Ghostly (or Pumpkin) Peeps Fun

{recipe via}

 Ingredients:

Graham Cracker Crust

1 stick of unsalted butter, melted

1 1/2 graham crackers, crushed

2 tbsp sugar

pinch of salt

brownie mix (and ingredients to make them)

mini chocolate chips 

PEEPS^® Ghosts or Pumpkins

Directions: 
1.  Combine butter, graham crackers, sugar and salt.  Press the crumb mixture evenly over the bottom of a well-buttered 8 x 8 pan~ the scarily perfect size for 3 rows of 4 marshmallow ghosts.

2.  Bake crust 10 minutes at 350 degrees.

3.  Pour your brownie batter on top of the graham cracker crust and bake according to recipe/mix directions.

4.  Add a layer of chocolate chips during the last 5 minutes of baking.

 5.  Place your PEEPS^® Ghosts on top your chocolate chip/brownie layer and broil very briefly.

6.  You can also add chocolate chips for the eyes and noses.  

 

Sugared Pecans

Ingredients:

1 pound pecan halves

1 egg white

1 tablespoon water

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

Directions:

1. Whip egg white and water until stiff.

2. Add pecans and mix well until moistened.

3. Add sugar, salt, and cinnamon.

4. Mix well.

5. Bake at 250 degrees for 1 hour; turn every 15 minutes.

Puppy Chow

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

3. Microwave uncovered on High 1 minute; stir.

4. Microwave about 30 seconds longer or until mixture can be stirred smooth.

5. Stir in vanilla.

6. Pour mixture over cereal, stirring until evenly coated.

7. Pour into 2-gallon resealable food-storage plastic bag.
8. Add powdered sugar.

9. Seal bag; shake until well coated.

10. Spread on waxed paper to cool.

11. Store in airtight container in refrigerator.

Hello Dollies (7 Layer Bars)

Ingredients:
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter.

3. Press into the bottom of an 9x9 inch baking pan.

4. Layer the chocolate chips, coconut and pecans over the crumbs.

5. Pour the sweetened condensed milk over the top.
6. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Popcorn Candy Balls

Ingredients:
1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces

Directions:
1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marshmallows.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

Paula Deen's Outrageous Caramel Apples

Ingredients

2 cans B. Lloyds Sweet and Salty Glazed and roasted Pecan Pieces
5 Granny Smith Apples, stems removed
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoon milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
5 craft sticks


Directions:

1. Line a baking tray with wax paper and set aside. Pour nuts into a medium mixing bowl and set aside. Place a craft stick into the top of each apple.

2. In a microwave safe bowl, heat caramels and milk for 4 minutes. Stir and heat again for 1 minute. Allow to cool slightly. Roll each apple in the caramel sauce until well coated. Dip end of each apple in nuts and place on wax lined tray. Allow to cool completely.

3. While apples are cooling. Place semi sweet chocolate chips in a zip lock bag and microwave until melted. Place white chocolate chips in a zip lock bag and microwave until melted. Snip the ends off each bag and drizzle apples with each chocolate. Refrigerate until set.

Recipe found here.