Halloween Treats: Mummy Milano Cookies

By Chelsea Lords

Transform classic Milano cookies into delightful Halloween mummies with a simple white chocolate dip and a few decorative touches. These are quick, easy, and sure to be a hit!

Equipment

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

Ingredients

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

Instructions

1. Line a clean sheet pan with parchment paper and set it aside. This will prevent the dipped cookies from sticking and make cleanup easy.
2. Since white chocolate can harden quickly, it’s most efficient to work in several smaller batches. In a microwave-safe bowl, place 1/2 cup white chocolate chips along with 1/4 tablespoon of vegetable oil.
3. Microwave the chocolate mixture for 30 seconds. Remove and stir thoroughly. Return to the microwave for another 25 seconds. Continue stirring until the chocolate is completely melted and smooth. If it’s still not fully melted, microwave in additional 10-15 second bursts, stirring well after each. If the chocolate appears too thick, add a tiny bit more vegetable oil, a quarter teaspoon at a time, until desired consistency is reached.
4. Carefully pick up a Milano cookie with one hand. Using a spoon in your other hand, generously spoon the melted white chocolate over the top two-thirds of the cookie. Allow any excess chocolate to drip back into the bowl.
5. Gently tap the dipped cookie on the edge of the bowl a few times. This helps to achieve a smooth, even coating of chocolate. It’s important not to dip 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 freshly dipped cookie onto the prepared parchment-lined sheet pan. Allow it to set and dry completely at room temperature or in the refrigerator for quicker setting.
7. Repeat steps 2-6 with the remaining cookies and white chocolate, preparing new batches of melted chocolate as needed to maintain a smooth consistency.
8. Once all cookies are dipped and dried, gather any remaining melted white chocolate. If it has started to firm up, microwave it for another 15 seconds to ensure it’s very fluid again. Transfer this melted chocolate into a small resealable plastic bag or a piping bag fitted with a small #2 round tip.
9. If using a plastic bag, snip off a very tiny corner to create a small opening. Pipe melted white chocolate over the top section of the cookies in thin, horizontal lines to create the mummy’s “bandages.” Vary the angles slightly for a more authentic wrapped look.
10. While the piped chocolate bandages are still wet, quickly secure two black pearl sprinkles onto each cookie to form the mummy’s eyes. Position them strategically to peek out from between the “bandages.”
11. Let the cookies set completely until all chocolate is firm before serving or storing.

Nutrition (Approximate per serving)

Serving: 1 cookie | Calories: 140 kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Cholesterol: 3mg | Sodium: 69mg | Fiber: 1g | Sugar: 14g

*Nutrition information is automatically calculated and should be used as an approximation. It is based on a standard Milano cookie and additional ingredients.

Graveyard Pudding Cups

By Chelsea Lords

Assemble these chillingly delicious graveyard pudding cups with ease using instant pudding, whipped topping, and crushed chocolate cookies. A perfect spooky dessert!

Ingredients

• 1 (3.9-ounce) package chocolate instant pudding and pie filling (ensure it’s instant, not cook and serve)
• 1 (8-ounce) container frozen whipped topping (e.g., Cool Whip), completely thawed
• 20 chocolate sandwich cookies (like Oreos), crushed
• Milano Cookies (for tombstones)
• Black decorating gel
• Gummy worm candies (optional, for an extra spooky touch)

Instructions

1. Prepare the instant pudding according to the directions on its package. Once the pudding is ready, use a spatula to gently fold in the completely thawed whipped topping. Continue folding until the mixture is smooth, creamy, and well combined.
2. Fill your individual plastic cups or serving containers with the prepared pudding mixture, leaving about an inch from the top for the “dirt” layer. To prevent the cookie crumbs from becoming soggy, wait until just before serving to top the pudding with the crushed chocolate sandwich cookies. (Chef’s tip: A blender or food processor makes quick work of crushing whole cookies into fine crumbs – no need to remove the cream filling!)
3. While the pudding chills, prepare your “tombstones.” On the flat surface of several Milano cookies, use the black edible food gel to carefully write “RIP” on each one, creating miniature and spooky grave markers.
4. Just before serving, insert the decorated Milano cookies into the pudding cups, positioning them to resemble tombstones emerging from the “dirt.” If desired, add a gummy worm or two on top of the cookie crumbs in each cup for an extra creepy effect, making them appear as if they’re crawling out of the graveyard.

