Must Try Halloween Treats For Children

Must Try Halloween Treats For Children

Recent lockdowns have been really hard for everyone, especially children. Losing fun and play in various social settings with others. It was the time where they would roam in the parks and play with their friends, the virus locked them down in the realms of four walls. 

So with Halloween coming up let’s be honest, the kids finally deserve a break and a treat!

I’m sure all of you would agree that childhood involved a lot of tasty food and lots of play. Since we’ve covered the ‘lots of play’ part in our previous blog ‘5 Fun Halloween activities for kids’, this blog is dedicated to tasty food recipes. So let’s get started...

1.Ghoulish cupcakes

Time to bake some Halloween cupcakes for your tiny ones! These Ghoulish cupcakes taste better than they look. We bet on it! 


  • 100g butter, cubed
  • 100g plain chocolate
  • 100g golden caster sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 125g self-raising flour
  • 250g white fondant icing
  • 500g mixed pack coloured fondant
  • paper cases
  • icing pens
  • icing eyes


Step 1: Heat the oven to 180C/160C fan. 

Step 2: Now line two 12-hole cupcake tins with cases. 

Step 3: Beat the butter and sugar until the mixture is creamy. 

Step 4: Beat in the chocolate and the eggs until combined, then stir in the flour and baking powder, cocoa powder, milk and food colouring, if using. 

Step 5: Spoon the mixture evenly between the cupcake cases, levelling the tops.

Step 6: 
Bake for 20 mins or until the cakes are risen and springy to the touch. 

Step 7: Cool for 5 mins in the tin, then lift out onto a wire rack to cool completely.

Step 8: To make the buttercream, beat the butter until soft, then stir in the icing sugar a little at a time. 

Step 9: Beat in the vanilla and some black food colouring, then transfer to a piping bag fitted with a plain nozzle.

Now you’re all set for the decoration. 

Let your little ones unleash their artistic creativity by decorating these cupcakes with you. To decorate you can use coloured pack fondant icing and pens.

2. Bloodcurdling Biscuits

They may just call it a biscuit but once it melts in your mouth it’s no less than a delight. Our ghost-shaped biscuits have a special surprise centre filled with popping candy and silver balls.


For the biscuits

  • 200g unsalted butter , softened
  • 200g golden caster sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 400g plain flour , plus extra for dusting
  • 20g popping candy (or rainbow sprinkles for very young children)

For decoration

  • White, black and grey sugar paste

  • 100g icing sugar


Step 1: Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment.

Step 2: Put the butter in a bowl and beat with electric beaters until it’s soft and creamy.

Step 3: Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If you feel the dough is a bit sticky, add a little more flour and knead it in. 

Step 4: Now wrap it in the cling film and put it in the fridge for half an hour.

Step 5: Heavily flour a surface and cut the pastry in half. Roll out one half to 5mm thickness. 

Step 6: Using a cookie cutter in the shape of a ghost (or any spooky shaped cutter you like), cut out 12 ghost shapes, which will make 4 cookies. 

Step 7: Put the cut shapes on a baking tray lined with baking paper and put back in the fridge. Repeat with the second half of the pastry. Swap into the fridge, taking the chilled ghost biscuits out.

Step 8: Now use a smaller cutter or a knife, cut a ghost-shaped hole in the middle of 4 of the biscuits on the tray, this is the space where you store the surprise centre! 

Step 9: Put these biscuits into the oven to bake for 10-12 mins, until it turns pale but cooked through. Now transfer it to a wire rack so that it can cool. Repeat this with the other tray.

Once all the biscuits have cooled completely, they are ready to be assembled.

Step 10: Mix the icing sugar with 3 tbsp of water and mix well. If you think the mixture is too runny add a little more icing sugar because the mixture should be quite thick. 

Step 11: Take a biscuit without the centre missing, and spread or pipe a little icing around the edge. Press a biscuit with a centre missing on top, then sprinkle popping candy into the pocket that you have created.

Step 12: Spread icing on the edge of the second biscuit and press another whole biscuit on top. 

Set aside to firm up. Make sure you leave them for a while so they don’t slide when you are finishing the decoration.

Now finish your decoration using the sugar paste. It is recommended that you use a little of the icing to glue it down.

