15 Creative Halloween Treats for Coworkers They’ll Appreciate

Serves 4 people.

Ingredients

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup pumpkin puree
• 2 tablespoons vegetable oil
• 1 large egg
• ¼ cup milk
• ½ teaspoon vanilla extract
• 2 tablespoons butter, softened
• ½ cup powdered sugar
• Green food coloring
• 4 candy pumpkins

Instructions

1. Preheat the oven to 350 degrees and line a muffin tin with four paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt. In a separate bowl, mix the pumpkin puree, vegetable oil, egg, milk, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
3. Divide the batter evenly among the four liners. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely in the tin.
4. While the cupcakes cool, beat the softened butter with the powdered sugar until creamy. Add a few drops of green food coloring and mix until the frosting reaches a light grass-green shade. Spread or pipe the green frosting over each cooled cupcake. Place one candy pumpkin on top of each cupcake.

Extra Tips

Make the cupcakes the night before and frost them the morning you take them to work so the candy pumpkins stay bright. If you want less sweetness, reduce the powdered sugar by one tablespoon. Store any leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing bowls, muffin tin, oven, whisk

Serves 4 people.

Ingredients

• 12 pretzel rods
• 8 ounces white chocolate chips
• 1 tablespoon coconut oil
• 24 small candy eyes

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each interval, until the mixture is fully melted and smooth.
3. Hold each pretzel rod by one end and dip the other two-thirds into the melted white chocolate. Let excess chocolate drip back into the bowl, then lay the coated rod on the prepared baking sheet.
4. While the chocolate is still soft, press two candy eyes near the top of the coated section to create a ghost face. Repeat with the remaining rods.
5. Place the baking sheet in the refrigerator for 15 minutes until the coating is firm.

Extra Tips

Store the finished rods in an airtight container at room temperature for up to two days to keep the pretzels crisp. If your office is warm, pack them in a cooler bag so the white chocolate stays set. For a different look, use a small piping bag of melted dark chocolate to draw faces instead of candy eyes. Course: Dessert Cuisine: American Equipment: Microwave-safe bowl, Baking sheet, Parchment paper

Serves 4 people.

Instructions

1. Core the apples and cut each one into 8 wedges. Pat the slices dry with a paper towel.
2. Arrange the wedges on a parchment-lined tray. Drizzle or lightly dip each slice in caramel sauce, leaving the top surface mostly clear for the spider.
3. Place the chocolate chips in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted and smooth.
4. Spoon the melted chocolate into a small zip-top bag and snip off one corner. Pipe a small oval body near the center of each apple slice.
5. Break the pretzel sticks in half. Press four halves into each side of the chocolate body to form legs.

Extra Tips

Use firm, tart apples so the slices hold their shape after the caramel is added. Pipe the chocolate spiders right before serving to keep the pretzels crisp. If the caramel is too thick, warm it slightly for easier drizzling. Course: Dessert Cuisine: American Equipment: Cutting board, Sharp knife, Microwave-safe bowl, Parchment paper

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup Halloween sprinkles
• 3 ounces dark chocolate

Instructions

1. Heat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and sugar until smooth. Add the egg yolk and vanilla extract, then mix until combined.
3. Stir in the flour and salt until a soft dough forms. Divide the dough into 8 equal pieces and shape each into a simple bat wing form on the prepared sheet.
4. Press the top of each wing lightly into the Halloween sprinkles so they stick.
5. Bake for 10 to 12 minutes until the edges turn lightly golden. Let the cookies cool on the sheet for 5 minutes before moving them to a rack.
6. Melt the dark chocolate in a small bowl. Use a spoon or piping tool to add thin wing details or veins on each cooled cookie.

Extra Tips

Melt the chocolate in short microwave bursts to keep it smooth for piping. Store the finished cookies in a single layer inside an airtight container so the chocolate details stay intact. If you want less sweetness, use fewer sprinkles on half the batch and focus more on the chocolate accents. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Parchment Paper

Serves 4 people.

