Entertainment Magazine Volume 69, Issue 2

Sweet Spooky Treats

by Caroline Johnston and Kate Beeby

Spider Web Oreo Cookies: 

One bag of semi-sweet chocolate chips
Regular or Double stuff Oreos
 Half a cup of white chocolate chips


First, line a baking sheet with parchment paper and set it aside.

Pour a bag of semi-sweet chocolate chips,and a bag of white chocolate chips into two separate  microwave-safe bowls.

Melt the chocolate in the microwave in 15 second bursts. Stir between each heating, and repeat until the chocolate is completely melted.

Dip each Oreo into the melted dark chocolate until they are fully coated and transfer them to the baking sheet (tip: lightly scrape the bottom of each cookie against edge of bowl to remove excess coating.)

Pour the white chocolate into a Ziploc bag, or a piping bag. Snip a bottom corner and pipe three circles onto the chocolate covered cookie. 

Using a toothpick and starting from the innermost circle, drag a line through each circle toward the edge of cookie to create a web-like design. 

Repeat until all the cookies are dipped and decorated, then transfer to the refrigerator to set.

Rice Krispy Monsters:

3 tablespoons salted butter
4 cups Miniature Marshmallows
6 cups Rice Krispie cereal
3 cups white chocolate chips 
1 to 2 teaspoons canola oil
24+ edible candy eyes 


In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until they are completely melted and combined. Remove from heat.

 Add Kellogg’s Rice Krispies cereal. Stir until well coated.

Using a buttered spatula or wax paper, evenly press the mixture into 13 x 9 x 2-inch pan coated with cooking spray and let it cool. Cut the treats into 2-inch squares. 

Microwave all white chocolate chips in a microwave-safe bowl on low heat in 20 second increments until fully melted.

Evenly separate the melted white chocolate into 3 bowls.

Add 2-3 drops of desired food coloring into each bowl, creating three separate colors.

 Dip one end of the Rice Krispie treat in the color to cover about 1/3 to 1/2 of it. 

Place each Rice Krispie onto parchment paper 2 inches apart.

Press the eyes into place. 

Repeat for each Rice Krispie, and enjoy!

Pumpkin Sugar Cookies: 

Cookie Ingredients:
1 cup (2 sticks) of unsalted butter, softened to room temperature
3/4 cup cane sugar
1 egg, at room temperature
1 teaspoon pure vanilla extract
2 and 1/4 cups all-purpose flour 
1/2 teaspoon salt
Icing Ingredients:
½ cup white sugar
1 cup confectioners’ sugar
2 teaspoons of choice of milk
1 dash of vanilla extract
1 dash assorted natural food coloring (optional)


Preheat the oven to 350°F and line 2-3 large baking sheets with parchment paper or silicone baking mats.

In a large bowl, using a handheld mixer or a stand mixer, beat the butter and sugar together on medium-high speed until smooth.Add the egg and vanilla extract, and beat on high speed until combined. Scrape the sides of the bowl and beat again as needed to ensure the mixture is well-combined.

On  low speed, beat in the flour and salt. Beat on high speed until completely combined.

Roll the dough ou to about a quarter of an inch thick, and then use your desired cookie cutter to cut the cookies out. 

Bake until very lightly browned on the edges, which takes approximately 7 to 9 minutes.

When finished baking, allow the cookies to cool before decorating.

For  the Icing, Mix together the sugar until combined, then add in the vanilla and milk. 

Add in the food coloring to make desired color.

The consistency should be thin enough that it melts back into itself when poured.

Pour the icing into a piping bag or a Ziploc bag, and cut a small hole in the corner of the bag, and then ice. Enjoy!