1 (1 LB. 1.7 OZ) PKG. GRANDS CINNAMON ROLLS WITH CREAM CHEESE ICING
5 TBSP. CHOCOLATE CANDY SPRINKLES
5 CHOCOLATE WAFER COOKIES
10 GUMMY CANDIES
10 MINIATURE CANDY-COATED CHOCOLATE BAKING BITS
10 CANDY CORNS
5 LARGE OR SMALL BLACK GUMDROPS
DIRECTIONS:
HEAT OVEN TO 350º.
SEPARATE DOUGH INTO 5 ROLLS.
CUT IN HALF CROSSWISE.
FOR EACH FLYING BAT, ARRANGE HALVES, ROUND SIDES TOGETHER ON UNGREASED COOKIE SHEET.
BAKE AT 350º FOR 17-22 MINUTES OR UNTIL GOLDEN BROWN.
RESERVE 1 TABLESPOON FROSTING.
FROST WARM BATS WITH REMAINING FROSTING.
IMMEDIATELY SPRINKLE EACH BAT WITH 1 TABLESPOON CANDY SPRINKLES.
WITH SMALL AMOUNT OF RESERVED FROSTING ATTACH WAFER COOKIE TO EACH BAT FOR HEAD.
USE REMAINING FROSTING AND CANDIES TO DECORATE FACES.
