Ghost Cookies

I invented this recipe. I was eating a chocolate covered Nutter Butter from the Rocky Mountain Chocolate Factory on August 1st, 2008 when the thought entered my head "I could dip a Nutter Butter in white chocolate & use candies to make eyes and a mouth making it look like a ghost!" I called my mom later to tell her my fabulous idea. She told me "Oh yeah! I've seen those in a cooking magazine & online before." I was so sad that my idea was not as original as I thought that I didn't even make them last Halloween. I have since gotten over my cookie depression & decided to make these with Will, since he loves to decorate cookies! Well, they are a winner! Cute, easy to make, fun for the kids to help & most importantly DELICIOUS! It's time for a pun: Boo! These are frightfully yummy!

Recipe from: Kraft.com but originally from ME, who used twice the white chocolate & covered the entire Nutter Butter.

1 pkg. (6 oz.) BAKER'S White Chocolate

18 NUTTER BUTTER Peanut Butter Sandwich Cookies

decorating gels and/or assorted small candies

MICROWAVE chocolate in medium microwavable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.

SPREAD chocolate onto one side of each cookie for the ghost's "body." Cool slightly. (Or use twice the white chocolate & dip them completely.)

DECORATE with gels and/or candies to create "faces." Cool until chocolate is set.

Kristin

Note: Can you tell which ones Will decorated? Aren't they just SO cute!

Halloween Sanck Mix

This sweet & salty snack is as yummy as it is pretty!

Since I've made this quite a few times here are a few tips to making a delicious snack mix. Mix the crackers the pour them in the buttered roasting pan. When boiling the mixture be sure to set the timer for 5 minutes, the longer the mixture the boils the harder the syrup will get & the more difficult it will be to spread evenly. Pour the syrup evenly over the crackers in the roasting pan (Don't mix in a bowl, then transfer to the pan). Don't worry about mixing the crackers & syrup perfectly at first. The syrup gets easier to distribute evenly as it bakes in the oven. After about 30 minutes in the oven, it will stir easily & all the crackers will be coated.

Recipe from: Gooseberry Patch Flavors of the Fall

10-oz. box Ritz mini peanut butter sandwich crackers
2 c. Cheez-It cheese crackers
2 1/2 c. tiny pretzel twists
1/2 c. butter
1 c. sugar
1/2 c. corn syrup
2 t. vanilla extract
1 t. baking soda
14-oz M&Ms
1 to 1 1/2 c. candy corn

Pour first 3 ingredients in a large mixing bowl; toss gently & set aside. Bring butter, sugar & corn syrup to a boil in a heavy saucepan over medium heat; boil 5 minutes. remove from heat; stir in vanilla & baking soda. Pour over cracker mixture; stir to coat. Spread in a large buttered roasting pan; bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread onto wax paper or Silpat to cool; break apart while warm. When completely cool; toss with M&Ms and candy corn. Store in airtight container. Make 24 servings.

Kristin