Halloween is coming up and it is nice to have some fun food ideas ready for the kids. These recipes focus on simple ingredients and steps that work on a regular weeknight or weekend. You will see options for both sweet and savory dishes that children tend to like. Most of them can be made ahead or adjusted based on what you have in the kitchen. The goal is to give you practical choices that still feel special for the occasion.
Helpful Tips Before You Start
These ideas will help you create Halloween dishes that kids can join in on and will actually eat.
Get Kids Involved Early
Let them pick shapes or colors for the recipes. This keeps them interested from the start and builds excitement.
Choose Safe Decorations
Skip small candies or loose parts that could pose choking risks. Stick to larger items like fruit slices or piped icing instead.
Prep Components Ahead
Cut vegetables or bake bases the day before. This cuts down on last minute work and keeps the kitchen calmer.
Offer Mild Flavor Options
Keep seasonings light so the focus stays on the fun shapes and colors. Kids often prefer simple tastes over bold ones.
Plan for Quick Cleanup
Set up a wash station nearby before starting. Sticky ingredients like frosting or food coloring clean up faster with supplies ready.
Ghost-Shaped Cheese Quesadillas with Tomato Salsa
These ghost-shaped quesadillas bring a fun Halloween twist to a simple cheese melt that kids enjoy. The crispy tortilla edges hold gooey cheese inside, while the fresh tomato salsa adds a bright contrast that balances the richness. They work well for an after-school snack or a party platter before trick-or-treating.
The shape makes them easy for little hands to pick up, and the mild flavors keep everyone happy without extra spice.
Serves 4 people.
Ingredients
- 8 large flour tortillas
- 2 cups shredded mozzarella cheese
- 4 medium tomatoes, diced
- 1/2 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon salt
- 8 sliced black olives
Instructions
- Use a ghost-shaped cookie cutter to cut ghost forms from four of the tortillas. Set the shapes aside.
- Lay the remaining four whole tortillas on a work surface and sprinkle an even layer of mozzarella cheese over each one.
- Top each cheese-covered tortilla with one of the ghost-shaped cutouts to form the quesadillas.
- Heat a large skillet over medium heat. Place one assembled quesadilla in the skillet and cook for two to three minutes until the bottom turns golden.
- Flip the quesadilla carefully and cook the second side for another two minutes until the cheese melts and the tortilla is crisp. Repeat with the remaining quesadillas.
- While the quesadillas cook, combine the diced tomatoes, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
- Cut a small slit in each cooked quesadilla if needed and press two olive slices into the top to form eyes.
Extra Tips
Serve the quesadillas right away while the cheese stays stretchy, and keep the salsa in a separate bowl so the tortillas do not soften. If you need to make them ahead, cook the quesadillas, cool them on a rack, then reheat briefly in a dry skillet to restore crispness before adding the olive eyes. Course: Appetizer Cuisine: Mexican Equipment: Large skillet, Ghost-shaped cookie cutter, Mixing bowl
Pumpkin Patch Macaroni and Cheese Bake
This macaroni and cheese brings pumpkin into the mix for a creamy orange bake that suits Halloween dinners with kids. The dish turns out rich and comforting with a slight earthy note from the pumpkin that balances the cheese.
It bakes under a crunchy topping so every bite has both soft pasta and a bit of texture on top. The parsley scattered at the end adds a quick green touch that nods to a pumpkin patch without extra work.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish. Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender, then drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute until it bubbles. Slowly whisk in the milk until the mixture thickens slightly.
- Stir the pumpkin puree into the sauce along with the garlic powder, salt, and black pepper. Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth.
- Combine the drained macaroni with the pumpkin cheese sauce in the saucepan or a large bowl. Transfer the mixture to the prepared baking dish and sprinkle the panko breadcrumbs evenly over the top.
- Bake for 20 minutes until the breadcrumbs turn golden and the edges bubble. Remove from the oven and scatter the chopped parsley across the surface before serving.
