Spooky Halloween treats with Salter

Posted by Team Salter on 19th Jun 2024

Trick or treat? Whether you go all-out for Halloween or prefer a casual affair, here at Salter we have the perfect sweet treats that you can easily whip up this Halloween.


Oreo Spiders

This recipe is incredibly simple but is a real crowd pleaser and will be enjoyed by even the biggest arachnophobe.


1 pack Oreos,

100g pretzel sticks,

50g milk chocolate, melted (optional),

Edible eye decorations.


Step 1: snap the pretzel sticks in equal sized pieces, about 4-5cm long.

Step 2: Coat the pretzel sticks in the melted chocolate and spread them out on a lined  baking tray to set for 1-2 hours until the chocolate is fully hardened- this step is optional but will make the spiders look the all the same colour.

Step 3: Stick 3 pretzel sticks into each side of the Oreos to create the legs- using double stuffed Oreos gives you more room to do this.

Step 4: Using the leftover melted chocolate, attach the edible eyes on top of the Oreos.



Meringue Ghosts

These adorable meringues are great on their own or as decorations on cakes and cupcakes


250g caster sugar

125g egg whites

½ tsp cream of tartar

Black icing pen for decorations


Step 1: Preheat the oven to 110°C

Step 2: Beat the egg whites with the cream of tartar using an electric mixer (we love using the  Salter stand mixer), starting slowly and then increasing the speed until the egg whites form stiff peaks

Step 3: Turn the mixer to high speed and add the sugar one tablespoon at a time, ensuring that the egg whites keep their volume- if they start to collapse, stop adding sugar and allow the mixture to stiffen again

Step 4: Once all the sugar has been added, whisk until the meringue mixture is stiff and glossy, then spoon the mixture into a piping bag and ensure there are no air bubbles

Step 5: On a baking tray lined with greaseproof paper, pipe the ghosts by squeezing the meringue onto the tray from about 2cm above the tray, and stopping once the first meringue hits the tray

Step 6: Pipe a second dollop onto the meringue to create the ghost’s head and lift the piping bag straight up to create a peak on top of the ghosts

Step 7: bake for 40-50 minutes until crispy on the outside and mallowy on the inside, then leave to cool completely

Step 8: Once cooled, draw on little eyes and a mouth and your ghosts are ready to serve!

A Salter Stand mixer and some pastries  A Salter Stand mixer with dough and pastries



Candy Apples

These blood-red apples won’t poison you, but instead will be a delightful treat for the whole family to enjoy!


4 red apples

200g caster sugar

100ml water

½ tsp lemon juice

2 tbsp golden syrup

Red food colouring

4 skewers, chopsticks, or lolly sticks


Step 1: Remove the stalks from the apples and replace with a stick, making sure it’s pushed in and firmly wedged in

Step 2: Cover a large chopping board with baking paper

Step 3: Add the sugar, water, and lemon juice to a large saucepan, bring to a simmer and cook until the sugar has dissolved- make sure not to stir the sugar, only lightly swirl the pan

Step 4: Add the golden syrup and simmer until the mixture reaches 150°C- easily measure this using a kitchen thermometer; the  Salter Leave-in Digital Kitchen Thermometer makes getting to the right temperature as easy as taking candy from a baby.

Step 5: When the mixture is ready, add a few drops of food colouring and swirl the pan to combine, then turn off the heat.

Step 6: Working quickly to avoid setting the toffee, dip each apple into the toffee, tipping the pan to fully cover it, then lift and allow any excess to drip back into the pan before placing the apples onto the lined chopping board, then leave to set and serve.

  Salter Leave-in digital kitcehn thermometer showing 43.2 degrees Salter Leave-in digital kitcehn thermometer showing 73.8 degrees

Top tip: For an extra spooky touch, you can dip the toffee apples in Halloween sprinkles after dipping them in the toffee.