Zombie Skittles Are the Perfect Halloween Treat—But There’s a Catch
Updated: Mar. 20, 2019
Zombie Skittles aren't for the faint of heart.
If you thought holiday creep was bad—seriously, why are stores selling Christmas decor in October?—Skittles is on another level. The candy brand has already revealed its newest flavor, Zombie Skittles.
What Do the New Skittles Taste Like?
“Zombie” isn’t a flavor, so it’s understandable if you’re skeptical about the new Skittles. The Zombie Skittles bags will have Petrifying Citrus Punch, Mummified Melon, Boogeyman Blackberry, Chilling Black Cherry and Blood Red Berry. Basically, it’s a bunch of berry-flavored Skittles, with spooky adjectives added to each flavor name.
But. Zombie Skittles will also have candy that tastes like “rotten zombie” secretly mixed into each bag. The package promises, “Most taste delicious but some taste like Rotten Zombie.” It sounds like you might bite into what you think is Blood Red Berry only to experience whatever the taste of a rotten zombie is! (We’d rather eat candy corn.)
Fortunately, the zombie-flavored candy isn’t the only new treat Skittles is releasing next year. There will be new Darkside Skittles bags in 2019, which should include Dark Berry, Black Cherry, Forbidden Fruit, Blood Orange and Midnight Lime flavors. Unlike the Zombie Skittles, the Darkside bags won’t include any gross flavors.
Is Skittles the most popular Halloween candy in your state? Check our map!
When Can You Buy Zombie Skittles?
Halloween 2018 is coming up quick, but if you’re looking to get your hands on the new candy this year, you’ll be disappointed. Zombie Skittles won’t be available until Halloween 2019, and it doesn’t look like there’s an exact release date yet. Until then, you can always try this frightening fingers recipe for a scary snack kids of all ages will love.
Next up: Recipes inspired by our favorite horror movies.
Hot Dog Mummies with Honey Mustard Dip
These flaky mummy sandwiches are instant party hits! The accompanying mustard dip adds just the right kick. —Jessie Sarrazin, Livingston, Montana
Mad Scientist Punch
Our home economists concocted this "potion" with kitchen staples such as juice concentrate, soft drink mix, soda and sherbet. It appeals to kids of all ages! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pumpkin Cheese Ball
No one will guess this make-ahead spread has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas
Frankenguac
Play the mad scientist this year and bring a monster to life. He's frightfully fun and delicious! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Crescent Roll Witch Hats
It doesn’t take magic to transform these crescent rolls into charming witch hats—just a few minutes and a couple of ingredients. They’re so good, you’ll want to make a double batch. —Mara Fletcher, Batesville, Indiana
Roasted Pumpkin Nachos
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Skull Deviled Eggs
Thrill partygoers with Halloween deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a spooky version. —Nick Iverson, Milwaukee, Wisconsin
Witch's Caviar
I like to serve this dip with triangle-shaped tortilla chips because they look like pointy witch hats. —Darlene Brenden, Salem, Oregon
Halloween Punch
My bright orange sipper fits right in with October fun. To serve it in a festive way, I often put the punch bowl inside a hollowed-out-pumpkin. —Sue Thomas, Casa Grande, Arizona
Avocado Goat Cheese Truffles
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Mummy-Wrapped Brie
You can assemble our baked Brie appetizer in advance and bake it right before the party. —Marion Lowery, Medford, Oregon
Festive Pumpkin Dip
Pumpkin adds a sweet element to savory cream cheese dip. It's a chunky, satisfying snack for fall. —Evelyn Kennell, Roanoke, Illinois
Jack-o'-Lantern Empanadas
Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pie crust makes prep easy.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Mediterranean Shrimp Dip
Guests will help themselves to seconds of this savory Mediterranean shrimp dip that features shrimp, feta cheese and Greek seasoning. —Gina Wilson, Austin, Texas
Sweet 'n' Salty Party Mix
These crunchy munchies are sure to rank high with your family and friends. The combination of flavors gets this sweet and salty chex mix recipe just right. —Candice Lumley, Charles City, Iowa
Mummy Poppers
I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.—Nick Iverson, Milwaukee, Wisconsin
Bacon Cheddar Potato Skins
Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon
Steak-Through-the-Heart Bites
Our Test Kitchen staff enhances the already fabulous flavor of beef kabobs by topping them with a colorful roasted red pepper sauce. Guests will fall in love with these appetizers! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pumpkin Snack Mix
This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkins—or a mix of both—if desired. —Shirley Engstrom, Genoa, Nebraska
Ham 'n' Cheese Spiders
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches. —Kendra Barclay, De Kalb, Illinois
Light Roasted Pumpkin Seeds
Try this zippy twist on a favorite Halloween tradition. These amped-up pumpkin seeds have just enough heat to take the chill off autumn afternoons! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cauldron Dip
This witch's cauldron doesn't hold a spooky brew—just a Halloween snack that's frightfully fun! Our Test Kitchen formed a pot by toasting a slice of rye bread, then filled it with a creamy dip that's perfect with the pretzel "logs" and sweet pepper "flames" that are placed underneath. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Slithering Hummus Bites
Friends often ask me to make my hummus dip for parties. One year at Halloween, I decided to take it further by piping it into phyllo shells and topping it with olives and roasted red peppers to make creepy creatures. —Amy White, Manchester, Connecticut
Frankensushi
Give this guy a try this year! These cute rolls are so fun to make. —Tina Coopman, Toronto, Ontario
Spider Sliders
We're always trying to do fun things with food to make meals memorable. Better grab one of these sandwiches before it walks away! —Frank Millard, Edgerton, Wisconsin
Skewered Eyeballs
Someone is watching! These stuffed mushrooms are awfully tasty. The toothpicks look threatening, but they help folks grab their share of the finger food.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pumpkin Pie Dip
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
Brain Dumplings
Family and friends will be shocked to learn these tasty brains are actually pot stickers! —Jacquelynne Stine, Las Vegas, Nevada
Gourd-geous Halloween Nachos
My family loves nachos so much that I sometimes serve them for lunch. To get in the Halloween spirit, I used a pumpkin cookie cutter to cut out chips from pita bread. You can change the cutter shape to match any theme.—Kim Van Dunk, Caldwell, New Jersey
Roasted Beetroot and Garlic Hummus
This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario
