piping so the web lines stay defined. If the white chocolate thickens while you work, warm it for a few seconds to loosen it again. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Small Baking Pan, Microwave-safe Bowl
Mummy Marshmallow Cookie Pops
These pops combine a crisp cookie base with a soft marshmallow center for a quick Halloween treat. They work well for parties or after-school snacks when you want something sweet without much fuss. The white coating and simple face details give them a playful look while the flavors stay straightforward with cookie and marshmallow notes.
Serves 4 people.
Ingredients
- 4 chocolate sandwich cookies
- 4 large marshmallows
- 1 cup white chocolate chips
- 1 teaspoon vegetable oil
- 8 candy eyes
- 4 lollipop sticks
Instructions
- Push one lollipop stick through the center of each cookie and into the bottom of a marshmallow so the marshmallow sits on top of the cookie.
- Place the white chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the chocolate is smooth.
- Dip each cookie and marshmallow pop into the melted chocolate, turning to coat evenly. Let excess chocolate drip back into the bowl.
- Set the coated pops on a parchment-lined tray. Press two candy eyes onto the marshmallow while the chocolate is still soft.
- Spoon a small amount of remaining melted chocolate into a zip-top bag, snip a tiny corner, and drizzle thin lines across each pop to create the mummy wrap effect. Let the chocolate set at room temperature.
Extra Tips
Work with the chocolate while it is still warm so the candy eyes stick without extra icing. If the chocolate thickens during drizzling, warm it for a few seconds and stir again. Store the finished pops in a single layer in an airtight container at room temperature for up to two days.Course: Snack Cuisine: American Equipment: Microwave-safe bowl, Parchment-lined tray, Lollipop sticks
Pumpkin Spice Fudge Bites
These Pumpkin Spice Fudge Bites turn classic fall flavors into an easy snack that fits right into Halloween candy spreads. They come together quickly with no oven time, so they work well for last-minute party prep or a sweet afternoon treat during the holiday season.
The fudge has a smooth, firm texture with warm notes of cinnamon, nutmeg, and pumpkin that balance the sweetness. Each bite feels rich but stays light enough to enjoy a few at once.
Serves 4 people.
Ingredients
- 1 cup white chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup canned pumpkin puree
- 2 tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 tablespoons Halloween sprinkles
Instructions
- Line a small square baking dish with parchment paper and set it aside.
- Combine the white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat.
- Stir the mixture constantly until the chocolate and butter melt and the ingredients form a smooth, thick base.
- Remove the pan from the heat and stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until fully blended.
- Pour the mixture into the prepared dish, spread it evenly, and scatter the Halloween sprinkles over the top.
- Chill the fudge in the refrigerator for at least two hours until firm, then cut it into small squares.
Extra Tips
Chill the fudge fully before cutting to keep the pieces neat. Store leftovers in an airtight container in the refrigerator to maintain the firm texture. If the spice flavor seems mild after mixing, add an extra pinch of pumpkin pie spice before chilling. Serve the bites straight from the fridge for the best consistency.Course: Dessert Cuisine: American Equipment: Saucepan, Baking dish, Mixing spoon
Candy Corn Caramel Popcorn Cups
These Candy Corn Caramel Popcorn Cups combine crunchy popcorn with a quick homemade caramel coating and a topping of chewy candy corn. They work well as individual portions for Halloween gatherings or after-school snacks.
The result offers a balance of crisp popcorn, sticky caramel, and sweet candy corn pieces that hold together in easy-to-serve cups.
Serves 4 people.
Ingredients
- 8 cups popped popcorn
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups candy corn
- 4 paper cups
Instructions
- Place the popped popcorn in a large bowl and set aside. Line a baking sheet with parchment paper for cooling later.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil and cook for 4 minutes without stirring.
- Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble and lighten in color.
- Pour the hot caramel over the popcorn in the bowl. Use a spatula to toss until the popcorn is evenly coated.
- Spread the coated popcorn onto the prepared baking sheet and let it cool for 10 minutes to set.
