WITCH HAT TREATS
This clever twist on ordinary marshmallow cereal treats add to the festive feeling around Halloween. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
CRISPY TREAT WITCH'S HAT
Get crafty with this edible witch's hat: chocolate-flavored rice cereal, green food coloring and edible gold dust transform ordinary crispy rice treats into a sweet Halloween centerpiece.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 14 to 16 servings
Number Of Ingredients 8
Steps:
- Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that's okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you'd like.
- For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn't stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle.
- For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat.
- Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside.
- For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone.
- For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn't hold its shape, let it set for 10 minutes to stiffen.
WITCHES' HATS
A cute and simple little Halloween treat that everyone will love. The amount this recipe makes depends on how many cookies and chocolate kisses you have. It just depends on how many you want. The last time I made these, I ended up making about 140 or so.
Provided by jazzchick
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h
Yield 32
Number Of Ingredients 4
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.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.5 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 14.6 g
EASY WITCH HAT COOKIES
Whip up some kitchen fun with the kids! Bake up these wacky Halloween treats!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
WITCH HAT TREATS
Make and share this Witch Hat Treats recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 10m
Yield 1 Witch hat
Number Of Ingredients 8
Steps:
- Melt semisweet chocolate according to the package instructions. Holding the open end of the cone, dip the bottom half at an angle into the melted chocolate. Immediately press candy pumpkins into the chocolate. Place the cone on waxed paper and let sit until the chocolate sets.
- Frost the top and side surfaces of the doughnut with icing. Sprinkle the icing with nonpareils or sprinkles. Center the open end of the cone on the frosted doughnut. Use a sharp knife to cut candies or gum pieces into quarters and stick them around the bottom of the hat with icing.
Nutrition Facts : Calories 566.1, Fat 43.7, SaturatedFat 21.9, Cholesterol 3.6, Sodium 250.8, Carbohydrate 51.9, Fiber 10.3, Sugar 17.3, Protein 11.9
WITCH'S CRISPY HAT
You won't want to keep this clever recipe under your hat! The chocolate-covered rice cereal treat will appeal to kids of all ages.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 witch's hat (30 servings).
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 171mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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- Sort through a bag of Bugles and find 24 that are unbroken and most closely resemble the shape of witch hats. Set them aside—the remainder can be used for snacking. Lightly coat a mini-muffin tin with non-stick spray then set aside.
- Place chocolate melts into a microwave-safe bowl then melt according to package directions. Pour ½-¾ cup of melted candy into a small juice glass or jelly jar then reserve to dip Bugles.
- Once you have reserved enough of the candy to dip, stir chopped nuts or puffed rice cereal into remaining candy melts then stir until completely combined. Spoon 1½–2 tsp melted candy with nuts or crispy rice into the bottom of each cup of the mini-muffin tin to form hat brims. When all of the cups have been filled, tap pan gently on countertop to settle candy down into an even layer with a smooth surface.
- Lightly grab the pointed end of a bugle then dip it in reserved candy melt. Submerge completely then tap gently on side of the cup to remove excess candy from the inside and outside of the corn snack. Gently place one candy-coated Bugle onto the center of each muffin cup. Repeat for all 24 hats.
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