.FrankenMallows.

.Ingredients.
6 oz. BAKER'S Semi-Sweet Chocolate
25 JET-PUFFED Marshmallows, divided
Suggested decorations: BAKER'S ANGEL FLAKE Coconut, food colorings, colored sugar, pretzel sticks, ring-shaped toasted whole grain oat cereal, decorating icing, chow mein noodles, PLANTERS Nuts, small candies


.Instructions.
1. MELT chocolate as directed on package. Dip 20 marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate. Place marshmallows, in single layer, on sheets of waxed paper. Reserve remaining melted chocolate for decorating. (NOTE: If decorating coated marshmallows with coconut hair, place 1/2 cup coconut in small resealable plastic bag. Add 2 drops each green and yellow food coloring; seal bag. Shake to evenly tint coconut. Arrange on tops of coated marshmallows. If desired, pinch coconut into a mohawk cut before placing on marshmallows.)

2. LET marshmallows stand at room temperature 2 hours or until chocolate is firm.

3. CUT each of the remaining marshmallows crosswise into 4 pieces with clean kitchen shears. Cut v-shaped notch out of each piece for the shoes. Dip cut-sides in colored sugar. Attach 1 notched marshmallow to bottom of each chocolate-covered marshmallow with a dab of the remaining melted chocolate.

4. DECORATE coated marshmallows with remaining decorations as desired. For bolts: Cut pretzels into 1/4-inch lengths. Insert 1 pretzel piece into each cereal ring; insert 2 pretzels into opposite side of each marshmallow, securing each with a dab of melted chocolate. For eyes, nose, scars and other hair styles: Decorate marshmallows with remaining ingredients as desired.


.Tips.
Ghastly Green FrankenMallows - Prepare using BAKER'S White Chocolate, blending 2 drops each green and yellow food coloring with melted chocolate before using as directed.


(Source: Kraft)


Enjoy!

.Candy Corn Marshmallow Crispy Treats.

.Ingredients.
1/4 cup butter
6 cups JET-PUFFED Miniature Marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crisp rice cereal
2 cups candy corn


.Instructions.
1. MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 sec.

2. ADD cereal and candy corn; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.

3. COOL completely before cutting into bars. Cut each bar diagonally in half.


.Tips.
Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add remaining ingredients; continue as directed.

How to Press Cereal Mixture into Pan - Use waxed paper to press marshmallow mixture into prepared pan.


(Source: Kraft)


Enjoy!

.Franken-Crunch to Munch.

.Ingredients.
5 tablespoons butter
4 cups miniature marshmallows
Wilton Leaf Green food coloring paste (about a 1/4 teaspoon)
6 cups Rice Krispies (or other rice cereal)
1 small tube black decorating icing
5 black licorice bites
1 1/2 large marshmallows
2 blue M&M's (or other candy)
2 pieces white Chiclets type gum
2 2" pieces cut from a thick pretzel stick
2 large gumdrops
1 pouch grape fruit roll up


.Instructions.
1. Coat 8" square baking pan with cooking spray. In pot melt butter over low heat. Stir in marshmallows; cook, stirring, until melted. Tint mixture green with food coloring; remove from heat. Coat inner sides of pot with cooking spray so cereal won't stick; stir in cereal until combined. Spray hands with cooking spray; press mixture into pan. Cool 1 hour. Turn out onto platter.

2. For the face: For the eyebrow, use icing to attach licorice bites along forehead. For eyes, vertically cut 1 marshmallow in half; with icing attach about 1" apart below brow.

3. For pupils, with icing attach M&M's to eyes.

4. For mouth, use icing and fashion a mouth to your liking. Attach gum below for teeth. Using a knife, cut a hole in the bottom of each gumdrop; insert pretzels. Cut holes near bottom of each side of head; gently press pretzels with gumdrops into holes.

5. For nose, pinch sides of remaining half marshmallow to form triangle, as shown; attach between eyes.

6. For scars, use icing.

7. For hair, horizontally fold fruit roll in half; cut into triangles. Arrange triangles along top edge. Ta da! Meet Frank!


(Source: Munchkin Munchies)


Enjoy!

.Candy Corn Cookie Bark.

.Ingredients.
14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C candy corn
brown and orange colored sprinkles


.Instructions.
Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden.

Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.


(Source: Your Home Based Mom)


Enjoy!

.Melted Witches.

