Once Halloween is over, we all know our focus will switch to Thanksgiving and Christmas, among other holidays in the coming months.
But before we start thinking about all the fun to come, we want to take some time to revel in the ghosts of Halloween's past and share five easy-to-follow recipes for all that leftover Halloween candy. After all, we'd hate to see all that candy go to waste!
Candy Corn Parfait Recipe:
Um, yes, please. With layers of chocolate pudding, candy corn pieces, and whipped cream, this is a must-have dessert for any fall or winter festivities.
Ingredients:
- 1 box of instant chocolate pudding
- 1 box of French vanilla pudding or regular vanilla pudding
- Cocoa Puffs
- Whipped cream
- Candy corn
- Yellow and orange gel color
- Sprinkles
Instructions:
- First, gather all the necessary components. Prepare the chocolate and vanilla pudding, and split the vanilla pudding mixture in half. If you're using French vanilla, it's already yellow, but if you're using plain vanilla, add a few drops of yellow food coloring. For the other half of the vanilla pudding, use orange food coloring to turn it into orange pudding.
- Layer the ingredients however you like.
- Add whipped cream, sprinkles, and a few candy corn for garnish.
- Chill for 30 minutes to an hour or until the puddings are set. Enjoy!
Mounds Bar Cookies Recipe:
Mounds may be one of the most underappreciated Halloween candies, so if you buy any, you're almost sure to have leftovers. Make some delicious Mounds Bar cookies!
Ingredients:
- 2 tablespoons butter
- 2 tablespoons water
- 1/2 cup granulated sugar
- 1.5 cups semi-sweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla
- 1.25 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 Mounds candy bars sliced into 1/2" pieces
- Unsweetened coconut flakes (optional)
Instructions:
- Preheat oven to 325 degrees F.
- In a small saucepan, combine water, butter, and sugar. Heat over medium heat, stirring frequently, until boiling. Remove from heat and stir in chocolate chips until melted.
- Add eggs and vanilla, and stir well until smooth. Add flour, baking soda, and salt, and stir until smooth and shiny. The dough will be very sticky, like brownie batter.
- Scoop up a spoonful of dough using your medium dish and push a piece of Mounds into the center. This will cause the dough to ooze out of the top a little. Use your fingers to push that excess dough over the piece of Mounds, covering it completely.
- Drop candy-filled dough balls about two inches apart onto a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle each cookie with coconut, then bake for 18-20 minutes.
- Cool on a baking sheet for 5-10 minutes, then transfer to a cooling rack to cool completely. Enjoy with a cold glass of milk!
Chewy Butterfinger Cookies Recipe:
If you have any of these in your leftover Halloween candy, these cookies are the perfect way to use them! Plus, they're ready in 15 minutes flat. Who doesn't love that?
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup salted butter, softened to room temperature
- 1 large egg at room temperature
- 8 fun-sized Butterfinger candy bars, chopped
Instructions:
- Preheat oven to 350°F.
- Mix flour, baking soda, and salt in a small bowl. Using an electric mixer, beat butter and sugar together until creamy. Then, add the egg and mix until combined.
- Add the flour mixture gradually while beating it. Then, mix in the Butterfinger pieces by hand. The dough will become quite thick. Drop the dough onto an ungreased baking sheet with a slightly rounded tablespoon.
- Bake for 10-12 minutes or until lightly browned. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Take Five Candy Bar Brownies Recipe:
Ingredients:
Instructions:
- Follow directions according to your package brownie mix.
- Pour enough brownie batter on the bottom of the pan to cover it. Place Take Five Bars in four rows of four across the pan. Cover with the remaining brownie batter. Bake according to package directions.
- Cool completely in a pan and refrigerate. Slice when ready to serve.
Yeah, we can already feel the cavities forming just by looking at those brownies!
Crazy Halloween Blondies Recipe:
This brownie recipe is perfect if you have leftover Halloween candy, such as M&Ms, candy corn, and chocolate. There's truly no limit to the number of goodies you can add—the sky's the limit!
Ingredients:
- 1 cup butter, melted
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans, divided
- 2/3 cup milk chocolate M&M's, divided
- 2/3 cup chopped candy corn, divided
- 2/3 cup coarsely chopped miniature pretzels, divided
- 2/3 cup semisweet chocolate chips, divided
- 2/3 cup butterscotch chips, divided
- 1 jar (12 ounces) hot caramel ice cream topping
Instructions:
- To begin, preheat the oven to 375°. Line a 13x9-inch baking pan with parchment paper, extending the ends up the sides. Then, grease the paper to prevent sticking.
- To make the batter, start by beating melted butter and brown sugar together in a big bowl until well mixed. Next, add eggs and vanilla to the mixture and beat again. Mix flour, baking powder, and salt in a separate large bowl. Gradually add this mixture to the brown sugar mixture until fully incorporated. Finally, stir half the pecans, M&M's, candy corn, pretzels, chocolate chips, and butterscotch chips.
- Pour the mixture into the pan that has been prepared. Bake for 20-25 minutes or until a toothpick inserted in the center emerges clean. Allow it to cool entirely in the pan on a wire rack.
- Spread the caramel topping evenly and sprinkle it with the remaining pecans, M&M's, candy corn, pretzels, chocolate chips, and butterscotch chips. Use the parchment paper to lift the bars out of the pan and cut them into pieces.
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