Halloween
Sour Patch Kids® Halloween Fun House Chocolate Cookie Kit
Take your halloween celebrations for a spin with this Sour Patch Kids® Halloween Fun House Chocolate Cookie Kit! Create-A-Treat® combines the Sour Then Sweet® of Sour Patch Kids® with the classic halloween cookie decorating tradition!
With Sour Patch Kids® buying tickets in the Ticket Booth, getting inside through the Pumpkin Face entrance and playing in the Fun House as they go up through the stairs – everyone is sure to have an adventurous time!
Decorating Tips: To decorate with sour sugar, use icing writers to pipe a design on the fun house and add sour sugar while icing is still wet to create the ultimate Sour Then Sweet® experience!
Allergy Information
CONTAINS WHEAT.
MAY CONTAIN MILK, EGGS, SOYBEAN.
CONTAINS BIOENGINEERED FOOD INGREDIENTS.
Pre-Baked Cookies
Pre-Made Icing
Assortment of Candies
Step-By-Step
Step 1: Icing Pouch Preparation
Knead/massage the icing pouch for 1-2 minutes bringing icing to room temperature and making it more adhesive. Cutting the icing tip: Remove cap and snip the tip 1/4″ from the end. Your icing is now ready to use.
Step 2: Icing Writer Preparation
Carefully cut the end of the writer, as shown.
Step 3: Separate Cookies
Carefully separate cookies along break lines.
Step 4: Decorate
Decorate Fun House, pumpkin entrance, stairs, and ticket booth with icing and candy, reserving some of the Green pouch icing for assembly. Let icing dry for 15 minutes before assembling.
Step 5: Fun House Assembly
With the Fun House lying flat, apply a zigzag of icing to the back of each stair cookie and stack on top of the right side of the Fun House, in order from tallest (piece 1) to shortest (piece 4), lining up the flat bottom edges with the bottom edge of the Fun House.
Step 6: Pumpkin Entrance
Apply a zigzag of icing to the edge of two small support pieces and attach to the back of the pumpkin. Add a zigzag of icing to the remaining edge of each support piece and attach to the front of the Fun House. Hold in place for 2 minutes.
Step 7: Ticket Booth Assembly
Apply a zigzag of icing to one edge of the remaining two support pieces and attach to the back of the ticket booth. Hold in place for 2 minutes.
Step 8: Decorate
Continue decorating as desired.
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. ICING: SUGAR, WATER, PALM OIL, CORNSTARCH, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, MODIFIED CORNSTARCH, SALT, ACETYLATED MONOGLYCERIDES (EMULSIFIER), NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, POTASSIUM SORBATE (PRESERVATIVE), CITRIC ACID, FD&C YELLOW #5, FD&C BLUE #1, FD&C YELLOW #6, FD&C RED #3, FD&C RED #40. SOUR PATCH KIDS SOFT & CHEWY CANDY: SUGAR, INVERT SUGAR, CORN SYRUP, MODIFIED CORNSTARCH, TARTARIC ACID, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, FD&C YELLOW #6, FD&C RED #40, FD&C YELLOW #5, FD&C BLUE #1. HALLOWEEN MINI BEADS: DEXTROSE, CORN SYRUP, CALCIUM STEARATE, TAPIOCA DEXTRIN, ARTIFICIAL FLAVORS, FD&C RED #3, FD&C RED #40, FD&C YELLOW #5, FD&C BLUE #1. HALLOWEEN QUINS: DEXTROSE, CORN SYRUP, CALCIUM STEARATE, TAPIOCA DEXTRIN, TITANIUM DIOXIDE (COLOR), CONFECTIONER’S GLAZE, CARNAUBA WAX, ARTIFICIAL FLAVOR, FD&C RED #3, FD&C RED #40, FD&C YELLOW #5, FD&C BLUE #1. SOUR SUGAR: SUGAR, TARTARIC ACID.
CONTAINS WHEAT.
MAY CONTAIN MILK, EGGS, SOYBEAN.
CONTAINS BIOENGINEERED FOOD INGREDIENTS
