How to Make a Haunted Gingerbread House for Halloween

Directions

1. Start by making a sturdy gingerbread dough using brown sugar and molasses. The dough should be thick enough that it doesn't stick to your fingers. Split the dough into two portions, then roll each out to a 1/4-inch thickness between parchment sheets. Place the rolled dough on baking sheets and refrigerate for about 30 minutes until firm. Chilling guarantees a smooth, even surface after baking.
2. Use templates to cut out four wall pieces and two roof pieces with a flat-edged knife. Keep the templates aside. Carefully lift the chilled dough pieces and place them on parchment-lined baking sheets. Bake at 350°F for 15 minutes. If the dough is well-chilled, it won't tear during transfer.
3. As soon as the cookies come out of the oven and are still hot, place the paper templates on each piece and re-cut the shapes to ensure precise fitting during assembly.
4. Fill a piping bag with melted white candy wafers and pipe along the edges of the cookies to assemble the walls. Use pantry cans to prop up the pieces while you work. Allow to set for about 15 minutes.
5. Spread chocolate frosting over a 12-inch or larger cake board or platter. Sprinkle crushed cookie crumbs on top to create a dirt-like landscape.
6. Once the walls are firm, carefully move the house to the center of the frosted board. Attach the roof pieces and use additional melted candy to seal any gaps at the corners and edges. Let the structure set completely.
7. Toss cereal squares with cocoa powder to make dusty roof tiles. Pipe a line of melted candy along the bottom edge of the roof, then press cereal pieces into it. Pipe another candy line just above the first row and add a second overlapping row. Broken pieces are fine—they add character. Repeat until the entire roof is covered. Finish by piping candy along the front and back top ridges and topping with a final row of cereal. Let the candy set for about 15 minutes.