Halloween
Day of the Dead Chocolate House / Dia de los Muertos
Celebrate Día de los Muertos with this chocolate house cookie kit! This kit includes 6 pre-baked chocolate cookie house pieces, a pre-made white icing pouch with decorating tip, black, blue and orange E-Z Soft & Squeezy icing writers, fruit shaped candies, mini jellies, and an assortment of colorful sprinkles to create beautiful intricate designs!
Decorating Tip: Use scissors to cut mini jellies into candles to decorate the window sills!
Allergy Information
CONTAINS: WHEAT.
MAY CONTAIN: EGG, MILK, SOYBEAN.
Made in a Peanut and Tree Nut Free Facility
Pre-Baked Cookies
Pre-Made Icing
Assortment of candies
Step 1: Icing Pouch Preparation
Knead the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. To start the flow of icing, remove the cap snip 1/4 from the top of the tip. Be sure not to cut the opening too large. Your icing is now ready to use.
Step 2: Arrange House Pieces for Assembly
Lay out House pieces on the table with the front and back panels face down. Separate the teeth pieces by gently breaking along the snap lines between sections.
Step 3: Apply Icing to Panels
To ensure there is enough icing to stick the pieces, pipe a zigzag of icing along the edges of the front, back and side panels as shown. Cardboard pad containing house cookies may be used as a base for setting up your house.
Step 4: Erect Walls
Place back panel of house onto the pad, then press side wall up against icing strip on back panel. Repeat process with second side wall, then front panel. Adjust walls to create a good rectangle prior to putting on roof pieces.
Step 5: Apply Icing to House Peaks
Pipe a zigzag of icing along roof edges of front and back panels.
Step 6: Add roof
Attach roof panels to house peaks and hold in place for one minute. Add a zigzag of icing between roof pieces. Hold in place for another minute while icing sets. Wait 15 minutes prior to decorating your house.
Step 7: Add Teeth
Pipe a zigzag of icing along the sides of the longer teeth cookie. Gently press the two shorter teeth cookies into the icing of the longer teeth cookie, as shown. Pipe a zigzag of icing along the sides of the shorter teeth cookies, then gently press into the front panel of the house. Adjust the teeth cookies to make a good rectangle.
Step 8: Icing Preparation
Carefully cut the end of the writer, as shown.
Step 9: Decorate
You are now ready to decorate your house!
Ingredients
INGREDIENTS: COOKIE: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), SUGAR, SHORTENING (PALM OIL, FRACTIONATED PALM OIL), WATER, INVERT SUGAR, COCOA POWDER (PROCESSED WITH ALKALI), LEAVENING (SODIUM BICARBONATE), NATURAL FLAVOR. ICINGS: SUGAR, WATER, PALM OIL, CORNSTARCH, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, MODIFIED CORNSTARCH, SALT, ACETYLATED MONOGLYCERIDES (EMULSIFIER), ARTIFICIAL FLAVOR, POLYSORBATE 60, TITANIUM DIOXIDE (COLOR), POTASSIUM SORBATE (PRESERVATIVE), CITRIC ACID, FD&C RED #40, FD&C BLUE #1, FD&C YELLOW #5, FD&C YELLOW #6. MINI JELLIES: SUGAR, CORN SYRUP, CORNSTARCH, WATER, CITRIC ACID, SODIUM CITRATE, NATURAL AND ARTIFICIAL FLAVOR, FD&C YELLOW #6, FD&C RED #40, FD&C YELLOW #5, FD&C BLUE #1. PASTEL FLOWER CANDY: DEXTROSE, CORN SYRUP, CITRIC ACID, CALCIUM STEARATE, TAPIOCA DEXTRIN, TITANIUM DIOXIDE, CONFECTIONER’S GLAZE, CARNAUBA WAX, ARTIFICIAL FLAVOR, FD&C RED #3, FD&C RED #40, FD&C YELLOW #5, FD&C BLUE #1. BRIGHT CONFETTI: ICING SUGAR (SUGAR, CORNSTARCH), FRACTIONATED PALM KERNEL OIL, CORNSTARCH, CONFECTIONERS GLAZE, SUNFLOWER LECITHIN, FD&C YELLOW #6, FD&C YELLOW #5, FD&C BLUE #1, FD&C RED #40, POLYSORBATE 60. FRUIT SHAPE CANDIES: DEXTROSE, CORN SYRUP, CITRIC ACID, CALCIUM STEARATE, TAPIOCA DEXTRIN, TITANIUM DIOXIDE (COLOR), CONFECTIONERS GLAZE, CARNAUBA WAX, ARTIFICIAL FLAVORS, FD&C RED #40, FD&C YELLOW #5, FD&C BLUE #1.
CONTAINS: WHEAT.
MAY CONTAIN: EGG, MILK, SOYBEAN.
