I found these cute Halloween receipts this morning and thought I'd share some of them. Enjoy!!
Frankenstein Brownies1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-oz tube)
1.Heat oven to 350°F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
2.Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
3.Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-oz tube)
1.Heat oven to 350°F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
2.Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
3.Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Peanut Butter Spider Cookies
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 chewy caramels in milk chocolate
Black or red string licorice
1/3 cup (72) miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-oz tube)
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 chewy caramels in milk chocolate
Black or red string licorice
1/3 cup (72) miniature candy-coated chocolate baking bits
Betty Crocker® black decorating gel (from 0.68-oz tube)
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.
Candy Corn Cookies1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled
1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
If you would like to see more great Halloween receipt ideas head on over HERE to Miss Betty's.
Talk to ya soon!
Those spider cookies are so cute! I can't wait until my boys are a little older and we can make things like that togther.
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