Halloween is right around the corner but if you’re hosting a Halloween party this weekend keep these easy recipes in mind.
What you need:
Instructions:
- First, make a 2 cup batch of Rice Krispie Treat mixture (2 Tbsp. ). *This makes about 11*
- You will need to make a separate batch for each desired color.
- Add the food coloring before adding the cereal.
- Use 8 drops of pink, and
- Allow the rice krispies to cool before handling but make sure still malleable.
- If you have a scale weigh out about 7 oz. then roll into a ball with hands.
- If the rice krispies are too sticky rub your hands with some butter.
- Once a rice krispies ball is rolled press a Wilton Candy eye into the center and mold the rice krispies ball around it.
- Let cool then serve or store.
Halloween Graveyard Brownies
By: Lauren, Tastes Better From Scratch
What you need:
For the brownies
- Prepared brownie batter for an 8” pan*
- 12 milano cookies
- Black decorating gel*
- 12 candy pumpkins
For the green buttercream frosting
- 1 cup powdered sugar
- 1/4 cup butter (salted or unsalted) softened
- 2 teaspoons milk
- green food coloring a few drops, to reach your desired color
Instructions:
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Line an 8” baking pan with parchment paper, leaving a little bit of overhang on the sides so that you’ll be able to easily pull the brownies out of the pan. Pour brownie batter into the prepared pan and smooth it into an even layer. Bake according to recipe instructions.
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Allow brownies to cool completely. Pull up on the parchment paper and transfer the brownies to a flat surface. Cut the brownies into rectangles. (I cut mine 4 x 3 to make 12 rectangle brownies).
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Mix all of the frosting ingredients together in a bowl. Mix for 2 minutes until light and fluffy. (Add a little more powdered sugar to make the mixture thicker, or another dash of milk to make it thinner, as needed.) Mix in a few drops of green food coloring. Set aside.
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Use the black (edible) gel pen to write the letter R-I-P on the top of each milano cookie. I also cut the very bottom edge off of my cookies to make the “headstones” a little shorter, but you don’t have to. Press each cookie into the top of the brownie, as if it were a grave headstone. Spoon a a little green frosting onto the bottoms of the candy pumpkins and add them near the cookie.
Witch Hat Cupcakes
By: Lauren Allen, Tastes Better From Scratch
What you need:
- 12 chocolate cupcakes
- 6 Oreo cookies
- 12 Hershey’s chocolate kisses
- 1 batch cream cheese frosting exclude the cinnamon
- green and orange food coloring
- white and orange sprinkles
Instructions:
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After making the cream cheese frosting, separate 1/2 cup of the frosting into a separate bowl. Color the larger amount of frosting green, and color the smaller amount of frosting orange.
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Gently split the Oreo in half. Place a very small spoonful of orange frosting in the center of the top of the Oreo cookie. Place a Hershey’s kiss on top and press down. Add some sprinkles. Set aside.
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Pipe the green frosting into the center of the cupcake (don’t go all the way out to the edges!) and wind it gently up into a few layers. Place an Oreo witches hat on top. Refrigerate cupcakes (covered) until ready to serve
Dark Chocolate Halloween Chip Cookies
What you need:
- 2 cups all-purpose flour
- 2/3 cup Hsershey’s special dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup Nestle Halloween baking chips
- 1/2 cup peanut butter chips
- 1/2 cup white chocolate chips
- 1/2 cup mini Reese’s Pieces baking candies
Instructions:
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
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Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
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In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese’s Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
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Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands. You might need to refrigerate the dough for 30-60 minutes in order to work with it as it is a very soft dough, although I can usually skip that step as long as I work quickly. Once the dough is shaped, place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
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As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It’s a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.