Traverse City Sous Chef, Thom Bennett shows us some delicious Halloween treats!
TRAVERSE CITY -- Sous Chef, Thom Bennett with the Great Wolf Lodge in Traverse City shows us some easy to make Halloween dishes if you plan on having a ghostly get together.
Here are the three recipes we featured on 7&4 News Today:
- Caramel Apples
Wash and dry the apple and insert the skewer into the
bottom of the apple. Dip the apple into melted caramel and
run bottom of apple against the edge of the dipping bowl
to create a flat bottom. Gently press nuts or sprinkles into
the edge of the dipped apple. Add additional decorations
by pressing M&M’s, spice drops, sprinkles, or drizzling
chocolate on your apple. The options are endless! Enjoy
and Have a Great Wolf Howl-o-ween!
You will need:
Wooden Skewer
Granny Smith Apple
Caramel
Nuts
Chocolate
- Autumn Caramel Sauce
½ lb Caramels
1 Cup Heavy Whipping Cream
You will need:
Melt Caramels and Heavy Whipping Cream
in a sauce pan over low heat, stirring constantly
until blended.
Delicious over apple pie, cheesecake, ice cream,
or pumpkin pie!
Have a Great Wolf Day!!
- NESTLÉ® TOLL HOUSE® Spiderweb
Munch
Prep: 20 min| Cooking: 5 min| Cooling time: 30
min refrigerating| Yields: 12
Ingredients:
2 cups (12-ounce package) NESTLÉ® TOLL
HOUSE® Semi-Sweet Chocolate Morsels
1 cup creamy peanut butter, divided
1/3 cup powdered sugar
3 cups toasted rice cereal
HEAT morsels and 3/4 cup peanut butter in small,
heavy-duty saucepan over low heat, stirring
constantly until smooth; remove from heat. Add
sugar; stir vigorously until smooth.
PLACE cereal in large bowl. Add 1 cup melted
chocolate mixture; stir until evenly coated. Place
on ungreased baking sheet. Using small metal
spatula, shape into 10-inch circle with slightly
raised 1-inch-wide border. Pour remaining
chocolate mixture in center of circle; spread to
border.
FOR SPIDERWEB:
PLACE remaining peanut butter in small, heavyduty
plastic bag. Cut tiny corner from bag; squeeze
to pipe concentric circles on top of chocolate. Using
wooden pick or tip of sharp knife, pull tip through
peanut butter from center to border. Refrigerate
for 30 minutes or until firm. Cut into wedges.
