(This post has been updated from the original October 2016 version to provide a better experience for you)
Have you been looking for the best Halloween dessert recipe? Well congratulations my friend, you’ve just found it! This disgustingly delicious chocolate Oreo tart recipe is cleverly disguised as a gruesome & bloody spider web Halloween dessert. A no bake delight that is terrifyingly tasty, CRAZY easy to make & it will blow your Halloween party guests’ minds when they cut into it and reveal a gory bloody surprise… Have I got your attention? Great!
If you’re in the market for gore you’ll probably love my easy Halloween cookies with blood spatter too – they’re just as disgusting and SERIOUSLY fun to make! (I mean, they taste amazing – they just look disgusting. Obviously!) Thinking about it, look at my brilliantly bloody Halloween lollipops and ‘bloody’ surprise Halloween Cupcakes too!
So when it comes to creepy Halloween food ideas, I want something new and original. We all see the same things year on year and it can get a bit boring and samey. You want something new too right?
Well I’m glad to say I can help you out there! I take it you want your Halloween dessert recipes with pictures too yes? The easy step by step kind to help you throughout the entire recipe? Well that works well, we have those here! Plus top tips and a video recipe for extra measure. I don’t like leaving anything to chance – even with a really simple recipe like this one.
Speaking of simple, this gruesome Halloween dessert really is easy to make. There’s no baking involved, you can make it ahead of time (always a bonus) and you are guaranteed to receive maximum reaction from your guests as soon as they slice into it. You can’t get better than that can you?!
Halloween Dessert Tips
- Make sure you use a food processor to blitz the Oreos. Usually I say a bag and a rolling pin is fine but with the addition of the cream fillings – it just won’t work in this case.
- Make sure you chop the chocolate as finely as possible to ensure even/fast melting once the hot cream is poured on top.
- Work with haste when creating the spider web pattern on the top. Ganache starts to set quite quickly.
- Has the chocolate not fully melted after the 5 mins is up? Don’t worry! Give it a stir then heat in the microwave in 10 second intervals (stirring well each time) until completely melted.
- Read the recipe through before beginning! Simple but important.
- Don’t boil the cream. Only heat until it just starts to bubble.
Halloween Dessert | Bloody Spider Web Chocolate Tart Recipe
Here is what you will need to serve 8 – 10.
- 245g (8.5 oz) Oreos
- 80g (1/3 cup) Unsalted Butter
- 200g (7 oz) of Caramel *
- Red Food Colouring Gel
- 175g (6 oz) Dark Chocolate, Finely Chopped
- 50g (1/4 cup) Unsalted Butter, Room Temp
- 165ml (2/3 cup) Double Cream
- 50g (1.75 oz) White Chocolate
- Plastic Spiders, Optional
- 20cm (8″) Loose Bottomed Tart Tin
- Food Processor
- 1 x Disposable Piping bag
*I used Carnation caramel
To make the base, tip the Oreos into the food processor (including the cream filling) and pulse until fine crumbs are formed.
Then gently melt the butter in a small saucepan or in the microwave and pour into the processor with the Oreo crumbs. Pulse a few times until it starts to clump together.
Tip the mixture into the tin and press firmly into the base & sides with a metal spoon. Pop into the freezer to firm up whilst we crack on with the filling.
Pour the caramel into a bowl & add a generous amount of red food colouring gel using a cocktail stick. Mix really well. You can keep adding more colour until you reach your desired shade but make sure to do it a little at a time as you can always add more but you can’t take it out!
Pour the ‘blood caramel’ over the chilled Oreo base & spread out evenly. Pop back into the freezer whilst we make the chocolate tart filling.
If you haven’t already, finely chop the dark chocolate & cut the butter into small pieces. Place it all into a large glass bowl and set to one side.
Then pour the double cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)
Pour over the chocolate and leave to stand for 5 minutes.
When the 5 minutes are up, give it a really good stir with a spatula. It should turn into a beautifully smooth & silky bowl of chocolate ganache heaven.
Pour the chocolate ganache over the ‘blood caramel’ and smooth out with a spatula.
How To Decorate Your Halloween Dessert
Working quickly, (as the ganache will start to set pretty fast) break the white chocolate into a bowl and microwave in 10 second intervals. Stir well between each time and keep heating until it’s melted and smooth.
Pour the melted chocolate into the disposable piping bag and snip a small bit off the end. Starting from the middle of the tart working outwards, pipe a spiral of white chocolate.
Then using a skewer or knife, gently pull lines from the middle to the edge going all the way round the tart. It should end up looking like a spider’s web.
And that’s it! Pop it into the fridge to set for at least an hour before serving. Consume within 3-4 days.
Now that is what I call a Halloween dessert! Looks ‘bloody’ awesome doesn’t it? I took this to a friend’s house warming and it disappeared very quickly! It more than received the reaction I was looking for along with plenty of yummy noises too.
You know you’re totally making this for the Halloween party this year… go on, you know you want to! Halloween Desserts should be gruesome and taste amazing… I’m pleased to report that this ticks all the boxes and then some!
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For the Base
- 245 g Oreos
- 80 g Unsalted Butter
For the Filling
- Red Food Colouring Gel
- 200 g Caramel *
- 175 g Dark Chocolate, (Finely Chopped)
- 50 g Unsalted Butter, (Room Temp)
- 165 ml Double Cream
- 50g White Chocolate
- Plastic Spiders, (Optional)
- 1 20cm (8″) Loose Bottomed Tart Tin
- 1 Food Processor
- 1 1 x Disposable Piping bag
To Make the Base
- Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs. Add the melted butter and blitz again briefly until clumping.
- Press the biscuit mixture into the base and sides of the tart tin and freeze until needed.
To Make the Filling
- Gradually mix red food colouring into the caramel then pour it over the Oreo base. Freeze again until needed.
- Put the chopped chocolate in a bowl with the butter.
- Gently heat the cream just up to boiling point in a saucepan over a low heat, then pour over the chocolate. Leave for 5 mins.
- Meanwhile, melt the white chocolate in a microwave in 10 second blasts and pour it into a piping bag.
- After the 5 mins, stir the dark chocolate until thick and shiny then pour over the caramel and smooth out.
- Snip the end of the white chocolate piping bag and pipe a swirl from the centre outwards. Then skewer lines from the middle outwards to create a 'spider web' effect.
- Chill for 1 hour until set. Store in the fridge and consume within 3-4 days.
*I used Carnation tinned caramel
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 192mgCarbohydrates: 49gFiber: 2gSugar: 37gProtein: 4g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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