Halloween is a good time to bake with kids. These ideas focus on recipes that are easy to follow and use basic ingredients. The projects are meant to be a little messy so the kids can enjoy the process. You will find options that work for different ages and kitchen setups. Each one includes steps that keep things moving without much stress.
Helpful Tips Before You Start
A bit of setup keeps the focus on the fun without the mess taking over.
Cover Your Workspace
Lay down plastic tablecloths or old towels on counters and floors. This catches spills from frosting, sprinkles, and colored dough before they set.
Gather Supplies First
Measure out ingredients and set out tools like spoons, bowls, and cookie cutters ahead of time. Kids stay more engaged when they do not have to wait for each step.
Dress for the Mess
Have everyone wear old clothes and tie on aprons. Halloween colors and sticky batters are easier to handle when stains are not a worry.
Keep Cleanup Tools Nearby
Set out a stack of wet wipes, paper towels, and a small trash bin within reach. Quick wipes between steps prevent bigger messes later.
Let Kids Lead the Decorating
Give them free range with sprinkles, candies, and icing once the baking is done. The goal is creative fun rather than perfect results.
Ghostly Meringue Kisses with Candy Eyes
These ghostly meringue kisses give kids a simple way to create light Halloween treats. The meringue bakes into crisp, airy bites with a mild vanilla taste that feels special without being heavy. The process lets children help with piping and decorating, which adds to the fun.
This recipe works well for an afternoon activity before a party or as a make-ahead snack. The finished kisses hold their shape once cooled and offer a nice crunch that pairs with the soft candy eyes on top.
Serves 4 people.
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 24 candy eyes
Instructions
- Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.
- Place the egg whites in a mixing bowl and beat them with an electric mixer until they turn foamy.
- Add the sugar a little at a time while continuing to beat until the mixture forms stiff peaks.
- Beat in the vanilla extract until it is fully combined.
- Spoon the meringue into a piping bag fitted with a round tip and pipe small ghost shapes onto the prepared baking sheet.
- Press two candy eyes onto each ghost shape while the meringue is still soft.
- Bake for 90 minutes until the kisses feel dry and lift easily from the paper, then turn off the oven and let them cool inside with the door closed.
Extra Tips
Pipe the ghosts with a steady hand so they stand upright after baking. If the meringue feels too soft to hold shape, beat it a bit longer until the peaks stay firm. Store cooled kisses in an airtight container at room temperature to keep them crisp for several days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Baking Sheet, Piping Bag
Pumpkin Patch Chocolate Cupcakes
These chocolate cupcakes give kids a chance to build their own edible pumpkin patch on top. The rich cocoa base pairs with simple frosting and candy decorations, making it an easy project for little hands during a Halloween baking session. The result is a moist, fudgy cupcake with a playful topping that feels festive without needing fancy skills.
Serves 4 people.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup chocolate frosting
- 12 small pumpkin-shaped candies
- 1 tablespoon green sprinkles
Instructions
- Preheat the oven to 350°F and line a muffin tin with 4 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sugar until evenly combined.
- In a separate bowl, mix the milk, egg, vegetable oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until the batter is just blended with no large lumps.
- Divide the batter evenly among the 4 liners, filling each about two-thirds full.
- Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the tin.
- Spread a layer of chocolate frosting over each cooled cupcake.
- Arrange 3 pumpkin candies on top of each cupcake to form the patch, then scatter green sprinkles around them to look like vines.
Extra Tips
Press the pumpkin candies gently into the frosting right after spreading so they stick without sliding. If the frosting feels too stiff, warm the bowl in your hands for a minute before spreading. Store any leftovers in an airtight container at room temperature for up to two days to keep the cake soft.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Muffin Tin, Oven
Gooey Monster Brownie Bars
These Gooey Monster Brownie Bars give kids a chance to make a chocolate treat that turns out sticky and fun to handle. The melted marshmallows create pockets of chewiness that make each bite different. They fit well for Halloween baking sessions when you want something simple to mix and bake together.
The bars come out fudgy with a soft center and a slight crunch on top. Candy eyes added at the end give them a playful monster look without extra steps.
