Witch Hats - Perfect Entertaining
Perfect Entertaining - Halloween Edition
Column Bottom
Column Fade

Featured Recipe

Stuffed Monster Heads!

Stuffed Monster Heads
Witch Hats

OK. I blatantly stole this recipe from a friend of mine. I admit it, I have no morals. However, they are really cute and incredibly easy. You can use store bought or homemade cookies for this recipe. I like using chocolate dipped homemade chocolate chip cookies for this recipe personally, but you can use your favorite cookie…just make sure it is chocolate covered for the best results. Chocolate covered chocolate sandwich cookies also make excellent bases. If you are coating your own cookies, you can just press the kisses into the melted chocolate and it will stick without doing two steps. I made these for an adult party and actually sprinkled the cookies with silver dragees and edible silver dust for a special presentation. I did a whole witch themed Halloween party for another Wendy, and had a lot of fun with it.

24 small chocolate covered cookies
24 chocolate kisses
4 ounces milk chocolate
assorted decorations (dragees, Halloween decorations, edible gold or silver dust, superfine sugar, edible glitter)

Place the cookies on a large platter or cookie sheet. Unwrap all of the kisses. Melt the chocolate in a small heavy saucepan or microwave, stirring frequently until smooth. Dip the bottom of the kisses into the melted chocolate and place on top of the cookie to form the hat. Repeat until all of the hats are formed. To add dragees or small decors, lightly dip or brush with melted chocolate and place on the hat. To dust with sugar (will give a slightly sparkly appearance), edible silver/gold dust, or edible glitter, lightly brush the entire cookie with melted chocolate and quickly sprinkle.

All text, graphics, recipes, and articles copyright Perfect Entertaining 2000-2011, unless otherwise attributed.
Legal Disclaimer. Privacy Policy.
Please do not reprint or distribute any of the material on this website without written permission.
For reprint permission, or for information about recipe or menu development, contact me via our feedback form.
Thank you.