Halloween is right around the corner, but there’s still plenty of time to make your party as lit as a Jack-o’-lantern (not sorry). Whether you’re a baking whiz or an order-it-online-and-let-others-do-the-work-type, we’ve got the perfect treats for you — plus ideas for what to do with all of that leftover candy!
Without further ado, here are our favorite Halloween party treats and desserts! Click through our gallery, attached, to see photos of all the goodies mentioned below.
Black Box boxed wine holds 3L — about four regular-sized bottles of wine — and is totally perfect for your get-together. Pair Black Box Cabernet Sauvignon with HERSHEY’S Nuggets SPECIAL DARK Chocolate with Almonds for an amazing (grown-up) treat!
The ROYCE’ Halloween Bucket has something for everyone — you’ll get to sample the confectioner’s classic chocolate varieties like “gianduja” (hazelnut and almond) and strawberry, all in festive Halloween wrappers.
Georgetown Cupcake‘s Halloween offerings are so delicious that it should be illegal! The Pumpkin Spice, Vanilla Candy Spider, Vampire Red Velvet and more awesome flavors will definitely be a hit at your party.
Old-school terror meets new-school thrill with the Mad Scientist offerings from Dylan’s Candy Bar — we love the Drop Dead Delicious Halloween Petite Cookies, Halloween 2016 Tackle Box and Bone Appetit Large Mason Jar!
Empire Cake gave the classic black and white cookie a festive twist by using orange icing instead of white!
Ghosts, goblins and monsters of all varieties will have a hard time turning down Sprinkles Halloween BOO box, which includes Vanilla Milk Chocolate, Red Velvet, Black and White and Caramel Apple cupcakes adorned with Sprinkles ghost and BOO sugar decorations. SO GOOD.
Did someone say…DOUGHNUTS?! Consider switching it up and hosting a Halloween brunch with Doughnut Plant‘s candy corn, pumpkin or apple cinnamon doughnuts. Yass.
People say that Amy’s Bread has the best cakes in NYC, and for a good reason. They’ll make you one with orange frosting and spider web decorations!
Class it up with Jacques Torres chocolate and other goodies, including spooky Ghost Peeps lollipops and dark chocolate pumpkins.
Butter Lane will make you a custom cake that’ll be the highlight of any bash — we recommend the spider web design, which looks so real it’s scary!
Feeling more DIY? Try one of these eerie recipes!
Okay, we’re obsessed with this one: unleash your inner baking goddess with this epic recipe for dismembered Rice Krispies Treat men, courtesy of Sweethaus:
Yield: 12-24 men depending on the size cutter you use.
6 Cups Rice Krispies cereal
1 10oz bag of marshmallows
3 TBSP butter
Pinch of sea salt
Red candy melt (or anything else that is red & edible, jam, etc)
Gingerbread man cutter
Melt the butter and marshmallow in the microwave together at 30 second intervals, being careful not to scorch the mixture. Stir in the rice krispies cereal and sprinkles. press into a 1-2″ deep square pan and let cool slightly. Use gingerbread man cutter to stamp out the shapes. Rip off limbs and eat them. Drizzle warmed candy melt on the loss of appendage.
Satisfy any sweet tooth with festive Booterscotch, Candy Corn and S’mores M&M’s. Pro tip: bake leftover M&M’s into cookies with this awesome recipe:
Not super into cookies? Bake leftover Halloween candy into a delicious bark with this recipe from celebrity caterer Andrea Correale of Elegant Affairs:
Leftover Halloween Candy Halloween Bark (serves 16)
2 cups Melted Chocolate
1 tbsp. shortening
Leftover Halloween Candy
Cover a sheet pan with wax or parchment paper. In a double boiler melt chocolate chips and shortening together until smooth. Remove from heat and stir in unwrapped left over candy. (Chop up the big stuff). Spread onto baking sheet. Top with more candy if desired. Chill 30 minutes or more until solid. Break into pieces and serve.
If reading about all this sugar is giving you a cavity, try a slightly more savory option with Trick or Treat Popcorn, created by Harding’s in NYC:
6 slices bacon
1/3 cup uncooked popcorn kernels
1 cup crickets
3 tbsp butter
1/4 cup grated grana cheese
Heat a large skillet over medium-low heat and fry bacon until crispy. Once crispy, remove bacon and let rest on paper towels. Remove bacon grease from the skillet, except for about 2-3 tablespoons. Continue to heat over medium-low heat and add popcorn kernels. Stir or shake the pan until the corn begins popping, cover it once it does. Continue to shake the pan until all the kernels are popped. Turn off heat and add popcorn to a large bowl. In a separate pan, melt butter over high heat and add crickets. Sauté until crispy brown (about 10 minutes) then add to popcorn bowl. Cut bacon strips into small pieces and toss in with popcorn and crickets. Add salt to taste, top with grated cheese, toss and enjoy!
HollywoodLifers, what do you plan to serve at your Halloween party this year?