1 (9 Ounce) Bag Milk Chocolate Candy Kisses, Unwrapped
1 (4.5 Ounce) Tube Decorating Gel
Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.
4 Apples, Cored And Cut Into 8 Wedges
1 Cup Peanut Butter
1/2 Cup Candy Corn, Or As Needed
Slice each wedge of apple in half the long way, making two smaller wedges. Spread about 3/4 teaspoon of peanut butter on one cut side of a small wedge, and place 5 or 6 pieces of candy corn sticking out of the peanut butter for teeth. Spread 3/4 teaspoon of peanut butter onto the cut side of second small wedge. Lightly press second wedge to the tops of the candy corn teeth, with the peanut butter to the inside, to form lips. Repeat with remaining apples, peanut butter, and candy corn.
Rice Krispie Pumpkins
5 Cups Rice Krispie Cereal
1 M & M Candy ®
1 Cup Chopped Salted Peanuts
1/2 Cup Butter Or Margarine
3 Cups Miniature Marshmallows
4 Drops Red Food Coloring
3 Drops Yellow Food Coloring
4 Sticks Red Or Black Licorice, Cut Into Thirds
Grease a muffin pan and set aside. Place cereal, M & M’s and peanuts into a large bowl and set aside.
Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the cereal and stir to evenly distribute the candy, nuts and marshmallow.
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!
Iddy Biddy Ghosties
1 (12 Ounce) Package White Chocolate Chips, Or As Needed
24 Peanut-Shaped Peanut Butter Sandwich Cookies
48 Miniature Chocolate Chips
Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
1 (15 Ounce) Package Pretzel Rods
1 (16 Ounce) Container Prepared Vanilla Frosting
1/2 Cup Sprinkles Or Colored Sugar For Decoration
Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!