Serves 4 people.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup mini marshmallows
- Candy eyes for topping
Instructions
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, stir the melted butter and sugar together until smooth.
- Add the eggs and vanilla extract, then mix until fully combined.
- Stir in the cocoa powder, flour, and salt until no dry streaks remain.
- Fold in the chocolate chips and mini marshmallows.
- Spread the batter evenly in the prepared pan.
- Bake for 25 minutes, then remove from the oven and let the bars cool in the pan.
- Once cooled, press candy eyes onto the surface to create monster faces.
Extra Tips
Press the candy eyes into the bars while they are still slightly warm so they stick without frosting. If the marshmallows cause the center to sink a little, that is normal and keeps the bars extra gooey. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Oven
Witch Finger Shortbread Cookies
These cookies turn basic shortbread into a hands-on Halloween project. Kids can help shape the dough into crooked fingers, press in almond nails, and add the final touches. The result is a buttery treat that looks creepy but tastes mild and familiar.
The dough bakes up crumbly and tender with a hint of vanilla. Green food coloring gives the fingers their witchy look, while a bit of jam at the base adds a quick bloody detail once they cool. It works well for an afternoon baking session before a party or movie night.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 drops green food coloring
- 8 whole almonds
- 2 tablespoons raspberry jam
Instructions
- Heat the oven to 325°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter, powdered sugar, vanilla, salt, and green food coloring until smooth.
- Stir in the flour until a soft dough forms. Use your hands to bring it together if needed.
- Divide the dough into 8 equal pieces. Roll each piece into a finger shape and place it on the baking sheet.
- Press an almond into the end of each finger to make a nail. Use a knife to score two or three lines across the middle for knuckles.
- Bake for 18 to 20 minutes until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes.
- Spoon a small amount of raspberry jam around the base of each almond to look like blood.
Extra Tips
Shape the fingers slightly crooked before baking so they look more witch-like. If the dough feels too soft to hold shape, chill it for 10 minutes. Store cooled cookies in an airtight container at room temperature for up to three days. The jam stays sticky, so add it right before serving.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Oven
Bat Wing Vanilla Cupcakes
These Bat Wing Vanilla Cupcakes give kids a hands-on Halloween project that stays simple and contained. The vanilla base bakes up soft and light, while the chocolate wings add a dark, spooky detail that feels festive without extra fuss.
The flavor stays mild and familiar, so even picky eaters enjoy them. The decorating step turns into the main activity, with melted chocolate that sets into wing shapes right on the counter.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar
- 2 tbsp unsalted butter, softened
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a cupcake tin with four paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until light. Add the egg and vanilla extract, then mix until smooth.
- Stir in half the dry mixture, then the milk, then the remaining dry mixture until just combined. Divide the batter among the liners.
- Bake for 15 to 18 minutes until a toothpick comes out clean. Cool completely on a rack.
- Beat the powdered sugar and remaining 2 tablespoons butter with ½ teaspoon vanilla until creamy to make the frosting.
- Melt the dark chocolate chips in short microwave bursts, stirring until smooth. Drop small spoonfuls onto parchment and spread into wing shapes. Let them set until firm.
- Frost the cooled cupcakes and press two chocolate wings into the top of each one.
Extra Tips
Let the chocolate wings cool fully on the parchment before lifting them so they hold their shape. If the frosting feels too thick, add a few drops of milk to loosen it for easier spreading. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing bowls, Cupcake tin, Oven, Parchment paper
Jack-o’-Lantern Thumbprint Cookies
These thumbprint cookies give kids a chance to shape and decorate their own jack-o’-lantern faces. The dough turns bright orange and bakes into soft, buttery rounds that stay easy to handle even when little hands get involved.
The finished cookies have a mild vanilla flavor with a touch of sweetness from the jam centers. Kids press the centers, add chocolate chip features, and watch the faces come together before the cookies go into the oven.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange gel food coloring
- 3 tablespoons orange marmalade
- 2 tablespoons mini chocolate chips
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and sugar together until smooth.
