Cobwebs on the porch, pumpkins on the steps, costumes at the ready… Halloween has officially arrived! And while the trick-or-treat candy is great, the real magic happens when the kitchen turns into a Halloween workshop full of sweet, spooky creations.

This year, we’re keeping things sweet (with just a touch of spooky) thanks to a lineup of desserts that turn everyday ingredients from ShopRite into Halloween magic. Think glittery witch cupcakes, crispy little ghosts, and pink potion punch. These festive bites and sips are easy to make and fun to eat! With ShopRite as your one-stop shop, pulling together a Halloween spread that delights kids and grown-ups alike is easier than ever.

So go ahead, goblins and ghouls— grab your ingredients at ShopRite and turn your kitchen into the sweetest haunted house on the block! 

 

Bejeweled Witch Cupcakes

Difficulty: Easy • 12 servings • Total Time: 20 minutes

Ingredients:

• 12 Bowl & Basket™ Creme Filled Original Chocolate Sandwich Cookies
• 12 dark chocolate kiss candies
• 12 premade cupcakes
• 3 cups buttercream frosting
• sprinkles

Directions:

1. Frost the cupcakes with the buttercream using a star piping tip. Decorate the frosting with sprinkles, adding most to the sides.
2. Remove one side of each Bowl & Basket™ Creme Filled Original Chocolate Sandwich Cookies so you have 12 open-faced cookies with cream filling on top. Save the removed cookie tops for snacking later!
3. Press the cookies, cream side down, into a plate of sprinkles to cover completely.
4. Unwrap a kiss candy, and press into the middle of the cream, using a bit of frosting as glue if needed.
5. Place each decorated cookie on top of a cupcake as a hat, and enjoy!

Choco-Bat Macarons

Difficulty: Easy • 8 servings • Total Time: 30 minutes

Ingredients:

• 1/2 cup Bowl & Basket™ White Chocolate Confectionary Baking Chips
• 8 French macarons
• edible glitter

Directions:

1. Microwave the Bowl & Basket™ White Chocolate Confectionary Baking Chips in 30 second intervals, stirring between each, until fully melted. Transfer to a piping bag fitted with a very small circular piping tip.
2. Pipe 2 fangs onto the top of each macaron, and set aside.
3. On parchment or wax paper, pipe the outline of 8 sets of bat wings, then fill in completely. Create a guide if needed by drawing the batwing shape on the paper, then flipping over and tracing with the chocolate. Refrigerate until firm.
4. Dust the wings with edible glitter on both sides. 
5. Carefully loosen each macaron top and insert the wings on either side. Gently press the macaron back together to secure. Serve, and enjoy

Pink Lemonade Potion Punch

Difficulty: Easy • 9 servings • Total Time: 10 minutes

Ingredients:

• 52 oz Bowl & Basket™ Lemonade
• 16 oz Bowl & Basket™ Lemon Lime Seltzer
• pink food coloring
• 2 tsp luster dust
• 1 lemon, in wedges
• ¼ cup pink sanding sugar

Directions:

1. In a large pitcher or punch bowl, mix together the Bowl & Basket™ Lemonade, food coloring, and luster dust.
2. Top off the lemonade with the Bowl & Basket™ Lemon Lime Seltzer.
3. To serve, rub the cut side of a lemon wedge around each serving glass, and dip the rim into sanding sugar to coat. Brush the rinds of the remaining lemon wedges with luster dust.
4. Fill the rimmed glasses with punch, add a sparkly lemon wedge, and enjoy!

Cutie Ghost Crispy Treats

Difficulty: Easy • 6 servings • Total Time: 35 minutes

Ingredients: 

• 4 cups Bowl & Basket™ Mini Marshmallows
• 5 cups Bowl & Basket™ Crispy Toasted Rice Cereal
• 1 cups Bowl & Basket™ White Chocolate Confectionary Baking Chips
• 4 Tbsp unsalted butter
• pink food coloring
• ¼ cup black candy melts
• 6 bow-shaped sprinkles or candies
• luster dust

Directions:

1. Melt the butter in a large saucepan over medium-low heat, or in a microwave. Add the Bowl & Basket™ Mini Marshmallows, then stir until melted.
2. Add 1-2 drops of pink food coloring to the marshmallow mixture, mixing in completely.
3. Gently fold the Bowl & Basket™ Crispy Toasted Rice Cereal into the marshmallow mixture, and gently stir to fully coat.
4. Using a buttered spatula or wax paper, evenly press the mixture into a 13”x9” baking dish coated with nonstick spray.
5. Press the mixture with a spoon to create six evenly-spaced ghost shapes. Use a ghost-shaped cookie cutter as a guide if you have one!
6. Place the Bowl & Basket™ White Chocolate Confectionary Baking Chips in a microwave-safe measuring cup. Melt in the microwave in 30 second bursts, stirring in between, until fully melted.
7. Pour the white chocolate into the ghosts, and let set in the refrigerator until firm.
8. Fully melt the black candy melts the same way as the white chocolate. Transfer to a piping bag fitted with a very small circular tip.
9. Pipe two eyes and a mouth onto each ghost. Get creative with your spooky faces!
10. Pipe a small dot of candy melt onto the back of a bow sprinkle, and stick it to each ghosts’ head.
11. Using a small cotton swab or food-safe brush, brush a dot of luster dust on either side of the ghost’s mouth to look like rosy cheeks.
12. Cut into six pieces, and enjoy!
    
    

Pumpkin Spice “Boo-Nut Butter” Cups

Difficulty: Medium • 24 servings • Total Time: 40 minutes

Ingredients:

• 12 oz Bowl & Basket™ White Chocolate Confectionary Baking Chips
• 1/2 cup Bowl & Basket™ Creamy Peanut Butter
• 1 tsp Bowl & Basket™ Pumpkin Spice
• 1 T coconut oil
• 1 cup powdered sugar
• 2 Tbsp unsalted butter, room temperature
• 1/2 cup pink candy melts

Directions:

1. Place the Bowl & Basket™ White Chocolate Confectionary Baking Chips and coconut oil in a microwave-safe bowl, and microwave in 30 second intervals, stirring in between, until fully melted.
2. Fill 24 mini cupcake liners ⅓ of the way full with white chocolate. Smooth the chocolate up the sides of the liner to create the base of the cups, and refrigerate until firm.
3. Melt the Bowl & Basket™ Creamy Peanut Butter. Add to a small bowl, and mix with the powdered sugar, softened butter and Bowl & Basket™ Pumpkin Spice until fully combined.
4. Spoon the peanut butter mixture into each white chocolate cup. Then, cover with more white chocolate, filling the cups to just under the top of the liner.
5. Microwave the candy melts in 30 second bursts to melt, then transfer to a piping bag fitted with a circular tip.
6. Before the white chocolate sets, pipe a large pink dot in the middle of each cup and use a toothpick to drag from the center of the dot down, creating a ghost tail.
7. Use remaining white chocolate to add eyes onto the ghost, and let set. Enjoy!