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Gingerbread Haunted House Recipe

Gingerbread Haunted House


  • Pre-made gingerbread house
  • ROYAL ICING (recipe follows)
  • Assorted HERSHEY'S Candies


  1. Prepare ROYAL ICING and tint if desired.

  2. Decorate house as desired by "gluing" assorted candies to gingerbread with the ROYAL ICING. Allow the icing to harden before moving.

    Suggested decorations:

    Windows: HERSHEY'S MINIATURES Chocolate Bars
    Door: Orange KIT KAT Bar
    Grass: Green TWIZZLERS Rainbow Twists
    Broken sidewalk: Snack Size HERSHEY'S Cookies and Creme Bar
    Dirt yard: Chopped HERSHEY'S KISSES Brand AIR DELIGHT Aerated Milk Chocolates
    Building outlines: Black TWIZZLERS Twists and HERSHEY'S SPECIAL DARK Pieces
    Pumpkins in yard: REESE'S Peanut Butter Pumpkins
    Ghost: HERSHEY'S Milk Chocolate Ghost
    Bat on roof: YORK Peppermint Pattie Bat

    ROYAL ICING: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Divide icing into small bowls for each color desired and tint with food coloring. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) About 1 cup icing.