- Stir in the vanilla extract and orange gel food coloring until the dough is evenly tinted.
- Add the flour and mix until a soft dough forms and no dry streaks remain.
- Scoop the dough into 8 small balls and place them on the prepared baking sheet.
- Use your thumb to press a shallow indent in the center of each ball.
- Spoon a small amount of orange marmalade into each indent.
- Press mini chocolate chips into the dough around the jam to create eyes, noses, and mouths.
- Bake for 12 to 14 minutes until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a rack.
Extra Tips
Press the chocolate chips in firmly so they stay in place after baking. If the dough feels too soft to hold a thumbprint, chill it for 10 minutes. Store cooled cookies in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Mummy-Wrapped Cinnamon Rolls
These mummy-wrapped cinnamon rolls give kids a hands-on Halloween activity with dough they can stretch and twist. The project works well for an afternoon bake when you want something sweet that still feels playful rather than fussy.
Each roll bakes up with a soft cinnamon center and a flaky outer layer that looks like loose bandages. The finished treat stays simple to serve and easy for little hands to help assemble.
Serves 4 people.
Ingredients
- 4 refrigerated cinnamon rolls with icing
- 1 tube crescent roll dough
- 2 tablespoons butter, melted
- 1 tablespoon ground cinnamon
- 2 tablespoons sugar
- 8 candy eyes
Instructions
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Unroll the crescent dough on a cutting board and slice it into thin strips about half an inch wide.
- Wrap the strips loosely around each cinnamon roll, leaving two small gaps near the top for the eyes.
- Set the wrapped rolls on the prepared baking sheet.
- Brush the tops with melted butter, then sprinkle evenly with the cinnamon and sugar mixed together.
- Bake for 15 to 18 minutes until the dough turns golden.
- Cool the rolls for five minutes, then use a small dot of the reserved icing to stick two candy eyes in the open spaces on each roll.
Extra Tips
Let the kids press the dough strips in place so the wrapping looks uneven and bandage-like. If the icing is too thick to use as glue, warm it for five seconds in the microwave. Store leftovers in an airtight container at room temperature and warm them briefly before serving so the center stays soft.Course: Dessert Cuisine: American Equipment: Baking sheet, Oven, Pastry brush, Knife
Spiderweb Marble Sheet Cake
This spiderweb marble sheet cake gives kids a chance to swirl two batters together and then draw their own web on top. The result is a moist vanilla-chocolate cake with a simple frosting web that looks spooky without much fuss. It works well for an afternoon baking session or a small Halloween party table.
The cake stays soft with a light crumb, and the chocolate lines add a little richness against the vanilla base. Kids can help with the marble swirls and the web design, which keeps things hands-on and a bit messy.
Serves 4 people.
Ingredients
- 1 box white cake mix
- 3 tablespoons unsweetened cocoa powder
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 1/2 cups white frosting
- 1/2 cup chocolate frosting
- 4 candy spiders
Instructions
- Heat the oven to 350 degrees and line an 8×8 pan with parchment paper.
- Mix the cake batter according to the box directions using the water, oil, and eggs.
- Scoop out 1 cup of the batter into a separate bowl and stir in the cocoa powder until smooth.
- Drop spoonfuls of both batters into the pan and run a knife through them a few times to create marble streaks.
- Bake for 25 to 28 minutes until a toothpick comes out clean, then let the cake cool completely.
- Spread the white frosting evenly over the cooled cake.
- Place the chocolate frosting in a zip-top bag, snip a small corner, and pipe four or five concentric circles on top.
- Drag a toothpick from the center outward through the circles to form the web pattern.
- Add the candy spiders once the frosting has set.
Extra Tips
Use a zip-top bag for the chocolate lines if you do not have piping tips. The cake keeps well covered at room temperature for two days. If the frosting feels too stiff for piping, warm the bag in your hands for a minute before drawing the web.Course: Dessert Cuisine: American Equipment: Mixing bowls, 8×8 pan, Oven, Zip-top bag
Vampire Bite Red Velvet Brownies
These Vampire Bite Red Velvet Brownies give kids a chance to mix bright red batter and create their own spooky swirls. The raspberry jam adds gooey red pockets that look like bite marks once the brownies bake. They turn out fudgy with a mild cocoa taste and sweet fruit bursts.
