Chocolate Peanut Butter Witches Recipes

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CHOCOLATE-PEANUT BUTTER WITCHES



Chocolate-Peanut Butter Witches image

Add these wonderful witches made with peanut butter and chocolate to your Halloween dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 6

1 cup chocolate ready-to-spread frosting (from 16-oz can)
1 cup creamy peanut butter
1/2 cup powdered sugar
24 round buttery crackers
1/4 cup semisweet chocolate chips
24 crispy horn-shaped corn snacks

Steps:

  • In small bowl, mix frosting, peanut butter and powdered sugar until well blended. Shape mixture into 1 1/4-inch balls. Gently press 1 cracker onto top of each ball.
  • Place chocolate chips in small microwavable bowl. Microwave on HIGH for 30 seconds. Stir; repeat until mixture is smooth.
  • Dip open end of each corn snack in melted chocolate; place in center of each cracker. Hold for about 10 seconds to set slightly. Let candies stand at room temperature until completely set, about 30 minutes. Decorate as desired.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 100 mg, Sugar 11 g

MELTED WITCH COOKIES



Melted Witch Cookies image

These melted witch cookies made from Betty Crocker® peanut butter cookie mix, Bugles® snacks and cocoa candy melts are a bewitching Halloween dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 8

1 pouch Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
30 Bugles® snacks
1 bag (12 oz) light cocoa candy melts, melted
15 pretzel sticks, broken in half
1 large shredded whole wheat cereal biscuit, crushed

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • Line cookie sheet with waxed paper. Dip snacks in melted candy; tap off excess. Place on cookie sheet. Refrigerate until firm.
  • Reheat remaining candy melts, if necessary. Frost each cookie with melted candy to look like a puddle. Immediately attach 1 pretzel piece to each cookie; sprinkle shredded cereal onto bottom of pretzel to look like broom bristles. Dip wide end of each chocolate-coated snack in melted candy; place upright in center of each cookie for hat. Let stand until set.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg

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