Ingredients

• 1 (18.3 oz) box brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup white chocolate melting wafers
• 24 candy eyes

Instructions

1. Preheat the oven to 350 degrees and line an 8×8 baking pan with parchment paper. In a mixing bowl, combine the brownie mix, water, vegetable oil, and eggs until smooth.
2. Pour the batter into the prepared pan and bake for 25 to 30 minutes until a toothpick comes out with moist crumbs. Let the brownies cool completely in the pan.
3. Cut the cooled brownies into 12 small squares. Place the white chocolate melting wafers in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully melted.
4. Transfer the melted chocolate to a piping bag or zip-top bag with one corner snipped. Pipe thin lines across each brownie bite to create a wrapped mummy effect, leaving space for the eyes.
5. Immediately press two candy eyes onto each brownie bite while the chocolate is still soft. Let the chocolate set at room temperature before moving the bites.

Extra Tips

Pipe the white chocolate in uneven lines for a more bandage-like look rather than straight rows. Store the finished bites in an airtight container at room temperature for up to two days to keep the chocolate from softening. If the melting wafers seem too thick after heating, stir in a tiny drop of neutral oil to loosen them for easier piping. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Microwave-safe Bowl

Serves 4 people.

Ingredients

• 8 cups popped popcorn
• 2 cups mini pretzels
• 1 cup green candy melts
• ½ cup orange and black sprinkles
• 1 cup candy corn

Instructions

1. Add the popped popcorn and mini pretzels to a large bowl and stir gently to combine.
2. Melt the green candy melts in a microwave-safe bowl following the package directions until smooth.
3. Pour the melted candy melts over the popcorn mixture and toss quickly with a spatula until most pieces are lightly coated.
4. Spread the coated mixture onto a parchment-lined baking sheet in an even layer.
5. While the coating is still wet, scatter the orange and black sprinkles and candy corn evenly across the top.
6. Let the mix sit at room temperature until the coating sets, then break it into clusters.

Extra Tips

Work in two batches if your bowl is small so the candy melts do not cool before everything is coated. Store the cooled mix in an airtight container at room temperature for up to three days. Skip the sprinkles if you want a milder look for a mixed crowd. Course: Snack Cuisine: American Equipment: Large bowl, Microwave-safe bowl, Baking sheet

Serves 4 people.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Yellow food coloring
• Orange food coloring
• 12 candy corn pieces

Instructions

1. Stir the graham cracker crumbs and melted butter together in a bowl until the crumbs are evenly coated. Press the mixture firmly into the bottom of a small baking pan to form a crust.
2. In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and free of lumps.
3. Divide the batter into three equal portions. Leave one portion plain, tint the second portion yellow, and tint the third portion orange.
4. Spread the plain batter over the crust first, followed by the yellow layer, then the orange layer. Smooth the top gently with a spatula.
5. Bake until the center is set. Remove from the oven and let the bars cool completely at room temperature.
6. Cut into four bars and place three candy corn pieces on top of each bar before serving.

Extra Tips

Chill the bars for at least an hour after cooling so the layers hold their shape when sliced. If you want a stronger candy corn flavor, chop a few extra pieces and fold them into the plain batter layer before spreading it over the crust. Store leftovers in an airtight container in the fridge for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Small Baking Pan, Hand Mixer

Serves 4 people.

Ingredients

• 2 cups crumbled vanilla cake
• 1/2 cup cream cheese frosting
• 8 ounces white chocolate
• 1 tablespoon shortening
• 1 teaspoon red food coloring
• 8 candy eyeballs
• 8 lollipop sticks

Instructions

1. Combine the crumbled vanilla cake and cream cheese frosting in a mixing bowl until the mixture holds together when pressed.
2. Scoop the mixture into 8 equal portions and roll each into a smooth ball. Insert a lollipop stick into the center of each ball.
3. Place the cake pops on a baking sheet and chill them for 30 minutes to firm up.
4. Melt the white chocolate and shortening together in a microwave-safe bowl, stirring until smooth.
5. Dip each chilled cake pop into the melted white chocolate to coat completely. Let excess drip off and return the pops to the baking sheet.
6. While the coating is still wet, use a toothpick dipped in red food coloring to draw thin vein lines across the surface. Press one candy eyeball onto the center of each pop.
7. Chill the finished pops again until the coating hardens.

