MELTED WITCH COOKIES
These melted witch cookies made from Betty Crocker® peanut butter cookie mix, Bugles® snacks and cocoa candy melts are a bewitching Halloween dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- Line cookie sheet with waxed paper. Dip snacks in melted candy; tap off excess. Place on cookie sheet. Refrigerate until firm.
- Reheat remaining candy melts, if necessary. Frost each cookie with melted candy to look like a puddle. Immediately attach 1 pretzel piece to each cookie; sprinkle shredded cereal onto bottom of pretzel to look like broom bristles. Dip wide end of each chocolate-coated snack in melted candy; place upright in center of each cookie for hat. Let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg
MELTED WITCH HALLOWEEN COOKIES RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Line a cookie sheet with waxed paper. Melt half the candy melts in a small bowl in the microwave as directed on package. Dip Bugles in melted chocolate, tapping off excess. Place on the prepared cookie sheet. Refrigerate or freeze until chocolate has hardened. Heat remaining candy melts. Working on 3 cookies at a time, frost each cookie with melted candy to look like a puddle. Attach a pretzel piece to 1 cookie then add a pinch of shredded cereal at the bottom of pretzel to look like a broom. Repeat with other 2 frosted cookies. Continue working with 3 cookies at a time until desired number have been reached. Dip wide end of each chocolate-coated Bugle in melted candy then immediately place upright in or near the center of each cookie for hats. Let stand at room temperature until chocolate is completely set.
MELTED WITCH PUDDLES
In honor of the doomed wicked witch in "The Wizard of Oz," we had fun fashioning these simply delicious snacks using a variety of convenience foods. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.
Nutrition Facts :
HALLOWEEN COOKIES
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 40 to 50
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
- On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
- Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
- Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.
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