Halloween  Rocky  Road  Candy

 

 

 

 

INGREDIENTS:

 

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 cup milk chocolate chips

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

1 1/2 teaspoons vanilla extract  

dash salt

1 2/3 cups (10 oz. pkg.) peanut butter chips

1 1/2 cups miniature marshmallows

 

 


DIRECTIONS:

 

Line 8 inch square pan with foil, extending foil over edges of pan.

 

 

MICROWAVE DIRECTIONS:

 
Place small chocolate chips and milk chocolate chips in large microwave-safe bowl.

 

Microwave at high for 1 1/2 minutes; stir.

 If necessary, microwave at high an additional 30 seconds at a time,

stirring after each heating, just until chips are melted when stirred.

 Stir in sweetened condensed milk, vanilla and salt; blend well.

 Fold in peanut butter chips and marshmallows.

 

Immediately spread mixture into prepared pan.

 

Refrigerate about 2 hours or until firm.

 

Use foil to lift candy out of pan; peel off foil.

 

Cut candy into squares.

 

 

Serves about 5 dozen pieces

 

 

 

 

 

 

 

 

Mummy   Dogs

 

 

 

 

INGREDIENTS:

 

1 can (11 ounces) refrigerated breadstick dough (8 breadsticks)
1 package (16 ounces) hot dogs

mustard and poppy seeds

 

 

 

DIRECTIONS:

Preheat oven to 375 degrees.

 

Using 1 dough strip for each, wrap hot dogs to look like mummies,

leaving opening for eyes.

 

Place on ungreased baking sheet.

 

Bake 12 to 15 minutes or until light golden brown.

 

Place dots of mustard and poppy seeds for eyes.

 

 

Serves 8

 

 

 

Mini Mummy Dogs

 

  Use 1 package (16 ounces) mini hot dogs instead of regular hot dogs.

 Cut each breadstick strip into 3 pieces.

 Cut each piece in half lengthwise.

 Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.

 

 

 

 

 

 

 

 

Halloween  Black  Cat  Cookies

 

 

 

 

INGREDIENTS:

 

 

1 package (18 ounces) refrigerated sugar cookie dough
all-purpose flour

  White Decorator Icing (recipe follows)
  black paste food coloring
  assorted colored candies

 

 

 

DIRECTIONS:
 

Preheat oven to 350 degrees.

 

Remove dough from wrapper according to package directions.

 

Divide dough in half.

 

Reserve 1 half; cover and refrigerate remaining half.

 

Roll reserved dough on lightly floured surface to 1/8 inch thickness.

 

Sprinkle with flour to minimize sticking, if necessary.

 

Cut out dough using 3 1/2 inch cat face cookie cutter.

Place cutouts 2 inches apart on ungreased baking sheets.

Repeat with remaining dough and scraps.

 

Bake 8 to 10 minutes or until firm but not browned.

 

Cool on baking sheets 2 minutes.

 

Remove to wire racks; cool completely.

 

 

Serves approximately 1 1/2 dozen
 

 

 

WHITE DECORATOR ICING

 

 

INGREDIENTS:

 

4 cups confectioners sugar  
1/2 cup vegetable shortening

1 tablespoon corn syrup
6 to 8 tablespoons milk

 


DIRECTIONS:

 

Beat all ingredients in medium bowl 2 minutes or until fluffy.

 

Add desired amount of food coloring to make black.

 

Decorate cookies with icing and assorted candies as desired to make cat faces.

 

 

 

     

                

   

 

 Salem's Den  Salem 2004 and Beyond