.Ingredients.
Hershey Kiss
Oreo Cookies
pretzel sticks
yellow Laffy Taffy
green candy melts
dark chocolate candy melts


.Instructions.
1. Make the hats with a Hershey Kiss and half of an Oreo. Put the filling side of the cookie down and stick the Hershey Kiss to the top with a bit of melted almond bark or candy melts.

2. For the brooms you need pretzel sticks and yellow Laffy Taffy. Flatten the taffy and cut it in half horizontally. Cut fringe into the bottom 2/3 with sharp scissors and wrap the un-fringed part around the pretzel stick.

3. Line a large baking sheet with wax paper. Melt some green candy melts and some dark chocolate candy melts (separately) in your microwave according to package directions. You won’t need much of the dark chocolate, just enough to do small spoonful per witch. I melted an entire bag of green, and had enough to do about 2 dozen witches, so use that to decide how much to melt.

4. Spoon some green candy on the wax paper and spread into a circle with your spoon. If you are going to bag these up later, keep the bag size in mind. You don’t want to make these too big to fit. Spoon a small amount of dark chocolate over the green, and swirl it with a knife.

5. Place one hat and one broom on each green/black melted witch. Place pan in the refrigerator to set.


(Source: Confessions of a Cookbook Queen)


Enjoy!

.Midnight Mice.

Yield: 3 dozen.

.Ingredients.
1 cup creamy peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
1-1/2 cups crisp rice cereal
3/4 cup sliced almonds
12 ounces dark chocolate candy coating, chopped
1 tablespoon shortening
36 pieces black shoestring licorice (2 inches each)
Assorted candies: Red cake decorator dots, M&M's semisweet miniature baking bits and black sugar


.Instructions.
1. In a small bowl, beat the peanut butter, butter and vanilla until blended; gradually beat in confectioners' sugar. Stir in cereal. Shape into 1-in. balls, tapering one end to resemble a mouse. Position almonds on heads for ears. Refrigerate until chilled.

2. In a large microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip mice into coating; place on waxed paper-lined baking sheets. Immediately insert licorice for tails. Add red dots for eyes and M&M's miniature baking bits for noses. Sprinkle with black sugar. Refrigerate until set.


(Source: Taste of Home)


Enjoy!

.Spi­der Web Pret­zel Snacks.

.Ingredients.
pret­zel sticks
white chocolate/bark candy coating
choco­late (baker’s, candy coat­ing, or chips would prob­a­bly all work)
raisins
bag­gie or pas­try bag
wax paper


.Instructions.
1. Lay out your pret­zels on the wax paper in “star­burst” arrange­ments of 6 or 8 pret­zels (it’s a good idea to put it on a cookie sheet for trans­port stability).

2. After melt­ing your white chocolate/bark coat­ing, place in a bag­gie and cut the cor­ner off (or use a pas­try bag). Start pip­ing your choco­late in the mid­dle of the pret­zel arrange­ment, mak­ing sure to coat all the pretzels.

3. Con­tinue pip­ing out­ward around the pret­zels, until you have a web. Then, place two raisins in the mid­dle for the body of the spider.

4. Melt your reg­u­lar choco­late and pipe over the raisins. I found that the spi­ders turned out bet­ter when I piped the legs of the spi­der first and then did the body. Place in the fridge for a few min­utes until the choco­late is hard. Then, gen­tly peel back the wax paper.…and eat!


(Source: Mom Endeavors)


Enjoy!

.Skeleton Stacks.

.Ingredients.
Brownie Squares
Chocolate Ganache
White Chocolate Pretzels
Marshmallows
Black Edible Marker
Sucker Sticks
Clear Favor Baggies


.Instructions.
1. Make a pan of brownies in a square pan because you want them thick, then cut them into squares (don't forget to cut the edges off).

2. Cover brownies in ganache.

3. Place a short bamboo skewer or sucker stick close to the back and pile white chocolate pretzels.

4. Top with a marshmallow with a cute skeleton face (drawn on by edible markers) and package up!


(Source: Wants and Wishes)


Enjoy!

.Spooky Halloween Spiders.

Makes about 25 spiders.

.Ingredients.
1 jar La Salamandra Milk Caramel
1/4 lb El Rey Bucare Dark Chocolate
1 lb Pecan Halves or 2 packages Equal Exchange Roasted & Salted Pecans
2 tablespoons Goji Berries
1 8 oz. bag pretzels


.Instructions.
1. First, make the body. Place the Bucare chocolate on an individual serving plate. Dab a dollop of caramel—about a tablespoon—on top of the chocolate. Position one large, or two smaller, pecans on top of the caramel and press into place.

