Scary and Sweet Witches’ Brooms Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
pinch of salt
10 pretzel rods (the middle to large sized ones…just not the minis)
5 pieces of carmel
2/3 cup semisweet chocolate chips
1/3 cup of peanut butter or butterscotch-flavored chips

Scary and Sweet Witches’ Brooms Directions

1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Sift in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rods on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom remembering not to make the cookie too thin.

3. Bake about 12 minutes or just barely browned. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on
waxed paper. Heat caramel and chocolate chips over low heat,
stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered and let chocolate set.

5. Heat butterscotch chips until melted and smooth. Dip the broom bristles in the melted butterscotch and place back onto the wax paper. Let sit until chocolate is set. Refrigerate if necessary and enjoy.

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Halloween Graveyard Cake Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/4 cup baking cocoa
1/2 cup sour cream
2 eggs

Frosting:
1/4 cup butter or margarine
3 tablespoons milk
2 tablespoons baking cocoa
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

Halloween Graveyard Cake Decorations:

18 cream-filled chocolate sandwich cookies
9 cream-filled oval vanilla sandwich cookies
1 cup marshmallow sauce
1 small package Nutter Butter cookies
Green and brown decorator’s icing or tube gel
Pumpkin candies and gummy worms, optional

Halloween Graveyard Cake Directions:

In a mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan over medium heat, combine butter, water and cocoa; bring to a boil. Add to flour mixture; beat well. Beat in sour cream and eggs.

Pour into a greased 9-in. x 13-in. x 2-in. baking pan. Bake at 350 F for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.

Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat and stir in sugar and vanilla. Pour over the warm cake. Crumble chocolate cookies and sprinkle over frosting while still warm to give the appearance of dirt. Cool.

For tombstones, use icing to decorate vanilla cookies with names or faces of the ‘deceased’ and place on cake. For ghosts, you can cover the nutterbutter cookies with marshmallow cream and use icing to add eyes and mouths as desired.

Just before serving, add pumpkins and gummy worms if desired.

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