Extra Tips
Use full-fat milk for the creamiest sauce and avoid overcooking the pasta so it stays firm after baking. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the texture. Skip the parsley if serving very young kids who prefer plain tops. Course: Side Dish Cuisine: American Equipment: Large Pot, Medium Saucepan, 8×8 Baking Dish, Whisk
Mummy-Wrapped Hot Dog Sliders with Ketchup
These mummy-wrapped hot dog sliders give kids a playful way to enjoy a familiar food at Halloween gatherings. The dough forms bandage-like strips around each hot dog, and the finished sliders pair easily with ketchup for dipping. They fit well into party spreads or simple family meals when you need something quick and themed.
The texture combines a flaky outer layer with a warm, juicy center. Kids can pull the strips apart while eating, which adds to the fun without extra steps.
Serves 4 people.
Ingredients
- 8 hot dogs
- 1 package (8 oz) refrigerated crescent roll dough
- 8 slider buns
- 1/2 cup ketchup
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Open the crescent roll dough and separate it into 8 triangles. Cut each triangle into thin strips about 1/4 inch wide.
- Wrap the dough strips around each hot dog in a crisscross pattern, leaving small gaps so the hot dog shows through like mummy bandages. Place the wrapped hot dogs on the prepared baking sheet.
- Bake for 12 to 15 minutes until the dough turns golden brown and the hot dogs are heated through.
- Remove from the oven and let the hot dogs cool for 2 minutes. Place each one inside a slider bun.
- Serve the sliders with ketchup on the side for dipping.
Extra Tips
Cut any leftover dough strips into small pieces and bake them alongside the hot dogs for extra crunchy bites. If the dough starts to brown too quickly, loosely cover the baking sheet with foil for the last few minutes. These sliders taste best right after baking, but you can reheat them in a 350°F oven for 5 minutes to restore crispness. Course: Appetizer Cuisine: American Equipment: Baking sheet, Oven, Knife
Jack-o’-Lantern Stuffed Orange Bell Peppers
These stuffed peppers turn a simple dinner into a Halloween activity. Kids can help draw and cut the faces on the orange peppers while the filling comes together on the stove. The result is a mild, cheesy meal that feels festive without extra work.
The bright orange peppers hold their color after baking, and the rice and turkey filling stays soft and easy for little ones to eat. Each pepper makes one serving, so plating is straightforward.
Serves 4 people.
Ingredients
- 4 large orange bell peppers
- 1 lb ground turkey
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup tomato sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Cut the tops off each orange bell pepper and remove the seeds and membranes. Use a small knife to carve simple jack-o’-lantern faces into the sides of the peppers.
- Place the carved peppers in a baking dish that holds them upright.
- In a skillet over medium heat, cook the ground turkey until it is no longer pink. Drain any excess liquid.
- Stir the cooked rice, tomato sauce, garlic powder, salt, and black pepper into the skillet with the turkey. Cook for 2 minutes until everything is heated through.
- Remove the skillet from heat and mix in 3/4 cup of the shredded cheddar cheese until it melts into the filling.
- Spoon the filling evenly into the four carved peppers. Sprinkle the remaining 1/4 cup cheese over the tops.
- Bake for 25 minutes until the peppers are tender and the cheese on top is melted and lightly golden.
Extra Tips
Let the peppers rest for five minutes after baking so the filling sets and is easier to serve. If your kids prefer milder flavor, reduce the garlic powder by half. Leftovers reheat well in the microwave for one minute, though the carved faces soften slightly. Course: Main Course Cuisine: American Equipment: Baking dish, Skillet, Knife
Spiderweb Pepperoni Pizza
This pizza turns a basic pepperoni pie into a Halloween activity that kids can help assemble. The web design comes from simple lines of sauce over the cheese and pepperoni, and the olives add small spider shapes that make the whole thing fun without extra work.
The result is a crisp crust with gooey cheese and savory pepperoni in every bite. It works well for an easy weeknight dinner or a party snack that feels festive but stays familiar.
Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup pizza sauce, divided
- 2 cups shredded mozzarella cheese
- 24 pepperoni slices
- 8 black olives, halved
Instructions
- Preheat the oven to 475 degrees F and place a baking sheet inside to heat.
- Roll or stretch the pizza dough into a 12-inch circle on parchment paper.
- Spread 3/4 cup of the pizza sauce over the dough, leaving a small border around the edge.
- Sprinkle the mozzarella cheese evenly over the sauce.
- Arrange the pepperoni slices in three or four concentric circles across the cheese.
- Drizzle the remaining 1/4 cup of pizza sauce in straight lines from the center outward to create the web pattern, then add a few curved lines to connect them.
- Place the olive halves around the pizza as spiders.
- Slide the pizza, still on the parchment, onto the hot baking sheet and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
Extra Tips
Let the pizza rest for two minutes before slicing so the web lines stay defined. If the sauce is too thick to drizzle easily, thin a spoonful with a drop of water. Leftovers reheat well in a 350 degree F oven for five minutes to keep the crust crisp. Course: Main Course Cuisine: American Equipment: Baking sheet, Spoon, Knife
Monster Green Veggie Platter with Ranch Dip
This platter turns everyday green vegetables into a playful monster face that kids can help build. It works well as a snack before trick-or-treating or at a small Halloween gathering, giving children something crunchy and fresh alongside the usual sweets. The vegetables stay crisp while the ranch dip adds a cool, creamy contrast with mild herb flavor.
Serves 4 people.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch seasoning mix
- 2 cups broccoli florets
- 1 cucumber, sliced into rounds
- 4 celery stalks, cut into sticks
- 1 cup sugar snap peas
- 1 green bell pepper, cut into strips
Instructions
- Combine the mayonnaise, sour cream, and ranch seasoning mix in a medium bowl and stir until smooth. Transfer the dip to a small serving bowl and place it in the center of a large platter.
- Arrange the broccoli florets in a cluster above the dip bowl to form the monster’s hair.
- Lay the cucumber rounds in two rows below the dip bowl to create the monster’s body.
- Position the celery sticks on either side of the cucumber rows to act as arms.
- Place the sugar snap peas and green bell pepper strips around the outer edge of the platter to fill in the remaining space and complete the monster shape.
Extra Tips
Keep the vegetables cut into similar sizes so they hold their shape when kids pick them up. If the ranch dip seems too thick after mixing, add one teaspoon of milk at a time until it reaches a dippable consistency. Prepare the vegetables and dip up to four hours ahead and store them covered in the refrigerator, then assemble right before serving so the broccoli stays bright. Course: Appetizer Cuisine: American Equipment: Mixing bowl, platter, knife, cutting board
Bat Wing BBQ Chicken Tenders
These Bat Wing BBQ Chicken Tenders give kids a playful Halloween twist on a familiar favorite. The name alone sparks interest at the table, and the sticky BBQ coating adds a savory bite that pairs well with casual gatherings or after-school snacks.
The tenders stay juicy inside with a lightly crisped edge from the oven. A touch of honey in the sauce creates a balanced sweet-smoky flavor that appeals to younger palates without being too bold.
Serves 4 people.
Ingredients
- 1 pound chicken tenders
- ¾ cup BBQ sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the BBQ sauce, honey, olive oil, smoked paprika, garlic powder, salt, and black pepper. Stir until the mixture is smooth.
- Add the chicken tenders to the bowl and toss until each piece is fully coated.
- Arrange the coated tenders in a single layer on the prepared baking sheet.
- Bake for 20 minutes, turning the tenders once halfway through so both sides cook evenly.
- Remove from the oven and let them rest for 2 minutes before serving.
