Give Your Leftover Halloween Candy New Life!!!
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Sometimes a rainy or cold Halloween night will leave you with loads of leftover candy! Instead of cleaning them out by snacking until they are gone, use them in these recipes to make sweet treats to share!
Disclaimer, these recipes are not recommended for a healthy meal plan, but can be excused this once for the Holiday, just get back on track tomorrow!!!
TWIX are one of my favorites, and it is Football season so I love this one, straight from the TWIX website, with only one change, these are so cute you will want to buy TWIX just to make them!
TWIX Touchdown Trifles
1 box (4 oz) chocolate pudding mix
1/3 cup cream cheese
2 tbsp salted caramel sauce
1/2 cup heavy cream
15 TWIX Fun Size, divided
1 small tube white icing
1 tube green icing
Using electric mixer, prepare chocolate pudding according to package directions. Beat in cream cheese and salted caramel sauce until blended; set aside.
In small bowl, whip cream until stiff peaks start to form; fold into chocolate and salted caramel mixture just until blended. Transfer to piping bag fitted with round tip; set aside. Finely chop 3 TWIX Fun Size; reserve in small bowl. Set aside.
Using white icing, decorate remaining TWIX Fun Size to resemble lacing on football; set aside.
Divide chopped TWIX Fun Size evenly among 12 mini clear cups. Pipe chocolate and salted
caramel mousse over top.
For each serving, set 1 TWIX Fun Size “football” in mousse. Garnish with green icing to resemble grass.
Mini Chocolate Bar Skillet S’mores
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. packed brown sugar
1/3 c. granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/4 c. crushed graham crackers
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 c. chocolate chips
3 Hershey’s bars, broken into smaller pieces, divided
1 c. mini marshmallows, divided
10 large marshmallows
Preheat oven to 350° and grease a 10” ovenproof skillet with cooking spray. In a large bowl using
a hand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla and beat to combine.
In a separate bowl, whisk together flour, crushed graham crackers, baking soda, and salt. Add dry ingredients to wet and stir until just combined, then fold in most chocolate chips, most Hershey’s bars, and most mini marshmallows.
Press dough into prepared skillet and top with remaining chocolate and mini marshmallows.
Bake until center is almost set, 22 to 25 minutes.
Meanwhile, cut large marshmallows in half, leaving the tops and bottoms intact. Place halved marshmallows cut side-down around the edge of the cookie. Return to oven and bake until puffed and golden, 5 to 8 minutes more. Serve warm or at room temperature.
Kit Kat Stuffed Brownies
Kit Kats are one of my favorites; use them up in this recipe
For the brownies
Cooking spray, for pan
1 box brownie mix, plus ingredients called for on box
24 Kit Kat bars, divided
1/2 c. (1 stick) butter, softened
1 (8-oz.) block cream cheese, softened
2 1/2 c. powdered sugar
2/3 c. unsweetened cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Preheat oven to 350º. Line an 8"-x-8" baking dish with parchment paper and grease with cooking spray. Prepare brownie batter according to package instructions and pour half into prepared pan. Lightly press 18 Kit Kat Bars into brownie batter, and top with remaining batter.
Bake until a toothpick inserted into the center of the brownies comes out clean, 20 to 25 minutes. Let cool completely in the pan.
Make frosting: In a large bowl using an electric hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar, cocoa powder, vanilla, and salt and beat until combined and smooth. Spread in an even layer over brownies. Chop remaining Kit Kat bars and sprinkle over brownies. Cut into squares and serve.
Hot Milky Way Sunday
Butter, for skillet
1 box devil's food cake mix, plus ingredients called for on box
1 1/2 c. chopped Milky Way
3 scoops vanilla ice cream
Hot fudge, warm, for drizzling
Caramel, warm, for drizzling
Whipped cream, for serving
Sprinkles, for serving
Preheat oven to 350° and butter a 9" cast-iron skillet.
Prepare devil's food cake batter according to box instructions. Pour into buttered skillet and top
with half the Milky Ways.
Bake until cooked through, 33 to 35 minutes.
Let cool 5 minutes, then top with vanilla ice cream, hot fudge, caramel, whipped cream,
remaining Milky Ways, and sprinkles.
Happy Halloween Candy Bark
1 lb. bittersweet chocolate chips
(You may use whatever substitute candy bars you have left over)
3 regular sized (9 fun sized) Butterfinger candy bars, chopped into irregular pieces
3 regular sized Heath or Skor candy bars, chopped into irregular pieces
5 regular sized (8 fun sized) Reese's Peanut Butter Cups, chopped into 8 quarters
1/4 cup honey roasted peanuts
2 cups pretzels, coarsely chopped, optional
3 ounces quality white chocolate
M&Ms or Reese’s Pieces
Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth. Remove from heat and pour chocolate into a parchment paper or silpat lined sheet pan. Spread chocolate to about 1/4 inch thick, it should be about 8×12 inches.
Scatter the Butterfinger pieces, Heath or Skor pieces, Reese's cup pieces, pretzels, and peanuts over melted chocolate, making sure each piece is touching the chocolate.
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from heat and use a spatula to drizzle the white chocolate on the top of the candy bark. Sprinkle with the M&Ms or Reese's pieces.
Let cool in the fridge for 1 hour. Cut into irregular pieces. Store in a cool place, or the fridge for several weeks, if it will last that long.
Reese’s Stuffed Rice Krispies Treats
(Borrowed by a recipe in Delish)
Cooking spray, for pan
5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies Cereal
24 Reese's cups
1/4 c. melted peanut butter, for garnish
1/4 c. melted chocolate, for garnish
Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over
medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat.
Immediately add Rice Krispies and stir with a rubber spatula until combined. Working quickly,
press half of mixture into an even layer in pan, then top with a layer of Reese’s. Press remaining mixture over Reese’s.
Drizzle with melted chocolate and peanut butter, then refrigerate until cool, about 30 minutes.
Slice into squares and serve.