Caramel Stuffed Boo Brownies

Get creative with these deliciously spooky Caramel Stuffed Boo Brownies! They’re fudgy in texture, rich in flavour and topped with the cutest white chocolate marshmallow ghosts.

Caramel Stuffed Boo Brownies

My top tips for making Caramel Stuffed Boo Brownies

Here are a few tips to make sure your brownies turn out perfectly:

Homemade caramel sauce requires patience. Making homemade caramel can be a little tricky.

Use the right-sized baking tin. This recipe calls for an 8x8inch / 20x20cm square baking tin. Before you start, measure your baking tin and check that it is the same size. If you find that the baking tin you are using is smaller or bigger than 8x8inches, you will need to adjust the baking time accordingly. Smaller tin = increase baking time by 2-3 minutes. Bigger tin = decrease baking time by 2-3 minutes.

Brownies are best under-baked. Brownies will continue to cook and firm up as they cool down, so it’s always best to take them out the oven slightly under-baked. In my oven, I always bake brownies for 17 minutes at 180°C. I know they’re done when the top is no longer shiny, the edges have started to crack, and if I gently shake the baking tin, the brownies will wobble a little underneath.

Caramel Stuffed Boo Brownies

How to make white chocolate marshmallow ghosts

As well as looking super cute, the white chocolate ghosts are also super quick and easy to make!

Step 1. Place a large white marshmallow on top of the brownie.

Step 2. Use a teaspoon to coat the marshmallow in melted white chocolate. I used about 2 teaspoons per marshmallow.

Step 3. Pop in the fridge for 5 minutes to set

Step 4. Use a writing icing pen to draw two dots for the eyes and an oval for the mouth. I used Cake Decor’s Milk Choco Writer pen.

It’s as simple as that!

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Caramel Stuffed Boo Brownies (makes 12)


For the brownies:
150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour

For the caramel sauce:
100g granulated sugar
40g unsalted butter, soft at room temp and cut into chunks
100g heavy cream, room temp

For the white chocolate ghosts:
12 large white marshmallows
100g white chocolate
Chocolate writing icing – I used Cake Decor’s Milk Choco Writer pen.


Start by making caramel sauce
  1. Heat the granulated sugar in a medium-sized saucepan over medium heat until the sugar has completely melted and turned into a thick golden-coloured liquid. Occasionally stir the sugar with a spatula to prevent it from burning on the bottom. You’ll need to be patient as this can take 10-15 minutes.
  2. Once you have a golden-coloured liquid with no lumps of sugar, remove the saucepan from the heat and stir in the butter. The mixture will bubble up so be careful.
  3. Now pour in the cream and stir through until fully combined.
  4. Pour into a bowl and place in the fridge to thicken and cool.
Now make the brownie mixture
  1. Preheat the oven to 180°C and line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and foamy.
  4. Add the melted chocolate and flour and fold everything together until you have a thick chocolate mixture. 
Layer the brownies and bake
  1. Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  2. Take the caramel out of the fridge and pour this on top.
  3. Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  4. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  5. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
Time to decorate
  1. Lift the brownies out of the tin using the greaseproof paper. Use a large knife to slice them into 12.
  2. Melt the white chocolate in the microwave in 30-second blasts, mixing after each, until completely smooth.
  3. Place a large white marshmallow on top of each brownie.
  4. Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
  5. Use the writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.

Your Caramel Stuffed Boo Brownies will keep at room temperature, in an airtight container, for you to 3 days.

Graveyard Oreo Cheesecakes

Halloween baking doesn’t get better than these spooktacular Graveyard Oreo Cheesecakes!

Each cheesecake has layers of Oreo ‘soil’, Oreo cheesecake and ‘blood’ cheesecake, and are decorated with a R.I.P biscuit tombstone and creepy Halloween sweeties.

Graveyard Oreo Cheesecakes

My top tips for making graveyard Oreo cheesecakes

These cheesecakes are actually really easy to make and can be ready in less than 30 minutes! Here are a few tips to make sure your graveyard Oreo cheesecakes turn out perfectly:

Use the correct jar size. For this recipe, I used these 200ml dessert jars which I found on Amazon at a bargain price. The recipe will give you 4 generous-sized individual cheesecakes if you use a similar jar size.

Gel food colouring is a must. To make the red cheesecake mixture bright and saturated in colour, you will want to use gel food colouring not the liquid type. The best gel food colouring brands (in my opinion) are Wilton and AmeriColor.

Use full-fat cream cheese. Full-fat cream cheese = a lovely thick and creamy cheesecake. If you use lighter or low-fat cream cheese the cheesecake texture will be very runny and won’t set properly.

