This time of year everyone is starting to prepare for Thanksgiving and fantasize about fragrant roasted turkey, creamy buttery whipped potatoes, fluffy moist stuffing, candied marshmallow topped sweet potatoes, and warm flaky rolls. But before you can add more food to your kitchen table you need to find out something to do with all of that leftover Halloween candy!
While it would be tempting to just take it to work and let your co-workers fight over it, use it to bribe your kids to do their chores, or just throw it away...why not take a more creative and delicious approach?
So unwrap those fun-sized chocolate bars and whip up some fabulous treats to turn your old October goodies into something new and delicious that will make your guests forget all about the stress of the upcoming Turkey Day feast!
Leftover Halloween Candy Bark
(Recipe by Brown Eyed Baker)
(Makes approximately 2 pounds)
- 1 pound of bittersweet chocolate, chopped
- 3 Butterfinger candy bars (or 8 fun-size bars), cut into 1-inch pieces
- 3 Heath candy bars (or 6 fun-size bars), cut into 3/4-inch pieces
- 8 Reese's peanut butter cups, each cut into 8 wedges
- 1/4 cup of honey roasted peanuts
- 3 ounces white chocolate, chopped
- 1/2 cup Peanut M&M's, Pretzel M&M's, or Reese's Pieces
1. Line a baking sheet with parchment paper; set aside.
2. Place the chopped bittersweet chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth. Pour the chocolate onto the prepared baking sheet and, using an offset spatula, spread into a thin layer (about 1/4-inch thick - a 12x10-inch rectangle). Sprinkle the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts, making sure all pieces touch melted chocolate (so they adhere). Lightly press to make sure the candy adheres to the melted chocolate. Refrigerate for 30 minutes.
3. Melt the white chocolate using the same method as the bittersweet chocolate (in a microwave in intervals) until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern. Scatter the M&M's (or Reese's Pieces) over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes.
4. Cut/break the bark into irregular pieces and serve. Store leftovers in an airtight container in the refrigerator.
Leftover Halloween Candy Brownies
(Courtesy of She Makes and Bakes)
(Makes a 9x9 pan full of brownies)
- 1/2 cup of butter
- 6 ounces of bittersweet chocolate chips or coarsely chopped
- 3/4 cups of sugar
- 2 eggs
- 1/2 tablespoon of vanilla
- 1/2 cup + 2 tablespoons of all-purpose flour
- 1/4 teaspoon of salt
- 1-2 cups of chocolate candy, coarsely chopped
1. Preheat your oven to 350 degrees. Line a 9x9 pan with aluminum foil, leaving a few inches hanging over the sides (this foil will turn into handles to lift the brownies out of the pan later). Spray the foil generously with nonstick spray, paying special attention to the corners and sides.
2. In a large microwave-safe bowl, add the chocolate and butter. Microwave for 30-second intervals until melted and smooth, stirring in between. Add the sugar and vanilla into the bowl with the chocolate and whisk until incorporated. Add in the eggs and whisk until thick and glossy (about a minute). Stir in the flour and salt until just combined. Fold in the chopped candy.
3. Pour the batter into the prepared pan and bake for 25-30 minutes. Twenty five will result in gooey brownies, and thirty minutes will be more set in the center. Let cool.
Leftover Halloween Candy Cookie Pizza
(Serves 16 people)
- 1 roll (16.5 oz) refrigerated sugar cookies
- 1 jar (7 oz) marshmallow creme (1 1/2 cups)
- 1/4 cup of candy-coated chocolate candies
- 1/2 cup of coarsely broken pretzels
- 20 bars (fun-size) candy, unwrapped, cut into fourths (about 2 cups)
- 1/4 cup of semisweet chocolate chips, melted
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange in pan. With floured fingers, press slices to form crust.
2. Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 30 minutes.
3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. In small microwavable bowl, place marshmallow creme. Microwave uncovered on High 15 seconds to soften slightly; stir until smooth. Spread marshmallow creme over crust. Sprinkle candy-coated chocolate candies, pretzels and cut-up candy bars evenly over top.
4. Drizzle melted chocolate over cookie pizza. Cut into wedges or squares.
Leftover Candy Blondies
(Recipe from Simmworks Family Blog)
- 1 cup of butter, almost melted
- 1 cup of brown sugar
- 1 egg
- 1 teaspoon of vanilla
- 1 pinch of salt
- 1 cup of flour
- 1 cup of diced candy bars
1. Preheat the oven to 350. Grease an 8×8 baking pan. Cut up candy bars.
2. Cream the butter and brown sugar until light and fluffy. Add in the egg and beat until well combined. Add vanilla and salt and mix again. Take bowl off stand mixer. Fold in flour until just combined. Fold in candy bar pieces until just combined.
3. Spread mixture into pan and cook for 20-25 minutes or until crust is golden brown. Let cool in pan for 5 minutes. Turn onto a wire rack and let cool completely before digging in. Cut into squares and serve.
Leftover Candy Cake
(Courtesy of ScarlettaBakes)
- 3 cups of all-purpose flour + more for dusting
- 1 Tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/2 cup of dark brown sugar, tightly packed
- 1 cup of vegetable oil + more for greasing
- 3 large eggs
- 1 cup of Greek yogurt
- 2 cups of assorted candy, roughly chopped (I recommend going with chocolate-based candy pieces here; I included fun-sized versions of Twix, Snickers, Milky Way and Peanut Butter Snickers in my cake.)
- 4 Tablespoons of unsalted butter
- 2 Tablespoons of skim milk
- 1 cup of confectioners’ sugar
- 1 1/2 teaspoon of Ancho chile, ground
2. Cream the sugar and oil together in a large bowl. Add the eggs and continue to mix. Beat in the flour, baking powder, salt and yogurt, beating just until all of the ingredients are incorporated. Fold in the chopped candy pieces.
3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove the baked cake to cool for 10 minutes before unmolding to a wire rack to cool further before finishing.
4. Meanwhile, to prepare the glaze, heat the butter over a medium flame in a large, heavy-bottomed sauce pan. Cook the butter, stirring often, as it bubbles and turns color. Be sure not to burn the butter; the browning process will take about 10 minutes and simply requires patience and frequent stirring.
5. Once the butter is browned and fragrant, remove it to a large bowl. Whisk in the confectioners’ sugar, ancho chile, and milk, mixing vigorously until all of the ingredients are combined into a smooth glaze. Pour the finished glaze over the top of the cake and spread it slightly with a rubber scraper so that it runs down the sides of the cake. Serve immediately or store for several days in a sealed container.
What a fantastic way to clear your home of all of those plastic pumpkins full of trick or treat goodies while serving your friends and family a new drool-worthy confection. So hang up that Halloween costume, put on that apron, and whip up some scrumptious desserts with your candy leftovers. Have a wonderful weekend!