BLACK CAT POPS
Steps:
- Line a small baking sheet with parchment paper or a silicone mat. Set aside.
- In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
- Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
- Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
- Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
- Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 87 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 7 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 1 grams, Sugar 10 grams
COCOA PUFFS® HALLOWEEN GHOST POPS
Cocoa Puffs cereal, marshmallows, chocolate chips and vanilla baking chips are transformed into ghoulish delights on a stick.
Provided by Stephanie Wise
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 7
Steps:
- Lightly grease 13x9-inch pan with shortening. Line 2 cookie sheets with waxed paper.
- In 3-quart saucepan, melt butter over low heat. Add marshmallows; cook, stirring frequently, until melted. Add cereal; stir until evenly coated. Press cereal mixture evenly in pan. Cool completely, about 45 minutes.
- Cut into 6 rows by 3 rows to make 18 rectangles. Push 1 lollipop stick into bottom of each bar; place on cookie sheets.
- In small microwavable bowl, microwave vanilla baking chips and oil on High 1 minute, stirring every 15 seconds. Dip bars into melted vanilla chips or spoon over top of each; return pops to cookie sheets.
- Place 2 miniature chocolate chips in center of each bar for "eyes." Refrigerate until coating is set. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 Serving
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
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