Trick or Sweets – Recipes for a Different Kind of Halloween

This Halloween may look a lot different than in years past…as pretty much everything has so far this year with COVID-19 precautions. As some cities offer alternatives for trick-or-treating, others may just outright cancel this beggar’s paradise.

So, what can you do to help create a fun and safe Halloween for your kiddos this year? We’ve got some extra fun recipes for sweet treats that you can make for, or even with, your kids to help celebrate,–no tricks involved.

Auguste Escoffier School of Culinary Arts Austin campus Instructor, Chef Tammie Barnhill shares her recipe for Carmellos….an elevated Rice Krispie treat. It’s a recipe that she started making when her kids were little.  Today they’re in their 30s and they still love them! We’re even treating you to two versions of this ooey-gooey ghoulish goodness, one with store bought caramels and–for the more ambitious home cook–one incorporating homemade caramels!

Chef Tammie-CarmellosCarmellos

Chef Tammie Barnhill-Austin CampusBy Chef Tammie Barnhill, Austin campus Instructor

Makes 2 dozen


  • 1 (14 oz) package kraft caramels (40-50) -OR make your own caramel. Recipe below*
  • 1/4 lb unsalted butter
  • 1/2 cup Sweetened Condensed Milk
  • 4-6 cups Rice Krispies
  • Large (Not mini) marshmallows (about 36-40)
  1. Over a double boiler, melt the caramels with the butter and sweetened condensed milk
  2. Dip a marshmallow into this mixture
  3. Immediately place it in a bowl of Rice Krispies and roll it around to cover completely – forming a ball
  4. To make them more spooky, mix the Rice Krispies with some Halloween or fall themed sprinkles
  5. Cool on waxed paper

*To Make Caramel

  • 5 oz sugar, granulated
  • 6 oz heavy cream
  • 7.5 oz light corn syrup
  • 3.5 grams sea salt
  • 3 tablespoons butter, unsalted
  1. Combine sugar, cream corn syrup and salt in a 2 quart saucepan.
  2. Place over medium high heat and stir until the sugar is completely dissolved. Add the butter and stir until it melts into the sugar syrup.
  3. Using a digital or candy thermometer, cook the mixture – without stirring – until the temperature reaches 248ºF.
  4. Do not use a double boiler in this method.
  5. Add directly into the saucepan, the ¼ lb (4 oz) butter, ½ cup sweetened condensed milk. I usually reduce this butter amount to only 2-3 oz. versus 4 oz. Stir to melt and combine.
  6. Continue with procedure above – Step 2.

When Chef Colette Christian is not teaching baking and pastry to Auguste Escoffier School of Culinary Arts online students she’s managing her own company (Baking with Colette) and experimenting with new and exciting recipes. ACF certified as an Executive Chef and Certified Master Baker through Retail Bakers Association, she is sharing her most recent crafty creation, just in time for Halloween sweets.  These sugar cookies are devilishly delicious, but the best part is that due to the cream cheese base, they won’t get hard while they wait to be devoured. She also shares her easy royal icing recipe so that tiny hands can help with the process.

Cream Cheese Sugar Cookies

Escoffier Chef Instructor Colette Christianby Chef Colette Christian, Online Baking and Pastry Instructor
Makes approx. 3 dozen (depending on size of cutters)



  • 3 cups (383g) All purpose Flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • ¼ cup cream cheese
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla and almond extracts together on medium speed until the sugar is incorporated, about 2 minutes.
  2. Add the cream cheese and mix on medium speed for one minute, fully incorporating the cream cheese.
  3. Add the egg, mix on low/medium speed for about 45 seconds until combined.
  4. Sift together the flour, baking powder and salt and add to the butter mixture in two increments on low speed, mixing just to combine.
  5. Press the dough onto a parchment lined quarter sheet pan, wrap in plastic wrap and chill a minimum of 2 hours before using.
  6. To roll out, roll ¼” thick between 2 sheets of parchment paper. A yardstick cut in half or perfection strips for baking are useful for getting the thickness just right.
  7. Bake at 350 – until the dough is set with little or no color.

Royal Icing with Meringue Powder

  • 2 cups confectioner’s sugar
  • 1 ½ Tablespoons meringue powder
  • 3 Tablespoons water
  • Gel food coloring

In a bowl, combine the powdered sugar, meringue powder and water. Beat at medium speed for 5-7 minutes until thick. A stand mixer fitted with the paddle attachment or hand held mixer may be used. If icing is too thick, add a couple of drops of water. Tint ice with desired food coloring. Decorate cookies as desired.

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