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Is it just me, or do our grandkids get more candy in one Halloween than we did spanning our entire childhood? I’ve never seen anything like it: Trick or treating, trunk or treating, school parties, church parties, and individual Halloween parties. More power to our grandkids, but that is A LOT of candy!
Why not use some of these free sweets to enhance your time together?
It’s easy to do, thanks to these 8 fun and easy recipes that call for leftover Halloween candy:
1. Candy bar brownies
- Your favorite brownie mix (and the ingredients it calls for, often oil, water, and eggs)
- 1-2 cups of assorted chopped candy bars (e.g., Snickers, Twix, Milky Way)
- Prepare the brownie mix according to the package instructions.
- Before pouring the batter into the pan, fold in the chopped candy bars.
- Bake according to package instructions.
- Allow to cool, then cut into squares and serve.
2. Candy corn popcorn balls
- 10 cups of popped popcorn
- 1/4 cup unsalted butter
- 1 bag mini marshmallows (10 oz)
- 1 cup candy corn
- Optional: 1/2 cup peanuts or mixed nuts
- In a large pot, melt the butter over low heat.
- Add the marshmallows and stir until fully melted.
- Remove from heat and stir in the popped popcorn, ensuring it’s well-coated.
- Fold in the candy corn (and nuts if you’re adding them).
- With greased hands, shape the mixture into balls.
- Let cool on wax paper.
3. Peanut butter candy dip
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 cup milk
- 1 cup chopped Reese’s peanut butter cups or other peanut butter candies
- Apple slices, pretzels, or graham crackers for serving
- In a mixing bowl, combine the cream cheese, powdered sugar, peanut butter, and milk. Beat until smooth.
- Fold in the chopped peanut butter cups.
- Serve with apple slices, pretzels, or graham crackers.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1-2 cups assorted chopped candy (M&Ms, Kit Kat, Crunch bars)
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
- Combine the flour, baking powder, and salt; stir into the butter mixture.
- Fold in the chopped candy.
- Spread evenly in the prepared baking dish.
- Bake for 25-30 minutes or until golden. Cool, then cut into squares.
5. Candy milkshake
- 2 cups vanilla ice cream
- 1/2 cup milk
- 1 cup assorted candies (e.g., M&Ms, Reese’s, Butterfingers)
- Whipped cream for topping (optional)
- In a blender, combine the vanilla ice cream, milk, and candies.
- Blend until smooth, adding more milk if needed.
- Pour into glasses and top with whipped cream if desired.
6. Candy chocolate bark
- 16 oz semi-sweet or milk chocolate chips
- 1-2 cups assorted candies (Skittles, M&Ms, crushed Oreo, chopped candy bars)
- Line a baking sheet with parchment paper.
- Melt the chocolate chips in a microwave in 20-second intervals, stirring between each interval until smooth.
- Pour the melted chocolate onto the parchment paper, spreading it out into an even layer.
- Sprinkle the assorted candies on top, pressing lightly to ensure they stick.
- Place in the refrigerator for 1-2 hours or until set.
- Break into pieces and enjoy.
7. Stuffed candy apples
- 4 large apples
- Assorted candy (chopped Milky Way, Twix, caramel candies)
- 2 tbsp unsalted butter
- Optional toppings: chopped nuts, melted chocolate drizzle
- Core the apples, ensuring you don’t cut all the way through, creating a well in each apple.
- In a saucepan, melt butter over low heat. Add the candy, stirring until you have a smooth, gooey mixture.
- Fill each apple with the melted candy mixture.
- Bake the apples at 350°F (175°C) for 20 minutes or until tender.
- Drizzle with melted chocolate or sprinkle with nuts if desired, and let cool slightly before serving.
8. Candy-filled pancakes
- Your favorite pancake mix (and the required ingredients)
- 1 cup of chopped soft candy (like Milky Way, Three Musketeers, or chocolate-covered caramels)
- Maple syrup or whipped cream for serving
- Prepare the pancake batter according to the package instructions.
- Heat a skillet or griddle over medium heat and lightly grease.
- Pour a small amount of batter onto the skillet. Quickly sprinkle a generous amount of the chopped candy over the batter.
- Pour a bit more batter over the candy, ensuring it’s covered.
- Cook until bubbles form on the surface, then flip and cook the other side until golden.
- Serve with maple syrup or whipped cream.
I hope these recipes bring even more sweetness to your post-Halloween celebrations. Enjoy (but in moderation, of course :P)!