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How can I spice up Halloween?

You can make Halloween sweets by following the various recipies below for results that will spice up your Halloween experience!!!!

Caramel Apples by Lena Abraham | Yields 1 | Prep Time


  • 1 bag of Kraft caramels
  • 4 apples
  • 4 popsicle sticks
  • 2 tablespoons water
  • Toppings(optional)

  • Directions

    1. Unwrap bag of Kraft caramels and place them in a small sauce pan
    2. Wash and dry apples
    3. Stick one popsicle stick at the top of each apple
    4. Place toppings on shallow plate
    5. Place pan with caramels over medium heat and add 2 tablespoons water
    6. Remove pan from heat and quickly coat apples in caramel.
    7. Coat apples in toppings
    8. Put apples in refrigerator for 5 hours

    Halloween Marchmello Pops | Yields 12 | Prep Time 5 minutes


  • 12 Campfire® Giant Roasters
  • 1 10-ounce bag candy melts
  • Assorted sprinkles

  • Directions

    1. Line a baking sheet with parchment paper or a silicone baking mat.
    2. Insert a lollipop stick into each Campfire® Giant Roaster.
    3. Melt candy melts according to package directions.
    4. Working with one marshmallow at a time, spoon the melted candy over the sides of a marshmallow and allow the excess to drip back into the bowl. Immediately coat with festive sprinkles. Place marshmallow on prepared baking sheet until the candy coating is set.
    5. Repeat with remaining marshmallows.

    Candy Corn Ghost Cupcakes by Naomi Robinson | Yields 12 | Prep Time 25 min


  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon. salt
  • 1 cup sugar
  • 6 tablespoon unsalted butter, at room temperature
  • 1 large egg plus 1 egg white, at room temperature
  • 1/2 cup milk
  • 1-2 drops yellow food coloring
  • 1-2 drops orange food coloring
  • Directions

  • Cupcake
    1. Preheat Oven to 350 F.
    2. Fill Cupcake pan with liners; set aside.
    3. Sift together flour, baking powder and salt into a large bowl.
    4. In a stand mixer bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy.
    5. Add egg and beat until combined; scrape down bowl, beat in egg white.
    6. Add vanilla and beat until combined.
    7. Add flour and milk alternatively, beginning and ending with flour mixture.
    8. Evenly divide batter three ways and color two portions, one with yellow and the other with orange.
    9. Divide batter evenly among liners, about three-quarters full each.
    10. Bake until tops are golden and spring back when slightly pressed, about 20 minutes.
    11. Remove from oven and transfer cupcakes to a wire rack; cool completely.
  • Frosting
    1. In a stand mixer bowl fitted with a paddle attachment, beat butter until slightly whipped.
    2. Add 1 cup of confectioner sugar at a time, beat on low for about 5 seconds or until slightly blended.
    3. Turn mixer to high and beat fully incorporated, about 5-7 seconds.
    4. Repeat with remaining confectioner sugar.
    5. Add two tablespoons heavy cream and vanilla, beat to combine.
    6. Add remaining heavy cream as needed to achieve desired consistency.
    7. Add salt and beat to combine.
    8. Evenly divide frosting three ways and color and color two portions, one with yellow and the other with orange.
    9. Fill pastry bag with each individual color; fit yellow and orange pastry bag with a closed star tip, fit white pastry bag with a round tip.
    10. Pipe three layers with each color.
    11. Finish with royal icing eyes.