Wednesday, October 21, 2009

spooky halloween treats

Witches Warts
1/4 C. butter, cubed
8 oz. Semi-sweet chocolate
1/2 C. heavy cream
2 bags 3 MUSKETEERS® FUN SIZE® Bars, chopped into small pieces

Melt butter. Remove from heat and add the semi-sweet chocolate. Cover and let rest for about 3 minutes to melt the chocolate, then stir until smooth. Add the heavy cream gradually, stirring until totally incorporated and chocolate loses its shine. Refrigerate until slightly firm (approx. 20 - 30 minutes). Roll into balls and then into chopped 3 MUSKETEERS® Bars, pressing gently to adhere.
Indian Corn on a Stick
3/4 cup margarine
60 large marshmallows
3 quarts popped popcorn
1/4 cup peanuts (or other coarsely chopped nuts)
1/4 cup shredded coconut
1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.)

Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits. When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long. Place on a greased cookie sheet or waxed paper to set. Immediately while marshmallow is still sticky, place a few pieces of nuts, and dried fruits on the shape to resemble colorful kernels of corn. Insert a skewer or a wooden stick or dowel in the end of each. Let cool. When marshmallow is set, wrap with cellophane and tie with raffia bow if desired. Makes approximately 6-7 servings.

Harvest Moon Lollipops
12 (10- to 12-inch-long) lollipop sticks
1 (24-ounce) package Chocolate Flavor MoonPies
1 (14-ounce) package orange candy melts
1 zip-top plastic bag
wax paper
Halloween candies
Halloween sugar cake decorations
decorator icing
ribbon (optional)
Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.

Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal. Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm. Pipe a fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.

Bonfire Toffee
1 lb sugar
1/3 pint water
1 ¼ ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar

Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.

Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.

Cockroach Clusters
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto wax paper. Let stand until firm. Makes about 35 clusters.
Coconut Brains
3 1/2 cups sweetened, flaked coconut
1/4 cup softened butter
1/4 cup half & half or light cream
2 cups confectioners sugar
1 teaspoon vanilla extract

In a large mixing bowl, combine all the ingredients and mix well.

Using a large spoon, scoop out the mixture onto a cookie sheet lined with waxed paper. Plop each spoonful down to form large oval brain shapes. Using a sharp knife or toothpick, draw a line down the center of each brain. Then draw some wavy lines on both sides. Place brains in the refrigerator for at least one hour to chill and set. Gently remove brains with a spatula to serve.

Cool Ghoul Treats
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 Oz.) can sweetened condensed milk
1 (12 Oz.) milk chocolate chips
1 cup peanut butter chips

Preheat oven to 350 F. In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

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