Recipe Notes

Storage: These graveyard pudding cups are best enjoyed fresh, shortly after assembly. If stored for too long, the crushed Oreo cookies will absorb moisture from the pudding and become soft rather than crunchy.

Nutrition (Approximate per serving)

Serving: 1 serving | Calories: 401 kcal | Carbohydrates: 60.7g | Protein: 3.4g | Fat: 16.1g | Cholesterol: 0.8mg | Sodium: 466.2mg | Fiber: 0.4g | Sugar: 11g

*Nutrition information is automatically calculated and should be used as an approximation. It is based on standard ingredient values.

Frankenstein AND Pumpkin Rice Krispies

By Chelsea Lords

This recipe creates a delightful duo of Frankenstein monster and cheerful pumpkin Rice Krispies treats, offering both spooky and festive options from a single batch.

Equipment

• 8 x 8-inch baking pan (for Frankenstein Krispies)
• Parchment paper or aluminum foil
• Large pot
• Two large mixing bowls
• Microwave-safe bowl (for chocolate melts)

Ingredients (Base Krispies Treat)

• 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 or liquid)
• 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 bolts)
• 24 large candy eyeballs
• Black decorating gel (for mouth)

For the Pumpkin Krispies

• Orange food coloring (gel or liquid)
• 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 with parchment paper or aluminum foil, ensuring a slight overhang for easy removal. Lightly spray the lined pan with cooking spray and set it aside.
2. In a large pot, melt the butter over medium heat, stirring occasionally until fully liquefied. As soon as the butter is melted, add the miniature marshmallows. Stir constantly with a spatula until the marshmallows are just melted and form a smooth, gooey mixture. Be careful not to overcook.
3. Remove the pot from the heat and stir in the salt and vanilla extract. Immediately separate the marshmallow mixture evenly into two large mixing bowls. In one bowl, add green food coloring and stir until the mixture is uniformly green. In the other bowl, add orange food coloring and stir until it’s uniformly orange.
4. Add 3 cups of Rice Krispies cereal to each colored marshmallow mixture. Stir each bowl separately until the cereal is thoroughly coated with its respective colored marshmallow mixture.

For the Frankenstein Krispies

5. Gently press the green Rice Krispies mixture into the prepared 8×8 inch pan. To avoid sticking, lightly spritz your hands with cooking spray before gently pressing down the treats to form an even layer. Remember, pressing too hard will result in denser, harder Krispie treats, so aim for a light, even pressure.
6. Set the Frankenstein Krispies aside to firm up slightly while you prepare the chocolate “hair.” In a small microwave-safe bowl, combine the black candy melts (or milk chocolate chips) and vegetable oil. Microwave in short bursts of 15 seconds, stirring for 10 seconds between each burst, until the chocolate is fully melted and smooth.
7. Once the green Krispies treats have firmed, carefully remove them from the pan using the parchment paper overhang. Cut the slab into 12 even rectangular bars. Dip one end of each bar into the melted black chocolate to create Frankenstein’s “hair.” If desired, sprinkle some chocolate jimmies onto the wet chocolate for added texture. Use a small amount of the remaining melted chocolate as an adhesive: carefully spoon a little onto the back of two candy eyeballs and press them onto each Krispie bar just below the “hair” line. Do the same for the miniature Reese’s Cups, attaching one to each side of the Krispie treat to form the iconic neck bolts.
8. Allow the chocolate details to harden completely. Once set, use the black food decorating gel to pipe a thin zigzag line onto each Frankenstein Krispie treat, creating a spooky stitched mouth.