- Divide the popcorn among the 4 paper cups. Top each cup evenly with the candy corn.
Extra Tips
Let the popcorn cool fully before adding the candy corn so the pieces stay crisp and do not melt. If the caramel feels too thick while mixing, work in small batches to keep coverage even. Store any leftovers in an airtight container at room temperature for up to two days to maintain texture.Course: Snack Cuisine: American Equipment: Large bowl, Medium saucepan, Baking sheet, Spatula
Witch Hat Chocolate Truffles
These Witch Hat Chocolate Truffles add a fun shape to any Halloween snack table. They stack a crisp cookie base with a chocolate center and a pointed top, creating a treat that feels festive without extra decoration work. The creamy center gives a smooth bite while the cookie adds a little crunch.
The flavor stays rich and straightforward, with dark chocolate balanced by the mild sweetness of the kiss on top. They work well for a small gathering or as part of a larger spread of sweets.
Serves 4 people.
Ingredients
- 8 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 12 chocolate sandwich cookies
- 12 milk chocolate kisses
- 1/4 cup black sanding sugar
Instructions
- Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, then pour it over the chips. Let the mixture sit for one minute before stirring until smooth.
- Stir the vanilla extract into the chocolate mixture. Cover and chill in the refrigerator for one hour until the ganache firms up.
- Line a baking sheet with parchment paper and arrange the chocolate sandwich cookies in a single layer.
- Scoop a rounded teaspoon of chilled ganache onto the center of each cookie and gently shape it into a small mound.
- Press one milk chocolate kiss onto the top of each ganache mound to create the hat point.
- Roll the sides of the ganache against the black sanding sugar until lightly coated.
- Return the assembled hats to the refrigerator for 20 minutes to set completely.
Extra Tips
Chill the ganache fully before shaping so the mounds hold their form when the kiss is added. Prepare the chocolate mixture the day before and assemble the hats the same day you plan to serve them. Keep leftovers in an airtight container in the refrigerator for up to three days and let them sit at room temperature for ten minutes before eating to soften the texture.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Saucepan, Baking Sheet
Ghostly White Chocolate Pretzel Rods
These pretzel rods get a simple white chocolate coating and quick ghost faces that fit right into a Halloween spread. The salty snap of the pretzel balances the sweet shell, giving a light crunch with each bite.
They work well for school parties, movie nights, or last-minute treats when you need something sweet and handheld. The look comes together fast, and the flavor stays mild enough for most ages.
Serves 4 people.
Ingredients
- 12 pretzel rods
- 10 ounces white chocolate chips
- 1 tablespoon coconut oil
- 24 candy eyeballs
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until the mixture is smooth.
- Dip two-thirds of each pretzel rod into the melted white chocolate. Let excess chocolate drip back into the bowl.
- Set the coated pretzels on the lined baking sheet.
- Press two candy eyeballs onto the chocolate on each rod while it is still soft.
- Allow the chocolate to harden at room temperature or in the refrigerator for 15 minutes before serving.
Extra Tips
Work in small batches when dipping so the chocolate stays warm and smooth. Store finished rods in an airtight container at room temperature for up to three days. If the kitchen is warm, chill them briefly to speed setting without making the pretzels too firm.Course: Dessert Cuisine: American Equipment: Microwave-safe bowl, Baking sheet, Parchment paper
Bloody Red Velvet Cookie Sandwiches
These Bloody Red Velvet Cookie Sandwiches offer a fun way to add color to a Halloween spread. The cookies have a mild chocolate taste and soft texture that holds up well to the filling. They suit after-school treats, party trays, or a simple weekend bake when you want something sweet and eye-catching.
The red filling uses raspberry preserves to create a bright, jam-like center that looks striking against the dark cookies. Each sandwich gives a balance of tender crumb and creamy bite without being overly rich.
Serves 4 people.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup raspberry preserves
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the butter and granulated sugar until light and fluffy. Add the egg, 1 teaspoon vanilla extract, and red food coloring, then mix until combined.
