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Ghoulously Delicious Treats


Halloween Popcorn Treats


Vegetable cooking spray 3 Tbsp. vegetable oil 1/3 cup popcorn kernels 3 Tbsp. butter


1 tsp. pure vanilla extract 6 cups (12-oz.) mini marshmallows 6 fun-size caramel peanut choco- late bars (such as Snickers), cut into 1/4-inch pieces


3 (3-inch) chocolate chip cookies, crumbled


1/3 cup chopped salted almonds, 1/2 cup orange and black chocolate candies (such as M & Ms)


Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.


In a 3 quart or larger, heavy-bot-


Jack-O-Lantern Cake


2 pkgs. spice cake mix (regular size)


1 ice cream cake cone (about 3 inches tall) 4 cans (16-oz. each) Pillsbury Happy Birthday Funfetti Orange All Star Vanilla frosting 2 Oreo cookies


1 24-oz. pkg. ready-to-use rolled black fondant


tomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.


In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir con- stantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the pop- corn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, al- monds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.


Break into 2-inch pieces and store airtight in a plastic container.


Prepare and bake cakes accord- ing to package directions, using two 12-cup fluted tube pans. Cool. Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to form a pumpkin shape.


Place a ball of foil in the center of the cake to support the “stem”. Top with an ice cream cone. Frost cake with frosting. To decorate face: Roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove


Peanut Butter Cookie Pops


1/2 cup butter, softened 1/2 cup creamy peanut butter 1/2 cup packed brown sugar 1/2 cup sugar 1 egg


1 tsp. vanilla extract 1-1/2 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt


12 lollipop sticks


12 fun-size Snickers or Milky Way candy bars


Prepared vanilla frosting Food coloring


Black decorating gel Optional decorations: Reese’s mini peanut butter cups, M&M’s minis, mini Chiclets gum and candy eyeballs


Preheat oven to 375°. In a small bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Insert a lollipop stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. a part on ungreased baking sheets. Bake 14-16 minutes or un- til golden brown. Cool on pans 10 minutes; remove to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional deco- rations as desired. Yield: 1 dozen.


tops from two Oreo cookies; cut out half circles in filling for eyes. Press cookies and fondant onto cake to make the face. Yield: 12-16 servings.


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