This treat suits Halloween afternoons or playdates where a little mess is welcome. Kids can help with the swirling step before the pan goes in the oven.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 tablespoon red food coloring
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup white chocolate chips
- 2 tablespoons raspberry jam
Instructions
- Preheat the oven to 350°F and line a small square baking pan with parchment paper.
- In one bowl, stir together the flour, cocoa powder, salt, and baking powder.
- In a second bowl, whisk the melted butter, sugar, egg, vanilla extract, and red food coloring until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the white chocolate chips.
- Spread the batter evenly in the prepared pan.
- Drop small spoonfuls of raspberry jam across the top and use a knife to swirl it gently through the batter.
- Bake for 22-25 minutes until the edges look set. Cool before cutting into squares.
Extra Tips
Swirl the jam lightly so it stays in visible streaks rather than blending completely into the batter. Serve the brownies slightly warm with an extra spoon of jam on the side for more messy dipping. Store leftovers in an airtight container at room temperature for up to two days to keep the fudgy center.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Whisk, 8×8 Baking Pan, Parchment Paper
Caramel-Stuffed Apple Hand Pies
These hand pies work well for a Halloween baking activity with kids because the filling process gets hands messy in the best way. Children can help mix the apples and caramel, then press the edges together before the oven turns them golden.
The result is a warm pastry with soft apple pieces and pockets of melted caramel inside a flaky crust. The contrast of textures makes each bite satisfying without being overly sweet.
Serves 4 people.
Ingredients
- 1 package refrigerated pie crusts (2 crusts)
- 2 medium apples, peeled and chopped
- 1/2 cup caramel bits
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 egg, beaten
- Flour for dusting
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Lightly dust a work surface with flour and unroll both pie crusts.
- In a mixing bowl, combine the chopped apples, caramel bits, and cinnamon until the pieces are evenly coated.
- Cut the crusts into eight 4-inch circles. Place a heaping spoonful of filling in the center of four circles, then top each with a second circle.
- Press the edges together firmly with a fork to seal. Transfer the pies to the baking sheet.
- Brush the tops with the beaten egg and sprinkle with sugar. Cut a small slit in each pie to allow steam to escape.
- Bake for 18 to 22 minutes until the crust is golden brown. Cool for 5 minutes before serving.
Extra Tips
Let the pies cool just long enough to handle so the caramel stays soft and slightly runny inside. If the caramel bits seem too firm, warm them briefly in the microwave before mixing with the apples. Store leftovers in an airtight container at room temperature and reheat in a 300°F oven for a few minutes to restore crispness.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin
Black Cat Chocolate Whoopie Pies
These black cat chocolate whoopie pies give kids a chance to shape and decorate their own Halloween treats. The soft chocolate rounds hold a dark creamy filling that looks striking once the cat faces come together. They suit an afternoon baking session where everyone can join in the mixing and decorating.
The finished pies taste rich and chocolatey with a light cake texture that holds up to the sweet filling. Kids enjoy pressing on the candy details, which adds to the hands-on fun without needing fancy tools.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon black gel food coloring
- 8 candy eyes
- 4 pieces black licorice, cut into thin strips
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the egg, milk, oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
- Drop rounded tablespoons of batter onto the baking sheet, spacing them a few inches apart to make 8 cookies total.
- Bake for 10 to 12 minutes until the cookies spring back when touched. Let them cool completely on a wire rack.
- In a clean bowl, beat the softened butter with the powdered sugar until creamy. Mix in the black gel food coloring until the filling turns deep black.
- Spread or pipe the black filling onto the flat side of four cookies. Top each with a second cookie to form the whoopie pies.
- Press two candy eyes onto the top of each pie and add licorice strips below to form whiskers.