- Gradually stir the dry ingredients into the wet mixture until a dough forms. Scoop rounded tablespoons of dough onto the baking sheet and flatten each slightly.
- Bake for 10 to 12 minutes until the edges are set. Let the cookies cool completely on the sheet.
- In a small bowl, beat the cream cheese, powdered sugar, remaining 1 teaspoon vanilla extract, and raspberry preserves until smooth.
- Spread the filling on the flat side of four cookies and top each with a second cookie to form sandwiches. Press gently so the filling reaches the edges.
Extra Tips
Let the cookies cool fully before filling to keep the raspberry cream cheese mixture from melting. If the filling seems too soft, chill it for 10 minutes before spreading. Store assembled sandwiches in an airtight container in the fridge for up to two days and bring them to room temperature before serving so the texture stays soft.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Baking Sheet, Oven, Electric Mixer
Bat Wing Sugar Cookie Crisps
These Bat Wing Sugar Cookie Crisps turn a basic sugar cookie into a thin, crunchy snack that fits right into a Halloween spread. They deliver a light vanilla sweetness with a dark color that stands out on a party table, making them easy to serve when friends drop by for a quick sugar fix.
The recipe works well for movie nights or after-school treats because the cookies bake fast and hold their shape once cooled. Rolling them thin gives a crisp bite that pairs with the subtle sweetness without feeling heavy.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar, plus 2 tablespoons for topping
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Black gel food coloring
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, and salt in a bowl.
- In a second bowl, beat the butter and 1/2 cup sugar until smooth. Add the egg, vanilla extract, and several drops of black gel food coloring until the color looks even.
- Mix the dry ingredients into the wet mixture until a soft dough forms.
- Place the dough between two sheets of parchment and roll it out to about 1/8 inch thick. Sprinkle the extra 2 tablespoons of sugar over the surface and press it in lightly.
- Cut the dough into bat wing shapes with a knife or cutter, then transfer the pieces to the prepared baking sheet.
- Bake for 8 to 10 minutes until the edges turn lightly golden. Let the cookies cool on the sheet for a few minutes before moving them to a rack.
Extra Tips
Roll the dough evenly so every cookie bakes to the same crisp texture. If the dough feels sticky, chill it for ten minutes before rolling. Store cooled cookies in an airtight container at room temperature for up to three days to keep them from softening.Course: Snack Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin
Monster Green Slime Rice Krispie Squares
These green Rice Krispie squares bring a fun Halloween twist with their bright color and gooey marshmallow base. They work well for kids parties or a quick treat to pack in lunch boxes when you want something festive but simple to make. The texture stays crisp on the outside with a chewy center, and the flavor stays classic sweet marshmallow.
Serves 4 people.
Ingredients
- 2 tablespoons unsalted butter
- 3 cups mini marshmallows
- 1 teaspoon green gel food coloring
- 3 cups Rice Krispies cereal
- 1/4 cup green candy melts
- 8 candy monster eyes
Instructions
- Melt the butter in a large saucepan over medium heat. Add the mini marshmallows and stir until fully melted and smooth. Remove the pan from heat and stir in the green gel food coloring until the mixture turns a bright slime green.
- Pour the Rice Krispies cereal into the green marshmallow mixture. Stir quickly until the cereal is evenly coated. Transfer the mixture to a greased 8×8 inch pan and press it down firmly with a spatula or greased hands to create an even layer. Let it cool for 20 minutes.
- Melt the green candy melts in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Drizzle the melted candy melts over the cooled squares in a random slime pattern. Press the candy monster eyes into the top while the drizzle is still soft. Cut into 4 squares once set.
Extra Tips
Press the mixture firmly into the pan so the squares hold their shape when cut. The green candy melt drizzle sets quickly, so add the eyes right away. Store leftovers in an airtight container at room temperature to keep the texture chewy instead of hard.Course: Snack Cuisine: American Equipment: Large saucepan, Microwave-safe bowl, 8×8 inch pan, Spatula
Caramel Apple Nacho Platters
These platters turn fresh apple slices into a shareable snack that feels like nachos but tastes like caramel apples. They work well for Halloween movie nights or last-minute parties because they come together fast and let everyone grab a few bites at once. The crisp apple slices pair with warm caramel and a mix of chewy and crunchy toppings for a fun balance of textures.
