5 Interesting Ways to Use Leftover Halloween Candy

Halloween is right around the corner, and to match the wacky and creative spirit of the holiday I would like to share a list of interesting (and bizarre) ways to utilize leftover Halloween treats. Be sure to check out the list below!

1. Hershey’s candy corn creme snack mix
A creative twist on Babble.com’s candy snack mix, this recipe will surely appeal to the typical candy corn fanatic. Add leftover halloween chocolate, brown sugar coated pretzels, M&Ms, and Hershey’s candy corn addition to a medium sized bowl and mix until thoroughly combined.

 

2 cups broken pretzels

1/4 cup light brown sugar

2 tablespoons granulated sugar

6 tablespoons unsalted butter

1 38oz bag of original flavored M&Ms

1 milk chocolate Hershey’s bar broken into individual pieces

a) Preheat oven to 275F. Line a small baking sheet and set aside.

b) Melt the butter and pour it into a large bowl. Stir in the sugars until fully combined. Stir in the pretzels and spread them on a lined baking sheet. Bake for about 20 minutes until light brown.

c) Allow the pretzels to cool completely before breaking them apart and adding them to a small bowl and tossing them with the Hershey Bar pieces and the Hershey’s candy corn creme pieces. Serve.

(recipe adapted from Kelsey Banfield at babble.com)

2. M&M Oat Bars
This recipe serves as a delectable take on your traditional Kudos m&m bar.

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package (14 ounces) caramels
3 tablespoons water
1 cup (6 ounces) miniature semisweet chocolate chips

1 cup plain M&M’s
3 ounces white candy coating

a) In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Stir in oats.

b) Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.

c) In a microwave, melt caramels with water; stir until smooth. Spread over crust. Sprinkle with the chips and M&M’s. Gently press into the caramel mixture. Melt candy coating; drizzle over the top.

d) Let stand for 5 minutes or until set. Cut into bars. Yield: 6 dozen.

(Originally published as M&M Oat Bars in Taste of Home October/November 1999, p64)

 

3. Heath Bar and Snicker’s Ice Cream

Ice cream is a favorite among many and easy to customize with leftover treats- think Coldstone!

1 gallon Breyers natural vanilla ice cream
1 bag of Heath bar miniatures
1 bag of Snicker’s miniatures
1 container of Smucker’s caramel sundae syrup

a) Take three scoops of vanilla ice cream and add to a bowl
b) Break mini Heath bars and mini Snicker’s bars with kitchen mallet
c) Mix broken pieces into ice cream and add 2 tablespoons of caramel to the top

4. Halloween candy caramel apples
This recipe combines the quintessential autumn treats and will definitely sweeten any November day.

8 granny smith apples
1 bag of any Halloween candy of choice
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract

a) Wash and completely dry the apples. Insert a stick into the stem end of each.

b) Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.

c) Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.

d) While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the Halloween candy. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.

(Recipe courtesy of Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000)

 

5. Reese’s Peanut Butter cupcakes
This recipe is easy to recreate due to its availability in the instant-baking isle of the grocery store. Chocolate, peanut butter, and sugar- what more can you ask for?

1/4 cup (1/2 stick) butter or margarine, softened
1-1/2 cups REESE’S Creamy Peanut Butter or REESE’S Crunchy Peanut Butter
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups milk

a) Heat oven to 350°F. Line 24 muffin cups with cupcake wrappers, 2-1/2 inches in diameter.

b) Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.

c) Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Frost with REESE’S PEANUT BUTTER FROSTING. Makes 24 cupcakes.

(Recipe taken from hersheys.com)

 

-Ashlee Burris