Extra Tips

Chill the cake balls thoroughly before dipping so they do not slide off the sticks. If the white chocolate thickens while you work, warm it briefly in the microwave in short bursts. Store the finished pops in an airtight container in the refrigerator and bring them to room temperature for 15 minutes before serving so the coating softens slightly. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl

Serves 4 people.

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup dark cocoa powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup crushed chocolate sandwich cookies
• 8 thin pretzel sticks

Instructions

1. Preheat the oven to 325 degrees and line a small 8×8 pan with parchment paper.
2. Melt the butter in a saucepan over low heat. Remove from heat and stir in the sugar until combined. Add the eggs one at a time, mixing well after each.
3. Stir in the dark cocoa powder, flour, and salt until no dry streaks remain. Pour the batter into the prepared pan and bake for 22 minutes. Let the brownies cool completely in the pan.
4. Place the chocolate chips and heavy cream in a small bowl. Microwave in 20-second bursts, stirring between each, until smooth. Spread the fudge evenly over the cooled brownies.
5. Sprinkle the crushed chocolate sandwich cookies over the fudge layer. Press the pretzel sticks upright into the top to form trees. Slice into four squares once the fudge sets.

Extra Tips

Press the pretzels in right after spreading the fudge so they stand straight. If the fudge feels too soft to slice, chill the pan for 15 minutes. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Saucepan

Serves 4 people.

Ingredients

• 8 large fresh strawberries, hulled
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup white chocolate melting wafers
• 2 tablespoons red decorating gel

Instructions

1. Place the strawberries in a mixing bowl and mash them well with a fork until they form a chunky puree.
2. Add the cream cheese and powdered sugar to the bowl. Stir until the mixture is smooth and holds together.
3. Scoop out small portions and roll them into 1-inch balls. Place the balls on a baking sheet and chill in the refrigerator for 30 minutes.
4. Melt the white chocolate melting wafers in the microwave in 20-second bursts, stirring between each until smooth.
5. Dip each chilled ball into the melted white chocolate, letting the excess drip off. Return the coated truffles to the baking sheet.
6. Chill the truffles again for 15 minutes until the coating sets. Add two small dots of red decorating gel to the top of each truffle to create the bite marks.

Extra Tips

Keep the truffles refrigerated until you pack them for the office so the cream cheese filling stays firm. If the red gel looks too bright, let it sit a minute after applying so it settles into the white chocolate. These do not freeze well because the fresh strawberry base can turn watery when thawed. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Microwave

Serves 4 people.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 cup pumpkin puree
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Line an 8×8 inch pan with parchment paper.
2. Stir the graham cracker crumbs and melted butter together in a bowl until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a crust.
3. In the same bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix until fully combined and no streaks remain.
4. Spread the pumpkin mixture evenly over the crust.
5. Cover the pan and refrigerate for at least three hours, or until the bars feel firm when pressed.
6. Lift the bars out using the parchment paper and cut into squares before serving.

Extra Tips

Chill the bars a little longer if your kitchen is warm so they slice without crumbling. Store leftovers in a covered container in the refrigerator for up to three days. The flavor tastes best when the bars are served cold, and the crust stays crisp longer if you keep the pan covered tightly. Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Refrigerator

Serves 4 people.

