This fall twist on classic Caramel Toffee Fruit Dip makes a great addition to any Halloween spread! The combination of smooth cream cheese, warm brown sugar, toffee pieces, and a touch of nutmeg is always a crowd-pleaser. Served in a hollowed out pumpkin and surrounded by cute, spooky cinnamon chips and crisp autumn apples, this Halloween fruit dip is perfect for entertaining!
Ingredient and Equipment Notes
- Tortillas – The cute cinnamon chips for this recipe are made from flour tortillas, brushed with butter and sprinkled with cinnamon, then baked. Any brand of tortilla will work here!
- Cookie Cutters – Pull out the fall cookie cutters for this one. Pumpkins, ghosts, bats, leaves; anything will do! Don’t have any cookie cutters? No worries, just cut your tortillas into wedges.
- Cream Cheese – Full fat or reduced fat will work, don’t use fat free.
- Things to Dip – I prefer tart green Granny Smith apples with this Halloween dip, but any variety will do. Apples fit the fall theme particularly well, but strawberries, grapes, pineapple, and pretty much any fruit you can think of is going to be delicious here. Pretzels or graham crackers would also be great.
- Prevent Browning – To prevent brown apples on your serving tray, soak apple slices for 10 minutes in a salt water solution (half a teaspoon of kosher salt per cup of water). Drain (rinse if desired, but not necessary) and pat dry before serving.
- Pumpkin – This Hallween fruit dip looks cute and festive served in a small pie pumpkin (the kind sold in the produce section in the fall). This recipe makes just under 2 cups of dip, so keep that in mind while picking an appropriate pumpkin. If you hollow it out and find it’s too big, you can place a small upside-down bowl at the bottom to fill up some space before adding the dip. If you’d rather not place the dip directly in the pumpkin, simply drop a bowl inside and fill it up. A cute cauldron serving bowl would be a cute alternative o a pumpkin as well.
How to Halloween Fruit Dip and Cinnamon Chips
- Prepare cinnamon chips by brushing tortillas with melted butter, sprinkling with cinnamon sugar, and cutting desired shapes. Then pop them in the oven for a few minutes to get crispy.
- 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.
Similar Suggestions
If you’re looking for great Halloween party food, check out these favorites:
Halloween Snack Tray
Ghosts in the Graveyard Pudding Cups
Candy Corn Sugar Cookies
Monster Munch Popcorn
FAQs
Can I make this ahead of time? This dip is best made fresh. If you are really tight on time, however, you could prepare your chips up to a day ahead of time. You can also mix all of the dip ingredients except the toffee bits. Mix those in right before serving and transfer the dip to the pumpkin.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!
Print
Halloween Caramel Toffee Fruit Dip
- Total Time: 30 minutes
- Yield: Just under 2 cups of dip
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!
Ingredients
BAKED CINNAMON CHIPS
8 flour tortillas (soft taco size, but you could use any size that works well for your cutters)
6 tablespoons butter, melted
3/4 cup sugar
4 teaspoons cinnamon
DIP
1 8-ounce package cream cheese (regular or light is fine)
3/4 cup brown sugar
1 1/2 teaspoons vanilla
1 bag toffee bits
1 teaspoon cinnamon
1/8 teaspoon (about a pinch) nutmeg
FOR SERVING
cinnamon chips, cut out in spooky shapes
small, hollowed-out pumpkin (a cauldron bowl would be cute as well)
Assorted fruit (best on tart, green apples, but any kind of fruit is great)
Bamboo skewers (if you want to kabob your fruit)
Instructions
- Preheat oven to 350 degrees. Mix cinnamon and sugar together. Brush tortillas with melted butter and sprinkle with cinnamon sugar. Cut desired shapes (use cookie cutters or cut into wedges). Lay on parchment-lined baking sheet and bake until lightly browned and crispy (usually about 10 minutes, but all tortillas are different, so check them frequently). See full tutorial here.
- Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in toffee bits. Start with about half a bag and add more to taste, all the way up to the whole bag (just reserve a few for sprinkling on top). Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.
Notes
To prevent brown apples on your serving tray, soak apple slices for 10 minutes in a salt water solution (half a teaspoon of kosher salt per cup of water). Drain (rinse if desired, but not necessary) and pat dry before serving.
I love this recipe, i made it for my brothers but served it with apples and it was AMAZING! Thank you all the great recipes.
Naughty naughty naughty!!! I can hear my blood sugar goin’ up! 😉
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. 😉
Can I make the dip the night before or is it best to make it right before serving? How long does it take to make the dip?
Yes, you can make it the night before, it takes less than 2 minutes to mix up 🙂
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
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!
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!?!
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!
Love your website, enthusiasm and gently but clear directions.
Oh Sara. How well you know me. Haha
Yummy! How far in advance do you recommend making this?
This looks soo good! Can anyone tell me how much this makes or how many it serves?
It probably makes about 1 1/2 cups of dip. So that could serve many people, or just yourself, lol
I’m not much of a cook, but this looks like something I can make!
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.
Ok, I made this for my family’s annual Halloween Dinner yesterday and it was simply amazing! Easy, delicious, addicting … everything you want in a fruit dip! Haha.
But seriously … I commend you.
http://momtheintern.blogspot.com
Awesome blog!! Love you guys!!
Do you just mix it altogether you really didnt give instructions??? THANKS cant wait to try it!!
Yep, the instructions are all there 🙂
YUM! I just made this today for our Halloween dinner along with a bunch of your other recipes…thanx for all the fabulous ideas!
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.
This may sound silly, but I have always heard that raw pumpkin can make you sick. It this an old wives' tale?
Aura- the details on the cinnamon chips are in the link. Right here:
https://ourbestbites.com/2009/04/baked-cinnamon-chips.html
Oven temp is 350 🙂
This is adorable, what temp do you set the oven at?
Thanks!
What about eating this with some gingersnaps or those ginger thins from Costco?
I'm so going to make this this holiday season. Thanks! Love, love your site!
This is fantastic!! I added a dash of salt to the dip we snacked on it with granny smith apples. SOOO GOOD!
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!
This was absolutely delicious!!! Thank you for the idea of putting it in a pumpkin. I will do this for the weekend party!
Just made this and it is soooo simple and soooo delicious!!! Can't wait to have my husband taste it when he gets home! Yum!
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!
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!
So cute! That dip sounds delicious! You have lots of great recipes on your site!
This dip is so good. I've never made it, but several friends have this time of year. Yummy! And now I have the recipe. Thanks!