Treats for tricksters

Wednesday, Oct. 23, 1996 | 11:59 a.m.

Scary Night Caramel Brownies

1 pkg Supreme brownie mix with pouch of Hershey's syrup

3/4 c. butterscotch-flavored chips

1/4 c. water

1/2 c. vegetable oil

2 eggs

Caramel Frosting

Pretzel sticks

Assorted Halloween candies or marshmallow pieces (bats, moons, pumpkins, ghosts)

Heat oven to 350 degrees. Line 13x9x2-inch pan with aluminum foil, leaving edge of foil above rim of pan; grease bottom only of foil. Stir brownie mix, syrup pouch, butterscotch chips, water, oil and eggs in medium bowl, using spoon, about 50 strokes or until well blended. Spread in pan. Bake 26 to 30 minutes. Brownies are done when toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool about 1 hour before frosting.

Prepare Caramel Frosting while brownies are cooling. Lift out foil and brownies. Pull foil away from sides of uncut brownies for easier frosting and decorating. Frost brownies; arrange pieces of pretzel sticks to make tree and fence designs (see photo). Add candies to complete the "scary night" landscape. Serves 24.

Caramel Frosting: Heat 1/2 cup margarine or butter in 2-quart saucepan over medium heat until melted. Stir in 1 cup packed brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool about 45 minutes or until lukewarm. Gradually stir in 2 cups powdered sugar. If frosting is too thin, place saucepan of frosting in bowl of cold water. Beat until smooth and thick enough to spread. If frosting becomes too thick, stir in additional milk, 1 teaspoon at a time.

Spooky Graveyard Brownies

1 pkg Supreme walnut or chocolate chunk brownie mix

3 Tbs water

1/2 c. vegetable oil

2 eggs

1 c. granola (without dried fruit)

4 to 7 finger-shaped vanilla sandwich cookies

Candy pumpkins, gumdrop cats

Heat oven to 350 degrees. Line 13x9x2-inch pan with aluminum foil, leaving edge of foil above rim of pan; grease bottom only of foil. Stir brownie mix, water, oil and eggs in medium bowl, using spoon, about 50 strokes or until well blended. Spread in pan. Sprinkle granola over brownies, breaking up any large pieces. Bake 23 to 28 minutes or until toothpick inserted 2 inches from edge of pan comes out clean or almost clean.

Immediately after removing brownies from oven, randomly press cookies halfway into warm brownies to look like gravestones. Cool completely, lift out foil and uncut brownies for easier decorating. Arrange candies to complete "graveyard" scene. Serves 18.

Spider Web Peanut Bars

1 pkg chocolate peanut butter Supreme dessert bar mix

1/2 c. honey-roasted peanuts, chopped

3 Tbs margarine or butter, softened

1 egg

Decorating icing (homemade or purchased)

Gumdrop spiders

Heat oven to 350 degrees. Line 8x8x2- or 9x9x2-inch pan with aluminum foil, leaving edge of foil above rim of pan; grease foil. Stir dessert bar mix, peanuts, margarine and egg in medium bowl (mixture will be like soft cookie dough). Spread in pan. Bake 8-inch pan 18 to 22 minutes, 9-inch pan 17 to 23 minutes or until top is light golden brown. Cool completely; lift out foil and bars. Pull foil away from sides of uncut bars for easier frosting and decorating.

Squeeze packet of frosting (included with mix) about 10 seconds. Cut off one corner of packet. Squeeze frosting onto bars; spread evenly with back of teaspoon. Pipe decorating icing onto frosted bars in spider web design, place 1 or 2 gumdrop spiders on web. Serves 12.

Tip: To make web design, use plain tip and pipe icing starting at top corners of uncut bars. Or pipe icing beginning with small circle in center and encircle with larger circles, each a half-inch outside the other. Immediately draw a knife through icing from center outward 8 times, evenly spaced.

For big tricksters

Luscious Lemon- Pumpkin Dessert

1 pkg lemon Supreme dessert bar mix

ethird c. chopped nuts

1 tsp pumpkin pie spice

1 (15-oz) can pumpkin

1 (5-oz) can evaporated milk (ethird cup)

3 eggs

Frozen whipped topping, thawed

Caramelized nuts, if desired

Heat oven to 350 degrees. Mix ready-mixed crust and nuts in ungreased 9x3-inch springform pan, or 8x8x2-inch baking dish. Press crust evenly in bottom of pan. Bake 15 minutes.

Beat filling mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate, uncovered, at least 1 hour until cool. Spread with whipped topping; garnish with caramelized nuts. Cover and refrigerate until serving. Springform pan makes 6 to 8 servings, square baking dish makes 9.

Orange Cream Cheese Brownies

1 pkg Supreme brownie mix with pouch of Hershey's special dark syrup

1/4 c. water

1/2 c. vegetable oil

2 eggs

1/2 (8-oz) pkg cream cheese, softened

3 c. powdered sugar

2 Tbs frozen orange juice concentrate, thawed

4 drops yellow food color

2 drops red food color

1/2 c. semisweet chocolate chips

1 Tbs shortening

Heat oven to 350 degrees. Line 13x9x2-inch pan with aluminum foil, leaving edge of foil above rim of pan; grease bottom only of foil. Stir brownie mix, syrup pouch, water, oil and eggs in medium bowl, using spoon, about 50 strokes or until well blended. Spread in pan. Bake 27 to 30 minutes. Brownies are done when toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely.

Mix cream cheese, powdered sugar, orange juice and food colors; spread over brownies. Place chocolate chips and shortening in small microwaveable bowl. Microwave uncovered on medium (50 percent) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. Lift out foil and brownies. Cover and refrigerate any remaining brownies. Serves 36.

Tip: Place melted chocolate mixture in strong plastic bag; cut off a tiny tip from one corner of bag. Squeeze bag to drizzle chocolate over brownies.