3. Monster Teeth Recipe

While it’s all candy and happy, too much sugar can be awfully unhealthy for the kids. Amidst all the sugar and candy try this healthy, filling and “fun” food. 


  • 4 medium-sized granny smith apples, cut into 8 sections each
  • 1 cup natural creamy organic peanut butter
  • 1 cup yoghurt covered goji berries
  • 1 Tbsp. lemon juice


Step 1: Section each apple and sprinkle it with lemon juice to prevent browning.

Step 2: Spread 1 tsp of peanut butter on each slice.

Step 3: Now stick 4-6 yoghurt covered berries on an angle in the peanut butter, then place a second peanut butter-covered apple slice on top. 

Step 4: Now cool for 1 hour in the refrigerator before serving

You may need to secure with a toothpick or extra peanut butter.

4. Mummy Toast

Spice up your Halloween with this super easy alternative to pizza.  It might dishearten the kids at first but once they see it and eat it, they won’t stop!


  • 8 slices whole-grain bread
  • 1 cup pizza or spaghetti sauce
  • 6 slices part-skim mozzarella cheese, sliced into strips
  • 8 black or green olives, sliced in half


Step 1: Toast the bread first and spread on a layer of pizza sauce

Step 2:  Arrange the hard cheese so that it resembles mummy bandages 

Step 3:  Hide in some black olive slices for the eyes. 

If your little ones would like the cheese melted, pop it under the broiler.

5. Marshmallow Ghost Brownies

No festival is perfect without some chocolate fun. Be ready to hear a lot of cheers because they won’t stop after seeing these brownies. 


For the brownies :

  • Cooking spray
  • 1 c. plus 2 tablespoons all-purpose flour, spooned and levelled
  • 1 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. semisweet chocolate chips
  • 9 tbsp. (1 stick plus 1 tablespoon) unsalted butter
  • 1/4 c. unsweetened cocoa powder
  • 1 1/2 c. sugar
  • 3/4 c. pumpkin puree
  • 3 large eggs
  • 1 tsp. pure vanilla extract

 For the Marshmallow Ghosts:

  • 1 1/4 tsp. unflavored gelatin (part of 1 envelope)
  • 1/2 c. granulated sugar
  • Store-bought black piping frosting


Step 1: Preheat the oven to 350°F. Line a 9 by 13-inch pan with parchment paper, leaving a 2-inch overhang on the 2 long sides. 

Step 2: Whisk together flour, pie spice, baking powder, and salt in a bowl. 

Step 3: Melt chocolate chips, butter, and cocoa in a small saucepan over medium heat, stirring occasionally, until smooth, 2 to 3 minutes. 

Step 4: Whisk together sugar, pumpkin puree, eggs, and vanilla in a separate bowl. 

Step 5: Add butter mixture to sugar mixture and stir to combine. Add flour mixture and stir to combine. Transfer to the prepared pan. 

Step 6: Bake until a toothpick inserted in the centre comes out with a few moist crumbs attached i.e around 20 to 22 minutes.

Step 7: Transfer to a wire rack and cool completely in the pan. Run a knife along the two short sides of the pan and lift brownies from the pan using parchment. Remove parchment and transfer brownies to a serving platter.


  • Step 1: Sprinkle gelatin over 1/4 cup cold water in a bowl to soften.
  • Step 2: Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring until sugar is dissolved around 1 to 2 minutes. 
  • Step 3: When water comes to a boil, stop stirring, and wash downsides of the pan with a wet pastry brush to remove any undissolved sugar and prevent crystals from forming. Boil until the temperature reaches 238°F on a candy thermometer, 4 to 6 minutes. 
  • Step 4: Add sugar mixture to gelatin. Whisk with an electric mixer on medium speed for 3 minutes. Increase speed to high and whisk until soft peaks form, 8 to 10 minutes. 

  • Step 5: Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner (or a piping bag fitted with a #12 plain tip). 

  • Step 6: Immediately pipe ghost shapes on brownies. Let it dry for 1 hour. Pipe black frosting eyes and mouths. 

    That’s all for now!

    We’d love to see their shriek of delight while they are savouring our magical recipes. Tag us @ourbabynursery. Happy Halloween!

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