While candy is usually a popular choice, why not be creative and provide some wonderful dairy-themed treats instead? Not sure what to choose? Don’t worry, we’ve got you covered!
Mummy Hot Cocoa Bombs
Enter a whimsical world with our delectable Mummy Hot Cocoa Bombs recipe! As the fall winds blow in and Halloween approaches, what better way to warm yourself than with a cup of hot chocolate that’s as much fun to prepare as it is to drink? These cute mummy-shaped chocolate bombs are a great culinary and presentation miracle. When immersed in hot milk, each bomb unleashes a rich chocolate mix, small marshmallows, and a hint of spookiness. They’re both a culinary delight and a visual feast.
Ingredients
- 10 ounces white chocolate candy coating, divided
- 4 tablespoons hot cocoa mix
- 12 mini marshmallows
- 4 mini candy bars, roughly chopped
- 8 mini chocolate chips
- 4 cups chocolate milk
Preparation
- Place 8 ounces of candy coating into a microwave-safe bowl. Working in 30-second intervals, melt the candy coating in the microwave on high, stirring in between each interval. Continue until coating is completely smooth.
- Using an 8 bomb mold that is about 2.6 inches, evenly distribute melted candy coating among 8 of the molds. Using the back of a spoon, evenly spread the melted candy coating up to the edges of each mold, coating it thoroughly. When creating the shells, spreading one layer evenly in the mold then letting it set before doing another layer may help create a sturdier shell.
- Allow the shells to set, about 30 minutes.
- Once the shells are fully set, gently remove from the mold. Place 1 tablespoon of hot cocoa mix into 4 of the shells. Add 3 mini marshmallows and 1 chopped mini candy bar pieces per bomb.
- Bring a small saucepan of water to a boil. Place a heat-safe plate on top of the saucepan. Allow the plate to heat up slightly
- Taking the remaining 4 shells, gently melt the flat, or open, side of each shell. Quickly attach each empty shell to the shells filled with hot cocoa mix.
- Melt the remaining 2 ounces of candy coating, following step 1 above. Using a fork, drizzle the melted candy coating over top the filled bombs. Place 2 mini chocolate chips on each of the hot cocoa bombs to make “eyes” for the mummies!
- Pour 1 cup of chocolate milk into a microwave-safe mug. Microwave on beverage setting until desired temperature is achieved. Place your hot cocoa bomb into the mug and watch it melt! Repeat this step 4 times for all 4 mugs.
Witches’ Brew Smoothie
Halloween is all about embracing the quirky and frightening, and what better way to do it than with an amazing and delectable concoction? Our Witches’ Brew Smoothie is a flavorful cauldron that combines brilliant green colors with the alluring sweetness of fresh fruits and a dash of enchantment. So, take your favorite cauldron (blender) and make a potion that will have you and all your visitors laughing! This recipe is sure to help you have some scary fun.
Green Cinnamon Smoothie
- 4 avocados, pitted and peeled
- 4 small frozen bananas, sliced into ½-inch rounds
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoon matcha powder
Chocolate Peanut Butter Smoothie
- 1 cup frozen strawberries
- 4 tablespoons cocoa powder
- 4 tablespoons peanut butter (or any nut butter)
- 1 cup vanilla yogurt
- 2 cups chocolate milk
Preparation
- In a large blender, combine avocado, banana, whole milk, vanilla extract, cinnamon, and matcha powder.
- Blend on high for approximately 2-3 minutes until the smoothie is thick and creamy.
- Pour smoothie into a pitcher and place in the fridge while making the Chocolate Peanut Butter smoothie.
- Rinse out the blender jar and add the strawberries, cocoa powder, peanut butter, yogurt, and chocolate milk.
- Blend for approximately 2-3 minutes on high until the smoothie is thick and creamy.
- Using 4 clear, straight-sided glasses, spoon the green cinnamon smoothie and chocolate peanut butter smoothie in alternating layers. Continue alternating layers and freezing until all smoothie is used.
