So what do we need to do in order to make use of our Halloween candy?
I took time researching cool recipes and I hand-picked some of what I think are the best ways to incorporate your excess Halloween candy into delicious treats. So get out your baking sheets and start taking notes!
This is one of of the most mouth-watering treats I have ever seen! Incorporating Reese’s with more peanut butter and chocolate hasn’t been this good. (source)
- 2 cups crushed graham cracker crumbs
- 2 tablespoons Hershey's cocoa
- 1/2 cup melted butter
- 1 package Reeses peanut Butter Chips (10 ounces)
- 1 bag Hershey Milk Chocolate Chips (11.5 ounces)
- 30 + miniature Reese's peanut Butter Cups (the more the better), cut into quarters
- 1 can sweetened condensed milk (14 ounce)
- In a medium bowl, combine graham cracker crumbs and cocoa, stir to combine. Pour in melted butter and mix until all crumbs are moistened. Press crumb mixture into the bottom of a lightly greased 9 x 13 pan.
- Start layering the remaining ingredients in order. Peanut butter chips, milk chocolate chips and peanut butter cups.
- Drizzle sweetened condensed milk over the top covering every nook and cranny.
- Bake in a preheated 350 degree oven for 25 minutes, being careful not to burn peanut butter cups. Remove from oven and let cool completely before cutting. Store in an airtight container.
Not a big fan of plain old hard chocolate chip cookies? Well here’s a better recipe that will satisfy your cookie cravings and your M&M’s! (source)
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 cup shortening
- 2 eggs
- 2 teaspoons vanilla
- 2½ cups flour (+ 2-3 tablespoons)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups M&M's
- Preheat the oven to 350 degrees. In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla with electric mixers on low speed until well mixed.
- Add the 2½ cups flour, baking soda, and salt. Mix until just combined; I found it easiest to finish this by hand. Add the extra tablespoons of flour until the dough feels thick and almost dry to the touch. Stir the M&M's into the dough.
- Roll into large balls (unless you want small cookies, and who are you anyways?) and press extra M&M's into the tops. Flatten slightly with your palm or the back of a wooden spoon. Bake for 8-10 minutes (they will be slightly underbaked). Remove from cookie sheet right away and place on cooling rack. Let stand for 5-10 minutes to help the cookies hold their shape.
Creator's Note: I always put a little extra flour in my cookies so they don't get flat. But if you find that you get too much flour and they aren't flattening at all (I may or may not have made this mistake) just press them down with the palm of your hand or the back of a wooden spoon so they are normal-cookie-shaped before you even bake them.
Now this one is a classic. You’ve probably had this in restaurants before but now you don’t have to go outside just to get a taste of this delicious drink! This is very easy and very quick to make! (source)
- 1 Kit Kat bar (broken)
- 2 cups vanilla ice cream (or frozen yogurt)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Hershey's chocolate syrup
- Whipped cream
- Combine ice cream, Kit Kat bar, milk, and vanilla extract in blender. Squeeze chocolate syrup on top.
- Blend until smooth.
- Pour into your favorite glass and top with whipped cream and chocolate syrup.
Creator's Note: Instead of using a Kit Kat bar, use 1/2 c. of Reese's Pieces for a sweet peanut butter taste!
If you don’t particularly like this sweet, here’s a possible way you can enjoy it more. All it takes is a bit of peanut butter, some melted chocolate, and a load of candy corn! (source)
- 3 cups candy corn
- 1 1/2 cups smooth peanut butter
- milk chocolate chips or candy melts, for dipping
- Place the candy corn in a large bowl and microwave for 1 minute. Stir and return to microwave. Continue heating for 30 seconds and then stirring until it is completely melted.
- Stir in the peanut butter. The heat from the candy corn should melt the peanut butter, but if not return to the microwave for 15 seconds. Stir to combine.
- Spread the mixture into an 8x8 baking dish lined with parchment paper. Smooth it out evenly in the pan. Let cool for one hour and then use a pizza cutter to slice into bars.
- Melt the chocolate chips or candy melts in the microwave.
- Carefully dip the candy bars into the melted chocolate and turn to coat.
- Place on a parchment lined baking sheet and wait for the chocolate to set.
- Store at room temperature for a chewy texture or in the fridge for a more crisp texture.
Now this recipe is a bit tricky but I can tell you that it is worth putting much effort in to it! I mean, who doesn’t love chocolate-filled macarons? (source)
- 135g egg whites
- 45g granulated sugar
- 215g powdered sugar
- 115g almond meal
- 25g cocoa powder
- 3 Snickers bars, regular size
Heat oven to 330 degrees. Line bake sheet with parchment.
- Trace out 1 inch circles on parchment and set this aside as a "master copy". Reserve two extra sheets of parchment and set aside.
- Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
- Place all dry ingredients in a food processor and process for two minutes and then push it through a fine mesh sieve. Return any large almond granules to food processor and process until fine. Add dry ingredients to meringue.
- Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.
- Place master copy of drawn circles on a bake sheet and then place a second sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
- Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells should cleanly peel away from parchment.
Slice Snickers into 1/8inch slices and then quarter each slice. Place quartered slices around perimeter on the bottom of one shell. Pipe filling in the middle and place a second shell on top with bottom side down to create a sandwich effect
So even though it's not Halloween yet, I know you guys have some candy lying around your house so try these out or check out other recipes on the web!
(each photo comes from its respective recipe)