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!
Ingredients Needed
For the Baked Cinnamon Chips
- 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.
- Butter
- Granulated sugar
- Cinnamon
For the Dip
- Cream Cheese – Full fat or reduced fat will work, don’t use fat free.
- Brown sugar
- Vanilla extract
- Toffee bits
- Cinnamon
- Nutmeg
To Serve
- 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.
- Pumpkin – This Halloween 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 to a pumpkin as well.
How to Make 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.
Storing and Other Tips
- Store leftover dip in an airtight container in the refrigerator and consume within 3-4 days for best results.
- 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.
- If it’s been in the fridge for a while, let the dip sit at room temperature for about 15–20 minutes before serving. It’ll soften up and become perfectly scoopable.
Frequently Asked Questions
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.
What else could I use to dip?
Crisp apples are the classic choice (Honeycrisp, Granny Smith, Gala—all winners), but grapes, strawberries, and even sliced pears are delicious too. Pretzels or graham crackers are also great if you want sweet and salty. It’s also great with just about any cookie!
Can I use a different type of candy instead of toffee bits?
Totally! Chopped Snickers, chopped up Butterfingers, or even mini chocolate chips work beautifully. You can swap or mix depending on your crowd.
Can I serve this warm?
No, we don’t recommend that. This one’s best served chilled or at room temp so the creamy texture stays smooth.
Halloween Caramel Toffee Fruit Dip
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!
Servings servings (2 cups of dip)
Equipment
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
- ¾ cup sugar
- 4 teaspoons cinnamon
Dip
- 1 8-ounce package cream cheese regular or light is fine
- ¾ cup brown sugar
- 1 ½ teaspoons vanilla
- 1 bag toffee bits
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg a pinch
Serving
- cinnamon chips cut out in spooky shapes
- 1 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
Baked Cinnamon Chips
- Preheat oven to 350℉. 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).
Dip
- 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
- Store leftover dip in an airtight container in the refrigerator and consume within 3-4 days for best results.
- 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.
- If making ahead of time, mix all dip ingredients except toffee bits. Stir those in right before serving!
Nutrition
Calories: 324kcal, Carbohydrates: 55g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 295mg, Potassium: 75mg, Fiber: 2g, Sugar: 40g, Vitamin A: 268IU, Vitamin C: 0.05mg, Calcium: 76mg, Iron: 1mg
Calories: 324kcal
Cost: $5
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Questions & Reviews
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?