Equipment

• Sheet pan (15″ x 10″)
• Parchment paper
• Resealable plastic bag or piping bag with a #2 tip
• Microwave-safe bowl

Ingredients

• 1 (7.5-ounce) package Double Chocolate Milano cookies
• 1 cup white chocolate chips
• 1/2 tablespoon vegetable oil
• 32 black pearl sprinkles (or mini chocolate chips for eyes)

Instructions

1. Line a sheet pan with parchment paper. This will prevent the cookies from sticking and make cleanup easier. Set it aside for later.
2. White chocolate tends to harden quickly, so it’s most efficient to work in smaller batches. In a microwave-safe bowl, combine 1/2 cup white chocolate chips with 1/4 tablespoon of vegetable oil. The oil helps the chocolate melt smoothly and gives it a nice consistency for dipping.
3. Microwave the mixture for 30 seconds. Stir well, then microwave for another 25 seconds. Continue stirring until the chocolate is completely melted and smooth. If necessary, microwave for a few more seconds in 10-second intervals until it reaches a fluid consistency. Add a tiny bit more vegetable oil if the chocolate seems too thick.
4. Holding a Milano cookie in one hand, use a spoon in the other to gently spoon the melted white chocolate over the top two-thirds of the cookie. Ensure a good, even coating, leaving a small portion at the bottom uncovered to create the “face” area of the mummy.
5. Carefully tap the chocolate-coated cookie gently on the edge of the bowl. This helps to smooth out the chocolate coating and remove any excess. Avoid dipping the entire cookie directly into the chocolate, as the dark chocolate filling of the Milano might mix with and discolor the white chocolate.
6. Place the dipped cookies on the prepared sheet pan, leaving some space between them. Allow them to dry completely. This can take about 10-15 minutes at room temperature, or you can speed it up by placing them in the refrigerator for 5-7 minutes.
7. Repeat the dipping process with the remaining cookies and the other half of the white chocolate mixture, melting it as needed.
8. Once all cookies are dipped and the first batch is dry, gather any leftover melted white chocolate. If it has started to thicken, microwave it for another 15 seconds to ensure it’s very fluid. Transfer the melted chocolate into a small resealable plastic bag or a piping bag fitted with a #2 tip.
9. Snip a tiny corner off the resealable bag. Pipe thin lines of melted white chocolate across the dipped portion of the cookies in a zigzag or crisscross pattern to resemble mummy bandages. Be creative with your patterns!
10. Immediately after piping the “bandages” on a cookie, gently press two black pearl sprinkles (or mini chocolate chips) onto the wet chocolate to form the mummy’s eyes. The chocolate will act as an edible glue.
11. Allow the cookies to set completely before handling or storing. Enjoy your spooky-sweet Mummy Milano treats!

Ingredients

• 1 (3.9-ounce) package chocolate instant pudding and pie filling (ensure it’s not the “cook and serve” type)
• 1 (8-ounce) container frozen whipped topping (like Cool Whip), completely thawed
• 2 cups milk (as per pudding package directions)
• 20 Oreos, crushed (or any chocolate sandwich cookies)
• Milano Cookies (for “tombstones”)
• Black decorating gel
• Gummy worm candies (optional, for extra creepy crawlies!)

Instructions

1. Begin by preparing the chocolate instant pudding according to the package directions. This usually involves whisking the pudding mix with cold milk until thickened.
2. Once the pudding has set slightly, gently fold in the completely thawed whipped topping using a spatula. Continue folding until the mixture is smooth, creamy, and well combined. This adds a light, airy texture to your pudding cups.
3. Spoon the pudding mixture evenly into your chosen plastic cups or serving containers, filling them about two-thirds full.
4. For the “dirt,” crush the Oreos (or other chocolate sandwich cookies) into fine crumbs. You can do this easily in a blender or food processor – there’s no need to remove the cream filling! Just before serving, sprinkle a generous layer of these crushed cookies over the top of each pudding cup. This timing is crucial to prevent the cookie crumbs from becoming soggy.
5. Take your Milano cookies and, using the black edible food gel, carefully write “RIP” on each one to create spooky tombstones.
6. Just before serving, place one “RIP” Milano cookie into the crushed cookie layer of each pudding cup, standing it upright. This creates the classic graveyard look. If you like, add a few gummy worm candies peeking out of the “dirt” for an extra fun and creepy effect.
7. Serve immediately and enjoy your spooky Graveyard Pudding Cups!

Equipment

• 8 x 8-inch baking pan (or 9×9 inch for thicker Frankenstein Krispies)
• Parchment paper or aluminum foil
• Large pot
• Two large bowls

Ingredients

• 5 tablespoons unsalted butter
• 8 cups miniature marshmallows
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 cups Rice Krispies cereal, divided

For the Frankenstein Krispies

• Green food coloring (gel food coloring provides a more vibrant color)
• 1/3 cup Black candy melts or milk chocolate chips
• 1/2 teaspoon vegetable oil
• Chocolate jimmies sprinkles (optional, for hair)
• 24 Miniature Reese’s Cups (for neck bolts)
• 24 large candy eyeballs
• Black decorating gel (for mouth)

For the Pumpkin Krispies

• Orange food coloring (gel food coloring works best)
• 12 Miniature Reese’s Cups (for stems)
• 24 to 36 miniature green M&M’s (for leaves)

