Homemade Halloween Treats

At Halloween, the thought of all that sugar can certainly seem a little scary. And kids will more than likely collect more than their body’s weight in sugary treats when trick-or-treating! Instead of making more high-sugar sweets at home, why not try some of our healthy and festively fun recipes over the mid-term break:

Halloween Bananas


1      Cut the bananas in half crosswise and insert a skewer into each half. Freeze for about one hour, or until firm.

2      Place the chocolate in a bowl and microwave in 20-second intervals, stirring after each interval, until it’s all melted.

3      Dip the bananas in the chocolate. Press two candy eyeballs into each one and let them set for five minutes.

4      Place the marshmallows in a bowl and microwave them for 30 seconds until puffed. Stir until smooth and allow them to cool slightly.

5      Using a fork, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around each banana.

6      Put your bannana mummies onto a plate lined with parchment paper and freeze until ready to serve.

Per serving:

235kcals, 8.5g fat (5.9g saturated), 38.3g carbs, 26.8g sugars, 2.8g protein, 2.5g fibre, 0.029g sodium 

Halloween Apple Treats


1      De-core the apples and cut them into thick slices.

2      Spread some of peanut butter onto one slice then stick the mini marshmallows to the peanut butter, following the curve of the slice of apple.

3      Spread some peanut butter onto a second slice of apple and sit it on top of the marshmallows.

4      Stick the candy eyeballs onto two skewers and insert them into the top.

5      Repeat steps two to four to create more of these spooky treats!

Per serving:

235kcals, 8.5g fat (5.9g saturated), 38.3g carbs, 26.8g sugars, 2.8g protein, 2.5g fibre, 0.029g sodium

Halloween Shepherds Pie


1 Heat the butter in a large pot over a medium-high heat. When the butter is melted, add the onion, carrot and cook, stirring, for five minutes. Add the minced lamb and break it up with a wooden spoon. Cook for five minutes or until the lamb turns brown.

2 Add the flour and stir for two minutes. Carefully pour in the hot beef stock. Add the bay leaf, Worcestershire sauce, tomato purée and peas. Turn the heat up to high until everything begins to bubble and boil. Reduce the heat to low and cook for another 30 minutes, stirring occasionally, until the sauce thickens. Taste the sauce (be careful not to burn your tongue!) and season with salt and pepper.

3 While the sauce is cooking, put the chunks of potato into a large pot of salted boiling water. Cook them for 15 minutes or until tender, and drain. Return the potatoes to their pot and add the butter. Use a potato masher to mash them until they are smooth, and then stir in the milk. Taste the mash and season with salt and pepper to taste.

4   Preheat oven to 200°C/180˚C fan/gas mark 6. Ladle the lamb mixture into a large ovenproof baking dish.

5   Spoon the potato into a freezer bag. Hold the bag at the open end, then use a scissors to cut one of the corners from the bottom. Use this bag to squeeze potato out onto the lamb mixture in the shape of Halloween ghosts – they can be as big or small as you’d like.

6 Brush the ghosts with a little melted butter, and then stick a few peas in as spooky green eyes! Put the pie in the oven and bake for 20 minutes or until the ghosts are golden brown.

Per serving:

414kcals, 23.6g fat (12.9g saturated), 30.8g carbs, 5.6g sugars, 20.3g protein, 5.2g fibre, 0.413g sodium 

Make sure that ghouls and gremlins are the only thing that tricks you this Halloween by making sure your home has the right protection. You can read our quick Halloween home safety tips here or for more information on Aviva home insurance click here.

Aviva Direct Ireland Limited is regulated by the Central Bank of Ireland. Home insurance is underwritten by Aviva Insurance Limited.

Aviva Insurance Limited, trading as Aviva, is authorised by the Prudential Regulation Authority in the UK and is regulated by the Central Bank of Ireland for conduct of business rules.Registered Branch Office in Ireland No 900175. Registered Branch Address One Park Place, Hatch Street, Dublin 2. Registered in Scotland No 2116. Registered Office Pitheavlis, Perth, PH2 0NH.

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