No-Bake Halloween Desserts That Are So Easy, It’s Scary

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Happy Halloween! While Halloween is all kinds of fun, parents know that it’s just the beginning of the mad dash that comes with the holidays. Whether you’re DIYing a costume from scratch, picking one up the day before, or carting your kids to all of their Halloween parties, we understand that this season adds extra spice when it comes to stress. 

So don’t worry about the sweet treats this year. We’re making you a quick and easy list of no-bake Halloween goodies that are so easy, it’s scary!


Halloween Bark

Thank you Dinner then Dessert for the recipe!


  • 18 oz. semi-sweet chocolate chips or melting disks

  • 1 tsp vanilla extract

  • 4 gummy worms (cut into thirds)

  • 10 assorted Halloween gummies

  • 12 candy corn candies


  1. Line half a sheet pan with parchment paper.

  2. Add the chocolate to a large glass bowl. Microwave the chocolate chips on half power until they’re melted, stirring every 30 seconds. 

  3. Stir in the vanilla until it’s smooth, then pour the chocolate onto the baking sheet, spreading gently. 

  4. Sprinkle the candies over the chocolate. 

  5. Refrigerate until it’s set, about 30 minutes. 

  6. Break into chunks, then serve.


Pumpkin Pie Rice Krispie Treats

Thank you Sally’s Baking Recipe for the recipe!


  • 3 Tbsp unsalted butter

  • ¼ cup canned pumpkin purée

  • 1 bag mini marshmallows

  • ¼ tsp pure vanilla extract

  • ½ tsp ground cinnamon 

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground cloves

  • ⅛ tsp salt

  • 6 cups crispy rice cereal 

  • 4 oz. white chocolate

  • Optional: 24 mellow creme pumpkins


  1. Generously spray a 9×13-inch baking pan with non-stick spray. 

  2. In a large saucepan, melt the butter over medium-low heat. Add the pumpkin purée and continue to cook until it’s warmed through. Fold the marshmallows, stirring frequently until they’re almost completely melted. Stir in the vanilla, cinnamon, nutmeg, cloves, and salt. Remove the pan from the heat. 

  3. Allow the marshmallow mixture to cool for 20 minutes, or until it’s at room temperature. Add the cereal and stir to combine. 

  4. Pour the mixture into the prepared baking pan. Allow it to set for 30 minutes before cutting it into squares. 

  5. Melt the white chocolate and drizzle it on top. Decorate with pumpkin creams or regular candy corn.


Monster Popcorn Balls

Thank you Sprinkle Bakes for the recipe!


  • 10 oz. 1 package mini marshmallows

  • 4 Tbsp unsalted butter (cubed)

  • 1 tsp vanilla extract

  • ½ tsp neon green food color

  • ¼ tsp fine grain sea salt 

  • 12 cups popped kettle corn

  • 8 plastic vampire teeth

  • Candy monster eyes

  • 2-4 long pieces dried papaya


  1. Place the marshmallows in a large heat-proof microwave-safe bowl. Add the butter cubes on top. Place them in the microwave and cook for one and a half-two minutes, or until the marshmallows puff up. Remove the mixture from the microwave and whisk until the butter is incorporated. Add the green food coloring and salt. Whisk until it’s all well combined. 

  2. Place the popped popcorn in an oversized mixing bowl. Pour the melted marshmallow mixture on top and stir it all with a wooden spoon. 

  3. Spray your hands with baking spray or spread butter on them. Shape the mixture into 8 apple-sized balls and place them on a piece of parchment paper. Refrigerate the popcorn balls until they’re firm. 

  4. Use a knife to cut a slit on one side of the popcorn ball. Insert the plastic vampire teeth and shape the popcorn ball around it. Add the candy eyeballs above the mouth. 

  5. Cut the dried papaya in half lengthwise to make tongues. Place the slices inside the monster mouths.


BOO! Chocolate Peanut Butter Bars

Thank you Half-Baked Harvest for the recipe!


  • ½ cup honey

  • ½ cup real maple syrup 

  • 1 cup creamy peanut butter

  • 6 cups corn flakes

  • 8-12 oz. semi-sweet or dark chocolate (melted)

  • Black sprinkles


  1. Line a 9×13-inch baking pan with parchment paper. 

  2. In a large, microwave-safe bowl, melt the honey, maple syrup, and peanut butter together until it’s all smooth — about 30 seconds to 1 minute. Stir in the corn flakes, tossing them well to combine. Spread the mixture out onto the prepared pan, packing it in tightly. 

  3. Melt the chocolate chips and pour the melted chocolate over the bars, spreading them into an even layer. 

  4. To make the ghosts, melt the white chocolate, then spoon a small dollop of white chocolate onto the chocolate, making sure each ghost is 1 inch apart from each other. Use a wooden skewer to drag the chocolate into a ghost shape.

  5. Insert 2 small sprinkles for the eyes or use additional melted chocolate. 

  6. Transfer the bars to the fridge and chill for 1 hour, or until it’s set. Use a sharp knife to cut around the ghosts. 

  7. Keep the bars in the fridge until they’re ready to serve.


Blood-Splattered Petit Fours

Thank you Brit + Co for the recipe!


  • 1 lb. frozen cake

  • 1 lb. powdered sugar

  • ¼ cup water

  • ¼ cup corn syrup

  • 1 tsp vanilla

  • Red food coloring

Sugar Glass:

  • 1 + ¾ cup sugar

  • 1 cup water

  • ½ cup corn syrup

  • ½ tsp cream of tartar


  1. Make the glaze by mixing the powdered sugar, corn syrup, water, and vanilla in a medium bowl. 

  2. Trim the sides of the pound cake to make it into a perfect rectangle, then cut the cake into cubes. 

  3. Dip the cubes into the sugar mixture, then let them dry on a cooling rack for 30 minutes. 

  4. Use chopsticks or a fork to dot the petit fours with red food coloring to make a blood-splattered look. 

  5. To make the sugar glass, combine all the ingredients in a medium saucepan. Heat it over medium heat for about an hour until the temperature reaches 302°F. 

  6. Remove the pan from the stove and spread it onto the baking sheet covered with parchment paper. Use an offset spatula to gently spread the mixture. 

  7. Let the sugar glass cool for about an hour, then break it up. 

  8. Grab a glass shard and use a brush to paint red food coloring on the edges. 

  9. Place the bloody sugar glass into the petit fours.


Ghost Donut Holes

Thank you The Seaside Baker for the recipe!


  • 12 donut holes (plain or glazed)

  • 12 lollipop sticks

  • 1 cup white chocolate coating (melted)

  • 1 tsp coconut oil 

  • 1 cup white fondant

  • Powdered sugar

  • 1 edible ink black marker


  1. Melt the chocolate coating and coconut oil in a microwave-safe bowl for 1 minute. Allow the mixture to sit for 1 minute, then stir it until it’s smooth. 

  2. Dip the tip of the lollipop sticks into the chocolate coating, then inset the donut hole into the mixture. Dip each donut into the white chocolate and gently tap to remove excess coating. Stick the sticks into a styrofoam board or onto a cookie sheet to dry completely. 

  3. Spread powdered sugar onto a surface and roll out the fondant until it’s ¼-inch thick. Cut out large 3-inch rounds. Gently pull to stretch it slightly, then place the round over the chocolate-coated donut hole. 

  4. Carefully draw two eyes and a mouth on the fondant for the face and enjoy!


Which Halloween treat was your favorite? Comment below!

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