THE UNIVERSITY DAILY KANSAN
THURSDAY, OCTOBER 31, 2012
REGIONAL
511
PAGE 7A
KELSEY BARRETT
kbarrett@kansan.com
Full Moon Productions hosts its 39th season in the haunted house scene located in the West Bottoms of Kansas City, Mo. There are four main attractions: The Beast, The Edge of Hell, Macabre Cinema and The Chambers of Edgar Allan Poe, each offering something different to a thrill-seeking audience. The Travel Channel featured the haunted houses in their Best Halloween Attractions 2013 list because of the unique experiences they offer.
...
What: The Beast
When:
mursdays and Sundays: 7:30 p.m. to
12:30 a.m.
Fridays and Saturdays: 7:30 p.m. to
1:30 a.m.
Oct. 28-31: 7:30 p.m. to indefinite time
*Last weekend: November 8-9
Where:
1401 W. 13th St. Kansas City, Mo.
Where:
ART BY COLE ANNEBERG
Why: The Beast is America's largest haunted house, according to the Full Moon website, and supplies entertainment inside and out as dancers performing to Michael Jackson's "Thriller" and a headless horseman greet visitors on their way in. Inside, it incorporates an open format to throw visitors right into the action. Instead of a single-file line, people are free to roam around at their own risk. Included is a werewolf forest that simulates the situation of being stranded alone in a dark forest.
When, and if, those brave enough reach the end, a four-story slide serves as the grand exit.
What: The Edge of Hell
When:
iursdays and Sundays: 7:30 p.m. to
12:30 a.m.
Fridays and Saturdays: 7:30 p.m. to
1:30 a.m.
Oct. 28-31: 7:30 p.m. to indefinite time
*Last weekend: November 8-9
Where:
1300 W. 12th St. Kansas City, Mo.
Why: The Edge of Hell is the oldest haunted house in Kansas City, having been in operation since 1975. A group of 45 live performers spread out throughout the five-story building to haunt visitors using the element of surprise. In addition to the roaming terrors, it is also home to Medusa — featured in the Guinness World Records 2013 as the longest snake ever in captivity at more than 25 feet. She perches in her corner watching over those who pass through. The experience ends with a five-story slide as a performer masquerading as a devil waits to send participants on their way.
What: Macabre Cinema
Fridays 8 p.m. to 12 a.m.
Saturdays: 7:30 p.m. to 12:30 a.m.
*Last weekend: Oct. 25-27, open on
Halloween from 8 p.m. to an indefinite
time
When:
Where:
1222 W. 12th St. Kansas City, Mo.
Why: Macabre Cinema is an attraction centered on pop culture. Its open format recreates
more than 30 scenes from 1930s horror movies. For those wondering how they would survive in a horror film, now is the chance. A dungeon awaits at the end for the brave-hearted.
What: The Chambers of Edgar Allan Poe
...
When:
Fridays: 8 p.m. to 12 a.m.
Saturdays: 7:30 p.m. to 12:30 a.m.
*Last weekend: Oct. 25-27, open on
Halloween from 8 p.m. until an indefinite time
Where:
Where:
1100 Santa Fe St. Kansas City, Mo.
**wny:** The Chambers of Edgar Allan Poe draws upon the spooky essence of Poe's works, such as "The Raven," "The House of Usher" and "The Black Cat." It brings to life many components of the poems for visitors to experience. This one allows participants to "Experience the feelings of being buried alive, suffocating, or claustrophobia to the extreme," according to the website.
Edited by Duncan McHenry
CHRISTINA OSTMEYER/KANSAN
RECIPE
Use un your extra candy corn and satisfy your sweet tooth with this easy candy treat.
Celebrate with Halloween fudge
CHRISTINA OSTMEYER costmeyer@kansan.com
Ingredients
3 cups candy corn
1 cup peanut butter
1 can sweetened condensed milk
2 cups white chocolate chips
Recipe adapted from The Domestic Rebel
Line a pan with foil and spray with cooking spray.
Instructions
Add candy corn and peanut butter to a medium saucepan and melt over low heat, stirring every 30 seconds for about 3 minutes. Add sweetened condensed milk and cook for another 3 minutes, stirring every 30 seconds
(you don't want the milk to boil; a slight simmer is OK). Add white chocolate chips and stir until everything melts together.
Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares.
Edited by Madison Schultz
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