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HALLOWEEN CRISP CANDY CORN TREATS |
Ingredients
- 12.00 oz Jar cherry preserves,
- 4.00 each Egg whites, room temp.
- 1.25 teaspoon Almond extract
- Pureed
- 1.00 cup Milk
- FILLING
- 0.50 cup Butter
- CAKE
- 2.00 cup Flour, sifted
- 0.33 cup Almonds
- 1.25 cup Sugar
- 0.33 cup Sugar
- 2.00 each Egg whites
- 5.00 oz White chocolate
- 3.00 oz White chocolate
- 1.00 tablespoon Baking powder
- 0.50 cup Butter
- 0.75 teaspoon Salt
- ICING
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1/2 c Butter
: and Indian candy corn
3/4 c Miniature chocolate chips
: Candy pumpkins
: Orange food coloring (can
: be
: bought at cake decorating
: suppliers
Melt butter and marshmallows; stir until smooth. In a large bowl, mix
rice cereal, candy corn and miniature chips together. Add orange food
coloring to marshmallow mixture, or squirt over cereal in bowl. Add
marshmallow mixture to cereal mixture; stir quickly to combine.
Spread on a large buttered jelly roll pan; press with buttered hands.
While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.
Note: these are great for school treats for the class's halloween
party.
Source: Home Cooking, 9110 Article: Halloween Treats Submitted by Lisa
Hayden, OH
Posted on GEnie's Food & Wine RT by C.SVITEK [cathy] on 10/8/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
Recipe By :
From: Johnnye Tamaru
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Servings: 1 |
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| HALLOWEEN CRISP C... |
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Ingredients: 19
Servings: 1
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