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Graveyard Halloween Cake
| Chocolate cake mix |
| Chocolate frosting |
| Chocolate Bars |
| Gummy Worms |
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Tootsie Pops (or other round lollipop) |
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Other Halloween themed plastic decorations |
| Bake chocolate cake according to package directions and frost with chocolate frosting. Stand up some small square chocolate bars around the cake to make the tombstones, add a few gummy worms, push the base of a tootsie pop or other round sucker into the cake and place a small piece of tissue over the top of the sucker to make ghosts. Place skeletons, black cats or any other small Halloween themed decorations on the cake. |
Crockpot Caramel Apples
| 2 pkg. (14 oz.) carmels |
| 1/4 C. water |
| 8 apples |
| 8 sticks |
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Optional Decorations: nuts M&M's mini chocolate chips candy decorations |
| In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom of apple. Place on greased wax paper to cool. Once the carmel has set you may wish to roll the apples in the toppings of your choice. |
Halloween Rice Krispie Treats
| 1/2 c Butter |
| 10 c Crispy rice cereal |
| 9 c Miniature marshmallows |
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2 c Mixture of candy corn and Indian candy corn |
| 3/4 c Miniature chocolate chips |
| Candy pumpkins |
| Yellow and red food coloring |
| Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. |
Black Cat Cupcakes
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1 1/4 cup cream-filled chocolate sandwich cookie crumbs |
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1 (18.25-ounce) package chocolate cake mix |
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24 cream-filled chocolate sandwich cookies (the orange- filled ones, if available) |
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1 (16-ounce) container milk chocolate frosting |
| Black string licorice |
| Jelly beans, cut in half |
| Candy corns |
| Preheat oven to 350*F. Line two 12-cup muffin tins with cupcake liners. Set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks. Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up". Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail. |
Ghosts On A Stick
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1/2 cup butter or margarine, softened |
| 1/2 cup shortening |
| 1 1/2 cups powdered sugar |
| 1 large egg |
| 2 teaspoons vanilla extract |
| 2 3/4 cups all-purpose flour |
| 1 teaspoon cream of tartar |
| 1/2 teaspoon baking soda |
| Wooden craft sticks |
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1 (16-ounce) container ready- to-spread vanilla frosting |
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Toppings: colored sugars, mini-morsels, candy sprinkles,1(4.25-ounce)tube black or brown decorating frosting |
| Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well. Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches aparton lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick. Bake at 375*F for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely. Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. |
Rocky Road Halloween Squares
| 2 cups dry roasted peanuts |
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1 (10 1/2-ounce) package miniature marshmallows |
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1 (12-ounce) package semisweet chocolate chips |
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1 (14-ounce) can sweetened condensed milk |
| 2 tablespoons butter |
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Assorted soft Halloween candy pieces such as candy corn or M&M's |
| Line a 13 x 9 x 2-inch baking pan with waxed paper or aluminum foil. Set aside. In a large bowl, combine nuts and marshmallows. Set aside. In top of double boiler melt chocolate with milk and butter over simmering water; remove from heat. Fold in chocolate mixture into nuts and marshmallows and press into prepared pan. Top with candy pieces. Chill until firm. Invert pan, remove paper or foil and cut into squares. Store at room temperature. |