– From the 'Burg to Your Kitchen –

Once again, it’s October and I’m gearing up for another delicious week of homemade candy. Here are two recipes that are sure to delight even the scariest of ghosts.

Pretzel Bark Candy

Ingredients:

1-lb. milk chocolate candy coating, chopped

2 Tbsp creamy peanut butter

1-lb. white candy coating, chopped

2 cups coarsely chopped pretzel sticks

Directions:

Line a cookie sheet with foil. In a large microwave safe bowl, melt candy coatings and peanut butter; stir until smooth. Fold in pretzels. Spread onto prepared cooking sheet. Refrigerate until firm; break into pieces.

Mint Cookie Candies

Ingredients:

12 ounces white candy coating, coarsely chopped

6 tsp. shortening, divided

1/4 tsp. green food coloring

4 mint crème Oreo cookies, crushed or use regular

2 packages – 4.67 ounces each – mint Andes candies

Directions:

In a microwave-safe bowl, melt candy coating and 4 tsp. shortening; stir until smooth.

Stir in food color; pour evenly into mini muffin cup liners. Sprinkle with cookie crumbs. In a microwave, melt mint candies and remaining shortening; stir until smooth.

Pour over cookie crumbs. Let stand until set.