(Thank you Melanie, from www.thesisterscafe.com)
 |
| www.thesisterscafe.com |
Double stuffed Oreo cookies
Candy Corns
Reese’s miniature peanut butter cups
Whoppers malt balls
Chocolate sprinkles
Royal Icing (recipe follows)
Orange Food Coloring
Royal Icing:
3 cups confectioners’ sugar
1/4 teaspoon cream of tartar
2 egg whites, beaten
In a bowl, sift together confectioners’ sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.
Directions:
First put the peanut butter cups and malt balls in the freezer. It is much easier for the kids to work with cold and firm chocolate.
Make the royal icing. Take about a 1/3 to 1/4 out in a separate bowl and dye it orange with food coloring. Put both colors in a pastry bag with a small tip (or use a ziploc bag just snip a very tiny hole in the corner–it works great)
Gently pull the Oreo cookies apart. The candy corn pointy side down along pne edge of the oreo. Add some white icing and close it up again. With a dollop of icing attach one Oreo on top and towards the back of another to form the base and tale. (**see picture) Hold in place for a minute to set.
Next take the peanut butter cups out of the freezer and with a sharp knife slice a small amount off to make a flat surface. With the white icing as glue, attach the peanut butter cup to the base and tail.
With a bit of icing attach the whopper on top of the peanut butter cup. Add the broken off tip of a candy corn for the beak and create two white eyes with your icing. I used two little chocolate sprinkle for the eyes–you could also use black icing or mini M&Ms. Take the orange icing and pipe on little orange feet.