First we have our Chomping Monsters:
1 package (16 oz) refrigerated chocolate chip cookies (24 cookies) 1 1/4 cups white vanilla baking chips 1 container ready-to-spread frosting (any white variety) Gel food colors, if desired
+Decorations, if desired
Red or black string licorice Miniature semisweet chocolate chips Large marshmallows Candy-coated chocolate candies
1 Heat oven to 350°F. On ungreased cookie sheet, place cookie dough rounds 2 inches apart. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
2 Meanwhile, in medium microwavable bowl, microwave 1 cup of the white vanilla baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Cool 5 minutes. Stir in frosting until well blended. Reserve 2 tablespoons of the frosting mixture to attach decorations. Use gel food colors to tint remaining frosting in desired colors. Spoon each color of frosting into resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag, and pipe on bottom of 1 cookie. Press another cookie, flat side down, on frosting at an angle, cookies touching on one side and about 1 inch apart on the other, to look like open mouth.
3 To decorate, press remaining white vanilla baking chips in frosting for teeth. Use reserved frosting mixture to attach eyes, using decorations as desired.
Then we have Mummies & Ghost :
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies or Golden OREO Cookies, finely crushed
14 oz. BAKER'S White Chocolate, divided
Suggested decorations: chocolate sprinkles, miniature semi-sweet chocolate chips or colored decors
MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.
DIP balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.
MELT remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.
Happy Halloween! Enjoy!