2. Then attach the legs. Snap 4 pretzels in half. Using the caramel to anchor them, arrange the pretzel halves around the spider’s body to form legs.

3. Finally, dip two goji berries into caramel and attach them to the spider’s body, creating super spooky red eyes!


.Tips.
Get creative with the ingredients depending on your children’s tastes. You could use nut butter in place of the caramel, licorice instead of pretzels, walnuts instead of pecans, or wafer cookies instead of chocolate.


(Source: Linden Hills Co-Op)


Enjoy!

.Pumpkin Patch Puffs.

Makes 15 pumpkins.

.Ingredients.
1/2 cup light corn syrup
1/2 cup white sugar
1/2 cup creamy peanut butter
1/2 cup white chocolate chips
3 1/2 cups Reese's Puffs cereal
orange food coloring (or equal parts red and yellow food coloring)
pretzel sticks
green gumdrops


.Instructions.
1. In a large pan melt corn syrup and sugar on medium high heat until sugar is dissolved. Turn off the heat and stir in peanut butter, white chocolate chips, and orange food coloring. Add the orange food coloring to desired color. (Wilton brand colors are very bright.) You want to mix it quickly so that it doesn't cool down too fast. If it does cool down too fast turn the heat back on for a second. Stir in the Reese's Puffs and coat as well as you can. Don't worry, when you form your pumpkins it will get more incorporated. 2. Let the mixture cool slightly. 3. When it is cool enough to handle start making golf sized pumpkin balls, forming well with your hands. 4. Form them around the pretzel sticks for pumpkin stems. Place on waxed paper to set. 5. Quarter the green gumdrops and use two slices for the pumpkin leaves.


(Source: The Girl Who Ate Everything)


Enjoy!

.Cookies 'N Cream Jack-o'-Lantern Popcorn Balls.

.Ingredients.
16 Halloween OREO Chocolate Sandwich Cookies, divided
5 cups air-popped popcorn
1/2 cup raisins
2-1/2 cups JET-PUFFED Miniature Marshmallows
1/3 cup butter or margarine
cupcake liners (optional)


.Instructions.
1. CHOP 11 of the cookies; toss with popcorn and raisins in large bowl.

2. PLACE marshmallows and butter in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn mixture; toss to coat.

3. SHAPE popcorn mixture into 10 (2-1/2-inch) balls. Cut remaining 5 cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners.


.Tips.
* For best results, remove and discard any unpopped popcorn kernels before measuring popcorn into bowl.
* Make it Easy, look for already popped air-popped popcorn in the snack section of your local grocery store. For best flavor, purchase a "natural" or "unflavored" variety.


(Source: Kraft Foods)


Enjoy!

.Chocolate Haystacks.

This makes about 22 servings, 2 haystacks each.


.Ingredients.
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1 cup butterscotch chips
2 cups chow mein noodles
2 cups JET-PUFFED Miniature Marshmallows
1/2 cup PLANTERS Salted Peanuts


.Instructions.
1. MICROWAVE chocolate chunks and butterscotch chips in medium microwavable bowl on HIGH 2 to 3 minutes or until almost melted, stirring after 1-1/2 minutes. Stir until completely melted.

2. ADD remaining ingredients; stir until evenly coated.

3. DROP teaspoonfuls of the chocolate mixture onto large sheet of wax paper. Refrigerate at least 1 hour or until firm.


.Tips.
* Variation - Chocolate Critters: Prepare as directed. Insert additional chow mein noodles into the haystacks for the critters' "antennae" and "legs". Press small colored candies onto the heads for the "eyes".


(Source: Kraft Foods)


Enjoy!

.Snack-O-Lanterns.

Got a photo of this? Submit it to: octoberlicious@ymail.com

This will make about 12 Snack-O-Lanterns.


.Ingredients.
3 tbs butter or margarine
1 pkg (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups Rice Krispies®
Canned frosting
w/ Red & Yellow food coloring
- or -
Orange Decorating gel
Assorted candies


.Instructions.
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/2 cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into slightly flattened ball. Cool. Decorate with frosting and/or candies for pumpkin faces. Individually wrap in plastic wrap. Best if served the same day.