Extra Tips
The honey helps the sauce thicken and darken during baking for a richer look that fits the bat-wing theme. If you want a milder flavor, swap half the BBQ sauce for a plain tomato sauce before mixing. Leftovers reheat well in a 350°F oven for 8 minutes to restore crispness without drying out the meat. Course: Appetizer Cuisine: American Equipment: Mixing Bowl, Baking Sheet
Graveyard Taco Dip with Tortilla Chips
This graveyard taco dip turns a simple layered favorite into a hands-on Halloween snack. Kids enjoy the visual of tortilla chip tombstones rising from the dip while they scoop up each bite. The layers stay mild and creamy so younger eaters can join in without fuss.
It fits well for an afternoon gathering or a quick dinner starter. The dip comes together in one dish and travels easily to a classroom party or neighborhood event.
Serves 4 people.
Ingredients
- 1 can (16 oz) refried beans
- 2 tablespoons taco seasoning
- 1 cup sour cream
- 1 cup salsa
- 1 cup guacamole
- 1 cup shredded cheddar cheese
- 1/4 cup sliced black olives
- 12 large tortilla chips
Instructions
- Stir the refried beans and taco seasoning together in a bowl until the seasoning is evenly mixed.
- Spread the bean mixture into the bottom of an 8×8-inch dish and smooth the surface.
- Spread the sour cream evenly over the beans.
- Spoon the salsa over the sour cream layer and spread it gently.
- Add the guacamole on top of the salsa and smooth it into an even layer.
- Sprinkle the shredded cheddar cheese across the guacamole.
- Scatter the sliced black olives over the cheese.
- Press six tortilla chips upright into the dip to stand as tombstones, spacing them apart. Serve the remaining chips on the side for scooping.
Extra Tips
Press the upright chips in just before serving so they stay crisp. If the guacamole browns slightly on top, a thin layer of sour cream underneath keeps the color from showing through. Leftovers store covered in the refrigerator for one day; the chips soften, so add fresh ones when reheating or serving again. Course: Appetizer Cuisine: Mexican Equipment: Mixing bowl, 8×8-inch baking dish, spoon
Skeleton Bone Pretzel Rods and Cheese Sauce
These pretzel rods stand in as skeleton bones for a simple Halloween snack. Kids can dip the crunchy rods right into the cheese sauce at parties or after school.
The rods stay crisp and salty while the sauce turns out smooth and lightly seasoned. It fits well as a hands-on item that does not require much time.
Serves 4 people.
Ingredients
- 16 pretzel rods
- 8 ounces cheddar cheese, shredded
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute until the mixture bubbles.
- Slowly pour in the milk while whisking to keep the sauce smooth.
- Add the shredded cheddar cheese a handful at a time, stirring until fully melted.
- Stir in the salt and paprika.
- Remove the saucepan from heat and pour the cheese sauce into a serving bowl.
- Arrange the pretzel rods on a plate and serve them with the warm cheese sauce for dipping.
Extra Tips
Keep the cheese sauce warm by placing the bowl over a small pot of hot water if the party runs long. Use a block of cheddar and shred it yourself for the smoothest melt. If the sauce thickens too much while sitting, stir in a splash of milk to loosen it again. Course: Snack Cuisine: American Equipment: Medium saucepan, Whisk, Serving bowl
Candy Corn Layered Yogurt Parfait
This parfait turns the familiar candy corn look into a simple yogurt treat. It works well for Halloween parties or an easy after-school snack that kids can help put together.
The layers stay creamy and lightly sweet, while the candy corn on top brings a chewy bite and bright color contrast.
Serves 4 people.
Ingredients
- 3 cups vanilla yogurt, divided
- Yellow food coloring, as needed
- Orange food coloring, as needed
- 1 cup candy corn
Instructions
- Divide the vanilla yogurt evenly into three separate bowls so each holds one cup.
- Stir yellow food coloring into the first bowl until the yogurt reaches a bright yellow shade.
- Stir orange food coloring into the second bowl until the yogurt reaches a solid orange shade.
- Leave the third bowl plain to keep the white layer.
- Spoon the yellow yogurt into the bottom of four clear glasses, followed by the orange yogurt, then finish with the white yogurt.
