Caramel Toffee Fruit Dip: Halloween Edition

Can you guys believe our Halloween party is almost over?? We’ve had so much fun this week and hope you have, too–we’ve really loved hearing all of your feedback and fun ideas! The good thing is that both Sara and I feel like Halloween kind of kicks off the holiday season, so we have lots more fun like this coming your way in the next few months!

This is a fall twist of one of our earliest recipes, from our very first theme week. Back when our blog was, like, 6 weeks old, Sara went and had a baby, so I threw her a baby shower, complete with all sorts of goodies you could serve at a girly kind of party. All of the recipes are pretty fabulous, if I do say so myself, but every single time I serve the Caramel Toffee Fruit Dip at a party, I catch someone forgoing the fruit altogether and doing a little lot of finger dipping and even the occasional bowl-licking. It’s so good and so super easy that Sara had the great idea of doing a Halloween twist!

Check out the recipe card below for the full recipe!

Prepare cinnamon chips according to these directions, only cut with Halloween-shaped cookie cutters.

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Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.



Again, we hope you’ve had as much fun as we have this week! If you’re just stopping by now, don’t forget to check our the shrunken heads here, and scope out all the fun party food here!

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Halloween Caramel Toffee Fruit Dip

  • Author: Our Best Bites

Description

This Halloween dip is creamy and crunchy and smooth and delicious…the whole package! A perfect match with our homemade cinnamon chips for dipping, too!


Scale

Ingredients

  • 1 8-oz. package cream cheese (regular or light is fine)
  • 3/4 c. brown sugar
  • 1 1/2 tsp. vanilla
  • Toffee bits
  • 1 tsp. cinnamon
  • 1/8 tsp. (about a pinch) nutmeg
  • Dippers
  • Cinnamon chips, cut out in spooky shapes
  • Hollowed-out pumpkin

You’ll also need

  • Assorted fruit (best on tart, green apples, but any kind of fruit is great)
  • Bamboo skewers (if you want to kabob your fruit)

Instructions

  1. Prepare cinnamon chips according to directions in recipe (link in post), except cut with Halloween-shaped cookie cutters.
  2. Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.

 

 

66 comments

  1. This looks so fantastic! Ron and I are going to a halloween party tomorrow and I plan on picking one of your recipes to take with us! Thanks for such a fun week (Tuesday blew me away)!

  2. I can't believe I had forgotten this existed… IT IS SO STINKIN GOOD!!!!! I totally want to go make some right now and eat it with a spoon 🙂

  3. Great way to kick this up a notch!! Those cinnamon chips are so fun with the pumpkin 🙂

    Do you know if this would work with cream cheese that has been frozen? I bought a bunch on sale and mistakenly put it in the freezer thinking it would be okay, well it's not. It completely changed the structure, so I'm having a hard time finding things I can use it for that still work in the final product. Thanks!

  4. I was just introduced to your blog by my daughter, and I am TOTALLY HOOKED!! You guys are AMAZING, and I have spent hours going through your posts. It just makes me happy!! Now I wish I had time to do everything I found. Thanks for all of your hard work!!

  5. That tip is so tasty I've never made it. A friend frequently makes a similar one. Then I have to wait and have others in the room watching, so I can't lick the bowl or dip my finger in it! =)

  6. Your blog is the death of my diet. And I am loving every minute of it. I made your caramel popcorn TWICE this week. Keep up the great work!

  7. That sounds like my kind of fruit dip! I'm not really into the fluffy, cool whippy fruit dips, but this looks delish! I love the toffee bits idea 🙂

  8. I am going to do this for our Thanksgiving this week. (Canadian). It looks so yummy and the presentation looks great!! Thanks for all the wonderful recipes and ideas

  9. oh my who are you and how wonderful is this website.
    i am running late to a baby shower i am throwing and am making myself even more late by drooling over this site!!!

    i will be back!

  10. I just recently found this website, and all I can say is WOW! I spent hours today (literally) going post by post bookmarking every other recipe! I can't wait to try so many of them! This recipe right here- the dip sounds great, but the cinnamon things with the cookie cutters- GENIUS! My kiddos will love it!

  11. I just found your blog and LoVe it! I have been making a lot of your recipes and they've all been awesome. My hubby even said he's going to start calling me Martha 🙂 I'm definitely going to try this one!

  12. I just found your blog and LoVe it! I have been making a lot of your recipes and they've all been awesome. My hubby even said he's going to start calling me Martha 🙂 I'm definitely going to try this one!

  13. I made this for a party last night, and it was such a hit that I'm making it for another party tonight! Such a good idea, and so simple!

  14. I've never heard that Jenn! To me, it doesn't seem any different than eating some other raw vegetable, but I suppose if you're worried you could always line the pumpkin with plastic wrap first.

  15. This was a big hit at my pumpkin carving party last night (I used a lot of your ideas and recipes for the party). My husband kept asking me what was in it and every time I told him it was a secret. How can something that tastes so decadent be so easy to make? Thanks for the recipe.

  16. I made this for a Guy Fawkes party last night and there were adults standing around it, protecting it, not allowing children or anyone else close by while they finished it off. I was not allowed to take the (very small amount of ) leftovers home. Very yummy. Thank you!

  17. I went to a Halloween party and had this and wanted the recipe… then find it here… I should have known. ANYTHING new that I eat somewhere and love it while I am here in Provo comes from OUR BEST BITES you are changing our way of life for the better! Do you know that!?!

  18. If I make this in a day or two in advance will I need to heat it to serve or just let it set out at room temperature for awhile?

    Thanks

    1. Nel, I think this is supposed to be a cold dip. It’s very similar to one my mom has made for years, only hers uses sour cream and doesn’t have the toffee. Hers at least would be unappealing warmed up.

      Kate, how long does it keep once you add the toffee bits? I really want to try your version but there are only 2 of us so it would take a few days to eat. Of course I could just scoop some dip into a bowl and stir in some toffee bits whenever we want a snack, but it would be handy to know if I could just skip that step and add all the toffee at the beginning 😀 Thanks!

  19. The family and I just made these. I used sea salt in the mixture but I don’t know as it matters, really. Back in the 70’s Vincent Price was the pitch-man for a kit called Shrunken Heads. Came with a little hot air dryer, fake hair and everything! Going to try the oven trick to help things along. The wife and kids had a fun time making these. ‘Course, the kids are 16 and 18 so they wouldn’t admit that they were having fun, but they did anyway. 😉

  20. I’m taking this to my son’s preschool class for the moms to enjoy tomorrow, I’m excited! But it just occurred to me…does putting it in the pumpkin give it a weird taste as you get down to the bottom of the dip, or is it no big deal?

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