Halloween treats & drinks

Halloween treats & drinks

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(16 ratings)

Prep: 30 mins Cook: 20 mins


Serves 10

These spooky treats are perfect for adding a touch of fun to a Halloween party

Nutrition and extra info

  • Freaky fingers can be frozen


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    Freaky fingers

    • 100g caster sugar
    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk
    • 200g plain flour
    • ½ tsp vanilla extract
    • 20 blanched almonds


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • red food colouring, paste is best (optional)


    • 85g popping corn
    • 1 tbsp vegetable oil, plus extra for shaping
    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 85g marshmallows

    Bloodthirsty squash

    • 1l lemonade
    • 1l cranberry juice
    • juice 3-4 limes



      The same shape, but smaller than…


    1. For the freaky fingers, place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders – you should get about 20. Place on a baking sheet lined with baking parchment – a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles. Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/ 160C fan/ gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Makes 20.

    2. For the brainballs, place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the kernels around the pan to coat in the oil. When the kernels starts to pop, place a lid firmly on top and turn the heat down to low. Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about 5 mins. Tip into a bowl, discarding any unopened kernels. Heat butter and marshmallows over a low heat until melted. Pour over popcorn and mix well until coated. Lightly rub oil over your hands and shape the popcorn into small balls. Set aside on a tray lined with baking parchment and leave to set. Makes 10.

    3. For the bloodthirsty squash, fill up a kitchen glove with water, secure the end with a freezer clip or rubber band and place in the freezer overnight. When ready to serve, stir together 1 litre each lemonade and cranberry juice with the juice 3-4 limes. Pour into a punch bowl. Remove the hand from the freezer and use scissors to carefully take off the glove. Place in the punch bowl and serve. Serves 10.

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    Comments, questions and tips

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    17th Oct, 2010
    Made these last year, and plan to again this year. They tasted great but I totally agree with those who say MAKE THEM THIN! Mine ended up enormous and I made many more with the dough than the recipe suggested.
    11th Sep, 2010
    Freaky fingers are great but mine spread too !! We used Cashew nuts for the nails and they looked brilliant - more claw like. Would love to know how you get your frozen hand to stand up in the punch bowl as mine kept tipping over. Great recipies tho.
    17th Aug, 2010
    I made the Freaky Fingers last year at Halloween. I'm planning to do them this year too, but maybe a bit thinner this time. I just love these!
    31st Oct, 2009
    Freaky fingers - Fab, easy to make, i aded two egg yolks as the mix wasn't coming together and had to make them quite fat as the mix kept breaking up. Rather than faff about with almonds and colouring I used dried cranberries and they came out a treat. The kids and grown ups loved them, would definitely do next year. Brain balls - easy to make and everyone loved them. With the feaky fingers they looked great on the plate. Think my balls were too big. I popped some dried cranberries again to use them up and they were brill. Would def do again next year too.
    31st Oct, 2009
    These are absolutely amazing and they taste fab too! A genius recipe! We used red food colour paste for the nails. The kids' skinny and gnarly fingers worked best as they do spread quite a bit in the oven. When they were half cooked I took them out and remoulded them a bit and then put them back in the oven. I baked mine a bit longer than the recipe said. We're going to make three more batches now!
    31st Oct, 2009
    have only done freaky fingers so far - kids loved making them - used paste and tubes of the writing icing to make some really freaky finger nails - easy, fun to make and delicious to eat!
    30th Oct, 2009
    Just finished making my third batch of these since yesterday afternoon and there are not even any young children in the house! Friends and family are leaving with lots of Freaky Fingers as presents. They look great and taste yum. I did find they spread and flatten in the oven so made them a little longer and skinnier looking and they turned out brilliant when cooked. Like Jo, I used liquid food colouring and it was perfect. Fantastic idea and so simple to make. Genius design!
    29th Oct, 2009
    Just made these with the kids - can't believe how easy they were! Look fantastic and taste great too! I used ordinary liquid food colouring and a small paintbrush - worked a treat! :-)
    28th Oct, 2009
    We (me and the kids) made the Freaky Fingers today (making the brainballs tomorrow) and they were quite easy to make. Don't make them too big as they do get bigger when cooked. They look great and don't taste too bad either!
    27th Oct, 2009
    They look brill, but what do they taste like!


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