Throwing a Halloween party is the perfect excuse to make these delicious spooky treats.

Story by Sarah Hollis

Photos by Brianna Casselman

The Sweet

Caramel Apple Slices

• 4 granny smith apples
• ¼ cup roughly chopped pecans
• ¼ cup mini chocolate chips
• 1 jar of caramel sauce

Slice apples and arrange on a serving plate. Drizzle with caramel sauce and sprinkle with mini chocolate chips and pecans.

Graveyard Dirt Cups

• 1 cup chocolate chips
• 2 cups heavy cream
• 8 oz. cream cheese, softened
• 1 package of Oreos, pulverized
• 1 cup powdered sugar
• ½ tsp. vanilla
• 1 package of Milano cookies
• 1 small tube of black icing
• 1 bag of pumpkin-shaped candy corn

For filling: In a microwave-safe bowl, combine 1 cup chocolate chips and ½ cup of the heavy cream and microwave in 30 second intervals, stirring until chocolate chips are completely melted and mixture is smooth. Stir in vanilla extract. Allow mixture to cool completely before continuing.

In a clean, medium-sized chilled bowl, use an electric mixer to beat remaining 1 ½ cups heavy cream to stiff peaks. Set aside. In bowl of mixer, combine cream cheese and cooled chocolate mixture, stirring until completely combined. Gradually add powdered sugar until completely combined and scrape down sides of bowl as needed. Mix in vanilla extract and 1 ½ cups of the Oreo crumbs (reserve remaining crumbs to sprinkle over tops of shooters). Fold in whipped cream carefully and then stir on low-speed for about 10 seconds until completely combined.

To serve: Set out 24 disposable shot glasses. Using a Ziploc bag, pipe filling into shot glasses about ¾ full. Cover tops of each glass with remaining Oreo crumbs. To make the tombstones, use the icing to write “RIP” on the top portion of the Milanos. Place Milano tombstone in Oreo dirt and top with a candy corn pumpkin to look like a grave site.

The Savory

Mini Insect Pizzas

• 1 small jar of marinara sauce
• 1 bag of shredded mozzarella cheese
• 1 roll of pre-made pizza dough
• 1 can of whole, pitted black olives

Preheat oven according to pre-made dough instructions. Roll out pizza dough and cut into small circles using a cookie cutter. Pre-bake dough according to package instructions. Top with sauce and cheese and bake for approximately 5 minutes. Remove from oven and top with olives in the shape of an insect and bake for approximately 2 to 4 minutes.

To form the abdomen, cut the olive in half lengthwise. To form the head, cut the end off of the olive that has an “x” rather than a hole from the pitting. To form the legs, cut the olive in half length wise and cut each half in thirds widthwise.

Jack-O-Lantern Chips & Dip

• 1 small pumpkin pie pumpkin
• 1 bag of tortilla chips
• 1 container of pre-made guacamole
• 1 container of pre-made queso

To prepare the pumpkin, cut the top off and remove the seeds, fibers, and some of the flesh. Look at the image to replicate the facial expression of the pumpkin. Spread out guacamole in front of the pumpkin as if it were coming out of the pumpkin’s mouth. Fill pumpkin with queso, heated up. Serve with chips.

The Sips

Pumpkin Juice

• 32 oz. apple cider
• 10 oz. apricot, peach, or pear juice
• ½ cup pumpkin purée
• ½ tsp. pumpkin pie spice

Combine all ingredients and whisk mixture until pumpkin purée is evenly mixed.

Blackberry Sangria

• 2 black plums, cut into about 8 wedges each
• 1 (6 oz.) carton of blackberries
• 1 blood orange, thinly sliced
• 1 bottle (750 mL) of red wine, such as a pinot noir
• 4 tbsp. blackberry syrup
• ¼ cup of brandy
• 24 oz. blackberry soda

Combine all ingredients except for the blackberry soda. Let the mixture sit overnight. Before serving, add the blackberry soda. Serve chilled. Continue reading for the blackberry syrup recipe.

Blackberry Syrup

• 3 cups frozen blackberries
• 1 cup granulated sugar
• 1 cup water

Combine ingredients in a medium saucepan and bring to a boil. Reduce heat to a simmer and simmer for about 10 to 15 minutes. Remove saucepan from mixture and let cool. Macerate berries and strain mixture. Store in an airtight container for up to two weeks in the refrigerator.