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SHORTBREAD CANDY BARS RECIPE

Got leftover Halloween candies? Watch and learn how to turn your kids’ leftover chocolate candies and candy bars into these crumbly shortbread candy bars. These cookies can be stored in an airtight container, at room temperature, for up to 4 days.

Shortbread Candy Bars
Yield: 16 bars

You’ll need: an 8-inch square baking dish

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1-1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

*** For directions please watch the video.

Want more leftover Halloween candies recipes? Try these…

Leftover Halloween Candy Hand Pies

Leftover Halloween Candy Hand Pies

shortbread candy bars

Leftover Halloween Candy Blondies

Leftover Halloween Candy Brownie Trifle

Leftover Halloween Candy Brownie Trifle

Posted on Nov 1, 2014

MERINGUE BONES RECIPE

Are you looking for a super easy Halloween recipe for your Halloween party??? Watch and learn how to make these super easy, light and airy meringue bones cookies. You need to let them bake low and slow until very dry to the touch. The meringue bones will keep in an airtight container for 1 to 2 days. It’s a fun way to spook the trick or treaters.

Meringue Bones Cookies

You’ll need:
A pastry bag fitted with medium-sized round tip.

2/3 cup egg whites
1-2/3 cups granulated sugar
1 teaspoon vanilla
Pinch salt

*** For directions watch the video.

For more Halloween recipes? Try these recipes.

Meringue bones

Halloween Ghost Meringue Cookies

Ghost Meringue Cupcakes

Ghost Meringue Cupcakes

Skeleton Cupcakes

Skeleton Cupcakes

Posted on Oct 28, 2014

MARSHMALLOW GHOSTS RECIPE

Watch and learn how to make these not so terrifying but so delicious marshmallow ghosts, a Halloween treat, worthy of any Halloween Party!

Marshmallow Ghosts

For the cocoa shortcrust pastry
1-1/5 cups (150 g) all-purpose flour
2/3 stick (75 g) butter
2 egg yolks
1/3 cup (65 g) granulated sugar
2 ¾ Tablespoons (15 g) unsweetened cocoa powder

For the marshmallow
Just over ¼ cup (70 ml) plus 2 Tablespoons water
2 ¼ cups (250 g) granulated sugar
1 vanilla pod
4 egg whites
¼ oz (8 g) gelatine sheet
Pinch salt

For decorating
½ oz (15 g) dark chocolate
3 Tablespoons fine white sugar

*** For directions watch the video.

Want more Halloween recipes? Try these…

marshmallow Ghosts

Ghost Cupcakes

White Chocolate Ghosts

White Chocolate Ghosts

Halloween Tuile Cookies

Halloween Tuile Cookies

Posted on Oct 21, 2014

DEVIL’S FOOD CHOCOLATE CAKE RECIPE

Got the perfect cake for your Halloween party! Moist, rich, Devil’s Food Chocolate Cake! Watch and learn how Martha Stewart makes this delicious devilishly chocolate cake with swoops of glossy creamy chocolate frosting making this a wonderfully exuberant cake with a dark backdrop perfect for Halloween. But of course this cake is just as suitable for afternoon snacks or Sunday dinner.

Devil’s Food Cake
Yield: 12 servings

You’ll need: Two 8-by-2-inch round cake pans buttered, lined bottoms with parchment paper, and the paper buttered.

For the chocolate cake
1-1/2 cups (3 sticks) unsalted butter, plus more for pan
1-1/4 cups unsweetened Dutch-process cocoa powder
1-1/4 cups hot water
3 cups all-purpose flour
1-1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/4 cups granulated sugar
4 large eggs
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream

For the chocolate frosting

6 Tablespoons unsweetened Dutch-process cocoa powder
6 Tablespoons hot water
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner’s sugar
Generous pinch of coarse salt
1 pound semisweet chocolate, melted and cooled

*** For directions watch the video.

Want more Halloween recipes? Try these…

devil's food chocolate cake

Haunted-House Cake

Chocolate Mice

Chocolate Mice

Spiderweb Spice Cake

Spiderweb Spice Cake

Spider Cakes

Spider Cakes

Graveyard Cake

Graveyard Cake

Posted on Oct 14, 2014

SEVERED WITCHES’ FINGERS RECIPE

The almonds are used as fingernails and red decorating icing as blood for these finger-shaped cookies that will be a great treat for any Halloween party! Watch and learn how to make these spooky severed witches’ fingers cookies, kids and adults will love eating these severed “fingers”.


Severed Witches’ Fingers Cookies

225g (8 oz) butter, softened
125g (4-1/2 oz) icing sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract

350g (12 oz) plain flour
1 teaspoon baking powder
1 teaspoon salt
100g (4 oz) whole almonds
1 tube red decorating icing

*** For directions watch the video.

Want more Halloween recipes? Try these…

Severed Witches' Fingers

Cobweb Cookies

Ghostly Bat and Cat Cookies

Ghostly Bat and Cat Cookies

halloween pinata cookies recipe

Trick-Or-Treat Cookies

Posted on Oct 7, 2014

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