We have a boo-bash menu full of our favorite Halloween treats that you are sure to love.
- 1 package refrigerated chocolate chip cookie dough or your favorite cookie recipe
- 1/2 cup prepared vanilla frosting, tinted red
- 1 1/4 cups miniature marshmallows
- 48 slivered almonds
- Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
- Frost the bottom of all cookie halves with frosting.
- Place 6 marshmallow teeth around curved perimeter of 24 halves.
- Insert 2 almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.
Recipe by Lori Fillmore, NestleUSA
- Non-stick baking spray
- 6 tbsp. butter, divided
- 1 drop green food coloring
- 6 c. Mini Marshmallows, divided
- 6 c. Rice Krispies
- 1 drop orange food coloring
- Candy corn, for eyes
- Melted chocolate, for mouths
- Lightly coat a baking sheet with non-stick spray. In a small saucepan over medium heat, melt 2 tablespoons butter. Stir in green food coloring and 2 cups mini marshmallows. cook until marshmallows are melted, then turn off heat and add 2 cups Rice Krispies, stirring until combined.
- Meanwhile, in another saucepan over medium heat, melt remaining 4 tablespoons better, stir in orange food coloring and remaining 4 cups marshmallows. Cook until marshmallows are melted, then turn off heat and add 4 cups Rice Krispies, stirring until combined.
- Using slightly dampened hands, press mixtures into pan, alternating to create three thin horizontal stripes of green and larger horizontal stripes of orange.
- Use a 2.5″ pumpkin cookie cutter to stamp out shapes. Make eyes with candy corn and mouths using melted chocolate.
Recipe by Naomi Robinson, Delish
- 1 box brownie mix (Betty Crocker Original Supreme Premium Brownie Mix)
- Water (as called for on brownie mix box)
- Vegetable Oil (as called for on brownie mix box)
- Eggs (as called for on brownie mix box)
- 1 1/4 cups creamy white frosting (16oz container)
- 16 large marshmallows
- Black decorating gal
- Heat oven to 350°F. Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Pray foil with cooking spray. Make brownies as direct on box. Cool completely, about 1 1/2 hours. Remove brownies from pan by lifting foil; remove foil. For 16 brownies, cut into 4 rows by 4 rows.
- Heat frosting in microwaveable bowl uncovered on High 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and fluid. If frosting becomes to firm while decorating, microwave 5 seconds; stir.
- Top each brownie with 1 large marshmallow. Spoon 1 tablespoon frosting over each marshmallow to coat. Let stand until frosting is set, about 30 minutes. Use black get to make eyes and mouths.
Recipe by Betty Crocker
- 1 1/2 cups gingersnap cookic crumbs
- 1/4 cup canned pumpkin puree
- 1/3 cup graham cracker crumbs
- 3 tablespoon. powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 ounces cream cheese, softened
- 1/2 cup white chocolate chips
- White chocolate chips or white dipping chocolate (like CandiQuik)
- red food coloring
- In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
- Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
- Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
- Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.
Recipe by Creme de la Crumb