Makes 7 Large or 12 Small Cookies
SPICED SUGAR COOKIES:
7 tablespoons (93 grams) unsalted butter, room temperature
1/3 cup + 1 tablespoon (83 grams) granulated sugar
½ teaspoon table salt
2 egg yolks
1 teaspoon vanilla extract
1 cup + 1 tablespoon (148 grams) all purpose flour
2 ½ teaspoon (7 grams) cornstarch
½ teaspoon pumpkin pie spice
FROSTING:
1 cup + 2 tablespoons (180 grams) powdered sugar
8 tablespoons (113 grams) butter
1 tablespoon (15 grams) heavy cream
1/8 teaspoon table salt
Orange food coloring (optional)
DECORATING:
Baked, cooled cookies
Frosting
In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!
Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.
Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.
Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.
Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.
Press the dough scraps together and reroll them until all the dough has been used.
Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.
In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.
Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.
Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.
Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.
Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.
Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.
Cookies will keep at room temperature, well covered, for up to one week.
Skip the pumpkin pie and dig into a uniquely tasty twist on fall treats. These Red Vines Pumpkin Cookies feature NEW Red Vines Candy Corn Twists!
Simple but terrifyingly tasty, this Red Vines Dark Cocoa Sheet Cake is made with dark cocoa and decorated with an assortment of our favorite everyday and seasonal Red Vines Twists.
A creative take on a classic dessert, these spider web mini cheesecakes are sure to wow any Halloween party!
Have fun with a festive Halloween drink!
It’s officially spooky season! Celebrate with these devilishly delicious Bloody Vanilla Popsicles.
Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!
CAKE:
FROSTING:
1 cup + 2 tablespoons (180 grams) powdered sugar
8 tablespoons (113 grams) butter
1 tablespoon (15 grams) heavy cream
1/8 teaspoon table salt
3 ounces of chocolate chips
½ teaspoon black food coloring (optional)
DECORATING:
Baked, cooled cake
Frosting
Red Vines Licorice Twists of various flavors (Candy Corn, Original Red, Grape, Black Licorice)
Preheat oven to 350°F. Line a 9×9 square pan with parchment paper.
Whisk together the eggs, sugar, and salt until foamy. Add the buttermilk, oil, and melted butter and whisk to combine.
Add the cocoa powder and whisk to combine. Add the flour, baking powder, baking soda and whisk until smooth.
Whisk in the water.
Pour the batter into the pan and bake for 35-40 minutes, until the cake springs back when you gently press the top.
Remove the cake from the oven and let cool in the pan for at least an hour.
While the cake cools, make the frosting.
In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.
While you beat the butter, melt the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each microwave cycle. Repeat 2-3 times until the chocolate is melted and smooth.
Add ½ of the powdered sugar to the butter mixture and mix on low speed until combined.
Add the remaining powdered sugar. Mix on low speed until combined. Add the melted chocolate and mix on low speed until combined.
Add the cream and black food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very fluffy—about 5 minutes.
Use the parchment paper in your cake pan like a sling to remove the cake from the pan. Place the cake on a plate or serving tray.
Use a spatula or spoon to dollop a large amount of frosting onto the cake.
Use an offset spatula, the back of a spoon, or a butter knife to spread the frosting into a layer on the top of the cake. Don’t worry if it’s not perfectly smooth—you’ll be covering it with candy anyway!
Cut the Red Vines Licorice Twists into small pieces, ranging from ½ inch to 1 ½ inches long. A variety of sizes is fine!
Place pieces of Red Vines on the cake, making a pattern if desired.
Continue until the entire cake is covered with Red Vines.
The cake will keep at room temperature, well covered, for up to 4 hours. You can also store it in the refrigerator, well covered, for up to 3 days.
Skip the pumpkin pie and dig into a uniquely tasty twist on fall treats. These Red Vines Pumpkin Cookies feature NEW Red Vines Candy Corn Twists!
Simple but terrifyingly tasty, this Red Vines Dark Cocoa Sheet Cake is made with dark cocoa and decorated with an assortment of our favorite everyday and seasonal Red Vines Twists.
A creative take on a classic dessert, these spider web mini cheesecakes are sure to wow any Halloween party!
Have fun with a festive Halloween drink!
It’s officially spooky season! Celebrate with these devilishly delicious Bloody Vanilla Popsicles.
Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!
12 chocolate sandwich cookies, crushed in a food processor
2 tablespoons butter, melted
1 8-oz package of cream cheese, softened
¼ cup plain greek yogurt
¼ cup sugar
Preheat your oven to 350F degrees and line a muffin tin with cupcake liners.
Combine the crushed cookies and melted butter in a bowl and mix. Add a heaping tablespoon to each muffin tin slot and use a spoon or your fingers to press down. Bake for 6 minutes, then set aside to cool.
Meanwhile, combine the cream cheese, greek yogurt, sugar, and vanilla extract in a large bowl and beat at medium speed until completely smooth. Add the egg and beat on low until just combined; do not overmix.
Divide the cheesecake filling between the muffin tin slots and set aside.
In a small skillet, combine the Red Vines Original Red Licorice Twists and ¼ cup of water and bring to a simmer over medium-low heat. Stir frequently, adding more water as needed to prevent the candy from sticking to the pan. Continue to simmer the Red Vines until sticky and soft, about 15 minutes. Remove from heat.
Place the vanilla frosting in a large bowl along with the melted Red Vines. Beat on high until completely smooth. If any large chunks remain, transfer the mixture to a blender or food processor and blend. Scoop the frosting into a piping bag fitted with a small tip.
To create spider webs, make a spiral on top of each cheesecake – it’s okay if they’re not perfect. Then use a toothpick to make lines, dragging the Red Vines frosting from the center of the cheesecake outwards.
Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake jiggles when you shake the muffin tin.
Cool on a wire rack for an hour, then transfer the mini cheesecakes to the fridge to chill for at least 6 hours, or overnight.
Skip the pumpkin pie and dig into a uniquely tasty twist on fall treats. These Red Vines Pumpkin Cookies feature NEW Red Vines Candy Corn Twists!
Simple but terrifyingly tasty, this Red Vines Dark Cocoa Sheet Cake is made with dark cocoa and decorated with an assortment of our favorite everyday and seasonal Red Vines Twists.
A creative take on a classic dessert, these spider web mini cheesecakes are sure to wow any Halloween party!
Have fun with a festive Halloween drink!
It’s officially spooky season! Celebrate with these devilishly delicious Bloody Vanilla Popsicles.
Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!
2 cups orange soda
2 cups lemon-lime sports drink
2 cups zero sugar white sports drink
Pour a few tablespoons of water on a plate and dip the rim of a drinking glass in the water. Fill another plate with sugar and dip the rim in the sugar.
Turn the glass right-side up and add a Red Vines Original Red Licorice Twist. Then fill the glass to the top with ice.
Slowly pour in ½ cup orange soda, followed by ½ cup lemon-lime sports drink and ½ cup zero sugar sports drink.
The combination of the ice and slowly pouring will help keep the colors from blending. To maintain the layered effect, do not stir. Enjoy!
Skip the pumpkin pie and dig into a uniquely tasty twist on fall treats. These Red Vines Pumpkin Cookies feature NEW Red Vines Candy Corn Twists!
Simple but terrifyingly tasty, this Red Vines Dark Cocoa Sheet Cake is made with dark cocoa and decorated with an assortment of our favorite everyday and seasonal Red Vines Twists.
A creative take on a classic dessert, these spider web mini cheesecakes are sure to wow any Halloween party!
Have fun with a festive Halloween drink!
It’s officially spooky season! Celebrate with these devilishly delicious Bloody Vanilla Popsicles.
Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!
Makes about 6 popsicles, depending on popsicle mold size
BLOODY DRIP:
10 Red Vines Original Red Twists (Or 5 Original Red and 5 Grape Twists)
1 cup (240 grams) water
Red food coloring (optional)
VANILLA POPSICLE BASE:
2/3 cup (165 grams) whole milk
½ cup (120 grams) heavy cream
3 tablespoons (40 grams) sugar
Chop the Red Vines into ½” pieces. In a saucepan, combine Red Vines pieces and water. Cook over low heat, stirring occasionally, until the Red Vines have melted and you have a smooth syrup. Add red food coloring if desired.
Refrigerate the syrup, stirring occasionally, until it has cooled to room temperature.
Once cool, use spoon to pour a little syrup into the top of each mold.
If your molds lay flat, use spoon to nudge the syrup into a drippy shape in top half of the mold. If your molds stand up, spoon syrup into all of the cavities & flip molds upside down to let syrup drip down the sides.
Place popsicle molds in freezer until firm—at least 1 hour. Meanwhile, make popsicle base.
For the popsicle base, combine all of the ingredients in a bowl and whisk to combine.
Remove the popsicle molds from the freezer. Place them on a tray that will fit in your freezer.
Pour the popsicle mixture into popsicle molds on top of the frozen Red Vine drip. Fill the molds to the very top.
Insert popsicle sticks into the molds.
Transfer molds to the freezer and freeze overnight.
Decorate popsicles and enjoy.
Skip the pumpkin pie and dig into a uniquely tasty twist on fall treats. These Red Vines Pumpkin Cookies feature NEW Red Vines Candy Corn Twists!
Simple but terrifyingly tasty, this Red Vines Dark Cocoa Sheet Cake is made with dark cocoa and decorated with an assortment of our favorite everyday and seasonal Red Vines Twists.
A creative take on a classic dessert, these spider web mini cheesecakes are sure to wow any Halloween party!
Have fun with a festive Halloween drink!
It’s officially spooky season! Celebrate with these devilishly delicious Bloody Vanilla Popsicles.
Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!
Combine the Red Vines Grape Licorice Twists and ¼ cup of water in a skillet over low heat.
Cook until the candy is melted, adding more water as needed to prevent it from sticking to the pan, about 7 minutes. When done, it should be the consistency of jelly.
Melt the butter in a medium saucepan over low heat. Add the marshmallows and a pinch of salt and stir until melted.
If you want a deeper purple color, add a few drops of purple food coloring to the marshmallows.
Remove from heat and fold in the melted Red Vines Grape Licorice Twists (a few lumps are okay).
Stir the rice crisp cereal into the marshmallow mixture and allow it to cool for 5 minutes. Line a baking sheet with parchment paper and fill a small bowl with purple sprinkles.
Roll tablespoon-sized scoops of the cereal mixture between your hands (it helps to spray your hands with cooking spray first) to form ping pong sized balls.
Press a candy eyeball into each ball and roll the front in purple sprinkles. Set the purple monster eyeballs on the baking sheet to cool completely.
Skip the pumpkin pie and dig into a uniquely tasty twist on fall treats. These Red Vines Pumpkin Cookies feature NEW Red Vines Candy Corn Twists!
Simple but terrifyingly tasty, this Red Vines Dark Cocoa Sheet Cake is made with dark cocoa and decorated with an assortment of our favorite everyday and seasonal Red Vines Twists.
A creative take on a classic dessert, these spider web mini cheesecakes are sure to wow any Halloween party!
Have fun with a festive Halloween drink!
It’s officially spooky season! Celebrate with these devilishly delicious Bloody Vanilla Popsicles.
Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!