Crispy Treat Witchs Hat Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil and eggs until soft dough forms.
• Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• Divide frosting into 3 small bowls. Tint frosting as desired with food colors. Place frosting in small resealable food-storage plastic bags or disposable decorating bags. Cut off tip of each bag to make 1/4-inch opening.
• Pipe 1-inch circle of frosting on top center of each cookie. Sprinkle frosting with candy sprinkles. Press 1 milk chocolate candy into frosting on each cookie. Store cookies tightly covered.

Steps:

• Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

Steps:

• In a large microwave-safe bowl, melt butter on high for about 30 seconds. Add marshmallows; stir to coat. Microwave on high 30-40 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into a greased 13-in. x 9-in. pan., In a small microwave-safe bowl, heat chocolate chips and shortening on 70% power for 45 seconds. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely., Cut into 2-1/2-in. x 2-in. triangles, with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim.

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan and remaining mixture into a greased 15x10x1-in. pan; cool. , In a large saucepan, combine confectioners' sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a large bowl, cream butter until light and fluffy. Gradually beat in chocolate mixture until blended. Cover and refrigerate up to 30 minutes., To assemble hat, cut six circles out of cereal mixture in the 15x1-in. pan using 5-1/2-in., 5-in., 4-1/2-in., 4-in., 3-in. and 2-in. round cookie cutters (save remaining mixture for another use). Remove cereal mixture from 9-in. pan and place onto a serving platter. Top with remaining circles, stacking from large to small. Top with sugar cone. Spread with frosting. , Unwrap and microwave apple candies on high for 10-20 seconds or until softened. Roll out to 1/8-in. thickness. Cut with a 3-in. moon- and a 1-1/2-in. star-shaped cookie cutter. Repeat with grape candies. Press moons and stars onto hat. Refrigerate leftovers.,