Extra Tips
Pipe the filling from a zip-top bag with one corner snipped for cleaner edges on the black layer. If the buttercream feels too stiff, add a teaspoon of milk to loosen it. Store finished whoopie pies in an airtight container at room temperature for up to two days so the cookies stay soft.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Whisk, Wire Rack
Skeleton Bone Sugar Cookie Sticks
These skeleton bone sugar cookie sticks give kids a simple way to shape dough into Halloween treats. Rolling the dough into long forms with thicker ends creates the bone look after baking. The cookies taste lightly sweet with vanilla and have a crisp edge that softens slightly in the middle.
They suit an afternoon baking session with children or a quick project before a party. Once cooled, a white chocolate coating adds a smooth layer that highlights the bone shape without extra tools.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces white chocolate, chopped
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until creamy.
- Add the egg and vanilla extract, then mix until combined.
- Stir in the flour, baking powder, and salt until a soft dough forms.
- Divide the dough into eight equal pieces. Roll each piece into a 5-inch log with slightly thicker ends to resemble bones.
- Place the logs on the prepared baking sheet and bake for 10 to 12 minutes until the edges turn light golden.
- Let the cookies cool completely on the sheet.
- Melt the white chocolate in a heatproof bowl set over simmering water, stirring until smooth.
- Dip both ends of each cooled cookie into the melted white chocolate to create the bone appearance. Return the cookies to the parchment paper to set.
Extra Tips
Work with small batches of melted white chocolate so it stays fluid while dipping. If the chocolate thickens, a quick stir over warm water loosens it again. Store the finished sticks in an airtight container at room temperature for up to three days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Frankenstein Swirl Pound Cake
This Frankenstein Swirl Pound Cake turns a basic pound cake into a hands-on Halloween project. Kids can help mix the batter and create the swirls, which makes the process fun and a little messy. It fits well for an afternoon baking session before a party or movie night.
The finished cake has a moist, dense crumb with a light vanilla base and rich chocolate streaks running through it. The green tint gives it a playful monster look that appeals to children without extra decorations.
Serves 4 people.
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- 1 tsp green food coloring
- 2 tbsp unsweetened cocoa powder
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F and grease a small loaf pan.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- Mix in the flour and milk alternately until the batter is smooth.
- Divide the batter evenly into two bowls. Stir the green food coloring into one bowl and the cocoa powder into the other.
- Spoon the two batters into the loaf pan in alternating dollops, then run a knife through the batter a few times to create swirls.
- Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a rack. Dust with powdered sugar before slicing.
Extra Tips
Use just enough green food coloring to reach a bright shade without making the batter bitter. If the swirls look too blended after baking, cut thicker slices to show the pattern better. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Loaf Pan, Electric Mixer, Oven
Haunted Graveyard Cookie Pizza
This cookie pizza gives kids a chance to build their own edible graveyard. It works well for a Halloween party activity where everyone helps with the decorating. The base stays chewy while the toppings add crunch and soft candy pieces.
The finished treat tastes like a giant chocolate chip cookie topped with sweet frosting and cookie crumbs. Kids enjoy pressing the dough, crushing cookies, and placing the gravestones.
Serves 4 people.
Ingredients
- 1 (16-ounce) package refrigerated chocolate chip cookie dough
- 1 cup chocolate frosting
- ½ cup crushed chocolate sandwich cookies
- 4 rectangular shortbread cookies
- 1 tube black decorating gel
- 8 gummy worms
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Press the cookie dough into a 10-inch circle on the sheet.
- Bake for 12 to 14 minutes until the edges turn golden. Remove from the oven and let the cookie cool completely on the sheet.
- Spread the chocolate frosting evenly over the cooled cookie. Sprinkle the crushed chocolate sandwich cookies on top of the frosting.
- Press the rectangular shortbread cookies upright into the frosting to stand as gravestones. Use the black decorating gel to write letters on each one.
- Tuck the gummy worms into the frosting so they look like they are coming out of the ground.
Extra Tips
Let the cookie cool fully before adding frosting so it does not melt. If the shortbread cookies tip over, press them deeper into the frosting or use a little extra on the back to hold them. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Baking sheet, Parchment paper, Mixing bowl
