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Mini Haunted House
0 Likes
Prep Time:
1 hour
Total Time:
1 hour
Impress guests with a spooky Halloween dessert made with Betty Crocker® Rich & Creamy chocolate frosting and crackers.
Ingredients:
  • 12 cinnamon graham cracker rectangles
  • 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1/2 cup roasted salted pumpkin seeds
  • Black string licorice, cut into pieces
  • 10 shortbread cookie crisps
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
  • 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
Instructions:
  • Assemble the house: use 8 cinnamon graham crackers as walls and chocolate frosting as mortar on a work surface or serving plate. Frost the tops of the 4 remaining graham crackers and place them on top for the roof. Add pumpkin seeds to the frosted roof for shingles. Attach licorice pieces with chocolate frosting to outline the house. Attach shortbread cookie crisps with more chocolate frosting as windows on the house. In a small bowl, mix white frosting with orange food color and frost the shortbread cookie windows. Use a small round tip to pipe chocolate frosting for window panes. Finally, pipe "RIP" on the remaining shortbread crisps.
  • - Attach a fudge-covered graham cracker to the house as the door using chocolate frosting. Add a jelly bean for the door handle and place three pieces of candy corn above the door. - Sprinkle a mix of plain and chocolate crumbs around the house and create a walkway with candy rocks in front. - Stand up the RIP shortbread cookie next to the house using chocolate frosting. - Create a fence by standing up chocolate cookie sticks around the house and decorate with candy pumpkins and bone sprinkles.

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