Are you looking for a super easy Halloween recipe for your Halloween party??? Watch and learn how to make these super easy, light and airy meringue bones cookies. You need to let them bake low and slow until very dry to the touch. The meringue bones will keep in an airtight container for 1 to 2 days. It’s a fun way to spook the trick or treaters.

Meringue Bones Cookies

You’ll need:
 A pastry bag fitted with medium-sized round tip

2/3 cup egg whites
1-2/3 cups granulated sugar
1 teaspoon vanilla
Pinch salt

*** For directions watch the video.

For more Halloween recipes? Try these recipes.

Halloween Ghost Meringue Cookies
Ghost Meringue Cupcakes
Skeleton Cupcakes


Got leftover Halloween candies? Watch and learn how to turn your kids’ leftover chocolate candies and candy bars into these crumbly shortbread candy bars. These cookies can be stored in an airtight container, at room temperature, for up to 4 days.

Shortbread Candy Bars 
Yield: 16 bars

You’ll need: an 8-inch square baking dish

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1-1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

*** For directions please watch the video.

Want more leftover Halloween candies recipes? Try these…

Leftover Halloween Candy Hand Pies
Leftover Halloween Candy Blondies
Leftover Halloween Candy Brownie Trifle


Move over pumpkin pie… Hello, pumpkin cake! This jaw-dropping four-layer pumpkin cake topped with pecans, caramel and velvety spiced pumpkin cream cheese frosting will be the talk of any Thanksgiving dinner years to come. Watch the video and learn how super easy it is to make this luscious pumpkin cake. If you wish to lighten this cake, substitute the regular cream cheese and whipped topping for PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. If you wish to omit the caramel ice cream topping, microwave 10 KRAFT Caramels and 1 Tablespoon milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Four-Layer Pumpkin Cake
Yield: 16 servings

1 package (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

*** For directions please watch the video.

Want more pumpkin recipes? Try these…

Libby’s® Pumpkin Roll
Pumpkin-Swirl Brownies
Spicy Pumpkin Bundt Cake