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Halloween Chocolate Brittle

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Halloween Chocolate Brittle


July 2, 2020

Halloween Chocolate Brittle
Equipment needed:
Sheet pan Wax paper

Chocolate melts of your choosing, or white chocolate with oil based food coloring like purple, green and dark chocolate
Scary Halloween gummy
Candy eyes

Melt each chocolate color separately in a double boiler (or all white chocolate in one double boiler) or microwave until fully melted.
Add oil based coloring to each coloring.
Cover your sheet pan with wax paper and pour three different colors of chocolate inside. Use a chopstick to swirl colors until they look like spider webs.
Place gummies and eye balls throughout and refrigerate. Once hardened, break up like brittle and serve.

Halloween Stained Glass Cookies
Serving Size: 10-20
Time Duration: 10-13 minutes

2 sticks. Softened butter
1 Cups granulated sugar
1 large egg
2 oz. softened cream cheese 2 tsp. Vanilla extract
1/2 tsp salt
3 Cups Blour
Crushed hard candy, like Jolly Ranchers Crystal sugar
Large and small Halloween cookie cutters

Beat butter and sugar in a mixer with the paddle attachment until smooth. Add egg, cream cheese, vanilla and salt. Slowly add Blour until a dough forms. Form into thick round circle and wrap in plastic wrap and refrigerate for an hour.
Roll out dough until it’s 1/2 inch thick and use large cookie cutters to cut out shapes and place on a cookie tray. Use the smaller cutter to cut inside each large shape. Refrigerate for 15 minutes.
Preheat oven to 350.
In the meantime crush the candy in a bag using a rolling pin. Remove cookie tray from refrigerator and Bill the crushed candy inside
each cookie. Gently press the crystalized sugar on the cookie dough.
Bake 10-13 minutes until slightly browned. Allow to cool before serving.

Spooky Cemetery Cupcakes

1 dozen vanilla frosted cupcakes
1 Cup crushed chocolate cookies
Licorice sticks of your choice, cut into 1-inch pieces
Milano cookies
Black decorating pen
Pumpkin shaped candy and other candy shaped like Blowers or plants

Place the dozen cupcakes together to form a rectangle and use a butter knife to spread frosting together so it forms one large square.
Sprinkle the chocolate crumbs throughout to mimic soil. Create a “fence” by placing cut licorice around the border of the cupcakes vertically.
Break Milano cookies in half and write RIP on them with the black decorating pen.
Place the “tombstones” throughout the cupcakes and decorate with pumpkin candies and such.

Giant Peanut Butter Candy Ball

12 oz. softened cream cheese
1/2 C. powdered sugar
1 tsp. vanilla
1 C. creamy peanut butter
1/2 C. peanut butter cups, chopped Reese’s Peanut Butter candy Graham Crackers

In a mixer blend cream cheese, sugar, vanilla and peanut butter. Mix in chopped peanut butter cups.
Shape into a ball and cover with plastic wrap. Refrigerate for an hour. Remove from wrapper and cover with candy.
Serve with graham crackers.

Candy Corn Milkshake

4 scoops vanilla ice cream
4 cups crushed ice
1/2 cup whole milk
4 tablespoons mango puree
4 tablespoons raspberry puree Whipped cream
Candy Corn, chopped
1 glass, chilled (please note that the perfect glass would be a beer pint with a narrow bottom similar to the one pictured on the next page)

In a blender add milk, crushed ice, and ice cream and blend. Add extra milk if needed one table spoon at a time and blend until thick and smooth. Set aside a couple large spoonfuls of the vanilla shaker the top. Add mango puree to the vanilla shake inside blender and then add to your pint glass, one tablespoon at a time until it’s 1/3 full. Gently pound the glass so that it settles to the bottom. Next add raspberry puree to the blender one tablespoon at a time until a bright orange color is achieved. Using a slotted spoon carefully add orange-colored shake to each glass on top of mango layer until glass is 2/3 way full. Gently pound the glass. Finish off by adding spoonfuls of the reserved vanilla shake. Top with whipped cream and sprinkle with chopped candy corn.
Serve right away!


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