Halloween Gravel Fudge Candy Recipes

Steps:

• Add the cream, chocolate candies, chocolate-caramel candies, peanut butter cups and 18 of the mini chocolate bars to a slow cooker. Turn it on high, cover and cook for 30 minutes. Whisk the mixture until smooth.
• If the fondue is too thin, add a few more chocolate bars; if it is too thick, pour in up to 1/4 cup more heavy cream. Cover and cook until completely melted and smooth, another 10 minutes. Lower the slow cooker to warm.
• Serve the fondue with skewered apples, bananas, pound cake and marshmallows for dipping.

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.
• Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.

Steps:

• Beat cream cheese in a large bowl with electric mixer on medium speed until creamy.
• Gradually add sugar, beating until well blended after each addition.
• Add white chocolate, vanilla, pecans, and food coloring; mix well.
• Spread in a foil-lined 8 inch square pan.
• Refrigerate 1 hour or until firm.
• Cut into squares.

Steps:

• Line a 9x9-inch pan with foil; set aside.
• In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted.
• Remove pan from heat; stir in marshmallows just until blended. Spread mixture in foiled pan.
• With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
• After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks. (The fudge will be sticky).
• Roll some of the fudge "rocks" in cocoa powder mixture and some in powdered sugar.
• Store rock candy in airtight container for up to 3 days.
• For a spooky graveyard scene, spread chocolate cookie crumbs on a platter. Arrange the rock candy on top, to resemble rocks in soil.

Steps:

• Mix together all of the ingredients in a large roaster pan.
• Heat oven to 200.
• Roast cereal mix for 10-15 minutes stirring occasionally till all is mixed together.
• Pour out onto foil and spread out to cool.
• Store in air free containers.

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition.
• Add white chocolate, pecans, vanilla and food colorings; mix well. Spread into foil-lined 8-inch square pan.
• Refrigerate 1 hour or until firm. Cut into 48 squares.

Steps:

• Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes. , Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. If desired, sprinkle with candy corn., Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.