Mini Haunted House

From BETTY CROCKER

Serves 8

 

On the occasion of Halloween treat your guests with this spooky dessert that’s made with BETTY CROCKER Rich & Creamy chocolate frosting and crackers.

INGREDIENTS

12 cinnamon graham cracker rectangles

1 cup BETTY CROCKER Rich & Creamy chocolate frosting (from 1-lb container)

1/2 cup roasted salted pumpkin seeds

Black string licorice, cut into pieces

10 shortbread cookie crisps

1/4 cup BETTY CROCKER Rich & Creamy white frosting (from 1-lb container)

1/4 teaspoon BETTY CROCKER orange gel food color

1 fudge-covered graham cracker

1 orange jelly bean

3 pieces candy corn

1 cup graham cracker crumbs

1/2 cup chocolate graham cracker crumbs

Candy rocks

8 chocolate cookie sticks and creme, broken

Candy pumpkins

Bone-shaped candy sprinkles

 

DIRECTIONS

1.On work surface or serving plate, assemble house with 8 cinnamon graham crackers as walls and chocolate frosting as mortar. Frost tops of remaining 4 graham crackers; place on house for roof. Place pumpkin seeds on frosted roof for shingles. Use chocolate frosting to attach licorice pieces to outline house. Use more chocolate frosting to attach shortbread cookie crisps on house for windows. In small bowl, mix white frosting and orange food color. Frost shortbread cookie windows. With small round tip, pipe chocolate frosting for window panes. Pipe RIP on remaining shortbread crisps.

2.Use chocolate frosting to attach fudge-covered graham cracker to house for door. Use frosting attach jelly bean for door handle and 3 pieces candy corn above door. Sprinkle plain and chocolate crumbs around. house. Place candy rocks in front of house for walkway. Use chocolate frosting to stand RIP shortbread next to house. Use chocolate frosting to stand up chocolate cookie sticks around house for fence. Decorate with candy pumpkins and bone sprinkles.

 

Find this recipe and more holiday treats at bettycrocker.com