The best Halloween recipes with Oreo (that give a lot of play and are quick and easy)


With more than 100 years behind them, Oreo cookies are known worldwide and generate real passions among their most staunch followers, although in Spain we do not get to that much. They are not exactly for regular consumption, but they are perfect for preparing the most colorful Halloween recipes, without many complications.

Its size, shape and texture lend itself wonderfully to letting our imaginations run wild, and the Halloween party is the perfect occasion. The black color so characteristic of its dough is ideal for shaping monsters, spooky lands, spiders ... if you want to prepare something special on October 31, these simple recipes will surely give you many ideas, especially with children at home.

Oreo spiders

A very easy "recipe" that only requires a minimum of skill to assemble the legs and place the eyes, which can be found in specialized confectionery stores or through online sales. It is almost an edible craft that the little ones will love to do.

  • Ingredients for 10 units. 10 Oreo cookies, 4 black licorice swirls, 20 sugar eyes.
  • Elaboration. We open each cookie in half and with the spreading knife we ​​remove a little cream. With our hands, we undo the licorice spiral and cut four more or less equal segments. Each segment will be divided in two and thus we will obtain a total of eight, the legs. We put four on each side and press a little. Then we cover again with the other half of the cookie. If we do not find sweet eyes, we can make them with the cream removed from the inside of the cookie. We make two balls, we place them on the cookie and with two pieces of licorice we make the pupils of the spiders.

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Oreo mummy lollipops

Very simple and with a finish that could pass for professional pastry, to make these nice mummies it is advisable to work on baking paper or some similar material so as not to leave the kitchen lost. The more quantity of chocolate we use, the better, although on, since it will be easier to assemble the figures.

Wilton eye shape sugar decorations

Price at El Corte Inglés € 5.50

  • Ingredients for 6 units. 12 Oreo cookies, 150 g white chocolate, 24 sugar eyes.
  • Elaboration. Melt the chocolate in water bath. We open the Oreo cookies and on top of the cream we place a lollipop stick or wooden skewer. We stick with a little melted chocolate, put the lid back on and let it dry. We bathe each lollipop in white chocolate, drain and let dry. We can refrigerate every step to speed up the process. We melt the chocolate again if it has hardened and put it in a pastry bag with a fine nozzle. We make alternating stripes on our mummies imitating a bandage. We carefully place the eyes before the chocolate dries and keep in a cool or refrigerated place.

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Oreo owls

These cute owls are a hit with children and very easy to prepare. First we need a cupcake or chocolate sponge base on which we will mount the faces of the birds playing with the Oreos, which due to their combination of black cookie and white filling lend themselves wonderfully to this sweet craft.

  • Ingredients. 120 g of softened butter, 120 g of ground sugar, 2 L eggs, 85 g of flour, 4 heaping tablespoons of cocoa powder, cocoa cream and hazelnuts, 1 package of Oreo cookies, chocolate pearls or chips, drops or candies yellow and orange (for the peaks).
  • Elaboration. We preheat the oven to 180º C. Beat the butter and sugar with an electric mixer until creamy. Add the eggs without stopping beating after incorporating each one. Sift the flour and cocoa apart and add them, mixing them with enveloping movements. We divide the dough into 12 molds with cupcake capsules and bake them for about 22-25 minutes. We open the cookies carefully, making sure that all the filling remains in one half. The unfilled halves are cut in half. Once the muffins are baked we let them cool. Spread each surface with the cocoa and hazelnut cream, enough so that the rest of the ingredients stick together. We put two halves of biscuit with filling for the eyes and on each half we put a chocolate pearl. With the caramel we form the peak and, finally, we put the cookie quarters without filling to make the eyebrows.

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Chocolate mousse cups and Oreo cookies

The best thing about these glasses is that they are as appetizing as they are funny, with a somewhat spooky touch. They can be prepared in advance by reserving them in the fridge until ready to consume, and it is easy to double the amounts to have more servings ready, if we organize a party with more guests.

  • Ingredients for 3 units. 2 eggs (yolks and whites separated), 300 ml of very cold whipping cream, 15 g of icing sugar, 150 g of dark chocolate for desserts, 8 Oreo cookies, 1 pinch of salt.
  • Elaboration. We mount the whites to the point of snow with a pinch of salt. We booked. We assemble 200 ml of the cream together with the icing sugar. It does not have to be very firm. Fill a pastry bag and store in the fridge. We heat the rest of the cream and chocolate, in a water bath or in the microwave, very slowly so that it does not burn. Mix until we have a cream, add the yolks and heat for one more minute. We take to a deep container and add, little by little and gently, the whipped egg whites, with enveloping movements. Fill a pastry bag and let it rest in the fridge for 30 minutes. We open the cookies, remove their fillings very clean of crumbs and reserve them whole. We crush the cookies until they are pulverized. With a small pasta cutter or the back of a nozzle, we cut three small circles from two filler discs. We melt an ounce of chocolate, take a small portion and place it in the center of the circles to finish the eyes. We place them by pressing gently on the walls of the glasses. Fill the glasses with the powdered cookie and the chocolate mousse, making two layers of each. We finish with whipped cream and decorate with some chocolate or cocoa shavings. We keep in the fridge.

