Don’t invite your dentist to your Halloween party if you plan to serve up the following sweet treats.
These saccharine-filled desserts will tame even the sweetest tooth in your clan. If you are a sucker for chocolate, chocolate and more chocolate (along with butterscotch, caramel and marshmallows) then consider adding the following easy to prepare recipes to your Halloween Boo Bash:
GERMAN CHOCOLATE BARS
Ingredients:
1/2 cup butter, melted
1 package German chocolate cake mix
2 cups chocolate chips
2 cuts butterscotch chips
1 cup flaked coconut
1 cup chopped pecans
1 14oz. can sweetened condensed milk.
Directions:
Preheat oven to 350 degrees.
Mix together cake mix and butter and place into 11 by 15 inch jelly roll pan.
In this order add: butterscotch chips, chocolate chips, coconut, nuts, then pour sweetened condensed milk over cake mixture.
Bake for 25 minutes.
Let cool for at least 20 minutes before serving.
ROCKY ROAD PIZZA
Ingredients:
1 tube of refrigerated sugar or chocolate chip cookie dough
2 to 3 cups miniature marshmallows
1 cup salted peanuts
2 to 3 cups semisweet chocolate chips
Caramel and chocolate ice cream topping
Directions:
Heat oven to 350 degrees.
Grease 12-inch pizza pan with butter or cooking spray.
Cut dough into circles. Press to fit into pizza pan.
Bake 8 to 12 minutes or until light golden brown.
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust.
Bake another 5 to 10 minutes longer or until topping is melted.
Cool completely.
Drizzle with caramel and chocolate topping before serving.
Cut into wedges like a pizza.
CHOCOLATE CHIP MUMMY COOKIES
Ingredients:
1 cup butter or margarine, softened
3/4 cup sugar
2 teaspoons vanilla
1 egg
3 cups flour
64 miniature chocolate chips
1 cup white vanilla baking chips
Directions:
In large bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until light and fluffy. Add flour and beat on low speed until dough forms. Roll dough in a ball, cover with plastic wrap; refrigerate 30 to 40 minutes for easier handling.
Preheat oven to 350 degrees.
Divide dough into 8 equal pieces.
On slightly floured surface, roll each piece into rope 14 inches long. Cut each rope into 4 (3 inch) and 4 (1/2 inch) lengths. Roll the 4 (1/2) inch pieces into balls and attach to the 3 inch pieces as heads.
Place each mummy on ungreased cookie sheet about 1 inch apart. Press two chocolate chips, point side down in each mummy head for eyes.
Bake 8 to 10 minutes or until very light golden brown and tops are set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
In small a Ziploc bag, place vanilla chips; seal bag. Microwave on high 40 to 60 seconds or until softened. Squeeze bag until chips are smooth; cut tiny corner off bag. Squeeze bag to drizzle frosting in a crisscross pattern over cookies like mummy bandages.
Let stand for about 30 minutes before serving.
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