Recipes

Halloween Bark

INGREDIENTS 2 (4 ounce) bars dark chocolate, chopped 1 (8 ounce) package purple candy melts 1 (8 ounce) package green candy melts Assorted sprinkles and candies DIRECTIONS

1. Line a rimmed baking sheet with parchment paper. 2. Divide dark chocolate, purple candy melts, and green candy melts between 3 microwave-safe bowls. Heat each separately for 1 minute, then stir. Continue heating in 30-second intervals, stirring after each interval, until completely melted. 3. Pour contents of each bowl onto the pan in random spots; don’t worry if they overlap. Shake pan to spread melted chocolate and candy. Use a knife to swirl colors together and shake pan again to spread even more. Sprinkle Halloween sprinkles and candy over chocolate mixture. Let set, about 15 minutes. Break into shards.

Halloween Ghosties

INGREDIENTS 1 (12 ounce) package white chocolate chips, or as needed 24 peanut-shaped peanut butter sandwich cookies 48 miniature chocolate chips DIRECTIONS

1. Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth. 2. Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper.

Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

Pumpkin Chocolate Chip Brownies

INGREDIENTS 1 (16 ounce) package truffle brownie mix ½ cup butter, melted 2 eggs ½ cup pumpkin spice-flavored morsels 2 tablespoons Halloween sprinkles, or to taste DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with 2-inch sides. 2. Stir brownie mix, butter, and eggs together in a bowl until just blended. Stir in pumpkin spice morsels gently. Spread batter in the prepared pan. 3. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Scatter sprinkles on top. Let cool before slicing and removing from the pan, about 30 minutes.

Cupcake Graveyard

INGREDIENTS 1 (18.25 ounce) package chocolate cake mix 2 (16 ounce) packages vanilla frosting ¾ cup chocolate sandwich cookie crumbs 24 chocolate covered graham cracker cookies DIRECTIONS

1. Prepare and bake cake mix according to package directions for cupcakes. 2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes. 3. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

Acorn Candy Cookies

INGREDIENTS 1 tablespoon prepared chocolate frosting 24 milk chocolate candy kisses (such as Hershey’s Kisses®), unwrapped 24 mini vanilla wafer cookies (such as Nilla®) 24 butterscotch chips DIRECTIONS

Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.

Bloody Skeleton S’mores

INGREDIENTS 12 honey graham crackers 1 (1 ounce) tube black decorating gel 15 (1 ounce) squares dark chocolate 66 miniature marshmallows 6 skull-shaped candy decorations 1 tablespoon red cookie icing DIRECTIONS

1. Cut 2 small triangles from the top corners of a rectangular graham cracker using sharp kitchen scissors. Cut 2 long, thin triangles from the bottom of the graham cracker to create a coffin shape. Repeat with remaining graham crackers using the first one as a template. 2. Lay 6 graham crackers on a plate.

Draw crosses and the letters “RIP” on the center of each coffin lid using the black decorating gel. 3. Break 3 dark chocolate squares in half. Leave remaining 12 squares whole. 4. Lay remaining 6 graham crackers on a baking sheet. Place 2 1/2 squares of chocolate on each, leaving room on for the skull. Arrange 11 miniature marshmallows on top of the chocolate in the shape of a skeleton: 4 for arms, 5 for the body, and 2 for legs. 5. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler on the low setting. 6. Place graham cracker coffins under the broiler until marshmallows bring to color, 10 to 20 seconds. 7. Place skull candies above the marshmallow skeletons. Drizzle red icing over the s’mores. Sandwich the s’mores with the decorated graham cracker coffin lids.