Cooking with Katherine: Dracula Cookies

Looks like fall is in the air and it’s time again for Trick or Treats.

Of course, I always go for the treats.

Here is a funny way to make special cookies that look like who? Why Dracula of course.

This recipe only makes six cookies so you might want to double it.

Or may I suggest you make cake balls and then dip them in the melted white bark candy.

Should you decide to make cake balls with one of your favorite cake mixes, it makes around 30 cake balls.

All you do is add about ¾ of the container of frosting to the crumbled up cooked cake mix and form into cake balls.

Whatever way you decide on, be it the cake mix or the store bought truffles, the trick to dipping the balls is making sure they are very cold first.

So be sure to keep the cake balls in the freezer while working on the first 4 or 5 at one time.

Then pull out four or five more especially when doing a large amount at one time.

It does not hurt to reheat the white candy because you need it melted so you can easily dip the cake or truffles.

It really is a lot of fun to make the cake balls, or buy the ready made truffles and let the kids help decorate them for a real treat! Happy eating!

Ingredients

6 hazelnut truffles or 1 reg. cooked cake mix crumbled w/3/4 container of frosting

5 ounces white candy coating, chopped (increase large package of bark white candy for cake balls)

1 green or red Fruit Roll-Up (increase for cake balls)

6 Oreo cookies (increase for cake balls)

1 can (6.4 ounces) black decorating icing (2 cans for cake balls or dye one white container frosting)

6 slivered almonds, cut in half (increase for cake balls)

Directions

Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a microwave bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened.

Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.

Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.

This recipe was tested with Ferrero Rocher hazelnut truffles.