Each year after Halloween, the question appears in our minds, “Holy Cow, what am I supposed to do with all the leftover candy?!” We’re never too sure if we’ll have enough this year compared to last year because our doorbell rang more often and you’ll feel bad if you ran out too soon, right?
your own trick o’ treater(s) brought home tons and there are certain candies they don’t want to eat!
Well, you’re not alone, we ALL go through the same thing so here are some great recipes you can make and have no waste at all!
Preheat oven to 350 degrees. Using an electric mixer on medium-high, cream together the butter, brown sugar and salt in a large bowl. Mix until light and fluffy, about three minutes. Make sure to scrape down the sides of the bowl with a spatula a few times.
Change mixer speed to low. Add flour in three additions and beat until combined. The dough will be very crumbly. Press the dough evenly in an 8-inch square baking dish. Bake until golden brown and firm, about 30-35 minutes(My oven took 32 minutes).
Scatter chocolate chips on top of the shortbread. Place pan back in oven for 1 minute. With the back of a spoon, spread the chocolate evenly over the surface of the shortbread. Scatter the candies over the top. Let the shortbread cool for 30 minutes on a wire rack. Refrigerate briefly to allow chocolate time to set. Cut into 16 bars. Have a loved one hide them from you so you don’t eat them all in one day.
Spread chocolate ice cream over bottom of cookie crust. Stir peanut butter into caramel topping. Drizzle 1⁄3 cup on ice cream; sprinkle with 1⁄4 cup each peanuts and chopped candy. (Freeze until ice cream is firm.)
Top with scoops of peanut butter ice cream. Stir 1 to 2 tsp. water into remaining topping mixture; drizzle over top. Sprinkle with remaining peanuts and candy. Freeze at least 4 hours.
About 20 minutes before serving: Refrigerate pie to thaw slightly.
1 cup crushed sugar snaps (or similar crisp ginger cookie)
1 teaspoon pure vanilla extract
1 cup coarsely ground pecans
Coat a 9-inch square cake pan with cooking spray.
In a medium saucepan over medium-low heat, add sweetened condensed milk, butter, and Tootsie Rolls. Stir continuously until butter and candy are completely melted and mixture is thick and smooth. Remove from heat.
Add crushed ginger snaps, vanilla extract, and pecans. Using a rubber spatula, mix until well blended.
Pour fudge into the prepared pan. Cover with aluminum foil and refrigerate until firm, at least 4 hours, or preferably overnight.
Slice into 7 equal rows to create 49 square pieces. It's a good idea to use a ruler to ensure equal size pieces. Fudge can be made up to a week in advance and refrigerated.
4 packages instant chocolate pudding or mousse mix (plus milk to make the pudding)
1 large container whipped topping
1 box (18.5 ounce size) chocolate cake mix, plus ingredients to prepare
1 cup Kahlua
6 chocolate covered toffee candy bars, chopped
Prepare box cake mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13-inch pan. When done, remove from the oven, poke holes in the cake and pour Kahlua over the cake. Let cool.
Meanwhile prepare the pudding or mousse. Tear or crumble the cake into pieces. In a glass or trifle bowl, layer in this order: Cake, pudding, whipped topping and candy bars. Repeat layers ending with chopped candy bars on top. Chill well.