Serves 4 people.
Ingredients
- 4 large apples, cored and thinly sliced
- 1 cup caramel sauce
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup candy corn
- 2 tablespoons Halloween sprinkles
Instructions
- Arrange the apple slices in a single overlapping layer on a large serving platter.
- Warm the caramel sauce slightly if needed, then drizzle it evenly over the apple slices.
- Place the chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully melted.
- Drizzle the melted chocolate over the caramel layer.
- Scatter the mini marshmallows, candy corn, and Halloween sprinkles across the top.
Extra Tips
Serve the platters right away so the apple slices stay crisp under the toppings. If you want to prep ahead, slice the apples and store them in cold water with a splash of lemon juice, then drain and pat dry before assembling. Swap in white chocolate chips for the regular ones if you prefer a milder flavor.Course: Snack Cuisine: American Equipment: Large platter, Microwave, Microwave-safe bowl, Knife
Vampire Strawberry Chocolate Clusters
These chocolate-covered strawberries get a spooky twist with a white chocolate drizzle that looks like vampire fangs. They make an easy finger food for Halloween parties and give you a mix of juicy fruit and rich chocolate in every bite.
The clusters form naturally when you group a few dipped strawberries together on the tray before they set. The dark chocolate shell cracks lightly when you bite in, revealing the fresh berry inside.
Serves 4 people.
Ingredients
- 1 pound fresh strawberries
- 8 ounces dark chocolate chips
- 4 ounces white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Wash the strawberries and pat them completely dry with paper towels. Remove the green tops if desired.
- Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until smooth and melted.
- Dip each strawberry into the melted dark chocolate, letting excess drip off. Place them in small groups of three or four on a parchment-lined baking sheet to form clusters.
- Melt the white chocolate chips in a separate bowl using the same microwave method. Spoon the melted white chocolate into a small zip-top bag, snip off one corner, and drizzle thin lines over the clusters to create the vampire fang effect.
- Refrigerate the tray for 20 minutes until the chocolate is fully set.
Extra Tips
Work with dry strawberries so the chocolate sticks well. If the white chocolate drizzle is too thick, add a drop of coconut oil to thin it. Store leftovers in an airtight container in the fridge for up to two days. Serve them chilled for the best snap.Course: Snack Cuisine: American Equipment: Microwave-Safe Bowl, Baking Sheet, Parchment Paper
Pumpkin Patch Cheesecake Bars
These bars bring a creamy pumpkin cheesecake layer over a simple graham crust. They work well for Halloween parties or after-school treats when you want something sweet but not overly fussy. The texture stays smooth and rich with a light spice note that pairs nicely with the sweet crust.
The finished bars can be cut into four generous pieces and topped to resemble a tiny pumpkin patch. Chocolate crumbs stand in for soil while small candy pumpkins add the seasonal touch.
Serves 4 people.
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 cup crushed chocolate cookies
- 8 small candy pumpkins
Instructions
- Heat the oven to 325 degrees and line an 8×8 baking pan with parchment paper.
- Stir the graham cracker crumbs with the melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan.
- Beat the cream cheese and sugar in a mixing bowl until smooth. Add the pumpkin puree, egg, pumpkin pie spice, and vanilla extract. Mix until everything is evenly combined.
- Pour the pumpkin mixture over the crust and spread it level. Bake for 25 minutes until the center no longer jiggles.
- Let the bars cool at room temperature, then chill them in the fridge for at least two hours.
- Sprinkle the crushed chocolate cookies over the top before slicing. Place two candy pumpkins on each bar.
