Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as – candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Read our Affiliate Disclosure for details.
Because Halloween deserves more than just a plastic pumpkin full of candy.
Introduction
Halloween is basically the Super Bowl of snacks, and if you’re tired of the usual candy bowl shuffle, this Spooky Dessert Board is your next-level party flex. It’s part DIY craft project, part dessert buffet, and 100% guaranteed to steal the show at your Halloween bash.
We’re talking ghost strawberries, mummy cookies, tombstone Milanos, pumpkin candies, marshmallow monsters—the whole spooky shebang. The best part? It looks fancy but is easy enough that even the kids can join the fun.
This isn’t just a dessert board; it’s an experience. A sugar-filled, Instagram-worthy, spooky-cute masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- No-bake magic – ready in about 20 minutes, so you can skip the oven and get straight to the fun.
- Kid-approved project – decorating ghosts and mummies doubles as a festive family activity.
- Pinterest-worthy presentation – looks like a pro did it, but it’s just you and some candy melts.
- Totally customizable – swap in your favorite candies or add themed cookies to make it your own.
Ingredients You’ll Need
This is where the fun begins—classic candies and a few simple DIY touches. Affiliate links included for convenience.
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies (Halloween gummy eyeballs)
- Sour gummy worms
- Black candy melts (black candy melts)
- Fresh strawberries (fresh strawberries)
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins, ghosts, and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Step-by-Step Instructions
Prep the Workspace – Line 2–3 baking sheets with parchment paper. Wash and dry strawberries thoroughly (moisture is the enemy of chocolate coating).
Melt the Chocolate – In microwave-safe bowls, melt white and black candy melts in 30-second intervals until smooth. Transfer black melts to a piping bag.
Make the Mummies –
- Dip Nutter Butters in white coating, let excess drip, and set on parchment.
- Add two candy eyes with a dab of melted white chocolate.
- Drizzle thin lines back and forth to create mummy bandages.
Make the Ghost Strawberries –
- Dip strawberries in white coating, letting a little “tail” drip off.
- Pipe on eyes and mouths with melted black candy melts.
Make the Tombstones –
- Pipe “RIP” onto flat sides of Milano cookies with black candy melts. Let set.
Assemble the Board –
- Place larger items (ghost strawberries, mummy cookies, Peeps, “RIP” Milanos) in the corners.
- Use small bowls for eyeball candies, candy corn, or M&Ms.
- Add Reese’s and Snickers pumpkins, tuck in marshmallow treats, and fill gaps with Skittles, gummy worms, and gummies.
- Group colors in clusters for bold, dramatic Halloween vibes.
Pro tip: For extra dimension, layer treats at different heights using ramekins, cupcake liners, or upside-down bowls under parchment.
Cooking & Assembly Tips
- Dry strawberries completely. Even a little moisture will cause chocolate to seize or slide off.
- Work in batches. Chocolate sets quickly, so dip a few items at a time.
- Keep colors bold. Cluster orange candies together, purple treats together—for maximum visual impact.
- Assemble just before serving. Fresh fruit, chocolate, and candy don’t love sitting out too long.
Storage
- Board: Best served immediately after assembling.
- Strawberries: Store in an airtight container in the fridge for up to 1 day.
- Cookies & candy: Store separately in airtight containers for up to a week.
Recommended Equipment
- Candy melts for easy melting and decorating.
- Microwave-safe mixing bowls to melt chocolate evenly.
- Piping bags for precise decorating.
- Halloween serving trays to elevate your presentation.
Final Thoughts
This Spooky Dessert Board proves Halloween entertaining doesn’t have to be complicated to be a hit. With just a little chocolate, some cookies, and a handful of candy, you’ll create a centerpiece that doubles as dessert and décor.
It’s festive, family-friendly, and guaranteed to disappear faster than your kids’ trick-or-treat stash.
So grab the candy melts, gather your goodies, and let’s make this Halloween unforgettable—spooky, sweet, and snack-filled.
Did you make this dessert board? Leave a comment below, give it a star rating, and don’t forget to tag your photos with @EverydayKitchenRecipes on Instagram!
Spooky Dessert Board
Ingredients
Ingredients:
- 20 oz white chocolate or candy melts
- Milano Milk Chocolate Cookies
- Gummy eyeball candies
- Sour gummy worms
- Black candy melts
- Fresh strawberries
- Nutter Butter cookies
- Reese’s Pumpkins
- Candy corn
- Halloween Skittles
- M&M’s Halloween blend
- Snickers Pumpkins bar
- Peeps Marshmallow Pumpkins ghosts and Frankenstein
- Pumpkin-shaped candy
- Eyeball candy sprinkles
Instructions
Directions:
- Line 2–3 baking sheets with parchment.
- Rinse and thoroughly dry strawberries (any moisture prevents coating from sticking).
- In a microwave-safe bowl, melt white candy melts.
- Microwave in 30-second bursts, stirring between each, until smooth and thoroughly mixed.
- In a small bowl, melt black or semisweet chocolate candy melts the same way for piping faces/lettering. Transfer to a piping bag and set aside.
- Using a fork, dip each Nutter Butter in the white coating, tap off excess, and place on parchment to set.
- Hold each strawberry by the greens, dip in the white coating, let extra drip to form a little “ghost tail,” and set on parchment. Chill 5–10 minutes to firm up.
- Cut a small hole in the end of the black piping bag. Pipe “RIP” onto the flat side of Milano cookies. Let set.
- Add two candy eyes to each dipped Nutter Butter (use a dot of white coating as glue).
- Drizzle thin strands of white coating back and forth over each cookie to create “bandages.” Let set completely.
- Using the dark coating, pipe two eyes and a small oval mouth on each strawberry ghost. Let set.
- For board assembly, start with the bigger items first. Arrange clusters of mummies, “RIP” Milanos, Peeps pumpkins/ghosts, and ghost strawberries in the corners.
- Use a small bowl to hold smaller items and add dimension (eyeballs, candy corn, etc)
- Tuck in chocolate pumpkins (Reese’s/Snickers) and any additional themed marshmallow treats.
- Fill the gaps & finish. Pour in any remaining items such as - candy corn, M&M’s, Skittles, pumpkin gummies, and sour gummy worms to fill open spaces, keeping colors in blocks for a bold, festive look.