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 1/4 cup cocoa powder
• 3 egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon black gel food coloring
• 1/2 cup heavy cream
• 4 ounces dark chocolate, chopped
• 1 teaspoon vanilla extract

Instructions

1. Sift the almond flour, powdered sugar, and cocoa powder into a bowl. Discard any large bits left in the sifter.
2. In a separate bowl, beat the egg whites with an electric mixer until foamy. Slowly add the granulated sugar and continue beating until stiff peaks form.
3. Fold the dry mixture into the egg whites in two additions. Add the black gel food coloring and fold until the batter flows like thick lava.
4. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the sheet on the counter to release air bubbles.
5. Let the piped shells sit at room temperature until a skin forms on top, about 30 minutes. Meanwhile, heat the heavy cream in a small saucepan until it simmers.
6. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for one minute, then stir until smooth. Stir in the vanilla extract and let the ganache cool until thick.
7. Once the shells are dry, bake at 300 degrees Fahrenheit for 15 minutes. Cool completely on the sheet.
8. Pair up matching shells. Pipe ganache onto the flat side of one shell and sandwich with the second shell.

Extra Tips

Pipe the ganache a little thick so it stays inside the shells during transport to the office. If the macaron batter feels too stiff after adding color, fold a few extra times to reach the right consistency. Store filled macarons in an airtight container in the fridge for up to two days before bringing them in. Course: Dessert Cuisine: French Equipment: Mixing Bowl, Electric Mixer, Baking Sheet, Piping Bag, Oven

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup powdered sugar
• 1 tablespoon milk

Instructions

1. Heat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
3. Stir in the vanilla extract until fully combined.
4. Add the flour, baking powder, and salt to the bowl and mix until a soft dough forms.
5. Roll the dough into small logs and shape each one into a bone by pressing the ends slightly wider.
6. Place the shaped cookies on the baking sheet and bake for 10 to 12 minutes until the edges turn lightly golden.
7. Cool the cookies completely on the baking sheet.
8. Stir the powdered sugar and milk together in a small bowl until smooth.
9. Pipe or drizzle the icing over the cooled cookies to highlight the bone shapes.

Extra Tips

Chill the shaped cookies for 15 minutes before baking if the dough feels soft. Use a zip-top bag with one corner snipped off for easy icing lines. Store cooled cookies in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Piping Bag

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup powdered sugar
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• ¼ teaspoon salt
• 2 tablespoons semi-sweet chocolate chips

Instructions

1. Heat the oven to 325°F and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and powdered sugar until smooth.
3. Stir in the orange zest, orange juice, and salt until evenly combined.
4. Add the flour and mix just until a soft dough forms.
5. Roll the dough to about ¼-inch thickness on a lightly floured surface.
6. Cut the dough into 3-inch rounds and place them on the prepared baking sheet.
7. Bake for 18 to 20 minutes until the edges turn lightly golden.
8. Cool the cookies completely on the baking sheet.
9. Melt the chocolate chips in a small bowl and pipe simple jack-o’-lantern faces onto each cookie.

Extra Tips

Melt the chocolate in short bursts in the microwave so it stays thick enough for clean lines on the faces. Store cooled cookies in an airtight container at room temperature for up to three days. If the dough feels too soft to roll, chill it for 15 minutes before cutting. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Piping Bag or Small Zip-Top Bag

Serves 4 people.

Ingredients

• 8 ounces semisweet chocolate chips
• 4 ounces white chocolate chips
• 1/2 cup gummy worms
• 1/4 cup gummy spiders
• 2 tablespoons Halloween sprinkles

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. Place the semisweet chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring after each one, until the chocolate is fully melted and smooth.
3. Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer about 1/4 inch thick.
4. Scatter the gummy worms and gummy spiders evenly over the chocolate while it is still soft. Add the Halloween sprinkles on top.
5. Melt the white chocolate chips in the same way as the semisweet chocolate. Drizzle it over the bark in thin lines to create a web effect.
6. Place the baking sheet in the refrigerator for 30 minutes or until the chocolate is firm. Break the bark into pieces once it has set.

Extra Tips

Cut the gummy worms into shorter lengths before adding them if you want smaller pieces that fit neatly into gift bags. Store the finished bark in an airtight container at room temperature for up to three days to keep the chocolate from sweating. Course: Dessert Cuisine: American Equipment: Baking sheet, Parchment paper, Microwave-safe bowl