Ghostly Treats Recipes

GHOST GUTS

Steps:

• With the melted butter, stir together the: popcorn, pretzels, mini marshmallows, peanuts (if using).
• Coat the mix with a layer of Parmesan cheese and then mix together.
• Place the marshmallow cream into a double boil. Heat until cream is heated and thinned out.
• Add it to the mixture from step 1.
• Pour it onto a wax paper lined baking sheet to set. When it sets, it will still be pretty sticky!!

GHOSTLY TREATS

Steps:

• Line large cookie sheet with waxed paper or parchment paper. Unroll fruit snack rolls; cut into 1-inch strips. With kitchen scissors, cut 3/4-inch-long fringe on one long side of each fruit snack strip. Cut each fringed roll into 2-inch pieces.
• To make each "broomstick," wrap piece of fringe around one end of pretzel, uncut edge toward long end of pretzel; press to seal. Place "broomsticks" on cookie sheet.
• Drop rounded 1/2 teaspoonfuls of melted vanilla baking chips crosswise onto pretzels; shape to resemble "ghosts" seated on "broomsticks."
• Press 3 miniature chocolate chips onto each "ghost" for eyes and nose. Let stand at room temperature about 45 minutes or in freezer about 5 minutes or until set. Peel candies from waxed paper.

GHOST CRISPY RICE TREATS

Steps:

• Line an 18-by-13-inch rimmed baking sheet with parchment paper.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring frequently, until melted and completely smooth, 3 to 4 minutes. Remove the pot from the heat and fold in the cereal until combined. Transfer the mixture to the prepared sheet pan. With wet hands, evenly press the mixture into the pan until packed in tight. Let cool to room temperature, about 30 minutes.
• Using a 3.5-inch ghost-shape cookie cutter, stamp out 15 ghosts and transfer to a wire rack set inside another rimmed baking sheet. Place any scraps in a microwave-safe bowl and microwave at low power until they are pliable again, about 15 seconds. With wet hands, press the scraps back into the parchment-lined baking sheet. Let cool to room temperature, about 30 minutes. Use the cookie cutter to stamp out as many more ghosts as possible. Repeat with any scraps, if desired.
• Meanwhile, add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted, about 1 minute 30 seconds.
• Spread some of the melted chocolate on top of each ghost then sprinkle with the white sanding sugar until covered. For each ghost, press in 2 chocolate chips for the eyes and 1 chocolate chip for the mouth. Let sit until the white chocolate hardens, about 10 minutes. Serve or store in an airtight container at room temperature for up to 5 days.