October marks National Dessert Month and it falls during one of the sweetest and spookiest times of the year. Prepare for Halloween by trying a wickedly delicious dessert that will be an office or classroom Halloween party hit. Check out recipes on to discover tasty recipes that will compliment any special occasion or everyday meal. Prepare for the fall festival or a for an extra sweet fright-night get together. The trickiest part will be deciding which one to try first!
Prep: 20 minutes | Total: 1 hour, 50 minutes
Apples are a classic favorite during the Halloween season. Go the extra step with this recipe by picking your favorite topping like nuts or candy to coat the treat.
- 12 wooden craft sticks
- 12 large tart apples, washed, dried and stems removed (very important to wash well or caramel will slide off)
- Nonstick cooking spray
- About 12 oz. assorted NESTLÉ Candy Bars, such as Butterfinger or Crunch, finely chopped
- 1 (1-lb.) box dark brown sugar
- 1 (14-oz.) can NESTLÉ® CARNATION® Sweetened Condensed Milk
- 1 cup light corn syrup
- 1 cup (2 sticks) butter
- 1 tsp. vanilla extract
- INSERT stick into each apple. Line trays or baking sheets with wax paper; spray paper with nonstick cooking spray. Place chopped candy bars on separate plates or mix together on one plate.
- COMBINE sugar, sweetened condensed milk, corn syrup and butter in medium, heavy-duty saucepan over medium-low heat. Heat, stirring frequently, for 10 minutes or until sugar has dissolved. Attach candy thermometer to inside of saucepan. Increase heat to medium; cook, stirring frequently, for about 20 minutes or until mixture reaches 236°F on thermometer. Remove from heat; stir in vanilla extract.
- DIP apples all the way into caramel mixture, shaking off excess. Roll bottom half of apples in chopped candy bars, then place on prepared trays. Refrigerate for 1 hour or until set. Store apples in refrigerator in airtight container.
Prep: 20 minutes | Total: 1 hour, 20 minutes
This decorative cake will get all the attention from hungry goblins this year. Whether choosing a traditional Jack-O-Lantern or a ghoulish vampire, get creative with the face design to make it yours!
- 30 Halloween OREO Cookies, divided
- 1 pkg. (2-layer size) yellow cake mix
- 1 (16-oz.) container ready-to-spread white frosting
- 4 drops yellow food coloring
- 2 drops red food coloring
- 2 Tbsp. orange colored sugar
- 7 pieces candy corn
- Place one cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake as directed on package for cupcakes. Cool in pans 10 minutes; remove to wire racks. Cool completely.
- Spoon frosting into bowl; stir in food colorings. Arrange cupcakes on large plate to resemble pumpkin shape with stem. Reserve one teaspoon of frosting; spread remaining frosting onto cupcakes. Sprinkle colored sugar around edge.
- Cut two of the remaining cookies in half; place, cut sides up, on pumpkin stem. Cut each of three of the remaining cookies into thirds; arrange on cake for the jack-o’-lantern’s eyes, nose and mouth. Cut remaining cookie in half; use for the eyebrows. Decorate cake with candy corn as shown.