Obsessive Sweets Halloween Treats Reese's White Peanut Butter Scary

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Place the ghost, standing up, on a cookie sheet. Continue to make ghosts with the dough. Put frosting into a micro-wavable bowl. Microwave frosting 10-15 seconds until warm and runny. Remove frosting from microwave and stir. Use a toothpick or a fork, and pick up a ghost by stabbing into the top of it. Dip the ghost into the warm frosting.

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How to make Ghost Peanut Butter Cups: Line a plate or cutting board with parchment paper. Melt chocolate in microwave or stovetop in 30 second increments or until melted (add coconut oil to melt if needed) Take a fork and dip the marshmallows in chocolate and coat. Add on top of peanut butter cup (on the larger side)

Obsessive Sweets Halloween Treats Reese's White Peanut Butter Scary

Add 2 inches of water to the saucepan and place the metal bowl on top of the saucepan. Add the candy coating to the bowl and bring the water to a boil. Once boiling, turn down the heat. Stir until the coating is smooth. Candy coating alternative.

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Instructions. Line baking sheet with wax paper and set aside. Melt chocolate according to package instructions. Microwave chips in 30 second intervals, stirring in between each interval. Holding bottom of the cookie dip entire cookie (except a small part at the bottom) into the melted chocolate, tapping to let excess chocolate drip off.

Obsessive Sweets Halloween Treats Reese's White Peanut Butter Scary

Pour the candy melts in it. Keep stirring until it is melted. If the bowl gets too hot then remove it from the saucepan and keep stirring, residue heat is enough to melt the remaining candy melts. 1, 2) Dip each Nutter Butter halfway into the melted candy. Let the excess candy melt drip back into the bowl.

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Using a spoon or fork, drizzle chocolate over half of each cookie. Tap the cookie with your finger or a clean utensil to help the candy coating move into a smooth, ghostly shape. Insert two mini chocolate chip morsels (or mini candy eyeballs) for eyes. Place each cookie on wax paper to set.

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Heat in 30 second increments and stir well between each interval. Continue to heat and stir until white chocolate is about 90% melted and stir until smooth. Do not over heat the white chocolate - it will scorch and ruin it. Dip the Nutter Butter cookies until about half of the cookie is covered in white chocolate.

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Instructions. Melt the white chocolate candy melts in the microwave on 50% powder, stirring every 30 seconds OR according to instructions on package. Spoon some of the melted white chocolate over the Nutter Butter cookie and let it drip down, covering the top half completely.

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Place the candy melts in a medium-sized microwave-safe glass bowl. Microwave in 30-second intervals, stirring with a rubber spatula between each cook time. Each microwave will vary but it only took 3 intervals, 1 and ½ minutes, Drop a Nutter Butter cookie into the melted candy. Flip and evenly coat it on all sides.

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Melt the melting wafers in a bowl over a pan of simmering water, also known as a double boiler, 3 to 5 minutes. Keep the bowl of melted candy on the double boiler and, using a fork, lower a cookie.

Obsessive Sweets Halloween Treats Reese's White Peanut Butter Scary

Directions: 1. In a medium bowl, mix sugar, peanut butter, butter, and vanilla until well blended. 2. On a baking sheet, form into small ghost shapes about 2″ high. 3. In a deep bowl, microwave frosting 10-20 seconds or until warm and runny; stir until smooth. 4.

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How To Make Halloween Rice Krispies Ghosts. Spray a 9 x 13 pan with nonstick cooking spray. Melt butter on low heat in a large saucepan. Add mini marshmallows and once marshmallows begin to soften and melt, add peanut butter and constantly stir the mixture so the peanut butter does not burn. Once, mixture is combined and melted, turn off heat.

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How to Make Ghost Cookies. Step 1 - Prepare workspace. Line a baking sheet with parchment paper or wax paper. Lay your cookies side-by-side on the baking sheet. Step 2 - Melt chocolate. Put the white chocolate melts in a microwavable bowl or mug and microwave for 30 seconds.

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Step 2: Dip almost ¾ of each cookie in the melted chocolate. Place on parchment paper for them to set. Step 3: Melt the dark chocolate and place in a piping bag. Step 4: Pipe ghost faces on the cookies and allow the chocolate to set. ⭐ Before You Begin! If you make this recipe, please leave a review and star rating.

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Step 1 - Melt the candy: In a small microwave safe mixing bowl, melt the candy. Heat in the microwave at 50% power level or the defrost mode for another 30 seconds. Stir and then repeat for another 30 seconds and stir again. Repeat again until the candy has melted completely. (refer to package instructions if needed)

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Dip each Nutter Butter into the white candy covering approximately 70-75% of the cookie. This will leave the bottom of the cookie exposed. Let the excess chocolate drip off, and tap the cookie lightly on the side of the bowl if it's stubborn. While the candy melts are still wet, press 2 candy eyeballs and 1 chocolate chip mouth into the white.