Candy Bar Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 cup confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 4-6 (1.5 ounce) Hershey Bars milk chocolate candy, coarsely chopped w/ almonds

Directions

1. Preheat oven to 325 degrees F Grease and flour 3 (8-9 inch) round cake pans.

2. In a large bowl, combine cake mix, milk, eggs, oil (follow pkg ingredients and directions.  Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, and chopped chocolate**. Spread between layers and on top and sides of cake.

**Use two of the chopped candy bars to garnish the top/sides of the cake.

Red Velvet Sandwich Cookies

It's basically two red velvet cookies with homemade cream cheese icing in the middle. What in the world? It's a glorified double doozie.

Ingredients:

 

• Red Velvet Cake Mix
• 2 eggs
• 1 stick of butter
• 1 lb powdered sugar
• 1 stick of butter
• 8 oz cream cheese

Mix the cake mix, eggs, and 1 stick of butter together. Spoon onto a cookie sheet and bake at 350 for 10-12 minutes.

For the icing, mix the powdered sugar, cream cheese, and other stick of butter together.

After the cookies have cooled spoon icing in between two cookies. ENJOY!

Chocolate Covered Pretzel Monsters

From: http://www.cuteasafox.com/
I saw these ghost pretzels featured on Craft Gossip, Edible Crafts and knew I had a winner.


(Originally posted on PBS Parents)

I decided I wanted to branch out a bit and try some other monsters too. So today I am going to show you my Pretzel Mummies and Frankensteins.

What you need:

• Rod Pretzels
• Candy Melts or Candy Coasting - I used White Chocolate, Regular Brown, and 'Spooky Green' candy melts
• An edible ink pen or toothpick to draw on faces

Step 1. Dip all your pretzels once. White for mummies and green for Frankenstein.

Step 2. After the chocolate has set draw on your Mummy eyes.

Step 3. Using a spoon or cutting a corner in a ziploc bag, drizzle the chocolate back and forth over the pretzel. This will make th bandages. I like to get reallly close to the eyes. I even went in between some of the eyes or partially covered them.

Step 4. Let them set lying down just to make sure your bandages don't run and drip. You don't want to get those eyes covered up!

Step 5. Optional: Once the front has set, you can add more 'bandages' to the back. I didn't, but you may want to.

Frankenstein:

Step 1: Dip your pretzel rods in green candy melts and let it set.

Step 2. Dip just the tip in brown or black for Frankenstein's hair. Let set.


Step 3. Using your Food dye pen, draw on some eyes, a stitched up mouth, and neck bolts.

My pen started giving me fits half way through so I decided to switch to using the melted chocolate for the faces. It was late and I was tired, so I just went at the rest of my Franketsteins with a toothpick and the chocolate. I think putting some chocolate in a ziploc and cutting a teeny tiny hole in the corner would work much better.

Here are my finished pretzel monsters again. They were a huge hit at preschool! That is a good thing, because making 48 of them sure did take a long time! Each child got 2 pretzels and some apple slices. Sounds like a snack I wouldn't mind having myself!

Spooky and delicious!

Chocolate-Dipped Twinkie Mummies

From: http://www.inbetewwnlaundry.blogspot.com/ 

These are dangerous.

And completely irresistible.
And definitely not carrot sticks.
Consider yourself warned.

Start with a box of Twinkies (which normally contains 10, but somehow, we only had 6 in our box--now how did that happen? LOL).

Insert craft sticks and freeze them for about an hour. This helps with the dipping later.

Melt a package of chocolate chips and dip the Twinkies in, spreading the chocolate evenly.

Place them back in the freezer while you melt a package of white baking pieces.

Pour your melted white chocolate into a baggie and pipe strips on your Twinkies using a flat tip.

Add eyes with icing or candy.

You can eat your mummies cold, but they are So YuMmY at room temp.

Happy Halloween!

Soft Sugar Cookies

Ingredients:
3/4 c sugar
2/3 c Crisco shortening
1 egg
1 tsp vanilla
4 tsp milk
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

In large bowl, cream together Crisco, sugar, and vanilla.

Add egg and milk. beat until light and fluffy.

In separate bowl, sift together flour, baking powder, and salt.

Add to sugar mixture 1/3 at a time until incorporated.

Scoop onto parchment lined baking sheet by rounded teaspoons. (You can leave alone, which is what I do, or you can press them down a bit.)

(Parchment paper is my favorite discovery. I won't bake cookies without it! It keeps them from sticking, and prevents the bottoms of the cookies from being darker than the top. Love the stuff. You can find it on the same aisle as ziplocs and wax paper.)

Bake at 375 for 8-12 minutes. Mine took exactly 12.  It will depend on how big your scoops were.

They will remain a light color. If they turn golden brown, they are over baked!

Let cool for a minute or two on baking sheet, then move to wire cooling rack.

Once cool, top with your favorite frosting or icing.

For my icing, I sifted 2 c powdered sugar and added just under 1/4 c milk.

(Start with less, add more if needed.) Beat until smooth. Add desired food color.

Spoon onto your cookies (or dip them right in!)

Oreo Ghosts Mummy’s

Oreos
White Chocolate
mini choc chips (or black candies for eyes)

Dip oreos in melted white chocolate, place choc chip morsel or candy on for eyes.  Let chocolate harden then drizzle more white chocolate for mummy drape look.

Chocolate Dipped Candy Corn Rice Krispie Treat

From: http://www.alittletipsy.com/

Ingredients:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• 6 cups Rice Krispies
• Yellow and red food coloring
• 1/2 cup Chocolate chips
• 1/2 cup White Chocolate Chips
• 1 teaspoon Crisco

1. In microwave-safe bowl heat butter and marshmallows on high stirring once a minute, until smooth. Add food coloring to die the marshmallow mixture orange (about 4 yellow drops and one red drop).

2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula evenly press mixture into two 9 inch round pans coated with cooking spray. Cool.

 4. Cut into 8 triangles. Round the pointed edges to make them look more like candy corns.

5. Melt chocolate chips with 1/2 teaspoon of crisco in microwave on 50 percent power stirring often. Spoon melted chocolate over the big end of the triangle. Place on wax paper.

6. Repeat step 5 with the white chocolate on the small end.

7. Place in fridge to help chocolate set.

Hope you like this rice krispie treat as much as we did!