Halloween fun is about way more than trick-or-treating (though we admit, getting candy in bulk is one of our favorite things). What’s even better than going door-to-door getting chocolate, you ask? Opening your door to guests and hosting the ultimate Halloween party at home. Here are two easy, fun Halloween recipes that will have ghouls and gals lining up by the kitchen for second helpings. These sweet treats are all treat and no trick — unless you count watching them disappear from a plate. Happy Halloween, Boxed fam.
Happy Halloween Monster Cups
Build your own cupcake witches, spooks, and monsters scary enough to eat with this yummy recipe from Hershey’s.
3/4 cup butter or margarine (1-1/2 sticks), softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2/3 cup HERSHEY’S Cocoa
30 HERSHEY’S KISSES Milk Chocolates
1-2/3 cups sugar
1-1/3 cups water
1 container creamy vanilla ready-to-spread frosting (16 oz.)
Assorted HERSHEY’S Candies
Red and yellow food coloring
1. Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Combine butter, sugar, eggs, and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.
4. Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make “monster” faces. Yields about 2-1/2 dozen cupcakes.
See more sweet recipes at Hershey’s Kitchens
Spookily Good Oreo Ice Cream Sandwiches
Ice cream and cookies go together like witches and broomsticks. Add Oreo to the mix and you have a sweet treat that will have the whole neighborhood talking on Halloween night.
8 oz. unsalted butter, softened
3-3/4 oz. vegetable shortening
10 oz. light brown sugar
7 oz. granulated sugar
1 tsp. vanilla extract
3 eggs, slightly beaten
18 oz. all-purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1 lb. semi-sweet chocolate chips
4-1/4 oz. Oreo Cookies, divided
4-1/4 oz. Chunky CHIPS AHOY! Cookies, chopped, divided
42 oz. cookies and cream ice cream, slightly softened, divided
1. Cream butter, shortening, sugars and vanilla with electric mixer fitted with paddle attachment until smooth and creamy. Gradually blend in eggs, beating well after each addition. Stir in combined flour, baking soda and salt until well blended. Stir in chocolate chips.
2. Portion dough onto parchment paper-lined sheet pans using an ice cream scoop, spacing about 2 inches apart. Combine chopped cookie pieces. Flatten dough slightly and evenly distribute cookie pieces over top of each cookie.
3. Bake in 375°F standard oven 16 to 18 minutes or until golden brown on edges. Cool on pans 5 minutes. Remove to cooling rack. Cool completely before filling.
4. For each ice cream sandwich, place one scoop of ice cream on the flat side of 1 cookie. Cover with second cookie, flat side down, to make sandwich. Freeze on sheet pans until ready to use. Let ice cream sandwiches stand at room temperature 5 min. before serving.
For a cleaner edge, freeze softened ice cream portions in a ring mold the same size as the baked cookies. Unmold and assemble as directed.
Ice cream sandwiches can be frozen up to 1 week before using.
Still hungry? Check out more recipes from our friends at Mondelez.