.Tips.
* MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
* For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
* Diet, reduced calorie or tub margarine is not recommended.
* Store no more than two days at room temperature in airtight container.
* To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.


(Source: Kellogs®)


Enjoy!

.Pumpkin Seed Brittle.

.Ingredients.
1/4 cup butter(plus a little extra to grease the pan)
1/2 cup dark brown sugar
1/4 cup corn syrup
2/3 cup fresh pumpkin seed, washed, dried and toasted


.Instructions.
1. Line a 9X13 inch pan with foil or parchment and grease with extra butter.

2. Melt butter in a small saucepan over medium heat.

3. Stir in sugar and corn syrup, and bring to a boil.

4. Stir constantly(or edges of pan will burn) 5-8 minutes until mixture reaches 280 on a candy thermometer.

5. Stir in pumpkin seeds.

6. Pour mixture quickly into prepared pan, if necessary spread with back of a greased spoon.

7. Let cool completely until hardened. Break into pieces as desired.



(Source: Black Cat Cafe & Bakery)


Enjoy!

.Enchanted Brooms.

.Ingredients.
40 gummy peach rings (from an 11-oz bag)
1 tube white decorating icing or vanilla frosting from a can
8 Chocolate Fudge Pirouette cookies (from a 14.1-oz can)
8 orange fruit rolls (1 oz each)
4 pineapple fruit rolls (1 oz each)
4 bite-size lime-flavor Tootsie Fruit Rolls or taffy
Cookie crumbs,
colored decorating sugar (optional)


.Instructions.
1. Make 8 stacks of gummy peach rings, 5 rings per stack, gluing rings together with icing or frosting. Insert a Pirouette cookie into each stack so that they stand up straight.

2. For each broom: Unroll an orange fruit roll into a flat circle, leaving it attached to backing. With a pizza wheel, cut circle in half. Peel half off backing; line straight edge with bottom of peach ring stack; wrap around stack and cookie, gently pressing fruit roll to adhere. This is the broom base to which broom strips will be attached.

3. Cut the remaining half of the orange fruit roll in narrow strips. Unroll a pineapple fruit roll; cut in half, then cut 1 half in narrow strips. Peel off backing and stick orange and pineapple strips, alternating colors, onto broom base until base is completely covered. Trim and shape strip ends to resemble broom straws. Refrigerate. Assemble remaining brooms.

4. With a rolling pin, flatten and roll out lime Tootsie Rolls until very thin. Cut out 2-in.-long x 1/4-in.-wide bands; wrap around top of broom base. Texture bands with tip of skewer.

5. To serve: Mix cookie crumbs and decorating sugar on a large platter. Using a dry pastry brush, sweep crumb mixture in decorative swirls on platter to create broom tracks. Stand brooms in tracks.


(Source: Woman's Day)


Enjoy!

.Krispie Cocoa Cats.

This will make about 12 cats.


.Ingredients.
3 tbs butter or margarine
1 pkg (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups Cocoa Rice Krispies®
- or -
6 cups Ready-To-Eat Cereal Rice Krispies®
Candy corn
jelly beans
candy-coated chocolate pieces
and/or black string licorice


.Instructions.
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated.

3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.


.Tips.
* MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
* For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
* Diet, reduced calorie or tub margarine is not recommended.
* Store no more than two days at room temperature in airtight container.
* To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.


(Source: Kellogs®)


Enjoy!

.Magic Broom Treats.

Got a photo of this? Submit it to: octoberlicious@ymail.com


.Ingredients.
1 cup granulated sugar
1 cup light corn syrup
1 cup smooth peanut butter
5 cups shredded wheat cereal, crushed
1 cup M&M's (plain)
32 (8-inch) pretzel rods


.Instructions.
1. Grease 2 large baking sheets; set aside.

2. In a small saucepan combine sugar and syrup. Bring to a boil; boil 1 minute.

3. Remove from heat; stir in peanut butter.

4. Place cereal and M&M's in a large buttered roasting pan. Pour peanut butter mixture overall, tossing to coat well.

5. Drop mixture by rounded tablespoon onto prepared baking sheets, spacing about 2 inches apart. Form each mound into a broom shape.

6. Place a pretzel rod into top of each "broom" to form a handle.

7. Refrigerate 35 minutes or until set.


.Tips.
* Store in single layers in covered containers.


(Source: Recipe Rewards)


Enjoy!