Graveyard Oreo Cheesecakes

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Graveyard Oreo Cheesecakes recipe (makes 4)


2 packs Oreos (roughly 300g total)
250g full-fat Philadelphia cream cheese, cold from the fridge
80g icing sugar
1 teaspoon vanilla extract
200ml double cream
Red food colouring gel
Halloween sweets such as jelly snakes, brains, spiders
4 malted milk biscuits
Chocolate writing icing


Start by making the cheesecake layers
  1. Place the Oreo biscuits in a sandwich bag and bash with a rolling pin until the biscuits turn to fine crumbs. Set aside for later.
  2. Add the Philadelphia to a large mixing bowl. Sieve in the icing sugar and use an electric mixer to beat the two ingredients together until smooth.
  3. Add the vanilla extract and double cream and beat for 1-2 minutes until the cheesecake mixture thickens and is smooth.
  4. Divide the cheesecake mixture between two bowls.
  5. Dye one bowl red with the food colouring. This is your red cheesecake mixture.
  6. Pour half of the Oreo crumbs into the other bowl and mix together. This is your Oreo cheesecake mixture.
Now layer the cheesecakes
  1. Fill the bottom of each jar with 3-4 teaspoons of Oreo crumbs. Save the rest of the Oreo crumbs for later.
  2. Spoon a heaped teaspoon of Oreo cheesecake mixture into the jar and smooth out into an even layer.
  3. Divide the red cheesecake mixture evenly between the jars, layering it on top of the Oreo cheesecake.
  4. Now evenly divide the remaining Oreo cheesecake mixture between the jars.
  5. Finish by spooning the remaining Oreo crumbs on top.
Time to decorate!
  1. Use the chocolate writing icing to write R.I.P on the malted milk biscuits.
  2. Push the biscuits into the cheesecake.
  3. Decorate the top of the cheesecakes with your Halloween sweeties.
  4. Serve and enjoy!

Your Graveyard Oreo Cheesecakes will keep in the fridge for up to 2 days.

Vampire Cookies

Made using chocolate chip cookies, marshmallows, icing and Milkybar buttons, these Vampire cookies not only look amazing they taste it too!

Vampire Cookies

Why you’ll love these Vampire cookies

They’re easy and fun to bake.
The one-bowl cookie dough recipe couldn’t be easier, the only tricky part is patiently waiting for the dough to chill! The fun part is decorating and assembling the cookies. It’s perfect if you have little ones and want to get them involved, I mean who doesn’t love bright red icing and squishy marshmallows!

They look super spooky.
Your friends and family will definitely be impressed by these cookies, they are a real show-stopper bake. Don’t worry about making them too neat, the more the red icing oozes out the better!

But also taste delicious.
A Halloween bake has to taste as good as it looks, and these Vampire cookies will not disappoint. Soft-baked, chewy, flavoured with vanilla and studded with milk chocolate chips, these cookies are so delicious and full of flavour.

Vampire Cookies

How to assemble the Vampire cookies

This is the fun part! Assembling the Vampire cookies only takes a few minutes, and it’s a great way to get little ones involved.

  1. Cut the cookies. Use a sharp knife to cut the cookies down the middle and create two halves.
  2. Spread red icing on top. Using a spoon to spread the icing on top of the cookie halves.
  3. Add the teeth. Arrange the mini marshmallows around the edge of one cookie half.
  4. Sandwich together. Place the cookie half without marshmallows on top of the other cookie half. The icing will help hold the marshmallows in place.
  5. Add the fangs. Cut a Milkybar button in half to create two fangs. Push them into the icing, leaving roughly 4 marshmallows between each fang.

Here are step-by-step photos to help.

Vampire Cookies recipe (makes 12)


For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 egg yolk, at room temperature
250g self-raising flour
100g milk chocolate chips

For the decoration:
Mini marshmallows
1 small bag of Milkybar buttons
250-350g icing sugar
Red food colouring
1 tablespoon water


Start by making the cookie dough

  1. In a large bowl, melt the butter in 20-second blasts in the microwave or on the hob until it turns to liquid.
  2. Add the caster sugar and light brown sugar and mix together.
  3. Now add the vanilla extract, whole egg and egg yolk and mix again until combined.
  4. Add the flour and chocolate chip and fold together until the mixture comes together to form a dough.
  5. Cover the bowl with clingfilm and place in the fridge to chill for at least 1 hour.
  6. Meanwhile preheat oven to 180°C and line two large baking trays with greaseproof paper.

Bake the cookies

  1. Take the cookie dough out of the fridge.
  2. Scoop a heaped tablespoon of cookie dough, roll it into a ball and place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.
  3. Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 15 minutes on the baking tray, then transfer to a cooling rack.

Time to decorate!

  1. Mix together the icing sugar with 1 tablespoon of water to make a thick but spreadable icing. If the icing is too thick add a teaspoon of water at a time until you reach the right consistency.
  2. Now add a few drops of food colouring and stir together until the icing turns bright red.
  3. Use a sharp knife to cut the cookies down the middle so you have two halves.
  4. Spread the icing on top.
  5. Place the marshmallows around the edge of one cookie half.
  6. Sandwich the cookies together, gently pressing down so the icing oozes out.
  7. Chop the Milkybar buttons in half to make the fangs. Stick them into the icing leaving roughly 4 marshmallows between each fang.
  8. Place the cookies in the fridge for 10 minutes to set the icing.

Your Dracula cookies will keep at room temperature in an airtight container for up to 4 days.

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