For the Pumpkin Krispies

9. Lightly spray your hands with cooking spray. Grab a handful of the orange Rice Krispies mixture and gently form it into a ball, shaping it to resemble a pumpkin. As with the Frankenstein treats, avoid compressing too much to keep the treats light and chewy.
10. Take a miniature Reese’s Cup and press it into the top center of each pumpkin-shaped Krispie treat. Gently reshape the ball as necessary around the Reese’s cup to secure it in place, forming the pumpkin’s stem.
11. Finally, press 1 to 3 miniature green M&M’s into the side of each pumpkin-shaped treat to create small, festive leaves, completing the pumpkin look.

Recipe Notes

Storage: Store Rice Krispie treats in an airtight container at room temperature for up to 2 days for optimal freshness and chewiness. For extended storage, they can be refrigerated for up to 5 days, though they may become slightly firmer in texture.

Nutrition (Approximate per serving)

Serving: 1 serving | Calories: 278 kcal | Carbohydrates: 7g | Protein: 0.7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 4880mg | Potassium: 15mg | Sugar: 3g | Vitamin A: 870 IU | Calcium: 13mg | Iron: 1mg

*Nutrition information is automatically calculated and should be used as an approximation. These values combine estimates for both Frankenstein and Pumpkin Krispies.

Double-Sided Halloween Sandwich Cookies

By Chelsea Lords

Create unique Halloween sandwich cookies featuring a ghost design on one side and a pumpkin on the other, held together with creamy frosting and festive sprinkles.

Equipment

• Sheet pan (15″ x 10″)
• Wire cooling rack
• Large mixing bowl (if making homemade frosting)
• Electric mixer (if making homemade frosting)
• Shallow dish (for sprinkles)

Ingredients

• 1 (11-ounce) package pre-made (ready to bake) Pumpkin Sugar Cookies (Pillsbury makes these and they are generally sold near refrigerated cookie dough in the store)
• 1 (11-ounce) package pre-made (ready to bake) Ghost Sugar Cookies (Pillsbury makes these and they are generally sold near refrigerated cookie dough in the store)
• 1 tub vanilla frosting (or use the homemade cream cheese frosting recipe below)
• Orange sprinkles (for decorating the frosting edge)

Homemade Cream Cheese Frosting (Optional)

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

Instructions

1. Preheat your oven and bake both packages of the pumpkin and ghost sugar cookies according to the package directions. Once baked, carefully transfer them to a wire cooling rack and let them cool completely. This is crucial for the frosting to adhere properly.
2. Meanwhile, prepare the frosting (if you choose to make it homemade): In a large mixing bowl, using an electric mixer, beat the softened cream cheese and butter together until the mixture is light, fluffy, and well combined. Gradually add the powdered sugar, vanilla extract, and salt. Continue beating on low speed until all ingredients are incorporated, then increase speed and beat until the frosting is completely smooth and creamy.
3. Once the cookies are thoroughly cooled, take half of them (e.g., all the ghost cookies or all the pumpkin cookies if you’re mixing and matching) and spread a generous layer of vanilla or homemade cream cheese frosting onto their flat bottom side.
4. Carefully pair each frosted cookie with another cooled cookie (for example, a frosted ghost cookie with a plain pumpkin cookie on top, or vice versa) and gently press them together to create delightful sandwich cookies. Ensure the designs face outwards on both sides.
5. Pour the orange sprinkles into a shallow dish. Hold each sandwich cookie by its edges and carefully rotate the exposed frosting that peeks out from the center of the cookies through the sprinkles until the frosting is evenly coated. This adds a vibrant, festive touch and helps seal the filling.

Recipe Notes

Storage: To store these delightful double-sided Halloween sandwich cookies, keep them in an airtight container. For best results and to prevent designs from sticking, place a piece of parchment paper between layers of cookies if stacking. They can be stored at room temperature for up to 3-4 days, or refrigerated for a slightly longer shelf life, especially if using cream cheese frosting.

Nutrition (Approximate per serving)

Serving: 1 serving | Calories: 310 kcal | Carbohydrates: 50g | Protein: 0.65g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.15g | Monounsaturated Fat: 0.15g | Trans Fat: 0.15g | Cholesterol: 47mg | Sodium: 119mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 280 IU | Calcium: 9.5mg | Iron: 0.2mg

*Nutrition information is automatically calculated and should be used as an approximation. These values are based on typical sugar cookies and frosting.