Tricky Treats Tuesday {Countdown to Halloween Day 20}

 

Reece's Bats

INGREDIENTS

10 mini Reese's cups

5 oreos

20 Candy eyes

1 tbsp. peanut butter

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 DIRECTIONS

Cut all Oreo cookies in half and gently remove the cream. Cut each half in half to create the wings.

Using a toothpick or a small spoon, apply a small dab of peanut butter to one end of each Oreo. Press onto the Reese's cup to make wings.

Next, place a small dab of peanut butter onto the back of two candy eyes and place on top of the edge of the wings. Serve.

Ghost S'mores Dip

INGREDIENTS

4 packages of ghost Peeps

2 c. semi-sweet chocolate chips

1/4 c. heavy cream, warmed

Graham crackers, for serving

mini chocolate chips

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DIRECTIONS

Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)

Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.

Serve warm with graham crackers for dipping.

Dracula's Dentures

INGREDIENTS

1 tube chocolate chip cookie dough

1 can vanilla frosting

red food coloring

mini marshmallows

slivered almonds

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

DIRECTIONS

Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.

Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.

Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.