Cookies And Scream Graveyard Crunch Recipes

CHOCOLATE BROWNIE CRUNCH

Steps:

• Preheat oven at 350 degrees F.
• Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
• Top with ganache, whipped topping, raspberries, and chocolate shavings.
• Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
• Whip the heavy cream, adding the sugar and cognac.

GRAVEYARD CRUNCH

Steps:

• PREHEAT oven to 300°F Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.
• BAKE 30 min., stirring after 15 minute Cool completely. Break into pieces; place in large bowl.
• ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.

HAUNTED GRAVEYARD PUDDING

Steps:

• Pour cold milk into a large bowl; add pudding mix and stir together; beat with a wire whisk for several minutes.
• Stir in half of the crushed Oreos.
• Spoon mixture into an oblong casserole dish or baking pan.
• Sprinkle top of pudding with the rest of the Oreo cookies.
• Refrigerate for 1 hour, or until ready to serve.
• Just prior to serving, use the decorator icing or gel to write on the tops of the cookies some messages like"RIP" and stick them partway into the pudding, slightly bent.
• Make ghosts with the can of whipped cream, basically as a big blob, with 2 chocolate chips stuck in for the eyes.
• Place the candy pumpkins around on top of the crushed cookies, and sprinkle with jimmies to fill in the empty spots.
• Serve chilled.

FREAKY GRAVEYARD CRUNCH

Steps:

• Preheat oven to 300 degrees F. Mix syrup, butter and cinnamon in large bowl and microwave on high 1 minute.
• Stir until butter is completely melted. Add cereal and peanuts; mix gently. Spread into lightly greased 15x10x1 inches baking pan.
• Bake 30 minutes and stir after 15 minutes.
• Cool completely and break into pieces. Place in bowl and add marshmallows and candies. Mix lightly and store in tightly covered container at room temperature.

"I SCREAM" GRAVEYARD PIE

Steps:

• Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
• In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
• Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
• Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.

GRAVEYARD CAKE

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.

GHOSTLY GRAVEYARD

Steps:

• In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside. , Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write "RIP" on each cookie, using white decorating gel. , Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles.