FRIGHTFULLY EASY GHOSTS AND CUTIE BUGS
There's no trick to making these treats. Just dip and decorate purchased peanut butter cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 7
Steps:
- Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.
- Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.
- For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.
- For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 12 g, TransFat 1/2 g
CUTIE BUGS
Found these in a new cookbook I just got called "C'mon Over!" by Pillsbury. We're going to make them this weekend.
Provided by Chef PotPie
Categories Dessert
Time 2h
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 4
Steps:
- Line cookies sheets with waxed paper. In small pan, melt chocolate coating over low heat, stirring constantly, until smooth.
- For each cookie bug, hold one cookie with tongs; dip entire top and sides in coating, letting excess drip off. Place cookie, coated side up, on cookie sheets.
- Cut pretzels into curved pieces for the legs. Dip one end of each leg piece in coating; place 3 legs on each side of cookie body.
- Cut 2 short pieces for antennae. Dip one end of each antennae piece in coating and place on top of cookie. Place 2 chocolate baking bits behind antennae for eyes. Let stand until coating is set before storing, about 10 minutes.
Nutrition Facts : Calories 113.5, Fat 3.3, SaturatedFat 0.8, Sodium 215.1, Carbohydrate 18.9, Fiber 0.6, Sugar 5.4, Protein 2.5
MARZIPAN BUGS
Great for halloween, decorating cakes or ghoulish treats. Inspired by Lily Vanilli's Zombie Ate My Cupcake! book, these are our slightly simpler version (if such a thing as making bugs out of marzipan is possible to be simpler).
Provided by The Catt Family
Categories Candy
Time 30m
Yield 10 bugs
Number Of Ingredients 3
Steps:
- Mix black food colouring into the marzipan, this will take some time and turn everything your touch black.
- Cut or break marzipan into beetle sized lumps.
- Roll each lump into a elongated ball, about an inch long.
- Flatten slightly until roughly bug shape.
- Make groove in the bug to make it look like an egyptian scarab beetle.
- Dab a small brush into the Edible Luster and then wipe most of it off on a kitchen tissue, then brush the wings/shell of the beetle.
- Add a second colour if you want a shimmering beetle effect.
- Optional; roll some marzipan into tiny sausage, which are going to be the legs.
- Cut the tiny sausages into 3 shorter sausages, enough to sit under the beetle and poke out each side.
- Layout legs, stick beetle on-top, carefully wait to harder a bit before moving.
Nutrition Facts :
CHOCOLATE COVERED BUGS
Make and share this Chocolate Covered Bugs recipe from Food.com.
Provided by Alia55
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper. Cut licorice into tiny pieces.
- Flatten each caramel into a small oval.
- Press pieces of licorice onto the edges of 12 out of the 24 flattened caramels.
- Top each caramel with a second caramel and press edges to seal. Put on prepared baking sheet.
- Place chocolate in a microwave-safe bowl.
- Microwave on high for 1 minute.
- Stir and then microwave on high another minute longer.
- Remove from oven and stir until melted.
- Spoon melted chocolate over each candy.
- Decorate with nuts and use the cinnamon candies for the eyes.
Nutrition Facts : Calories 145.1, Fat 5.9, SaturatedFat 3, Cholesterol 1.4, Sodium 51, Carbohydrate 24.5, Fiber 0.8, Sugar 21, Protein 1.5
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