Published: October 08, 2008 10:18 am         

Bone appetit: Earie edibles

Scaring up delicious Halloween treats doesn’t have to be tricky. Transform ordi nary recipes into spooktacular ones with some of your favorite candies and a little creativity — it will bewitch all your guests and leave them screaming for more.

For more Halloween recipes, party ideas, activities and printable templates, visit BrightIdeas.com.

Vampire Bites

Makes 24 bites

Prep time: 20 minutes

Baking time: 7 to 10 minutes

Decoration time: 15 minutes

Difficulty: Easy

1 bag Milky Way®

Brand Minis

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup butter, softened

2/3 cup packed brown sugar

1 egg

Red food coloring

1/2 cup red decorator’s sugar

1 tube vanilla frosting

Combine flour, baking soda and cinnamon in medium bowl; set aside.

Beat butter and sugar in large bowl with an electric mixer until light and fluffy. Add egg; beat well. Slowly add flour mixture into dough

until blended. Add enough food coloring to tint dough a bright red.

Cover bowl with plastic wrap, and refrigerate at least 2 hours.

Preheat oven to 375°F. Line cookie sheet pans with parchment paper.

Using a rolling pin, roll out dough on a lightly floured surface to 1/4-inch thickness. Use the printable templates or cookie cutter to cut

out 24 lip shapes. Otherwise, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to

pinch and shape the dough. Transfer these to prepared cookie sheets.

Re-roll scraps if necessary.

Sprinkle cookies with red sugar. Bake 7 to 10 minutes, or until golden

brown. Remove from the oven, and immediately press an unwrapped mini into center of each cookie. Cool completely. Use vanilla frosting

to pipe fangs over the candy.

Tip: If short on time, consider using store-bought refrigerated sugar

cookie dough. Begin by kneading 2/3 cup of flour into dough, then roll

and cut according to the above directions. One roll of cookie dough

makes approxi mately 18 cookies.

Whacky Batty Cupcakes

Makes 24 cupcakes

Prep time: 10 minutes

Baking time: 22 minutes

Decoration time: 25 minutes

Difficulty: Easy

1 bag Milky Way® Brand Fun Size® Bars

1 bag M&M’S® Brand Milk Chocolate Candies

Pumpkin Patch Mix

1 bag M&M’S® Brand Peanut Chocolate Candies

Pumpkin Patch Mix

1 18.25-ounce chocolate cake mix

1 can (16-ounce) vanilla frosting

Yellow food coloring

1 cup dark chocolate frosting

Black food coloring

Preheat oven to 350°F. Line two cupcake pans with paper liners.

Prepare the cake mix according to package instructions and spoon the batter into the prepared pans. Place 1/2 of a Milky Way® in the center of

each cupcake. Bake for approximately 19 to 22 minutes, or until a toothpick inserted in center comes out clean. Remove from oven, transfer to a wire rack to cool completely.

Tint vanilla frosting bright yellow with food coloring. Tint chocolate frosting black with the food coloring and spoon into a resealable bag.

Spread top of cupcakes with yellow frosting. Roll edges in to the decorating sugar if desired. Place one or two black M&M’S® Milk Chocolate and

M&M’S® Peanut Chocolate Candies on top of each cupcake as the bats bodies. Snip a small corner from the bag with the black frosting. Pipe bat

wings on the either side of each M&M’S® and ears on top of each M&M’S®.



Dancing Bones Brownies

Makes 16 brownies

Prep time: 10 minutes

Baking time: 20 minutes

Decoration time: 20 minutes

Difficulty: Easy

1 bag Milky Way® Brand Fun Size Bars

1 bag Twix® Brand Caramel Cookie Bars Fun Size®

1 bag M&M’S® Brand Chocolate Mini Baking Bits

1 box (22.5-ounce) your favorite brownie mix

12 cups chocolate cookie crumbs

1 can (16-ounce) chocolate frosting

1 can (16-ounce) vanilla frosting

Prepare brownie mix according to box directions.

Stir 2 cups chopped Milky Way® into batter before spread ing into a foil-lined jelly roll pan.

Bake in a preheated 325°F oven for approximately 15 to 20 minutes. Cool completely.

In the meantime, finely chop chocolate cookie crumbs with 12 caramel cookie bars in a food

proc es sor, set aside. Cover brownies with chocolate frosting and top with chocolate crumbs mix -

ture. Refrig erate for 30 minutes.

Cut brownies into 16 pieces. Trans fer 1 cup of vanilla frosting into resealable plastic bag with a

snipped corner. Using the printable template, pipe a skeleton on each brownie. Decorate with mini baking bits.

Chewy Pumpkins in Patch — For the recipe go to BrightIdeas.com/halloween.