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Food blogger and baker Jocelyn Delk Adams, TODAY tastemaker Brandi Milloy and the one and only domestic diva Martha Stewart are turning Rockefeller Plaza into Chocofeller Plaza with their candy creations.
Brandi is whipping up a dessert dip with seven layers of chocolaty goodness. Jocelyn shows us how to make a dreamy Milky Way cake with buttercream frosting from her cookbook "Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories." And Martha demonstrates how to decorate a Day of the Dead pumpkin with a variety of colorful candies.
TODAY Food editors have chosen these recipes because we think you'll love them, but Mars is sponsoring TODAY's Halloween and we've included some of their products in the recipes.
Make Halloween even more deliciously decadent with seven indulgent, chocolaty layers of creamy, caramel-filled, peanut buttery candies.
This pumpkin is modeled after the traditional Mexican Day of the Dead sugar skulls. It is the perfect decoration to add a sweet scare to your Halloween festivities.
- 1 medium white pumpkin
- Red licorice string
- Candy corn
- Rectangular white candies
- Small black round candies
1. Cut a circle around the stem of the pumpkin, lift the stem, cut the hanging pulp from the bottom and set the lid aside. Remove the seeds and pulp from inside the gourd and discard. Scrape out the inside of the pumpkin and dry well.
2. Carve a skeleton face into the pumpkin (you can use a stencil or draw your design on with pencil before cutting to make this easier).
3. Decorate the pumpkin and lid with Day of the Dead inspired patterns with the licorice, candy corn and black and white candies.
4. Place a tea light LED candle in the bottom of the pumpkin. Replace the lid and display your decoration.
For this cake, Milky Way bars are melted in butter and mixed into traditional cake batter. The result is a chewy cake with a slight chocolate flavor. I like to serve it warm with a light dusting of powdered sugar or with a scoop of ice cream and a drizzle of caramel.
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