We have a boo-bash menu full of our favorite Halloween treats that you are sure to love.

Dracula Dentures Cookies

Jack-o-Lantern Rice Krispies

Spooky Boo Brownies

Pumpkin Cheesecake Truffle Mummies

Dracula Dentures Cookies

Ingredients

• 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

Instructions

1. 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.
2. Frost the bottom of all cookie halves with frosting.
3. Place 6 marshmallow teeth around curved perimeter of 24 halves.
4. Insert 2 almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Recipe by Lori Fillmore, NestleUSA

Jack-o-Lantern Rice Krispies

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Using slightly dampened hands, press mixtures into pan, alternating to create three thin horizontal stripes of green and larger horizontal stripes of orange.
4. 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

Spooky Boo Brownies

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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

Pumpkin Cheesecake Truffle Mummies

(No Bake)

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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