- Note: If smoothie is too thin, layer one smoothie flavor in the glasses and place in the freezer for about 5 minutes, then spoon the other smoothie flavor on top. Continue alternating layers and freezing until all smoothie is used.
Spider Pies
Ingredients/Supplies:
- 1 package bite-sized pizza bites
- 1 can medium black olives, drained
Directions:
- Cook pizza bites as per package directions.
- While bites are cooking, cut olives length-wise creating the ‘head’ and ‘body’ for the spiders
- Take 1/2 of the cut olives and slice thin strips width-wise to create the legs
- Place cut olives on cooked pizza bites to create spider-like shapes
Jalapeno Mummies
Ingredients/Supplies:
- 15 jalapeno peppers
- (1) 8 ounce package of cream cheese (at room temperature)
- 1 1/2 cups of Mexican blend shredded cheese
- 1 package of crescent roll dough
- 1 egg
- 1 package of candy eyeballs
Directions:
- Preheat oven to 400 degrees.
- Wash jalapeno peppers.
- With gloved hands, cut jalapenos in half and remove seeks.
- In large bowl, combine cream cheese and Mexican blend cheese.
- Use small spoon to scoop cheese mixture int jalapeno halves.
- Open crescent roll package and combine dough for two rolls making a rectangle shape.
- Cut thin strips of dough length-wise.
- Gently wrap long strips around jalapeno halves leaving room to add the eyes after baking.
- Place jalapeno halves on parchment paper-lined baking sheet.
- Whisk egg in small bowl and brush each half gently with egg wash.
- Bake on parchment paper-lined cookie sheet for 12 minutes or until pastry is golden brown.
- After taking “mummies” out of the oven, carefully place candy eyes on them and serve while hot.
Mummy Baked Brie
Ingredients/Supplies:
- 1 (16 ounce) wheel brie
- 1 (8 ounce) package crescent rolls
- 1 egg
- Pepperoni and olives (for eyes)
Directions:
- Remove the brie wheel from packaging
- Flatten the crescent roll and cut it into strips
- Wrap the strips around the brie in various angles. Leave space open for the eyes.
- Egg wash the crescent roll strip covered brie
- Bake at 375 degrees for 12-13 minutes on a baking sheet lined with parchment paper.
- Once removed from oven, cut a piece of pepperoni and 2 olives to create the eyes for the mummy.
Cheesy Monsters
Ingredients/Supplies:
- Mini cheese wheels
- Craft googly eyes (non-edible, both wax and eyes must be removed before consuming)
- Craft glue
Directions:
- Peel wrappers off cheese and pull wax tab keeping remaining two halves of wax cover on cheese.
- Using paring or small knife, carve wax to desired ghoulish design.
- Glue craft googly eyes on wax as desired.
Creepy Cutouts
Ingredients/Supplies:
- 1/4 pound thick-sliced cheddar cheese
- 1/4 pound thick-sliced provolone cheese
- Halloween cookie cutters of varied shapes and sizes
- 1/2 pound thin-sliced honey ham
- 1/4 pound thin-sliced pepperoni
Directions:
- Use cookie cutters to cut various shapes out of cheese, serve with or without crackers.
- Roll deli meat slices and lay flat or prop up in small bowls and serve.
Jack-o-lantern Mandarins
Ingredients/Supplies:
- Mandarin oranges
- Thin black marker
Directions:
- Wash and dry mandarin oranges.
- Draw scary or sweet faces on oranges and serve.
Bloody Finger Cocktail
Bloody Finger CocktailYour favorite chocolate and peanut butter candy bar in creepy, crawly cocktail form.
Ingredients:
- 2 teaspoons chocolate fudge ice cream topping
- 2 teaspoons finely crushed Butterfinger candy bar
Cocktail:
- Ice cubes
- 2 ounces butterscotch schnappsCaramel ‘blood’ takes this martini from delicious to devilish. Shake things up by serving in a rocks glass or highball class.
