Looking for a way to put a new spin on your Halloween gathering? This Halloween, trade the usual cobwebs and candy corn for something far more haunting—a gathering that celebrates the sinister side of classic literature. Imagine a candlelit table draped in dark lace and lined with worn books, gothic candelabras standing tall among silver platters, and story-inspired touches tucked between it all, while flickering candlelight casts long shadows across the pages. Each dish on the menu is tied to a legendary tale, allowing your guests to step into the pages of Gothic horror while savoring every eerie bite. Intrigued? Read on!
We’ve taken some all-time favorite Halloween literature classics and paired them with deliciously macabre treats and snacks that will leave your ghouls and guests wowed. Dim the lights, cue the crack of thunder, and let the eerie banquet of frights begin…
Eyeball Truffles
EntertainingIngredients
| ½ | cup SKIPPY® Creamy Peanut Butter |
| ½ | cup butter |
| 2 | cups confectioners’ sugar |
| 1 | (24-ounce) package vanilla almond bark |
| Large googly eyes | |
| Red candy melts |
Directions
Line baking sheet with parchment paper.
In medium bowl, combine peanut butter and butter; beat together until blended. Gradually stir in sugar.
On cutting board or flat surface, knead peanut butter mixture until smooth.
Shape mixture into 38 1½ -inch balls.
Arrange balls on baking sheet. Refrigerate 30 minutes.
Melt almond bark according to package directions.
With two forks, dip balls into almond bark and return to baking sheet.
Refrigerate 1 hour or until firm.
Melt candy melts according to package directions. Pipe onto balls to adhere 1 googly eye and to create bloodshot squiggles.
Hoisin Raven’s Wings
EntertainingIngredients
| 16 | chicken wings |
| 1 | (12.7-ounce) HOUSE OF TSANG® Hoisin Sauce |
| Black gel food coloring, if desired |
Directions
Heat oven to 400°F. Line 2 rimmed baking sheets with foil.
Place chicken wings on prepared sheets. Bake 20 minutes.
In bowl, pour hoisin sauce. Add a few drops of food coloring, if desired. Baste chicken wings with hoisin mixture. Bake an additional 25 to 30 minutes, basting frequently, or until wings are crispy and chicken is cooked through. Discard remaining hoisin mixture.
Dracula’s Coffin Musubi
EntertainingIngredients
| 2 | (12-ounce) cans SPAM® Classic each cut lengthwise into 6 slices to make 12 |
| 4 | tablespoons soy sauce |
| 4 | tablespoons sugar |
| 4 | teaspoons furikake, if desired |
| 6 | cups cooked sushi rice |
| 12 | strips nori |
Directions
Using coffin-shaped cookie cutter, cut out coffin shapes from SPAM® Classic slices.
In small bowl, combine soy sauce and sugar.
In large skillet over medium-high heat, cook SPAM® Classic shapes 3 to 5 minutes or until browned. Add soy sauce sugar mixture, cook 1 to 2 minutes or until shapes are glazed. Remove from pan.
Place 1/3 cup rice into musubi press or plastic lined SPAM® classic can on top of nori strip and press down. Remove press. Sprinkle rice with furikake, if desired. Top with SPAM® Classic shape. Wrap with nori. Moisten one end slightly to fasten together. Repeat with remaining ingredients.
Monster Guacamole Board
EntertainingIngredients
| 2 | (15-ounce) packages WHOLLY® Guacamole Classic |
| Black olives | |
| Small mozzarella balls | |
| 2 | large clean bolts |
| Blue corn tortilla chips | |
| Assorted vegetables |
Directions
On large board or platter, using photo as guide, spread and sculpt guacamole into head shape. Decorate as desired. Serve with chips and vegetables.
Spidery Pull Apart
EntertainingIngredients
| 1 | (16-ounce) loaf sourdough bread |
| 2 | cups shredded mozzarella cheese |
| 1 | cup HORMEL® Pepperoni |
| ¼ | cup melted butter |
| 1 | teaspoon pizza seasoning |
| 1 | teaspoon Italian seasoning |
| 1 | teaspoon garlic powder |
| 1 | teaspoon dried parsley |
| Marinara sauce, warmed, for serving | |
| 1 (8-ounce) can refrigerated crescent dough sheet | |
| 2 | mozzarella cheese sticks |
| Black olives |
Directions
Heat oven to 375°F. Score bread into 1½ -inch squares, cutting within 1-inch of bread bottom.
Place bread on foil sheet large enough for wrapping loaf. Separate cut sections with fingers and stuff with cheese. Stuff with pepperoni.
Stir together melted butter, pizza seasoning, garlic powder and parsley. Brush butter mixture over loaf.
Cover with foil. Bake 15 minutes. Unwrap foil to allow top of loaf to brown. Bake an additional 10 minutes.
Slice mozzarella cheese sticks lengthwise into 8 strips. Roll out dough sheet onto work surface. Slice dough sheet into 8 strips wide enough to encase each cheese strip. Roll remaining dough sheet into ball to create a head shape.
On separate baking sheet, arrange legs and head. Bake 10 to 12 minutes or until golden brown.
On serving platter, arrange pull apart loaf, head and legs to create spider. Decorate head as desired. Serve with Baby Spiders.
Serve with marinara sauce for dipping.
Baby Spider Pizza Bites
EntertainingIngredients
| 1 | (13.8-ounce) can refrigerated pizza crust |
| ½ | cup pizza sauce |
| 1½ | cups shredded mozzarella cheese |
| HORMEL® Pepperoni | |
| Black olives |
Directions
Heat oven to 375°F
On lightly floured work surface, unroll pizza crust. With knife, cut out 12 circles. Transfer to baking sheet.
Top each shape with pizza sauce, cheese and pepperoni. Bake 10 to 15 minutes or until golden brown.
Cut and arrange black olives to form spiders on each.
Buttered Rum and Pecan Crullers
EntertainingIngredients
| Crullers | |
|---|---|
| 1 | cup water |
| 8 | tablespoons butter |
| 1½ | teaspoons sugar |
| ½ | teaspoon salt |
| 1 | cup all-purpose flour |
| 4 | eggs |
| Vegetable oil, for frying |
| Glaze | |
|---|---|
| 2 | cups powdered sugar |
| ¼ | cup milk |
| ½ | teaspoon cinnamon |
| ½ | teaspoon rum extract |
| ¼ | teaspoon nutmeg |
| ¼ | teaspoon ground cloves |
| ½ | cup chopped PLANTERS® Pecans |
Directions
For the Crullers
In large saucepan over medium-high heat, combine water, butter, sugar, and salt. Bring to rolling boil. Immediately remove from heat. Add all the flour at once, stirring with a wooden spoon until incorporated. Return pan to heat. Cook, stirring, 2 minutes to evaporate some of the moisture.
Scrape mixture into a standing mixer fitted with paddle attachment . With mixer running, add 1 egg at a time, stopping after each to scrape down sides of bowl. Mix until dough is smooth and glossy. Dough should be thick, but should fall slowly from beaters when lifted from bowl.
Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip pipe dough onto sheet pan in rows of 2 ½ -inch rings. Freeze 30 minutes.
In large saucepan, pour oil to a depth of 2 inches. Heat to 325° F. Working in batches, lift dough circles off sheet pan and carefully slip them into oil. Fry, turning once, until lightly browned. Drain crullers on paper towel; then dip in glaze. Sprinkle with pecans. Let stand before serving.
For the Glaze
In a small bowl, stir together Glaze ingredients.