Top Halloween Recipes of 2020

Top Halloween Recipes of 2020

This Halloween has been a strange one. No trick or treating, Socially distanced events, closed theme parks, and no Halloween parties? This is not just strange but scary. The sweetest time of the year is descending on us. But forget about the candy. Here are some fun Halloween recipes you can make with or for your friends and family. These are the sweet treats your not going to want to miss out on this year. Here are some of the Top Halloween Recipes of 2020.

‘Halloween Trash’ Cookies

Like dump cakes or dirt cake, “trash cookies” are one of the concepts that sound gross in name but are delicious in practice. If you’ve ever faced a glut of leftover Halloween candy and don’t know what to do with all the mini Reese’s and packs of M&Ms, trash cookies are for you. You can make basic cookie dough, but don’t have to start from scratch. It’s fine to use premade cookie dough here. Then, prepare the filling by chopping up candy-like:

Three Musketeers
Halloween Peanut Spider Cookies

you need one cup creamy peanut butter
one cup sugar
1 large egg, room temperature
1/2 cup milk chocolate chips
1 teaspoon shortening
24 Reese’s mini peanut butter cups
48 candy eyes

Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops is slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into the center of each cookie. Let stand until set.

In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 4 lines on both sides of peanut butter cups to resemble spider legs. Let stand until set.

The Mummy Mash

12 hard-boiled large eggs
1/4 cup mayonnaise
1/4 cup roasted sweet red pepper strips, finely chopped
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely crushed corn chips, plus whole corn chips (optional)

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt, and pepper until blended.

Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose, and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl. Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish the plate with whole corn chips.

I See You Halloween Snack Mix

Always feel like somebody’s watching you? This gluten-free puppy chow mix might be the reason (it’s a great snack, too!).
Pumpkin Hand Pies. How cute are these little pumpkin pies? You can make them for Halloween, and enjoy them well into November.


3 3/4 c. all-purpose flour
3 tbsp. granulated sugar
1 1/2 tsp. plus 1/4 tsp. kosher salt
1 1/2 c. (three sticks) unsalted butter
3 tbsp. white vinegar
3 tbsp. ice-cold water
1 15-oz. can pumpkin puree
1/4 c. packed dark brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. pure vanilla extract
4 oz. cream cheese, cut into small pieces
2 large egg yolks
1 beaten egg, for brushing

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In a food processor, combine the flour, granulated sugar and 1 1/2 teaspoon salt. Pulse in the butter until the mixture resembles coarse crumbs.
Add the vinegar and cold water, pulsing until the dough is crumbly but holds together when squeezed (add additional water 1 teaspoon at a time, if necessary). Do not over mix. Shape the dough into three 1-inch-thick disks, cover tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.

Make the filling: In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
Heat oven to 375 degrees F. Working one disk at a time, on a lightly floured surface, roll the disks to 1/8-inch-thick. Cut out twenty-eight 3 1/2-inch pumpkin shapes, transferring them to the refrigerator as you work. Cut 3 vertical slits in half of the cutouts as shown (these will be the tops of the pies).

Place 7 “bottoms” on a parchment-lined baking sheet. Place 2 tablespoon of the pumpkin mixture onto each bottom, leaving a 1/2-inch border around the edges. Lightly brush the border with egg. Sandwich the filling with the scored pumpkin cutouts and press the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin mixture. Brush the tops of the hand pies with the remaining egg. Bake until golden brown, 23 to 25 minutes.

Halloween Graveyard Appetizer

1st layer:
• 1 can refried beans (Sue used refried black beans)
2nd layer
• 2 cups sour cream
• 1 pkg taco seasoning
3rd layer
• 1 cup salsa
4th layer
two avocados, mashed
add in one clove garlic, minced

2 Tbsp mayo
5th layer
• 1 bunch green onions, chopped
• 2 large tortillas

Frankenstein’s new creation

1 tbsp.
confectioners’ sugar
2 tsp.
matcha tea powder
5 c.
air-popped popcorn
This ingredient shopping module is created and maintained by a third party and imported onto this page. You may be able to find more information about this and similar content on their web site.

1. Whisk together sugar and matcha powder. In a large bowl, toss with popcorn. Add in your favorite Halloween candies of any kind, mix, and enjoy.

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