easy halloween treats

Looking for easy Halloween treats? How about my Chocolate Monster Halloween Cookies? Super cute, fun and easy to make chocolate sandwich cookies with coloured vanilla buttercream filling.

Chocolate Monster Halloween Cookies

flour

60 g / ½ cup dutch processed cocoa

baking powder

white sugar

egg,

vanilla extract

milk

sugar

80 g / 2/3 stick unsalted butter, softened

thickened / heavy cream

salt

Purple and orange food colouring

Sprinkles and monster eye candies

Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.

Add the flour, baking powder, cocoa and sugar to processor and process to combine. Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture. It might still be a little lumpy and that’s ok.

Finally, add the egg, vanilla and half of the milk. Process again for about 30-40 seconds until everything is well combined and the dough starts forming large clumps. If it's not quite sticking together, add the rest of the milk and blitz again.

Tip the mix out onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together – only a minute or so.

Lay out a long sheet of baking paper (about 70cm) and lay the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick. Every so often peel the paper away then recover (top first, then flip it over to do the bottom) - this will stop any creases in the paper causing indentations in the cookies.

Place in the fridge for ½ an hour before proceeding.

Use a 2 inch circle cutter to cut as many cookies as you can. Carefully transfer them to a baking tray about 1 inch apart. Re-roll the dough and repeat until it has all been used.

Bake in the oven for 6 minutes, turn the trays, bake for another 6 minutes. Transfer them to a wire rack and allow to cool completely.

For the cookies

Give the processor bowl a quick rinse then add the sugar, butter, cream, vanilla and salt (the first 5). Process the whole lot for about 2-3 minutes on the low setting until smooth and pale.

Divide the buttercream between 2 bowls, then colour one with orange and one with purple colouring.

Place a teaspoon of buttercream on half of the cookies so that it sits just a little off centre. Press another cookie down on top at an angle.

Add the eyes and sprinkles if using them. If the buttercream needs to firm up, place the cookies in the fridge, otherwise serve straight away.

For the vanilla buttercream filling

I made these with gluten free flour and they are SOOOOO yummy!!!

If you put the cookiedough in too plastic foil and role it into a sausage and let it set in the frige for 4 hours you can cut purfect cookie right trough the foil. Peel it of and put on a tray.

These cookies are adorable! So cute and perfect for Halloween!

These are the cutest little monsters ever! So creative, I love it!

Marie, I can't stop smiling as I read and scroll through this post. So simple, yet forever clever. Great job! I can't wait to make these with my daughter. Thanks so much for sharing!!

Quick, fun, and festive—these Halloween Rice Krispie Treats bake in one pan, set in an hour, and are topped with sprinkles and spooky white chocolate ghosts.

Baked Halloween Rice Krispie Treats Recipe

butter

(9-oz) crispy rice cereal

marshmallows

chocolate oil

mini chocolate chips (or candy eyes)

sprinkles (fall colored)

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x13-inch baking dish.

Place butter pieces in bottom of the prepared dish. Add vanilla to baking dish, then add in marshmallows. Carefully pour cereal over marshmallows.

Bake in the preheated oven until until very lightly browned and marshmallows have melted, 13 to 15 minutes.

Stir mixture carefully until well combined. Press mixture into dish; let stand 1 hour to cool completely; mixture should be very well held together. Lightly grease a knife and cut into 12 or 16 squares.

Mini Ghosts: Melt white chocolate in a heatproof bowl over simmering water; stir occasionally or according to package instructions. Then, mix in 1 ½ tablespoons of cooking oil (like vegetable oil). To make the ghosts, drop 1 tablespoon of white chocolate onto a parchment or wax paper-lined baking sheet. Using a teaspoon, quickly spread into a ghost shape. Add mini chocolate chip eyes and refrigerate for 5 minutes.

Sprinkles: For a festive touch, scatter fall harvest colored sprinkles over the top of the Rice Krispies treats while they cool and set. Lay a mini ghost over the sprinkles.

Optional Toppings

Rice Krispie Treats can sometimes be messy and require many pans. This recipe is a favorite for a reason. It's easy, requires only 1 pan, and is mess-free. It's also utterly delicious and a recipe my family and neighbors love!

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Chocolate Monster Halloween Cookies

Baked Halloween Rice Krispie Treats...

Top 2 easy halloween treats recipes from across the web

The most viewed easy halloween treats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Monster Halloween Cookies

Baked Halloween Rice Krispie Treats...

The most viewed easy halloween treats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine