Recipe courtesy of Adam Albright
Episode: In Food Today
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Heat oven to 350 degrees. Grease one 13 by 9 by 2-inch baking pan. Prepare and bake both pound cake mixes together in one pan as directed on package for 13 by 9 by 2-inch baking pan. (After baking cake, leave oven on to bake cookie "lid"). Cool cake 10 minutes on wire rack; invert cake onto wire rack and remove pan. Cool completely.

With clean hands or wooded spoon, stir together cookie dough and flour until well combined. On lightly greased cookie sheet, roll out cookie dough to 12x8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. With large spatula, carefully remove cookie to wire rack. Cool completely.

Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. Unwrap cookies and creme bars. Line inside of "coffin" with bar pieces. Place frosting in bowl. Stir in cocoa until well blended. Frost entire outside of coffin and top of cookie lid. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid. Prop up one side of lid with wooded skewer or popsicle sticks wrapped with Pull-n-Peel candy

CANDY CRITTERS Create "spooktacular" critter by using products such as nuggets candy, peppermint patties miniatures, chocolate drops, peanut butter cups as bodies. Then add licorice candy legs, candy whiskers, and candy and chocolate covered peanut butter candy eyes.

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