Instructions

1. Line an 8 x 8-inch baking pan (or a 9×9 inch pan if you prefer thicker Krispies for Frankenstein) with parchment paper or aluminum foil, allowing some overhang on the sides for easy removal. Lightly spray the lined pan with cooking spray. Set aside.
2. In a large pot, melt the butter over medium heat, stirring occasionally to prevent burning. As soon as the butter is completely melted, add the miniature marshmallows. Continue stirring constantly until the marshmallows are just melted and smooth. Be careful not to overcook them, as this can make the treats hard.
3. Remove the pot from the heat and stir in the salt and vanilla extract until well combined.
4. Carefully separate the marshmallow mixture evenly into two large bowls. In the first bowl, add green food coloring and mix until you achieve a vibrant Frankenstein green. In the second bowl, add orange food coloring and mix until you have a cheerful pumpkin orange.
5. Add 3 cups of Rice Krispies cereal to each bowl. Stir quickly and thoroughly until the cereal is fully coated with the colored marshmallow mixture.

For the Frankenstein Krispies

6. Transfer the green Rice Krispies mixture into the prepared baking pan. Lightly spritz your hands with cooking spray and gently press the mixture evenly into the pan. Avoid pressing too hard, as this will result in a denser, harder Krispie treat. Allow the Krispies to sit and harden slightly at room temperature while you prepare the chocolate decorations.
7. In a microwave-safe bowl, combine the black candy melts (or milk chocolate chips) and vegetable oil. Microwave in short bursts of 15 seconds, stirring well for 10 seconds between each burst, until the chocolate is completely melted and smooth. The vegetable oil helps achieve a silky consistency for dipping.
8. Once the green Krispies have set, remove them from the pan using the parchment paper overhang and place them on a cutting board. Cut the Krispies into 12 even rectangular bars.
9. Dip the top edge of each Frankenstein Krispie bar into the melted black chocolate to create Frankenstein’s “hair.” If desired, immediately add chocolate jimmies sprinkles to the wet chocolate for extra texture and a more defined hairline.
10. While the chocolate “hair” is still wet, attach the candy eyeballs. Spoon a tiny bit of melted chocolate onto the back of each edible eye and press them onto the Krispie treat just below the “hair” line. Do the same for the miniature Reese’s Cups, attaching one to each side of the Krispie bar as Frankenstein’s neck bolts.
11. Allow the chocolate to harden completely. You can place them in the refrigerator for a few minutes to speed this up. Once set, use the black food decorating gel to pipe a zigzag line across the lower half of each Frankenstein Krispie treat to form a spooky mouth.

For the Pumpkin Krispies

12. While the Frankenstein Krispies are setting, take the orange Rice Krispies mixture. Lightly spritz your hands with cooking spray. Grab a handful of the mixture and gently form it into a ball, shaping it to resemble a small pumpkin. Remember to avoid over-compressing to keep the treats soft.
13. Carefully press a miniature Reese’s Cup into the center top of each pumpkin-shaped Krispie treat. Reshape the Krispie ball as necessary around the Reese’s Cup to ensure it holds firmly in place, acting as the pumpkin stem.
14. To add a final touch, press 1 to 3 miniature green M&M’s near the Reese’s Cup stem on each pumpkin. These will look like small, vibrant leaves, completing your adorable pumpkin Krispies!

Equipment

• Sheet pan (15″ x 10″)
• Parchment paper (optional, for easy cleanup)
• Electric mixer (if making homemade frosting)
• Shallow dish for sprinkles

Ingredients

• 1 (11-ounce) package pre-made (ready to bake) Pumpkin Sugar Cookies (Pillsbury often makes these, found in the refrigerated cookie dough section)
• 1 (11-ounce) package pre-made (ready to bake) Ghost Sugar Cookies (Pillsbury also makes these, found near refrigerated cookie dough)
• 1 tub vanilla frosting (or cream cheese frosting, or use the homemade recipe below)
• Orange sprinkles (or other Halloween-themed sprinkles)

Homemade Frosting (if making your own)

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1-1/2 teaspoons vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat your oven and bake both the pumpkin and ghost cookies according to the package directions. Ensure they are fully baked but not overly browned. Once baked, transfer them to a wire rack and let them cool completely. Cooling thoroughly is essential, as warm cookies will melt your frosting.
2. Meanwhile, if you choose to make your own frosting, prepare it as follows: In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Gradually add the sifted powdered sugar to the cream cheese and butter mixture, beating on low speed until combined, then increase to medium-high speed and beat until completely smooth. Stir in the vanilla extract and salt. Continue beating until the frosting is smooth, creamy, and spreadable.
4. Once the cookies are completely cool, take half of the cookies (e.g., all the ghost cookies) and frost the flat bottom side of each. You can use a knife, spatula, or even a piping bag for a neater application.
5. Take the remaining half of the cookies (e.g., all the pumpkin cookies) and gently place one on top of each frosted cookie, pressing lightly to create a sandwich. This forms your double-sided Halloween sandwich cookies.
6. Pour your orange sprinkles (or other Halloween sprinkles) into a shallow dish. Carefully take each assembled sandwich cookie and gently roll its frosted center edge through the sprinkles until the frosting is evenly coated. This adds a beautiful festive touch and a bit of crunch.
7. Arrange your finished Double-Sided Halloween Sandwich Cookies on a serving platter and enjoy!