4 Creepy Halloween Desserts

Haunted Cookie Cups

From: Nestle

Ingredients

• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 container (8 oz.) frozen light whipped topping, thawed
• 1 gallon-size plastic food storage bag
• 48 (about 1 teaspoon) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
• 24 (about 1 tablespoon) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.

BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. Arrange on serving platter.

FILL plastic bag with whipped topping; seal. Cut ½-inch from corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two mini morsels as eyes and one regular size morsel as a mouth on each ghost. Serve immediately or store refrigerated for up to 2 hours.

Make Ahead Tip:
• Cookie bases can be made ahead and stored covered at room temperature.

Creepy Crawly Rice Pudding
from: Nestle

Frighten family and friends with this festively gross grub. Add creepy confections to this "bug-centric" pudding for a haunting flair they won't soon forget.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 40 mins

Servings: 8 servings, 1/2 cup each

Ingredients
1 1/2 cups water
3/4 cup uncooked, medium-grain rice
1/2 teaspoon kosher salt
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
6 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 large egg, beaten in small bowl
1 1/2 teaspoons vanilla extract
Fun Size NESTLÉ CRUNCH, BUTTERFINGER and/or BABY RUTH Candy Bars, chopped (optional)

Directions
COMBINE water, rice and salt in medium, heavy-duty saucepan; bring to a boil. Reduce heat to low; cover. Cook for 10 minutes or until most of liquid is absorbed.

ADD evaporated milk, sugar and cinnamon; stir well. Bring to a boil; reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 25 minutes or until creamy. Stir a small portion of rice mixture into egg; add back to the rice mixture and mix well. Bring to a boil. Cook, stirring frequently, for 1 minute. Stir in vanilla extract.

TRANSFER pudding to spooky serving bowl or eight individual bowls. Cover with plastic wrap, pressing wrap onto the pudding (this will prevent a skin from forming). Serve warm or refrigerate for 2 hours or until cold. Top with chopped candy bars or creepy confections.


Spooky Graveyard Pie
from: Nestle

Have fun with the kids creating this festive and spooky graveyard-inspired pie. A chocolate cookie crust is filled with a chocolatey pie mixture and topped with cookie crumb dirt, cookie headstones and creepy crawly gummies and bones.

Ingredients

• 3 cups (about 32) finely ground chocolate sandwich cookie crumbs, divided
• 3 tablespoons melted butter
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 large egg yolks
• 2 tablespoons cornstarch
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 8 chocolate filled vanilla wafer cookies
• Black and purple decorator writing gels
• WONKA® Sluggles™ Gummies Candy, WONKA® SweeTARTS® Skull n’ Bones* or other assorted spooky Halloween candies

Directions

COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch deep-dish pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.

WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust. Sprinkle with remaining 1 1/2 cups cookie crumbs. Press crumbs down gently. Refrigerate for 3 hours or until set.

DECORATE cookie tombstones as desired with writing gels. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form “fresh graves”. Decorate graves with candy to make the pie as spooky as you want it to be!

* Found in bags of WONKA® Halloween Assorted Candies

Cookie Witch Hats
from: Nestle

Looking for a treat to bring to that Halloween party or special gift for your favorite ghoul or goblin? Using our refrigerated chocolate chip bar dough as the brim of this hat, sugar cones can be frosted, decorated and attached to make these deliciously cute cookie witch hats.

Ingredients

• 24 sugar ice cream cones
• 1 container (16 oz.) prepared chocolate frosting, divided
• Assorted Halloween decorator sugars and sprinkles
• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• Quart-size plastic food storage bag
• Assorted decorator icings (optional)

Directions

LINE large baking sheet with sides with wax paper. With a small metal spatula or butter knife, spread a thin layer of frosting on each cone (Be sure to save some frosting to adhere cones to cookie hat base! About 3/4 cup will be needed.) Place frosted cones on baking sheet. Sprinkle with sugars and sprinkles. Let stand for 1 hour to allow frosting to set.

MEANWHILE, PREPARE cookies as directed on package. Cool completely.

FILL plastic bag with remaining icing; seal. Cut 1/4-inch corner from bag. Squeeze bag to pipe icing around bottom of each cone; adhere cones to each cookie to form hats. To decorate base of hat, use different colors of decorator icings and sprinkle with additional sugars or sprinkles.