These frighteningly delicious recipes will be the hit of any party! You’re guaranteed to have a ghoulishly good time.
“Bats and Bones” Brownie Pizza
What You’ll Need:
-1pkg. (18 to 20 oz.) brownie mix (13×9-inch pan size)
-Yellow and red food coloring (15 drops yellow, 3 drops red)
-2 cups thawed COOL WHIP Whipped Topping
-12 fun-size of your favorite candy bars (1/2 oz. each), chopped (about 1 cup). I always go for Reese’s!
-2 Tbsp. Halloween sprinkles or other fun decor
Directions:
1. Heat oven to 350ºF.
2. Prepare brownie batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 30 min.
3. Add food colorings to COOL WHIP; stir gently until blended. Spread over brownie; top with remaining ingredients.
4. Cut into wedges
Oreo-dipped Caramel Apples
What You’ll Need:
-5 apples (1-1/2 lb.), washed, well dried
-1 pkg. (14 oz.) KRAFT Caramels
-2 Tbsp. water
-12 OREO Cookies, coarsely chopped
-1 oz. BAKER’S Dark Chocolate
Directions:
1. Place wooden pop stick into stem end of each apple.
2. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
3. Dip apples, 1 at at time, in caramel, then spoon enough of the remaining caramel over apple until completely coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed-paper-covered baking sheet; let stand 25 min. or until caramel is firm.
4. Melt chocolate as directed on package; stir in 4 drops yellow food coloring and 1 drop red food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm.
Spider Web Pumpkin Cheesecake
What You’ll Need:
-1 already prepared dark chocolate pie crust (can be found in baking grocery aisle)
-3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-3/4 cup sugar
-1 can (15 oz.) pumpkin
-1 Tbsp. pumpkin pie spice
-3 eggs
-1 cup BREAKSTONE’S or KNUDSEN Sour Cream
-1 oz. BAKER’S Semi-Sweet Chocolate
-1 tsp. butter or margarine
Directions:
1. Heat oven to 350°F
2. Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
4. Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web.
5. Refrigerate 4 hours.