Halloween - Edible Bugs and Bones

Halloween - Edible Bugs and Bones
By Jill Borash

Chocolate Spiders
1 package (12 ounces) semi-sweet chocolate chips
2 cups (half a bag) miniature marshmallows
thin black licorice whips
mini M&Ms

Melt chocolate in the microwave just until melted. I usually put it the microwave in 30-second increments, stirring well after every 30 seconds. The chocolate should not be too hot or else it will melt the marshmallows. Add the marshmallows to the chocolate and mix well, until the marshmallows are completely coated with the chocolate. Drop the mixture by spoonfuls onto waxed paper. Before the chocolate sets, add the licorice “legs” and the mini M&Ms for eyes. (About 2 inch pieces of licorice work well for the spider legs.) For an added flavor, add some peanuts to the marshmallows. Makes about 20 spiders.

Silly Bugs
1 package (16 ounces) oatmeal cookies (the 3-inch round cookies work best for this)
2 cups Fluff Frosting (recipe follows)
miniature chocolate sandwich cookies (like mini Oreos)
red gumdrops
cheese corn curls

Frost all of the cookies with Fluff Frosting. Put two of the sandwich cookies on each cookie for eyes, one red gumdrop for the mouth, and add the cheese corn curls as antennae on top of the cookie.

Fluff Frosting
1 container (16 ounces) white vanilla frosting
3/4 cup marshmallow crème

Combine the vanilla frosting and the marshmallow crème in a medium bowl and mix well.

Meringue Bone Cookies
5 egg whites (make sure that they are at room temperature)
pinch of cream of tartar
1 1/2 cups sugar
pinch of salt
1 teaspoon vanilla extract

Preheat the oven to 220 degrees. Cover two cookie sheets with parchment paper. Put a round number 10 tip (about 3/8 of an inch in diameter) on a piping bag. In a small bowl, mix together the sugar and the salt. In a medium bowl, put the egg whites and cream of tartar together. Beat together until soft peaks begin to form. Slowly add the sugar and salt mixture to the egg white mixture, beating well and constantly. Continue to beat the mixture until stiff peaks form and it is shiny and smooth in appearance. Add in the vanilla extract and stir just until mixed. Put the mixture into the piping bag and pipe 3 inch long logs. On each end of the log, pipe two balls on each side of the log. Smooth down peaks that form with a wet finger. Bake for 30 minutes and then off the oven heat. Do not open the oven door and leave the cookies in the oven overnight.

Jill Seader loves to share her baking recipes at YourBakingStory.com. She has a passion for baking and stories that she shares through recipes and recipe scrapbooking supplies. Come share your story or create one of your own!

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