Halloween Desserts

Candy Corn Fudge

1 12 oz pkg of white vanilla chips, melted

2 16 oz pkg creamy supreme vanilla frosting

1 10 oz pkg butterscotch chips, melted (1 3/4 cup)

Yellow Food Color

Red Food Color

48 Candy Corn

Directions:

1. Line 13x9 pan with foil; butter foil.

2. In large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of mixture in buttered foil lined pan.

3. In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan.

4. If remaining 2/3 of white mixture has set up, heat in microwave until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan.

5. Refrigerate 1 hour until firm.

6. Use foil to lift fudge from pan. Turn white side up and peel off foil.

7. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator.

Halloween Caramel Apples

2 pkg. (14 oz.) carmels

1/4 C. water

8 apples

8 sticks

Optional candies:

Chopped nuts

M&M's (orange and black for Halloween)

Chocolate chips - mini

Orange and/or black candies

Directions:

1. Wash and dry apples. Insert stick into stem end of each apple.

2. In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Turn control on low.

3. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool.

4. Once the carmel has set, roll the apples in the toppings of your choice.