Extra Tips
Chill the bars fully before adding the cookie crumbs so they stay in place. If you want a stronger spice flavor, add an extra quarter teaspoon of pumpkin pie spice to the filling. Store leftovers in an airtight container in the fridge for up to three days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Electric Mixer
Black Cat Oreo Brownie Bites
These brownie bites hide a whole Oreo cookie at the base and get their dark color from cocoa, making them easy to turn into black cats with a little icing. They work well for a Halloween movie night or as a quick treat to pack in lunch boxes. The texture stays fudgy in the center with a slight crunch from the cookie underneath.
Serves 4 people.
Ingredients
- 8 Oreo cookies
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 2 tablespoons black icing
Instructions
- Preheat the oven to 350 degrees and line a mini muffin tin with paper liners.
- Place one Oreo cookie into the bottom of each liner.
- Melt the butter in a microwave-safe bowl, then stir in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, flour, and salt until the batter is smooth.
- Fold in the chocolate chips.
- Spoon the batter over each Oreo until the liners are about three-quarters full.
- Bake for 18 to 20 minutes until the tops look set.
- Let the brownie bites cool completely in the tin.
- Pipe black icing onto each cooled bite to form simple cat faces.
Extra Tips
Use a small round piping tip for the cat faces so the icing stays neat on the dark surface. If the brownies stick, run a thin knife around the edge of each liner before lifting them out. Store leftovers in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Mini muffin tin, Mixing bowl, Microwave-safe bowl
Frankenstein Vanilla Pudding Cups
These pudding cups turn a simple vanilla dessert into a fun Halloween treat. The bright green color and chocolate details give each cup a playful Frankenstein face that kids and adults enjoy at parties. The creamy pudding pairs with a bit of crunch from the pretzels for a nice contrast in texture.
Serves 4 people.
Ingredients
- 1 box (5.1 oz) instant vanilla pudding mix
- 3 cups cold milk
- 12 drops green food coloring
- 1/2 cup semisweet chocolate chips
- 8 candy eyeballs
- 8 small pretzel rods
Instructions
- Pour the instant vanilla pudding mix and cold milk into a mixing bowl. Whisk for two minutes until the mixture thickens.
- Add the green food coloring and stir until the pudding reaches a consistent green shade.
- Divide the pudding evenly among four small cups. Place the cups in the refrigerator for at least 10 minutes to set.
- While the pudding sets, place the chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted.
- Spoon or pipe a line of melted chocolate across the top of each pudding cup to form hair. Press two candy eyeballs into the chocolate on each cup.
- Insert two pretzel rods into the sides of each cup near the bottom to act as bolts. Return the cups to the refrigerator until ready to serve.
Extra Tips
Melt the chocolate just until smooth so it pipes cleanly without seizing. Press the pretzels in gently after the pudding has set to keep them upright. These cups hold well in the fridge for up to four hours if made ahead for a party.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Whisk, Microwave-safe bowl, 4 serving cups
Spooky Sprinkle Donut Hole Skewers
These skewers turn simple donut holes into a festive Halloween treat. The mix of soft donut centers, sweet coating, and crunchy sprinkles makes them fun to eat and easy to share at parties or movie nights.
They work well for last-minute snacks because they need no baking. Kids enjoy helping with the dipping and sprinkling steps.
Serves 4 people.
Ingredients
- 20 plain donut holes
- 1 cup white candy melts
- 1/2 cup Halloween sprinkles
- 8 wooden skewers
Instructions
- Melt the white candy melts in a microwave-safe bowl in 30-second bursts, stirring between each until smooth.
- Dip each donut hole halfway into the melted candy melts. Let excess drip off.
- Roll the coated portion in Halloween sprinkles right away so they stick.
- Place the coated donut holes on a parchment-lined baking sheet. Let them set for 10 minutes at room temperature.
- Thread three coated donut holes onto each wooden skewer. Repeat until all skewers are filled.
Extra Tips
Use candy melts instead of chocolate chips because they set firmer and hold the sprinkles better. If the coating starts to harden while you work, warm it for 10 seconds to loosen it again. These skewers travel well in a single layer for school events or potlucks.Course: Snack Cuisine: American Equipment: Microwave-safe bowl, Baking sheet, Wooden skewers
