Net Wt: 23.5oz (1lb 7.5oz) 666g
Serving Size: 1/40th of package Serving Size Grams: 17g Servings Per Container: 40 MIX PREPARED Calories: 70 120 Calories From Fat: 15 25 Total Fat: 2g 3g Total Fat (%): 3% 5% Saturated Fat: 0.5g 1.5g Saturated Fat (%): 2% 8% Cholesterol: 0mg <5mg Cholesterol (%): 0% 1% Sodium: 25mg 25mg Sodium (%): 1% 1% Total Carbohydrate: 13g 23g Total Carbohydrate (%): 4% 8% Sugars: 9g 19g Dietary Fiber: 0g 0g Dietary Fiber (%): 0% 0% Protein: <1g <1g Vitamin A (%): 0% 0% Vitamin C (%): 0% 0% Calcium (%): 0% 0% Iron (%): 2% 2%INGREDIENTS:
Cookies: Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid, Fungal-Amylase), Sugar, Vegetable Oil Shortening (Palm and Modified Palm Oil), Invert Sugar, Cocoa Powder, Skim Milk Powder, Baking Soda (Leavening), Artificial Flavor, Soy Lecithin.
Ready-to-Use Icing: Confectioners’ Sugar (Sugar, Corn Starch), Water, Vegetable Shortening (Hydrogenated Soybean and/or Cottonseed Oil), Corn Syrup, Food Starch-Modified (Corn), Salt, Mono and Diglycerides, Titanium Dioxide Color, Artificial Flavor, Citric Acid, Polysorbate 60, Potassium Sorbate (Preservative).
Candy Bats, Bones & Skulls: Dextrose, Corn Starch, Dextrin, Magnesium Stearate, Yellow 6, Shellac, Artificial Flavor, Gum Arabic, Titanium Dioxide Color, Red 3, Blue 1, Carnauba Wax.
Candy Beads: Dextrose, Corn Syrup, Citric Acid, Calcium Stearate, Tapioca Dextrin, Titanium Dioxide Color, Confectioner’s Glaze, Carnauba Wax, Artificial Flavor, Red 40, Yellow 5, Yellow 6, Blue 1.
Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural And Artificial Flavors, Yellow 5, Blue 2.
Black Color Powder: Dextrose, Red 40 Lake, Yellow 5 Lake, Blue 1 Lake.
Purple Icing Mix: Dextrose, Red 3, Blue 1.CONTAINS:
WHEAT, MILK AND SOY
You will need:
2 cups powdered sugar
2 TBSP. + 2 tsp. milk
2 TBSP. light corn syrup
For neon green frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk
(Adult Supervision Required. Read directions all the way through before beginning; iced pieces need time to dry once decorated.)
Adults Carefully remove cookie pieces from packaging and lay out on a flat surface with embossed sides of cookies facing up. Combine purple icing mix, powdered sugar, milk and corn syrup in a mixing bowl; whisk well until smooth and color is well blended. Insert a piping bag into a glass and pull over edges to hold open. Use a spatula to empty icing into piping bag. Twist top to close, keep in glass, and set aside. HINT: Use a rubber band to help hold the top of the piping bag closed.
Kids Empty candies into small bowls.
Adults Cut a small tip off the piping bag. HINT: Start with a small tip, you can always make it larger.
Kids Fill in embossed areas of the cookie by applying gentle pressure and piping a thin layer of icing onto cookie. Use tip of the piping bag to help push icing over areas as desired. Refer to box for inspiration. A toothpick may be helpful to push icing into small corners. HINT: Do not apply icing thickly. Thinly spread icing dries faster. If you want to add candies to the cookies, you can do this now, or later, after the castle is built. ADULT HELP: Place decorated cookies in the refrigerator for 10 minutes to allow icing to set. Make sure all decorated cookies have dried firm to the touch before assembling the castle.
Adults While icing sets, make the neon green frosting: beat butter with an electric mixer on HIGH until light and fluffy. Add frosting mix and powdered sugar, and beat on LOW until combined. Add milk and beat on HIGH for 1 minute until creamy. Transfer frosting to piping bag in the same manner as above. Twist top to close and cut a small tip. Set aside while you build your castle.
Kids Knead the foil icing pouch for 1 minute to a smooth consistency. Cut off the bottom of the pouch and squeeze it out into a small mixing bowl. Add the contents of the black color pouch and 1 tsp. water and mix well to combine and thin slightly.
Adults Stand the last piping bag in a tall glass and pull down over edges to make filling easier. Use a spatula to transfer icing into the piping bag and twist top to close.
BUILD AND DECORATE
Adults Cut a small tip off the bag (don’t cut too large as you will be using this bag to decorate your house later) and squeeze a 1/4-inch dab of icing into all 4 corners of the plastic base. Pipe a strip of icing next to the edges on the rough side of the front castle piece and insert into place on the base. Be mindful of any decorations. Insert 1 rectangular side piece into the base and press to adhere to the iced cookie edge. Repeat with the other side piece. Pipe a line of icing along the remaining exposed edges of side pieces and press the tall back cookie panel into place. Allow to set 5 minutes before applying roof. Apply a line of icing along the top edges of the castle. Gently attach roof cardboard piece and allow to set for 1 minute.
Kids Use the green frosting, any remaining black and purple icings, and candy pieces to finish decorating your castle. Refer to box for inspiration. Secure windows, door, steps and candies with dabs of icing. Consider adding creepy vines or crooked window shutters. HINT: The plastic base can be decorated as well! Insert the tower pieces into their tabs and carefully place on the roof. Insert character paper pieces into their paper stands and place around castle as desired. Allow haunted castle to dry completely for 30 minutes before carefully moving. Admire and enjoy!
Yield: 1 Scooby Doo Creepy Castle