BLACK CAT COOKIE POPS
These black cat pops won't bring you bad luck! Gold Medal® flour and Dutch cocoa cookies decorated with Betty Crocker® Brownie Toppers® chocolate topping make for an easy Halloween dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 18
Number Of Ingredients 14
Steps:
- In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cocoa, baking powder and salt until blended. On lightly floured surface, shape dough into 6x21/2-inch roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap dough; cut into 1/4-inch slices. On cookie sheet, place cookies about 1 inch apart. Carefully insert lollipop stick into bottom of each cookie.
- Bake 12 to 15 minutes or until set. Cool 10 minutes; remove from cookie sheet to cooling rack. Cool completely.
- Using chocolate topping, attach peppermint patty pieces for ears, candy corn for eyes, chocolate candies for nose and licorice pieces for whiskers on each cookie.
Nutrition Facts : Calories 338, Carbohydrate 53 g, Fat 2 1/2, Fiber 1 1/2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 222 mg
BLACK CAT RICE CEREAL TREAT POPS
Cocoa rice cereal bars get transformed into black cat shaped pops - an easy dessert treat for your Halloween celebrations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place cookies. Cover; process until consistency of fine crumbs. In large bowl, mix cookie crumbs and cereal.
- In 2-quart saucepan, melt butter over medium heat. Add marshmallows. Cook 3 minutes, stirring constantly, until smooth. Add cereal mixture; stir until blended. Quickly spoon mixture into pan and press evenly. Cool 30 minutes.
- Use foil to lift from pan. Cut with 4 1/4-inch cat-shaped cookie cutter. Insert craft stick halfway into center of each pop. Cool until firm.
- Outline cats with black icing. Add 6 licorice pieces to each cat for whiskers. Let stand until set.
Nutrition Facts : Calories 510, Carbohydrate 93 g, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg
BLACK CATS
Make these purr-fectly charming treats out of snack cakes and candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut licorice strands into 24 (1/2-inch) pieces for whiskers and 4 (4-inch) pieces for tails.
- Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose, and licorice for whiskers. Poke licorice in back end of each for tail.
- Let stand 5 minutes to set.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 37 g, TransFat 1 g
HALLOWEEN CAT CAKE POPS
Enjoy these creative vanilla cake pops on the occasion of Halloween - a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 28
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.
- Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.
- In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.
- Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.
Nutrition Facts : Calories 267, Carbohydrate 36 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 128 mg
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