Treat your party guests to something on the scary side this Halloween, with one of these spooky snacks. There are a lot of sweets on the menu, but you won't be stuck with just leftover trick-or-treating candy. Get ready for some seriously startling Halloween foods that'll have you and your guests doing a double-take, with these easy Halloween recipes.

Recipe: Jack-o-lantern Cakes

From Woolworths

Ingredients

• 8 navel oranges
• 1 pkt Woolworths chocolate cake mix 340g
• 2 free range eggs, lightly beaten
• 2/3 cup milk
• 60g unsalted butter, softened
• 1/3 tub vanilla frosting 400g
• 1 tbs gold sprinkles

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease and line a baking tray with baking paper. Using a small sharp knife, cut tops from oranges. Carefully cut around the inside of the orange to loosen flesh, then use a spoon to scoop flesh out, leaving an orange shell.
2. Prepare cake mix using eggs, milk and butter, according to packet directions.
3. Spoon cake mixture (about cup per orange) equally among oranges, leaving room for rising. Place on prepared tray. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Cool completely.
4. Using a small sharp knife, cut shapes from the front of each orange to create words and faces. Top with frosting. Decorate with sprinkles.

Recipe: Cobweb Cookies

From Woolworths

Ingredients

• 2 pkt Woolworths dreamy choc chip cookies
• 4 jumbo white marshmallows

Method

1. Line 2 large baking trays with baking paper. Place marshmallows in a small microwave-safe bowl. Microwave on high for 30 seconds or until puffed.
2. Using a small spoon, working quickly and carefully, stretch marshmallow over cookies. Place on prepared trays and serve.

See more Halloween inspired recipes from Woolworths here.

Recipe: Tombstone Cupcakes

From Coles

Ingredients

• 8 Belvita Breakfast Milk & Cereals biscuits
• 150g white chocolate melts, melted
• 8 Coles Red Velvet Cupcakes or Cookies & Cream Cupcakes
• 4 Arnott’s Choc Ripple biscuits, crushed
• Dark chocolate writing icing, to decorate

Method

1. Line a baking tray with baking paper. Carefully trim about 2cm from the end of each breakfast biscuit. Place the melted chocolate in a bowl. Use a fork to dip 1 biscuit in the chocolate and turn to coat. Transfer to lined tray. Repeat with remaining breakfast biscuits and chocolate. Set aside to set.
2. Use a palette knife to smooth the icing on top of the cupcakes. Place the crushed biscuit in a small bowl. Dip the cupcakes, icing-side down, in the biscuit. Place on a serving platter. Repeat with remaining cupcakes and crushed biscuit.
3. Decorate biscuits with writing icing. Gently insert the biscuits in the icing on top of the cupcakes.

Recipe: Cheesy Pumpkin Pastries

From Coles

Ingredients

• 400g butternut pumpkin, peeled, seeded, coarsely grated
• 1/4 cup (30g) shredded tasty cheddar
• 4 sheets frozen puff pastry, thawed
• 1 Coles Australian Free Range Egg, lightly whisked

Method

1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Combine the pumpkin and cheddar in a medium bowl. Season.
2. Use an 8.5cm round pastry cutter to cut 12 discs from 2 pastry sheets. Place on the lined trays and brush the edge of each disc with a little egg. Divide the pumpkin mixture among the discs.
3. Cut 12 more discs from the remaining pastry sheets. Use a small sharp knife to cut out eyes and mouths to make faces. Lightly score lines over the discs to make pumpkins. Arrange over the pumpkin mixture and use a fork to press edges to seal. Brush with remaining egg.
4. Bake for 25-30 mins or until the pastry is golden brown and puffed. Serve warm or at room temperature.

Serve with tomato sauce or chutney.

See more Halloween inspired recipes from Coles here.

Spooky Mushroom Pasta

From ALDI

Ingredients

• 500g Spaghetti
• 375g White cup mushrooms
• 2½ tbsp Olive oil
• 2 cloves Garlic
• 30g Parmesan cheese, grated
• ½ Cup Sliced black olives
• Chilli flake (optional)

Method

1. Bring a pot of salted water to the boil. Cook 500 g spaghetti until al dente, following the pack instructions. Then drain and set aside.
2. Halve 375 g white cup mushrooms. Use a chopstick or straw to press two little eye sockets into the cap of each mushroom half. Using a knife, score lines on the stem of the mushroom to create the look of a skull’s mouth.
3. Heat 1 tbsp olive oil in a pan on medium heat. Crush 2 garlic cloves and add them to the pan with your carved mushroom skulls. Then sauté for 5 minutes, until golden and fragrant.
4. Add the cooked spaghetti to the pan and toss gently so the garlic oil coats every strand.
5. Plate up the spaghetti and sprinkle with 30 g parmesan. For extra spooky points, add a couple of black olive “eyes.” Serve with 2 ½ tsp of chilli flakes across your servings for a spooky hint of spice.