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Mud cups with worms

Other even easier glasses for those who can help the smallest of the house, or to improvise a dessert faster if we are in a hurry. We could use our favorite recipe for mousse, pudding or chocolate custard as a base, to finish decorating with crushed Oreo cookies and some gummy worms.

  • Ingredients for 6 units. 375 g of milk, 300 g of very chopped dark chocolate for desserts, 3 eggs (yolks and whites separated), 30 g of butter, 8 Oreo cookies, worm-shaped jelly beans.
  • Elaboration. We put the yolks in a saucepan with the chopped butter and the milk. Heat, stirring constantly, over medium heat. When it is about to come to a boil, add the chocolate and remove the saucepan from the heat. Stir well with a spoon, until the chocolate is completely melted. We let it rest until it is totally cold. We mount the whites until stiff and mix them with the previous cream, making enveloping movements with the help of a spatula. We divide the mousse into six glasses and let it rest in the fridge for a minimum of four hours. Just before serving, we crush the chocolate cookies and sprinkle them on top of each mousse. We decorate each cup with the gummy worms.

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Terrifying chocolate cupcakes

We once again resort to powdered Oreo cookies to give the appearance of gloomy earth that we can decorate as we please. In this case, we turn it into a topping for some chocolate cupcakes, finally adorned with chocolates shaped like bones and skulls. We need cupcakes and not muffins, because this time we are not interested in the pompadour.

  • Ingredients for 16 units. 100 g of dark chocolate, 80 g of tempered unsalted butter, 150 g of brown sugar, 2 L eggs, 5 ml of vanilla essence, 180 g of pastry flour, 1/2 teaspoon of salt, 180 g of flour pastries, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 250 ml of tempered milk, 200 g of cream cheese, 75 g of icing sugar, black food coloring, Oreo cookies.
  • Elaboration. Preheat the oven to 180º C and prepare about 16 molds with suitable capsules. Melt the chocolate in a bain-marie or in the microwave, at 30-second intervals, being careful not to burn. Reserve while it cools. Beat the soft butter with the brown sugar with a mixer until you have a fluffy mixture. Add the eggs with the vanilla essence, beat, add the chocolate and beat again. Apart mix the flour with the baking soda, the salt and the yeast. Pour 1/3 into the chocolate mass and beat lightly. Add a third of the milk and beat. Continue adding both alternately until you form a homogeneous dough. Fill the molds 1/3 of their capacity and bake for about 20 minutes. Let cool on a rack. For the cream, beat the drained cream cheese with the icing sugar, add black coloring and mix until you have a smooth texture. Crush the cookies. Once the cupcakes are cold, cover the top with a not too thick layer of cheese and coat in the crushed cookies, shaking off the excess.

Complete recipe

Oreo Stuffed Chocolate Pumpkins

To make these pumpkins we need a specific special mold with a design to our liking, which allows us to insert a whole cookie without problems (although another option would be to fill them with pieces of Oreo). To achieve the orange color we can use Candy Melts of that hue, which melt and solidify with a professional finish, or dye white chocolate with special chocolate coloring.

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  • Ingredients for 6 units. 6 Oreo cookies or similar, 250 g of white chocolate and chocolate coloring, or orange Candy Melts, sunflower oil, pumpkin-shaped cookie molds.
  • Elaboration. In a bowl we put the chocolate bars, add 8 or 9 drops of sunflower oil so that the melted chocolate is a little more fluid and we put it to melt in the microwave in batches of one minute. Usually two batches will suffice. Once the chocolate is melted we mix it well with a spoon so that it does not have bubbles (if we use it white, we add the orange coloring and mix). We distribute in the molds without going over half and then place the Oreo cookies in the center, pressing a little so that they are submerged. Once they are in place, we cover the cookies with the rest of the orange chocolate and let our pumpkins harden again in the fridge.

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Chocolate monsters

A base of dark chocolate sponge cake and a little imagination is all we need to form cute little monsters with what we have in the pantry. We won't even need to use round molds; We bake the base in a regular rectangular or square mold to later cut out each cake with a glass, or with a knife.

  • Ingredients for 10-12 units. 100 g of pastry flour, 80 g of whole wheat flour, 140 g of sugar, 20 g of unsweetened cocoa powder, 5 g of decaffeinated soluble coffee (optional, gives more flavor), 3 g of salt, 2 g of ground cinnamon , 1 teaspoon of sodium bicarbonate, 15 ml of apple or sherry vinegar, 60 g of sunflower oil, 100 g of milk, 125 g of water, Oreo cookies, dark chocolate to melt or cocoa cream, nuts, eyes of sugar, candy ...
  • Elaboration. Preheat the oven to 180º C and grease a rectangular mold about 20-25 cm on a side. Mix the flour with the whole wheat flour and sugar. Sift the cocoa with the bicarbonate, coffee, salt and spices on top. Separately beat the milk with the sunflower oil, vinegar and vanilla with a few rods. Pour over the dry ingredients and mix with the rods until you have a lump-free dough. Fill the mold and bake for about 20 minutes. Wait a bit out of the oven before unmolding and let cool on a rack. Once cold, place a table on top and cut the cake pieces using a round mold or a glass. Cover the top of each serving with melted chocolate or cocoa spread. They can be decorated with Oreo type cookies crushed in a mincer (saving some for decoration) or with cocoa shavings. Press lightly so that it adheres well. Using drops of chocolate or cream, glue the decorations.

Complete recipe

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