Halloween is not just for kids anymore. Everyone from one to 100 is getting in on the festivities, fun, costumes, and of course, treats! Whether you have a sweet tooth for pumpkin, chocolate, peanut butter (or all three) you know that the word “diet” just isn’t going to be in your vocabulary this month.
We’ve all watched the seasonal Cake Wars spinoffs like Halloween Wars, marveled at their sugary works of art and thought: “I could never do that.” Well now you can – and it’s easier than ever thanks to not having to bake a thing. By using Doughp’s ready-to-eat cookie dough and a few other simple ingredients, these no-bake Halloween treats can be whipped up in no time!
5 Best No Bake Halloween Treats for Adults and Kids
Spooky Ghost Cups
Ingredients
- Chocolate pudding
- Ride or Die Doughp
- Crushed Oreos
- Ghost cupcake toppers
- Fake spiders
- Candy pumpkins
- Gummy worms
Directions
Assemble the dirt cups by adding the desired amount of chocolate pudding to your serving glass or cup.
Layer a generous amount of Ride or Die Doughp, followed by a generous amount of crushed oreos.
Add the ghost topper, fake spiders, candy pumpkins, and gummy worms.
Let chill in the fridge for 30 minutes before serving.
Cookie Dough Spiders
Ingredients
- Oreos
- Cookie Monster Doughp
- Pretzel sticks, snapped in half
- Googly eye candy
- Frosting (for the googly eyes)
Directions
Gently split an Oreo in half and add a generous spoonful of Cookie Monster Doughp onto one half of the split oreo. Place the other half of the oreo on top of the dough and gently press together. Use your fingers to even out the dough on the sides.
To make the spiders, press 8 pretzel sticks into the dough for the legs.
Add a small amount of frosting to the back of the googly eyes and place it on top of the cookies.
Serve immediately or store in the fridge.
Halloween Cookie Dough Bark
Ingredients
- 8 oz. Ride or Die, room temperature
- 4 cups white chocolate chips
- ½ cup Halloween sprinkles of choice (we used orange, black, and pumpkins)
- ¼ cup candy corn
Directions:
Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between.
Spread 2 cups of the melted white chocolate onto a sheet pan lined with parchment paper. Sprinkle ¼ cup of the sprinkles on top. Place in the fridge for 30 minutes to set.
Pull the white chocolate out of the fridge, and lightly spread the Ride or Die dough on top of the hardened chocolate.
Pour the remaining white chocolate on top of cookie dough (it’s okay if it doesn’t fully cover all of the Doughp), then sprinkle with remaining Halloween sprinkles, followed by the candy corn.
Place in the fridge for another 30 minutes to set.
Cut or break the chocolate into bite-sized pieces. Keep in the fridge when not devouring.
Pumpkin Spice Cookie Dough Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- Pinch salt
- ½ cup pumpkin puree
- 1 cup buttermilk
- 2 tbsp pure maple syrup
- 1 egg, beaten
- 3 tbsp butter, melted and cooled, plus more for cooking
- 1 tsp vanilla extract
- OFF Doughp, crumbled
Optional Toppings:
- Butter
- Pure maple syrup
- White chocolate chips
- OFF Doughp
Directions
In a medium bowl, mix together the flour, pumpkin pie spice, baking powder, and a pinch of salt until well combined.
In a separate large bowl, whisk together the pumpkin puree, buttermilk, maple syrup, egg, and butter until well combined.
Slowly fold the dry ingredients into the wet ingredients until just combined.
Let the batter sit for 10 minutes to incorporate and thicken. Meanwhile, heat a medium skillet over medium heat and add butter to the skillet.
When the skillet is hot, ladle approximately ¼ cup of batter into the skillet. Immediately sprinkle some crumbled Pumpkin Spice Doughp into the pancake batter on the skillet.
Flip the pancake when small bubbles appear and a peek underneath reveals a golden brown underside, about 3-4 minutes. Continue cooking the other side of the pancake for about 2-3 minutes, until cooked through and golden brown. Remove from heat and continue cooking the remaining pancake batter.
Serve hot with butter, maple syrup, white chocolate chips, and extra Pumpkin Spice Doughp, if desired.
Peanut Butter Scotcheroos
Ingredients
- Doughp Peanut Butter Kiss Dough
- 1 cup sugar
- 1 cup peanut butter
- ¾ cup light corn syrup
- 5 cups rice crispy cereal
- 1 ¾ cup milk chocolate chips
- 1 ¼ cup butterscotch chips
Directions
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Scoop 1-2 heaping tablespoons of Peanut Butter Kiss dough per cookie onto the baking sheet. Make 6-8 cookies.
Bake for about 12-15 minutes or until the edges are golden and the middle is still soft. Let cool completely.
Meanwhile, heat a medium-sized skillet over medium-low heat and add the sugar, peanut butter, and corn syrup. Bring to a simmer, stirring frequently until the sugar has completely melted and you have a smooth mixture. This should take about 3-5 minutes.
In a large bowl add the rice crispy cereal and crumble the baked and cooled cookies on top.
Pour the peanut butter mixture into the bowl and mix quickly. Once combined, pour into a lined 9×13 baking dish and spread evenly.
Melt the chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-second intervals, stirring between until completely melted. Pour over the rice crispy filling and spread evenly.
Place in the freezer for about 20 minutes to set.
Slice and serve.