Halloween is the perfect excuse to have a little extra fun with dessert. Why settle for ordinary cookies and cupcakes when you can turn them into edible eyeballs, creepy crawlers, and other playful creations? These recipes put a creative spin on familiar sweets, making them just as entertaining to decorate as they are to eat.

Whether you’re planning a Halloween party, making treats with the kids, or putting together something special for a classroom celebration, this collection has plenty of ideas worth trying. From rich chocolate treats to colorful, candy-coated creations, each recipe brings a little personality to the dessert table without requiring hours in the kitchen.

And making it all happen is easier with ShopRite! You can find everything from everyday baking staples to the cookies, chocolates, and decorating essentials that bring these recipes to life, all in one convenient shopping trip. With affordable Bowl & Basket favorites and easy-to-follow recipes, you can create an entire spread of homemade Halloween treats without a complicated shopping list or a big budget.

Just don’t expect any leftovers—these treats have a way of disappearing fast!

Eyeball Cupcakes

Difficulty: Easy • 12 cupcakes • Total Time: 40 minutes

Ingredients:

• ½ C Bowl & Basket™ Sweet Cream Unsalted Butter, room temperature
• 4 ½ C Bowl & Basket™ Confectioners Sugar
• 1 ½ C Bowl & Basket™ Squeezable Strawberry Spread
• 2 tsp vanilla extract
• Food coloring
• 12 cupcakes

Directions:

1. In the bowl of a stand mixer with a paddle attachment, cream the Bowl & Basket™ Sweet Cream Unsalted Butter. Add the Bowl & Basket™ Confectioners Sugar and vanilla extract, and beat on medium-high for 2-5 minutes, until a fluffy buttercream frosting forms.
2. Divide the buttercream: leave half white, and separate the remaining half into thirds. Add black food coloring to one third, red to another, and your preferred eye color to the last. Transfer each to individual piping bags.
3. Place a half-sphere mold on a baking sheet, or other stable surface you can move easily. Pipe a small black dot in the middle of the mold, followed by a ring of the eye-color frosting around the edge. Use the red buttercream to add veins around the mold. Finally, cover everything completely with white buttercream, moving up the walls of the mold, not filling the middle.
4. Squeeze 2 Tbsp of Bowl & Basket™ Squeezable Strawberry Spread into the mold before placing the cupcake on top. Repeat for all cupcakes, then chill for at least 15 minutes before unmolding.

No-Bake Pumpkin Truffles

Difficulty: Medium • 20 truffles • Total Time: 30 minutes

Ingredients:

• 24 Bowl & Basket™ Crème Filled Golden Vanilla Sandwich Cookies
• 4 oz Bowl & Basket™ Plain Cream Cheese, softened
• Bowl & Basket™ Mini Semi-Sweet Chocolate Chips
• 6 oz orange candy melts, melted

Directions:

1. Pulse together the Bowl & Basket™ Crème Filled Golden Vanilla Sandwich Cookies and Bowl & Basket™ Plain Cream Cheese in a food processor until a dough forms.
2. Divide the dough into balls about 1 ½” around.
3. Using a skewer or toothpick, press into each ball along the top and down the sides to create segments like a pumpkin. Freeze for at least 10 minutes.
4. While the truffles are still cold, coat them completely with the orange candy melts. Top each with a Bowl & Basket™ Mini Semi-Sweet Chocolate Chip as a stem, then set aside to harden.

Ghostly Chocolate Bark

Difficulty: Easy • 10 servings • Total Time: 15 minutes

Ingredients:

• 1 ½ C Bowl & Basket™ Waffle Pretzels
• 2 C + 2 Tbsp Bowl & Basket™ Semi-Sweet Chocolate Chips, divided
• ½ C Bowl & Basket™ White Crème Baking Chips, melted
• 2-3 Tbsp sprinkles

Directions:

1. Arrange the Bowl & Basket™ Waffle Pretzels in a single layer, filling the bottom of a baking dish.
2. Cover with 2 C Bowl & Basket™ Semi-Sweet Chocolate Chips, and melt in a microwave or oven on the lowest temperature setting.
3. While still soft, add a dollop of melted Bowl & Basket™ White Crème Baking Chips, and drag a spoon through to create a ghost shape. Melt the remaining Semi-Sweet Chocolate Chips and add a face to the ghost. Repeat to cover the bark.
4. Add sprinkles all around the bark, avoiding the ghosts, then allow to set completely.
5. Break or cut the bark into pieces before serving.

Creepy Crawler Cookies

Difficulty: Easy • 8 servings • Total Time: 10 minutes

Ingredients: 

• 8 Bowl & Basket™ Dark Chocolate Covered Almonds
• 8 Bowl & Basket™ Dark Chocolate Covered Raisins
• ¼ C Bowl & Basket™ Semi-Sweet Chocolate Chips, melted
• 2 C Buttercream, divided
• Food coloring
• 8 sugar cookies
• 16 eye sprinkles

Directions:

1. Color half of the buttercream purple, and half green. Transfer each to individual piping bags, then place both inside one larger bag fitted with a circle tip.
2. Pipe a swirl of frosting on each cookie.
3. Place a Bowl & Basket™ Dark Chocolate Covered Almond and a Bowl & Basket™ Dark Chocolate Covered Raisin in the center of each cookie to make the head and body of a spider.
4. Carefully pipe the melted chocolate chips to draw legs for the spiders.
5. Finish with two eye sprinkles. Let set for a few minutes before enjoying.
   

Melted Witch Treats

Difficulty: Easy • 10 servings • Total Time: 5 minutes

Ingredients:

• 10 Bowl & Basket™ Crème Filled Original Chocolate Sandwich Cookies
• 10 Bowl & Basket™ Pretzel Sticks
• 1 C green candy melts, melted
• 10 peanut butter cups
• 10 chocolate kiss candies
• 20 eye sprinkles
• Green sugar pearls

Directions:

1. Spoon a small amount of the green candy melts onto a sheet of parchment, and spread out slightly.
2. Dip a kiss candy in the candy melts, and press on top of a Bowl & Basket™ Crème Filled Original Chocolate Sandwich Cookie to make a witch hat. Push the hat into the “puddle” of candy melts on the parchment.
3. Add a peanut butter cup on its side, and place a Bowl & Basket™ Pretzel Stick perpendicular to it, creating a broom.
4. Finish the treat with two eye sprinkles and sugar pearls. Repeat to make 10 treats.
5. Let the candy set completely before peeling off the parchment and serving.