Best Melted Witch Halloween Cookies Recipes

Steps:

• Melt the milk chocolate candy melts on 1/2 power in 30 second intervals. Keep checking, removing and stirring.
• Dip each bugle in the melted chocolate candy melts and gently shake off excess.
• Immediately place bugles onto cookies and allow to harden.
• Once hardened, make a snake out of fondant and fit around the rim of each cookie hat, trimming to fit.
• Reheat the remaining milk chocolate candy melts if necessary. Dip one end of each pretzel stick into milk chocolate and lay on parchment paper. Add 4 almond slivers to each pretzel. Then spoon a little melted chocolate over the top of the almond sliver and let harden.
• Once hardened, trim the edges of the brooms.
• Line baking sheet with parchment paper. Melt melting chocolate (or milk chocolate chips) at 50% (1/2 power) in microwave safe bowl in 30 second intervals, stirring between, until melted. Pour onto prepare pan (lined with parchment paper).
• Melt semi sweet chocolate in microwave the same as above. Drop by spoonfuls onto melted milk chocolate then swirl with knife to get desired effect.
• Melt green candy melts in microwave same as chocolate, then drop by spoonfuls (to make puddles) Take a knife and only swirl at some of the edges to get the desired effect.
• Place cookie witch hats evenly (you can make more and add more if you like). Then place the brooms evenly throughout (you can also make additional brooms). Add the eyeball candies evenly throughout.
• Bang bottom of cookie sheet down on counter 3-4 times to remove air bubbles.
• Set aside and allow to harden for 1-2 hours. Cut and serve

MELTED WITCH COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• Line cookie sheet with waxed paper. Dip snacks in melted candy; tap off excess. Place on cookie sheet. Refrigerate until firm.
• Reheat remaining candy melts, if necessary. Frost each cookie with melted candy to look like a puddle. Immediately attach 1 pretzel piece to each cookie; sprinkle shredded cereal onto bottom of pretzel to look like broom bristles. Dip wide end of each chocolate-coated snack in melted candy; place upright in center of each cookie for hat. Let stand until set.

MELTED WITCH HALLOWEEN COOKIES RECIPE - (4.5/5)

Steps:

• Line a cookie sheet with waxed paper. Melt half the candy melts in a small bowl in the microwave as directed on package. Dip Bugles in melted chocolate, tapping off excess. Place on the prepared cookie sheet. Refrigerate or freeze until chocolate has hardened. Heat remaining candy melts. Working on 3 cookies at a time, frost each cookie with melted candy to look like a puddle. Attach a pretzel piece to 1 cookie then add a pinch of shredded cereal at the bottom of pretzel to look like a broom. Repeat with other 2 frosted cookies. Continue working with 3 cookies at a time until desired number have been reached. Dip wide end of each chocolate-coated Bugle in melted candy then immediately place upright in or near the center of each cookie for hats. Let stand at room temperature until chocolate is completely set.

MELTED WITCH PUDDLES

Steps:

• In a large resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 tablespoons shortening; stir until smooth., For witches' hats, place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch's hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies., For puddles, melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets., Immediately place a witch's hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.

WICKED WITCH HALLOWEEN CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In a medium bowl, beat cake mix, water, 3 tablespoons oil and the egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups. Bake 11 to 13 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In 3 small microwavable bowls, microwave each color of candy melts separately on Medium (50%) 1 minute, stirring once, until melted. Stir 1 teaspoon oil into each bowl until blended.
• Dip two-thirds of pointed end of each Bugle snack into orange coating. Place on waxed paper; freeze 5 minutes or until set. Dip pointed tips into white coating; freeze 5 minutes or until set. Dip wide ends into yellow coating. Gently press yellow end of each snack onto center of each sandwich cookie; let stand until set.
• Tint frosting with food color. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until thin enough to pour. Frost cupcakes, allowing frosting to drip down sides. Top each cupcake with witch hat cookie.