Halloween Choc-roaches

When it comes to Halloween treats, sometimes it’s fun to lean into the spooky side—especially when it’s this delicious. My “Choc-Roaches” are equal parts creepy and craveable: chewy dates stuffed with peanut butter, dipped in silky melted chocolate, and finished with hand-drawn chocolate legs and antennae. They look like tiny roaches—but taste like chocolatey, nutty perfection.

The best part? These little critters are as versatile as they are simple to make. Serve them on their own as a party snack, or use them as edible Halloween décor on top of cupcakes, cakes, cookies, or even ice cream sundaes. Kids will love helping decorate, and adults will love the sweet-salty combo.

They come together in minutes, and you can make a whole “colony” in advance—no special molds or fancy tools required. Just a piping bag (or zip-top bag with a corner snipped off) for drawing the chocolate legs and antennae. The effect is both eerie and irresistible.

So go ahead—lean into the ick factor this Halloween. These Choc-Roaches prove that even creepy-crawly desserts can taste amazing.

Halloween Choc-roaches

Yield: About 14 choc-roaches

Time: 15 minutes prep, 30 minutes cooling

Ingredients

• 7 Medjool dates, pitted
• 3 tablespoons creamy or crunchy peanut butter (or almond butter)
• 1/2 cup (85 grams) dark chocolate, finely chopped

Directions

1. Slice dates in half lengthwise. Arrange halves on parchment-lined tray.
2. Spread small amount of peanut butter into each half.
3. Fill piping bag with chopped chocolate and tie off end.
4. Place entire bag in bowl of very warm water, making sure no water seeps inside. The chocolate should melt quickly.
5. Snip off very small tip of piping bag when ready to use.
6. Holding each stuffed date by the top, drizzle melted chocolate on bottom half. Place on parchment, chocolate side down.
7. Use piping bag to draw six little legs and two antennae on each date.
8. Let chocolate harden at room temperature or refrigerate about 15-20 minutes until firm.
9. Enjoy as is, or use as toppings for cupcakes, cookies, cakes, or ice cream sundaes.
10. Store leftovers flat in airtight container in refrigerator for up to a week.

Tip: If you don’t use all the chocolate, squeeze the remaining chocolate away from the piping tip and clip the tip shut. You can remelt it later by placing the bag back in warm water — just keep the sealed tip above the water line.