Four Spook-tacular Halloween Party Treats

Whether you’re off to a neighborhood get-together, need to bring a themed snack to school, or just want to bring a little “spooky” to the table, we’ve got the Halloween treat for you.  From super-cute Graveyard Chocolate Pudding Cups to the “betcha’ can’t have just one handful” Halloween Candy Muddy Buddies, you’ll find an excuse to make and enjoy all of these treats.

Graveyard Chocolate Pudding Cups

  • 1- 5.9 oz. package of instant chocolate pudding mix
  • 2 ½ cups of Harris Teeter 2% milk
  • 2 cups chocolate cookies, chopped into crumb
  • Clear plastic cups
  • Assorted toppings to include: cookies, black and red gel icing, candy pumpkins and knives, and marshmallow ghosts

Whisk together pudding mix and milk until smooth. Pour pudding into the clear cups. Chill until set.

Meanwhile, if using tombstone cookies, write “RIP” using black gel icing on top of cookies.  

Remove cups from the refrigerator and top with cookie crumbles. Decorate with cookies, red icing, and candies. Return to the refrigerator until ready to serve

Witch Hat Candy Cookies

  • 1 box chocolate cake mix
  • ½ cup Harris Teeter Pure Vegetable Oil
  • 2 eggs
  • 1 container of icing (whatever color you prefer)
  • Candy sprinkles, if desired
  • Hershey’s Kisses milk chocolates, unwrapped

Preheat the oven to 325 ℉. In a large bowl, mix together cake mix, oil and eggs until a dough forms. Shape dough into ¾ inch balls and place on cookie sheets prepared with parchment paper, 2 inches apart.

Bake 8-10 minutes, or until set. Allow to cool completely.

Place frosting in small resealable food bags. Cut off the tip of the bag to make a small opening. Pipe a small circle into the center of each cookie. Decorate with sprinkles, then press a Hershey’s Kiss into the center.  

Chocolate Bats

  • Miniature Reese’s Cups, unwrapped
  • Harris Teeter Twist Tops Slim
  • Harris Teeter Powdered Sugar
  • Candy Eyes

Carefully split each cookie and scrape off icing into a bowl. Cut each cookie into half-circles.

Pour 1-2 teaspoons of super-hot water into the cookie cream. Stir until smooth. If you need additional icing for “glue” add additional powdered sugar and water.  

Using a toothpick, add a small dollop of icing to the corner of each cookie and secure it to the Reese’s cup. Repeat the process to give the bats two eyes. If the icing seeps out from the candy or the cookies, you can use a clean toothpick to scrape it off once hardened.

Allow the icing to set before removing to a serving tray.  

Halloween Candy Muddy Buddies

  • 1 box of Harris Teeter rice squares cereal
  • 1 ½ cups Harris Teeter semisweet chocolate chips
  • ½ cup Harris Teeter creamy peanut butter
  • ¼ cup Harris Teeter salted butter
  • ¾ cup Harris Teeter powdered sugar
  • ¾ cup brownie mix
  • 1 /12 cups Harris Teeter pretzel mini twists
  • 1 cup candy corn
  • 1 cup Reese’s mini peanut butter cups
  • 2 2-gallon resealable storage bags

Pour the cereal into a large bowl and set aside.

In a microwaveable bowl, combine the chocolate chips, peanut butter and butter. Microwave for 60 seconds, or until just melted enough to stir smoothly. Pour the mixture over the cereal and stir gently to coat the cereal without breaking.

Divide the cereal mixture evenly between the two storage bags. Add the powdered sugar to one bag and the brownie mix to the other. Seal the bags and shake to coat. Lay the bags out flat and allow the mixture to set, at least 30 minutes.

In a large bowl, toss together the cereal with pretzels, candy corn and peanut butter cups. Store in an air-tight container.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.