COOK WITH ME | FUN HALLOWEEN TREAT IDEAS | THIS IS HOW WE BINGHAM COLLAB

Welcome to another COOK WITH ME COLLABORATION! Tina connects with THIS IS HOW WE BINGHAM'S, MINDAY BINGHAM for an awesome COOKING COLLAB of HALLOWEEN TREATS. In this one Tina COOKS up some CANDY CORN BLONDIES and GHOST MERINGUES while MINDAY BINGHAM cooks up some OREO SPIDER COOKIES and RICE KRISPY CANDY CORNS! These are some amazing and tasty HALLOWEEN TREAT IDEAS for all of you to try at home for yourself and kids. These are the prefect halloween quick and easy Halloween Recipes.

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CANDY CORN BLONDIES RECIPE:
½ cup (1 stick) butter, melted
¾ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
1/2 cup candy corn, divided

--Preheat oven to 350°. Line a square (8″ x 8″) baking dish with parchment paper, set aside.
--Stir together the melted butter and brown sugar until well-combined (you can also do this in a stand mixer). Add in the egg, vanilla, and salt and stir until smooth.
--Add in the flour, and stir until just combined. Then fold in 1/3 cup of the candy corn.
--Spread the mixture into the prepared baking dish, making sure to spread it out evenly. Bake in preheated oven for 20-25 minutes, or until the edges look solid, but the center still looks a bit jiggly.
--Let cool for five minutes, then press the remaining candy corn in the top of the blondies.
--Cool completely, then lift the blondies out using the edges of the parchment paper as handles and slice into 16 squares.

GHOST MERINGUES RECIPE:
4 Egg Whites
1/2 tsp of Cream of Tartar
1 cup of Sugar
Black Decorating Icing Gel
Preheat oven to 225 degrees.
Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles).
Next, add your sugar in small amounts.
Finally, mix in the cream of tartar.
Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).
Prepare your baking sheet with a layer of foil covered with non-stick spray.
Place the meringue mixture into an icing bag.
Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).
Bake them for about 45 minutes or until the tops become a little brown.
Once they are completely cooled, they will harden and be ready to decorate with black gel frosting!
Add eyes and mouths to your ghost (or create silly faces!).
Store in an air tight container.

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