- 1 ounce Irish Cream liqueur
- 4 ounces chocolate milk (whole milk chocolate milk makes for an even more decadent drink)
Directions:
- Rim rocks glass with chocolate fudge topping and then gently rim with crushed candy pieces. Make sure the candy pieces are finely crushed so they adhere to the rim easily.
- Fill glass with ice and set to the side.
- In shaker with ice, shake butterscotch schnapps, Irish Cream Liqueur, and chocolate milk thoroughly.
- Strain drink into rimmed rocks glass and serve cold.
Ghoulish Chocolate Caramel Mar-scream-i
Ghoulish Chocolate Caramel Mar-scream-iCaramel ‘blood’ takes this martini from delicious to devilish. Shake things up by serving in a rocks glass or highball class.
Ingredients:
Decorative rim:
- 2 tablespoons caramel ice cream syrup
- 3 drops of red food dye
Martini:
- Ice cubes
- 2 ounces caramel-flavored vodka
- 2 ounces Kahlua liqueur
- 4 ounces chocolate milk
Directions:
- Mix caramel syrup and food dye on small flat dish.
- Rim rocks glass or martini glass wit colored caramel syrup. Gently spoon on additional syrup on rim to create a dripping effect.
- Fill glass with ice and set aside.
- In shaker with ice, combine vodka, Kahlua, and chocolate milk. Shake to mix thoroughly.
- Pour drink into rimmed glass and serve cold.
Cookies and Scream Bourbon Milk Punch
Cookies and Scream Bourbon Milk PunchThis simple, scary, stripped-down cocktail can be made in seconds and served in a mason jar for a down-home country feel.
Ingredients:
Decorative Rim:
- 2 teaspoons chocolate syrup ice cream topping
- 1 crushed chocolate cookie
Milk Punch:
- Ice
- 1 ounce bourbon
- 4 ounces chocolate milk
Directions:
- Finely crush chocolate cookie.
- Rim half-pint mason jar glass with chocolate syrup. Gently roll rim of glass in cookie crumbs.
- Fill rimmed half-pint mason jar with ice and set aside.
- In shaker filled with ice, combine bourbon and chocolate milk. Shake thoroughly.
- Strain drink into rimmed glass and serve cold.
The Ultimate Halloween Cheese Board
Make the ideal Halloween charcuterie board complete with a jack-o-lantern, ghost, and more! Whether you’re throwing a little party or spending time with family, this board is guaranteed to be a show-stopper that everyone will enjoy!
Don’t be intimidated by the sight of this board loaded with cheesy delight; it’s easy and enjoyable to construct. For your board, you may create a jack-o-lantern, a ghost, or both.
Make these by hand or using one of our stencils. If you want to utilize our stencil, print it out and trace it on parchment paper. After you’ve traced it, cut it out of the outlines and arrange it on the board. Then, using it as a pattern, build your jack-o-lantern and get your ghost on. Our stencils are both 810 in size.
Jack-O-Lantern Charcuterie
For the jack-o-lantern, we recommend using a variety of cheddar cheeses that are orange in color. You will need to use about 2 (8 ounce) bricks of cheese at max depending on the size of the jack-o-lantern to create it. For the eyes, nose and mouth, use olives or blackberries. For the stem, use a small cucumber, jalapeno pepper or anything else that you have in your refrigerator that resembles one.=
Ghost Charcuterie
For the ghost, some of our favorite cheeses to use are provolone, sharp white-cheddar, swiss or gruyère. You will need about 2 (8 ounce) blocks of cheese. For the eyes and mouth, you will want to use olives or blackberries like we recommended for the jack-o-lantern as well.
Once you’ve created the cheese-licious centerpieces of your board, it’s time to surround them with some of their snack friends. This is where you can get as creative as you want. Customize your Halloween board so everyone is satisfied. We always have a variety of meats, along with a yogurt dip, hummus, vegetables and crackers. The best part about this board is that if you have kids, they will enjoy helping you assemble it as much as they will love devouring it!
