Graduation Caps Recipes

EASY GRADUATION CAP PARTY TREATS

Steps:

• Unwrap chocolates and insert cake pop stick into mini peanut butter cup, but not all the way through. Place a dab of frosting on the stick where it meets the chocolate.
• Use frosting to "glue" on the chocolate square.
• Insert treat into Styrofoam so it stands upright.
• Glue on small piece of Twizzler with an M&M to the top of the treat as a tassel.
• Arrange in a small container with Styrofoam and tissue paper inside.

GRADUATION CAPS

Steps:

• Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop.

GRADUATION CAPS RECIPE

Steps:

• Remove paper liners from peanut butter cups; place upside down on waxed paper.
• Place a small amount of frosting on each peanut butter cup; center a mint on each.
• Using frosting, make a loop for each cap's tassel.
• Place an M&M on top of each loop.

HATS OFF GRADUATION TREAT

Steps:

• Invert a mini peanut butter cup, top it with a dollop of peanut butter, and cover it with a chocolate covered graham cracker.
• For the tassel, tightly roll up a portion of fruit leather, snip some fringe on one end, and use a little water to moisten the other end. Attach the moistened end to the graham cracker.

BROWNIE GRADUATION CAPS

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions for cakelike brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake 21-24 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely (remove paper liners while cupcakes are still warm)., Slice 1/8-in. from the top of each cupcake to level. Invert cupcakes; attach a cookie to each with a small amount of frosting. For tassel, place a licorice piece and a candy on top of each cookie, attaching with frosting. Let stand until set.

GRADUATION CAP CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Blend in dry drink mix; spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top of graham; place in single layer on baking sheet. Refrigerate until firm.
• Remove liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake, being careful to not poke through to bottom of cupcake. Spoon COOL WHIP into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe COOL WHIP into holes and onto tops of cupcakes, reserving small amount of COOL WHIP for later use. Top cupcakes with grahams, chocolate sides up, to resemble graduation caps.
• Use fruit rolls to make tassels for caps. (See tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining COOL WHIP.