Scarecrow Cookie Bars Recipes

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, egg, butter and flour with spoon until soft dough forms.
• On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4- to 5-inch scarecrow-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheets. Reroll dough and cut additional cookies. Insert 1 lollipop stick lengthwise behind each cutout, pressing cutout gently into stick and leaving 2 inches of stick exposed at bottom. Break a second lollipop stick in half; place each piece of stick halfway behind arm, leaving 1 inch of stick exposed.
• Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks using wide spatula. Cool completely, about 30 minutes.
• For each scarecrow, use black gel to outline and fill in hat. Use yellow and orange gels to outline shirt and pants. Use black gel for buttons on shirt and for eyes and mouth. Squeeze tiny dot of gel on fruit snack squares; immediately stick squares, gel side down, on pants and on shirts for patches. Spread thin layer of yellow gel on arms, feet and between hat and shirt on collar; sprinkle with crushed cereal to look like straw stuffing, pressing to adhere. Let stand 30 minutes.

Steps:

• Spread 1 slightly rounded teaspoon frosting on each cookie. For each scarecrow cookie, cut half cracker into shreds with sharp knife; place shreds on 2 sides of each frosted cookie to resemble hair.
• Sprinkle work surface with sugar. Place 1 gumdrop on its side on sugar; flatten with rolling pin into 1/8-inch-thick triangle. Fold up one edge to form hat brim; place on cookie, trimming to fit if necessary.
• Place 1 piece candy corn on cookie to resemble nose. Use black decorating gel to make eyes, mouth and hatband.

Steps:

• 1. Heat oven to 350^. Press cookie dough onto a 15x10x1- inch cookie pan. I use a rolling pin to make even- and press to the edges with fingertips to fill pan bottom. Bake for 12 minutes or until lightly browned.Do not bake done. Remove from oven.
• 2. Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 minute or until marshmallows puff.
• 3. Combine corn syrup and sugars in a large saucepan. Cook over medium heat, stirring until mixture comes to a boil 3 minutes. Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.
• 4. Note: Other refrigerated cookie dough may be used to change up the cookie flavor. Chocolate dough use chocolate chips in place of the candy corn, etc....