The Stanly News and Press (Albemarle, NC)

October 23, 2012

Cook's Corner: Halloween Treats

By Ann Hudson for the SNAP

Tuesday, October 23, 2012 — Here are some great trick or treat recipes.

Ghostly Graveyard

4 cups miniature marshmallows

1/4 cup butter, cubed

6 cups crisp rice cereal

12 oval cream-filled chocolate sandwich cookies

1 tube white decorating gel

1 can (16 ounces) chocolate frosting

Halloween sprinkles

In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. x 2-in. dish; cool. Cut into 12 squares and set aside.

Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write “RIP” on each cookie, using white decorating gel.

Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles.

Yield: 12 servings.

Chocolate-Peanut Butter Cookies

2 cans (16 ounces each) chocolate fudge frosting

1 egg

1 cup chunky peanut butter

1-1/2 cups all-purpose flour

Granulated sugar

Set aside 1 can plus 1/3 cup frosting. In a large bowl, combine egg, peanut butter and remaining frosting. Stir in flour until moist.

Drop by rounded tablespoons 2 in. apart on greased baking sheets. Flatten cookies with a fork dipped in sugar. Bake at 375° for 8-11 minutes or until set. Remove to wire racks. Cool completely; spread with frosting.

Yield: 3-1/2 dozen.

Black Cat Cupcakes

1 package (18-1/4 ounces) chocolate cake mix

1 can (16 ounces) dark chocolate frosting

12 chocolate cream-filled sandwich cookies, quartered

48 yellow jelly beans

24 black jelly beans

24 pieces black rope licorice

Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers.

Yield: 2 dozen.