Now that Halloween is over and there are piles upon piles of leftover Halloween candy littering your home, I thought I’d share 5 yummy looking recipes that you can whip up using your leftover treats. These sweets are great to bring into work for co-workers, take with you to a party, or just to have at home as an extra special dessert for your little ones (and it’s a good way to liven up those plain old mini candy bars!)
Frozen Peanut Butter Cup Banana Pops via Real Simple:
- 2 bananas, peeled and halved crosswise
- 4 Reese’s Peanut Butter Cups (21 grams each)
- 6 ounces chocolate, chopped
- Insert a wooden stick into each banana half. Freeze the bananas and the peanut butter cups for 2 hours.
- Meanwhile, heat the chocolate in a double boiler or medium heatproof bowl set over (but not in) a saucepan of simmering water, stirring often, until melted and smooth.
- Chop the frozen peanut butter cups. Line a plate with parchment.
- Coat the frozen bananas in the melted chocolate. Sprinkle with the chopped peanut butter cups. Freeze on the prepared plate until firm, 4 to 5 minutes.
Reese’s Peanut Butter Cup Blondies via YumSugar:
- 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons coarse salt
- 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese’s peanut butter cups, removed from their wrappers and coarsely chopped
- Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days.
Halloween Peanut Butter & Toffee Candy Bark via Bon Appetit:
- 1 pound bittersweet chocolate chips
- 3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
- 3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
- 8 0.55-ounce peanut butter cups, each cut into 8 wedges
- 1/4 cup honey-roasted peanuts
- 3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- Reese’s Pieces and/or yellow and orange peanut M&M’s
- Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
- Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.
- Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
Leftover Candy Cookies via LaurenConrad.com:
- 2 sticks of unsalted butter, softened
- 1 cup sugar
- Â¾ cup brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 3 cups unbleached all-purpose flour (you may add another 1/4 cup if the mixture is too wet)
- Â½ teaspoon salt
- 1 teaspoon baking soda
- 1 ten ounce bag of chocolate chips
- Leftover mini candy bars, unwrapped (Reese’s, Twix, Snickers, Kit Kat etc.), cut in half endwise (See photo #1 below)
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper (this is going to get messy).
- In a medium bowl, cream butter and sugar until fluffy.
- Mix in eggs and vanilla.
- In a large separate bowl, combine flour, salt and baking soda.
- Gradually add the wet contents of medium bowl into the flour mixture, mixing slowly.
- Mix until all ingredients are well incorporated and then fold in the chocolate chips.
- Using an ice cream scoop, scoop out dough and place half of the scoop on top of halved candy bar. Take the other half of the dough scoop and place it below the candy bar. See photo instruction above.
- Take the sandwiched candy bar and roll it in the palm of your hand so the entire outside of the candy bar is covered and sealed with cookie dough. See photo instruction above.
- Place rolled dough onto cookie sheet and bake for 9 to 14 minutes. Check on them at 8 minutes though and continue baking based on your liking… I only baked mine for about 9 minutes since I prefer my cookies a bit more gooey. Once they are baked to your liking, remove from oven and let cool for 5 minutes before transferring to a wire rack for cooling.
Heavenly Candy Bar Cake via MyRecipes.com:
- 9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars
- 1/2 cup butter or margarine
- 2 cups sugar
- 1 cup shortening
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Chocolate-Marshmallow Frosting
- Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn
- Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
- Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.
- Bake at 350Â° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.
Yum! These look so delicious, and it’s a great way to get some good use out of all of that Halloween candy. Your little ones, co-workers and friends will love these – and so will you!
What do you do with all of your leftover candy? Will you be making any of these recipes? If you do, upload photos to your profile page and leave the link in the comments below. I’ll be posting a blog with all of the yummiest looking ones.