6 Make-Ahead Halloween Party Foods Kids Love (Prep Them Days Early)

Halloween is on a Saturday this year, which means the party, the costumes, and the trick-or-treat route all land on the same day. The easiest way to enjoy it is to get the food out of the way early. Every recipe below can be prepped one or two days ahead, so on party day you’re mostly reheating, baking, and adding the fun finishing touches.

These are crowd-pleasers built for little hands and big appetites, with a few grown-up-friendly options mixed in. Scroll down for a prep timeline and a quick FAQ.

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1. Mummy Pigs in a Blanket

Hot dogs wrapped in strips of dough look just like little mummies, and kids love them every time. You assemble them ahead and bake right before guests arrive.

Makes: about 24

Ingredients

• 1 (8 oz) tube refrigerated crescent dough (or crescent sheet)
• 24 cocktail franks (or 8 hot dogs cut into thirds)
• Candy eyes or a dot of mustard for eyes
• Ketchup and mustard for dipping

Steps

1. Unroll the dough and press the seams together. Cut into thin strips, about ¼ inch wide.
2. Pat the franks dry. Wrap each one with 2 or 3 strips, crisscrossing them and leaving a small gap near one end for the “face.”
3. Place on a parchment-lined sheet pan.
4. Bake at 375°F for 12 to 15 minutes, until the dough is golden.
5. Add candy eyes (or mustard dots) once they’re slightly cooled.

Make-ahead and storage: Assemble the mummies up to 1 day ahead, cover the pan tightly, and refrigerate. Bake straight from the fridge, adding a minute or two if needed. For longer storage, freeze the unbaked mummies on the pan, then move them to a freezer bag for up to 1 month and bake from frozen, adding a few minutes.

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2. Pumpkin Cheese Ball

A classic cheese ball gets a Halloween makeover: roll it in orange cheddar, tie it with kitchen twine to make “ridges,” and top it with a pepper-stem. It actually tastes better after a night in the fridge.

Serves: 10 to 12

Ingredients

• 8 oz cream cheese, softened
• 2 cups finely shredded sharp cheddar, divided
• 2 green onions, finely sliced
• ½ tsp garlic powder
• ½ tsp smoked paprika, plus more for coating
• 1 bell pepper stem or a pretzel rod piece for the stem
• Crackers, pretzels, and sliced veggies for serving

Steps

1. Beat the cream cheese, 1 cup of cheddar, green onions, garlic powder, and paprika until smooth.
2. Scoop onto plastic wrap and shape into a ball. Wrap it and chill for at least 1 hour.
3. Mix the remaining cheddar with a pinch of paprika. Roll the chilled ball in it to coat.
4. Wrap 4 to 6 pieces of kitchen twine around the ball, crossing at the top, to press in pumpkin ridges.
5. Press the stem into the top just before serving.

Make-ahead and storage: Make the ball (through step 2) up to 2 days ahead and keep it wrapped in the fridge. Coat and add the twine on party day or the night before.

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3. Witches’ Brew Slow-Cooker Chili

A pot of chili feeds a crowd, warms up trick-or-treaters, and reheats beautifully. Set out toppings and let everyone build their own bowl.

Serves: 10 to 12

Ingredients

• 2 lb ground beef or ground turkey
• 1 large onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt, plus more to taste
• Toppings: shredded cheese, sour cream, tortilla chips, green onions

Steps

1. Brown the meat with the onion and bell pepper in a large skillet. Cook ground beef to 160°F or ground turkey to 165°F. Add garlic for the last minute, then drain.
2. Add everything to a slow cooker and stir.
3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Taste and adjust the salt.

Make-ahead and storage: Make the chili up to 2 days ahead. Cool it quickly in shallow containers and refrigerate within 2 hours of cooking. On party day, reheat it on the stove or in the microwave to 165°F, then transfer it to a preheated slow cooker and keep it on the warm setting so it stays at 140°F or above while it’s out.

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4. Graveyard Dirt Cups

Chocolate pudding, crushed cookie “dirt,” gummy worms, and a cookie tombstone. These are the dessert kids remember, and they’re even better made a day early.

Makes: 12 cups

Ingredients

• 2 (3.9 oz) boxes instant chocolate pudding mix
• 4 cups cold milk
• 1 (8 oz) tub whipped topping, thawed
• 1 (14 oz) package chocolate sandwich cookies, crushed
• Gummy worms
• 12 oval cookies (such as Milano-style) for tombstones
• Writing icing or a food-safe marker

Steps

1. Whisk the pudding mix and milk for 2 minutes. Let it set for 5 minutes, then fold in the whipped topping.
2. Layer pudding and crushed cookies in clear cups, ending with pudding.
3. Cover and refrigerate.
4. Before serving, top with more crushed cookies, tuck in gummy worms, and push in a “RIP” tombstone cookie.

Make-ahead and storage: Assemble through step 3 up to 1 day ahead. Add the top layer of cookie dirt, worms, and tombstones on party day so they stay crunchy.

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5. Spiderweb Seven-Layer Dip

This one looks impressive with almost no effort. The “web” is just sour cream piped in circles and dragged with a toothpick.

Serves: 10 to 12

Ingredients

• 1 (16 oz) can refried beans
• 1 packet (1 oz) taco seasoning
• 1 ½ cups guacamole
• 1 ½ cups sour cream, divided
• 1 cup salsa, drained
• 1 ½ cups shredded Mexican-blend cheese
• 1 can sliced black olives
• Tortilla chips for serving

Steps

1. Stir the taco seasoning into the refried beans and spread in a 9-inch pie dish or shallow round dish.
2. Layer the guacamole, ¾ cup sour cream, salsa, and cheese.
3. Pipe the remaining sour cream in rings on top. Drag a toothpick from the center outward to make a web.
4. Place a whole olive in the middle as a “spider,” with olive slivers for legs.

Make-ahead and storage: Layer the beans, guacamole, sour cream, salsa, and cheese up to 1 day ahead. Press plastic wrap right onto the surface and refrigerate. Add the web and spider just before serving.

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6. Monster Rice Cereal Treats

Tint classic marshmallow cereal treats green, cut them into squares, and give each one candy eyes. It’s a perfect job for kids the day before the party.

Makes: 16 to 24 squares

Ingredients

• 3 tbsp butter
• 1 (10 oz) bag mini marshmallows
• Green gel food coloring
• 6 cups crisp rice cereal
• Candy eyes and melted chocolate for “glue” and mouths

Steps

1. Melt the butter in a large pot over low heat. Add the marshmallows and stir until melted.
2. Stir in food coloring until you like the shade, then fold in the cereal.
3. Press into a greased 9x13 pan. Let it set for at least 1 hour.
4. Cut into squares and decorate with candy eyes and chocolate mouths. Or press into silicone molds instead of the pan for shaped monsters.

Make-ahead and storage: Make up to 2 days ahead. Store in an airtight container at room temperature, with parchment between layers.

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Your Halloween Party Prep Timeline

2 days before (Thursday)

• Shop for everything, including candy eyes and party cups.
• Make the chili and refrigerate it in shallow containers.
• Shape and chill the cheese ball.
• Make and decorate the monster treats.

The day before (Friday)

• Assemble the mummy pigs in a blanket and refrigerate (or pull frozen ones if you made them earlier).
• Assemble the dirt cups through the pudding layer.
• Layer the seven-layer dip, minus the web.
• Coat the cheese ball and tie the twine.
• Set out serving dishes, utensils, and the slow cooker.

Party day (Saturday)

• Reheat the chili on the stove or in the microwave to 165°F, then keep it warm in the slow cooker.
• Bake the mummies.
• Top the dirt cups and pipe the spiderweb.
• Add the cheese ball’s stem and set out crackers.
• Keep an eye on the clock for anything perishable on the table (see the FAQ).

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Quick FAQ

How long can party food sit out? Perishable foods, like the dip, cheese ball, and dirt cups shouldn’t sit out of the fridge for more than 2 hours, or 1 hour if it’s above 90°F. That’s the guidance from FoodSafety.gov. Set out smaller portions and refill from the fridge instead of putting everything out at once.

How do I keep hot food safe during the party? Keep hot food at 140°F or above with a slow cooker, warming tray, or chafing dish. When you reheat leftovers like the chili on the stove or in the microwave, bring them to 165°F, then keep them warm in the slow cooker. See the FoodSafety.gov safe temperature chart.

Can I make these allergy-friendly? Heads-up: several of these recipes contain common allergens, including wheat, milk and soy, which often turn up in refrigerated doughs, cereal, cookies and candy. Check every label, especially if a guest has a food allergy. Many can be adapted. Use a pudding mix whose package says it sets with plant-based milk, and make it with plant-based milk, plus a dairy-free whipped topping in the dirt cups. Check cookie labels for allergens, always check the labels on packaged ingredients, and ask parents about allergies ahead of time.

Is this party food safe for toddlers? Some classic party foods are choking hazards for children under 4, including hot dogs, gummy candies, marshmallows and candy eyeballs. For little ones, cut hot dogs into small, thin pieces (not coins), and skip the gummies, marshmallows and candy eyes.

What can kids help with? Decorating the monster treats, adding gummy worms and tombstones to the dirt cups, and wrapping the mummies are all great kid jobs. Leave the stove and oven to the grown-ups.

What if I only have time for one or two? Go with the chili and the dirt cups. One feeds everyone, and the other is the dessert kids talk about.

Happy Halloween! Here’s to a party where you actually get to wear your costume instead of hiding in the kitchen.