Rice Crispy Treats and Cookies Frosted With Creamy Icing
Not one, but two Halloween snack treats. The traditional rice crispy recipe with some added flavor of candy corn and some wonderful cookies with creamy icing.
Two traditional Halloween snack treat recipes that have been upgraded to the "Halloween Must-Have Status." Candy corn is being used inside the crispy treats and then topped on the Halloween sugar cookies. Both recipes are extremely delicious and are recipes that need to be added to your Halloween family traditions.
Halloween Rice Crispy Snack TreatsIngredients
- 1/3 cup of butter
- 8 cups of Rice Crispy Cereal
- 7 cups of miniature marshmallows
- 1.5 cups of candy corn
- 12 ounces of semi sweet chocolate morsels
- Red food coloring
- Yellow food coloring
- Put the butter in a pan to melt on medium heat, stirring constantly. After the butter is melted, remove the pan from the stove and mix in the Rice Crispy cereal. After well mixed, sprinkle the candy on top and mix evenly. Add two drops of yellow food coloring and one drop of red food coloring to the crispy mixture and mix well.
- Take a rectangular baking pan that has been buttered, using buttered hands, press down very firmly. Put the pan to the side to cool.
- While the treats are cooling, melt the chocolate morsels in a double boiler. When the chocolate is melted, make a tiny paper cone out of wax paper. Fill the cone up with chocolate. Cut off the tip of the cone. Making sure to cut a tiny piece off only. Secure the cone with some scotch tape.
- With the tiny tip, drizzle the chocolate all over the crispy treats. Cut into squares. Store the crispy treats in an air tight container.
Halloween Cookies With Candy Corn FacesIngredients
- 1 cup of butter, softened
- 2 cups of sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 2 tablespoons of milk
- 3.5 cups of flour
- 2 teaspoons of salt
- 1 teaspoon of baking powder
Place the dough in a plastic bag and store in the refrigerator for at least 2 hours. Remove the dough from the refrigerator and roll out the cookies to 1/8 inch thickness.
Using a chosen cookie cutter or a glass dipped in flour, cut the cookies out gently and place on the cookie sheet. Bake in a preheated 375 degree oven for 8 minutes until just barely lightly brown. Remove from the oven to cool.
- 1 (2-pound) package powdered sugar
- 1 cup butter or margarine, softened
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Yellow paste food coloring
- Orange paste food coloring
- Place the butter in a large mixing bowl and beat slowly till softened. Add in the vanilla extract and mix again. Gradually add in the powdered sugar and the milk as needed. Look for a thick spreading consistency. After the icing is finished. Divide into two separate bowls. In one bowl, dip a tooth pick into the icing paste and add to the icing. Mix well and check to see if you have the right shade of color. If not add some more. Do this with the second color also.
- Ice the cooled cookies with the icing. Place the corn on the cookies as needed for eyes or used in a triangle shape on the face. With the left over chocolate in the tiny cone bag, place stripes of chocolate all across the cookies for added design.