- Scatter the candy corn evenly over the top of each glass before serving.
Extra Tips
Prepare the colored layers right before serving so the colors stay distinct. Clear glasses help show the candy corn stripes without extra decoration. If the yogurt seems too thick, a quick stir with a spoon loosens it for smoother layering. Course: Dessert Cuisine: American Equipment: Mixing bowls, Spoon, Clear glasses
Frankenstein Avocado Toast Bites
These Frankenstein Avocado Toast Bites make a fun snack that gets kids involved in the kitchen. They work well for a Halloween party spread or an after-school treat when you want something quick and playful.
The creamy avocado spreads smoothly over crisp toast, while the olive decorations give each bite a silly monster look. The result is a savory bite with a bit of crunch and freshness from the lemon.
Serves 4 people.
Ingredients
- 4 slices whole wheat bread
- 2 ripe avocados
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 16 pitted black olives
Instructions
- Toast the 4 slices of bread until they are golden and crisp.
- Scoop the avocados into a bowl and add the lemon juice and salt. Mash everything together until smooth.
- Spread the avocado mixture evenly across each slice of toast.
- Cut each slice into 4 bite-sized rectangles to make 16 pieces total.
- Slice the black olives into small pieces and use them to create eyes, a mouth, and bolts on each bite.
Extra Tips
Use ripe avocados so the mash spreads without tearing the toast. If you prepare the avocado ahead, press plastic wrap directly on the surface to keep it from browning. Kids can help place the olive pieces once the toasts are cut. Course: Snack Cuisine: American Equipment: Toaster, Mixing Bowl, Knife
Witch Finger Breadsticks with Marinara
These breadsticks turn store-bought dough into a simple Halloween snack that kids can help shape. Each piece is rolled thin, given a few knuckle marks, and finished with an almond "nail" before baking. They come out golden and lightly seasoned, ready to dip into warm marinara.
The recipe works well for an after-school treat or a party appetizer. The breadsticks stay soft inside with a slight crunch on the outside, and the marinara adds a bright, savory contrast that balances the garlic and herb flavor.
Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 large egg
- 2 tablespoons water
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 20 whole almonds
- 1 1/2 cups marinara sauce
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Divide the pizza dough into 10 equal pieces and roll each piece into a thin log about 5 inches long.
- Place the logs on the prepared baking sheet, leaving space between them. Use a knife to make two or three shallow cuts across each log to form knuckles.
- In a small bowl, whisk the egg with the water. Brush the egg wash over each breadstick.
- Sprinkle the Parmesan cheese and oregano evenly over the tops.
- Press one almond into the tip of each breadstick to create a fingernail.
- Bake for 12 to 15 minutes until the breadsticks are golden brown.
- Warm the marinara sauce in a small saucepan or microwave and serve it alongside the breadsticks for dipping.
Extra Tips
Press the almonds in firmly before baking so they stay attached once the breadsticks cool. If the dough feels too sticky while shaping, lightly dust your hands with flour. Leftovers can be stored in an airtight container at room temperature for one day and reheated briefly in a 350°F oven to restore crispness. Course: Appetizer Cuisine: American Equipment: Baking sheet, Parchment paper, Small bowl, Saucepan
Haunted Apple Nachos with Caramel Drizzle
These apple nachos give kids a fun way to enjoy fresh fruit with a sweet finish. The slices stay crisp under a warm caramel drizzle, while a few simple toppings add color and crunch that feel right for an October snack tray.
The mix of tart apple, smooth caramel, and light chocolate makes each bite balanced without being too heavy. It works well as an after-school treat or a quick addition to a small Halloween gathering.
Serves 4 people.
Ingredients
- 4 medium Granny Smith apples
- 1/2 cup caramel sauce
- 1/4 cup dark chocolate chips
- 2 tablespoons Halloween sprinkles
- 1/4 teaspoon flaky sea salt
Instructions
- Wash and dry the apples, then slice each one into thin wedges and arrange the slices in a single overlapping layer on a large serving plate.
- Place the caramel sauce in a microwave-safe bowl and warm it for 15 to 20 seconds until it loosens enough to drizzle.
- Drizzle the warmed caramel evenly over the apple slices.
- Scatter the dark chocolate chips across the top while the caramel is still warm so they soften slightly.
- Finish with the Halloween sprinkles and a light sprinkle of flaky sea salt.
Extra Tips
Warm the caramel just until it flows; overheating can make it too thin and cause it to pool at the bottom of the plate. If you need to prepare the dish ahead, slice the apples and store them in cold water with a squeeze of lemon, then drain and pat dry before adding the toppings right before serving. Course: Snack Cuisine: American Equipment: Cutting board, Sharp knife, Microwave-safe bowl, Serving plate
Creepy Crawler Chocolate-Dipped Rice Cakes
These rice cakes turn into a fun Halloween project that kids can help decorate. The crunchy base holds up well under a layer of chocolate, and the creepy crawler toppings make each one look different. They work as an afternoon snack or a party treat without much fuss.
The flavor stays simple with sweet chocolate against the plain rice cake, while the gummy pieces add a chewy bite. Kids enjoy choosing where to place the crawlers, so the finished treats feel personal.
Serves 4 people.
Ingredients
- 4 plain rice cakes
- 8 ounces semisweet chocolate chips
- 1 tablespoon coconut oil
- 8 gummy worms
- 12 candy spiders
Instructions
- Line a baking sheet with parchment paper and set the rice cakes on it in a single layer.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each one, until the chocolate is fully melted and smooth.
- Dip the top of each rice cake into the melted chocolate, letting any extra drip back into the bowl. Return the rice cakes to the parchment paper.
- While the chocolate is still soft, press two gummy worms onto each rice cake so they look like they are crawling across the surface.
- Add three candy spiders to each rice cake, spacing them around the worms.
- Let the chocolate set at room temperature for about 20 minutes before serving.
Extra Tips
Use a fork to lift the rice cakes out of the chocolate if you want cleaner edges. If the gummy worms feel too stiff, warm them briefly between your hands so they bend easily when you place them. Store any leftovers in a single layer in an airtight container at room temperature for up to two days. Course: Snack Cuisine: American Equipment: Microwave-safe bowl, Baking sheet, Parchment paper
Pumpkin Spice Rice Krispie Treat Squares
These squares turn a familiar cereal treat into a fall favorite with warm pumpkin spice. They suit Halloween parties, classroom events, or quick after-school snacks when kids want something fun and seasonal.
The finished bars stay chewy with crisp cereal pieces and a mild spiced note that feels festive. Kids enjoy the simple flavor and easy handheld shape.
Serves 4 people.
Ingredients
- 3 tablespoons butter
- 4 cups mini marshmallows
- 1 teaspoon pumpkin pie spice
- 6 cups Rice Krispies cereal
- 1/4 cup candy corn pieces
Instructions
- Place the butter in a large pot over low heat and melt it completely.
- Add the mini marshmallows and pumpkin pie spice to the pot. Stir until the marshmallows are fully melted and the mixture is smooth.
- Remove the pot from the heat. Pour in the Rice Krispies cereal and stir until every piece is coated evenly.
- Transfer the mixture to an 8-inch square pan lined with parchment paper. Press it down firmly with a spatula or lightly greased hands to create an even layer.
- Sprinkle the candy corn pieces over the top and press them in gently so they stick.
- Let the mixture cool at room temperature for 20 minutes, then cut into squares.
Extra Tips
Press the warm mixture firmly so the squares hold their shape once cooled. Store leftovers in an airtight container at room temperature for up to two days to keep them chewy. If the candy corn feels too firm, swap it for a light dusting of extra pumpkin pie spice instead. Course: Dessert Cuisine: American Equipment: Large pot, Spatula, 8-inch square pan, Parchment paper