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Halloween goodies kids can make

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Here are some treats your little ghosts and goblins will love this Halloween. These are simple, easy recipes the kids can help you with (or make themselves).
Microwave Sticks and Stones
6 oz. chocolate chips
6 oz. butterscotch chips
4 oz. salted peanuts
3 oz. chow mein noodles
Melt chocolate and butterscotch chips in microwave and mix well. Add nuts and noodles. Drop by teaspoon on wax paper-covered cookie sheet. Put in refrigerator briefly to firm up. Makes three dozen.

Chocolate-Peanut Butter Krispy Squares
½ stick butter or margarine
1 (10oz) bag marshmallows
5 c. Rice Krispies cereal
6 oz. pkg. chocolate chips
¼ c. peanut butter
Melt butter and stir in marshmallows till melted; add chocolate chips and peanut butter and cook together till melted and well-blended. Remove from heat and add cereal. Mix well and press into greased 9x13 pan. Chill, then cut into squares. Makes 24 squares.

Easy Meltaways
1 roll refrigerated chocolate chip cookie dough
1 (6oz) pkg. chocolate chips
32 Kraft caramels
¼ c. light cream or evaporated milk
Pecan halves
Slice cookie dough to ¼” thickness and place on bottom of 9” square baking pan that has been greased or sprayed with Pam. Pat firmly to make even crust over bottom of pan. Bake at 375 degrees for 20-25 minutes, or till lightly browned. Sprinkle chocolate chips over the surface when you take it out of the oven. Melt caramels with cream or evaporated milk, stirring and mixing till smooth. Spread this over the top. Cover and chill about two hours, then cut into one-inch squares and place a pecan half on each piece. Makes 36 pieces.

Ninja “Turtles”
½ lb. Kraft caramels
2 T. whipping cream or evaporated milk
Pecan halves
6 oz. pkg. chocolate chips
Melt caramels with cream or evaporated milk in microwave. Stir till smooth. Let cool to lukewarm.  Spray large cookie sheet or jelly roll pan with Pam. Arrange pecan halves in clusters of three; one for the head and two for the legs. Spoon just enough caramel mixture over pecans to barely cover, leaving the tips of pecan halves showing. Let stand 30 minutes. Melt chocolate chips in microwave, stirring till smooth. Spread over caramel, but do not cover the head and feet. Let cool. Makes two dozen “turtles.”

Pumpkin Face Cookies
These are big and soft-good for little ones because there are no crumbs. You can use icing, raisins, etc. to make a face on each cookie.
½ c. vegetable shortening
1 ¼ c. brown sugar, firmly packed
2 eggs
1 t. vanilla
1 ½ c. canned pumpkin
2 ½ c. flour
4 t. baking powder
½ t. salt
½ t. cinnamon
½ t. nutmeg
Cream together shortening and sugar; add eggs, then vanilla and pumpkin. Mix dry ingredients together and add. Mix well. Preheat oven to 375 degrees. Place heaping teaspoons 2 inches apart on greased cookie sheet. Bake 12-15 minutes. Makes five dozen.  

Susan’s Best Caramel Corn
½ c. butter or margarine
1 c. brown sugar
½ t. salt
¼ c. light corn syrup
¼ t. baking soda
½ t. vanilla
3 qts. popped corn
Bring butter or margarine, sugar, salt, and corn syrup to boil, stirring constantly. Let boil without stirring for five minutes. Remove from heat. Add vanilla and soda; mix well. Pour over popcorn in large bowl.  Mix and stir till well-blended, then put on large buttered pan and put in 250 degree oven for an hour, stirring every 15 minutes. Makes a large batch. Delicious!