5 easy DIY Halloween treats

You don’t have to go trick-or-treating to enjoy sweet treats anymore. Get crafty with these five easy DIY Halloween-themed treats.



Cheese & Pretzel Broomsticks

These fast and easy pretzel broomsticks are quick

to prepare and a healthier option for those without

a sweet tooth this year.


  • Pretzel sticks
  • String cheese
  • Chives (super thin)
  • Preparation
  1. Cut the string cheese into thirds
  2. Spread apart the cheese into thin strands to represent the end of a broomstick
  3. Poke the pretzel into the end of the cheese string
  4. Tie chives neatly around the cheese to secure
  5. Serve

Recipe details: Onelittleproject


Pumpkin Krispie Treats

Combine krispie cereal with a pumpkin theme and you’ve created the perfect, delicious Halloween party appetizer.




  • 3 tbsp. butter
  • ½ tsp. vanilla extract
  • Red, yellow, and orange food coloring
  • 5-½ cups mini marshmallows
  • -6 cups crispy rice cereal
  • Mini Tootsie Rolls
  • Candy for decorations (M&M’s, candy corn, etc.)


  1. Use a large saucepan to melt butter on medium heat until slightly brown
  2. Add vanilla extract and marshmallows
  3. Stir until the marshmallows are completely melted
  4. Turn off heat
  5. Add food coloring until your preferred orange color is attained
  6. Add cereal and mix well
  7. Spray your hands with cooking spray and mold cereal mix into circles
  8. Unwrap Tootsie Rolls and press into pumpkin top
  9. Decorate with candy & enjoy
  10. Recipe details: Yummyhealthyeasy


“Poison” Candy Apples

Put a terrifying twist on the traditional candy apple with this sweet Halloween treat.


  • 12 baby Granny Smith apples
  • 12 wooden candy apple sticks
  • 1 ½ cups of sugar
  • 1 tsp. black gel paste food coloring


  1. Thoroughly wash & dry apples
  2. Place apples on a baking sheet and poke firmly with wooden sticks
  3. Line a second baking sheet with buttered parchment paper, set aside
  4. Place a candy thermometer in a medium sized saucepan and add sugar, ¾ cups of water, and corn syrup
  5. Place over medium heat and whisk until sugar is dissolved
  6. Let the temperature rise until it reaches the hard-crack mark at 310° F
  7. Remove pan from heat
  8. Carefully remove thermometer and add food coloring
  9. Swirl pan to completely mix in the food coloring
  10. Twirl apples through the candy, remove excess
  11. Place on buttered baking sheet
  12. Repeat steps 10-11 with remaining apples

Recipe details: Countryliving.com


Meringue Ghost Tartlets

No Halloween party is complete without the presence of ghosts. These ghostly treats won’t leave an evil presence — they’re sweet!


Graham cracker crust:

  • 8 large graham cracker planks
  • ½ cup of sugar
  • 6 tbsp. melted butter

Chocolate ganache

  • ½ cup of heavy cream
  • 4 oz. bittersweet chocolate

Meringue ghosts

  • 1 ½ cups of sugar
  • 6 large egg whites
  • 1 tsp. cocoa powder


  1. Heat oven to 350° F

To make graham cracker crust

    1. Crush graham crackers into pieces
    2. Transfer to a bowl of a food processor; add sugar
    3. Process until crackers form a very fine crumb
    4. Add butter
    5. Pack graham cracker mixture into 8 (2 ½ inch) mini tart pans; transfer to a baking sheet
    6. Bake 20 minutes or until the edges of the crust darken slightly, let cool

To make chocolate ganache

  1. Heat cream in a small saucepan over low heat until barely simmering
  2. Remove from heat
  3. Add chocolate and whisk until very smooth
  4. Spoon into graham crusts

To make meringue ghosts

  1. Heat 3 inches of water in a saucepan over medium-high heat
  2. Bring to a boil, then reduce heat to low
  3. Place sugar and egg whites in a heatproof bowl
  4. Place bowl over the water and whisk to combine the sugar and egg whites
  5. Stir constantly until sugar is dissolved and mixture is hot
  6. Rub a bit between fingers; if it feels gritty that sugar has not dissolved and needs to be stirred more
  7. Remove bowl from the stove and beat egg white mixture with the whisk attachment of an electric mixture until shiny stiff peaks form
  8. Transfer meringue to a plastic pastry bag, snip the end to about 1 1/2 inches wide, and pipe 4-inch-tall ghost shapes onto the ganache
  9. Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve immediately.

Recipe details: Countryliving.com


Grave Intentions

There’s nothing spooky about this graveyard. Find out how to turn a typically chilling graveyard into a tasty treat for all to enjoy.


  • 8 oz. unsalted butter
  • 4 c. cake flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. freshly grated nutmeg
  • ½ tsp. ground cloves
  • 2 ½ c. packed light-brown sugar
  • 4 large eggs
  • 1 c. buttermilk
  • 1 ½ c. canned solid-pack pumpkin


  1. Preheat oven to 350° F
  2. Butter a 9 by 12 inch cake pan
  3. Line with parchment paper; butter lining
  4. Dust with flour, tap out excess
  5. Set pan aside
  6. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside
  7. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on a medium high speed until pale and fluffy, 2 to 3 minutes
  8. Add eggs, one at a time, beating well after each addition
  9. Reduce speed to low; alternate between adding flour and mixture and buttermilk
  10. Add pumpkin and beat until completely combined
  11. Pour batter into the prepared pan
  12. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes
  13. Let cool in a pan on a wire rack for 15 minutes
  14. Unmold; peel off parchment
  15. Let cool completely
  16. Set cake and rack on a baking sheet lined with parchment paper
  17. Pour warm chocolate glaze over cake
  18. Using a small offset spatula, smooth glaze over top of cake, allow it to drip down sides
  19. Let stand at room temperature, or refrigerate until set
  20. Arrange 6 headstones on top; serve

Recipe details: delish.com