Halloween Mud Bars Food

APRICOT MUD HEN CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes., Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans., Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.

HALLOWEEN MUD BARS

Steps:

• PREHEAT oven to 375°F Grease 9-inch-square baking pan.
• COMBINE flour, baking soda and salt in small bowl.
• Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
• Beat in egg; gradually beat in flour mixture.
• Stir in 1 1/4 cups morsels and nuts.
• Spread into prepared baking pan.
• BAKE for 20 to 23 minutes.
• Remove pan to wire rack.
• Sprinkle with remaining morsels.
• Let stand for 5 minutes or until morsels are shiny; spread evenly.
• Top with candy corn.
• Cool completely in pan on wire rack.
• Refrigerate for 5 to 10 minutes or until chocolate is set.
• Cut into bars.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.