Leftover Halloween candy?! What?! That doesn’t exist in my house, but it might in yours — so here are a couple of dessert recipes that you can make with some of those halloween candies…
Candy Corn Popcorn Balls
Serves 10
50 large marshmallows
⅓ cup butter or margarine
20 cups freshly popped popcorn
2 cups teddy bear-shapped chocolate graham cracker cookies
2½ cups candy corn
1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat.
2. Combine popcorn and cookies in a large bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands w
ith vegetable spray and shape popcorn mixture into 3-inch balls, pressing together firmly.
3. Cool on wax paper. Wrap b
alls in plastic wrap. Store in an airtight container up to 3 days. Makes 20.
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Sweet Tarts Milkshake
Serves 2
- In a blender, blend 16 SweeTarts candies (about 2 tablespoons) with 1 pint softened strawberry ice cream and ¾ cup milk until smooth.
- Serve in glasses and top with additional SweeTarts, if desired.
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Reese’s Peanut Butter Cups Cake
Serves 12
3½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
2 cups finely chopped Reese’s peanut butter cups (or other chocolate candies such as Snickers and Almond Joy)
16 tablespoons (2 sticks) unsalted butter, at room temperature
1½ cups sugar
4 large eggs, separated, at room temperature
2 tsp. vanilla extract
1¼ cups whole milk, at room temperature
¼ tsp. cream of tartar
Icing:
4½ oz. bittersweet chocolate, chopped
½ cup heavy cream
1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.
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Twizzlers-Popcorn Snack Mix
Makes 6
- Cut 12 Twizzlers twists into 1-inch pieces (14 grams each; about 1 ½ cups total).
- Combine with 4 cups caramel corn and 1 cuptoasted pecan halves.
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Chocolate Rolo Crinkle Cookies
Makes 30 cookies
1½ cups granulated sugar
½ cup plus 2 tbsp. butter, softened
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. table salt
30 chocolate-covered caramel candy (such as Rolo)
Powdered sugar
1. Beat granulated sugar, butter, eggs, and vanilla at medium speed with an electric mixer until mixture is blended and smooth.
2. Stir together flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating just until blended. Shape dough into a ball, and wrap in plastic wrap. Chill 2 to 4 hours.
3. Preheat oven to 350°. Remove dough from plastic wrap; shape dough into 30 (1-inch) balls (about 1 tbsp. each), and place 1 inch apart on parchment paper-lined baking sheets.
4. Flatten each ball into a 2-inch disk. Place 1 chocolate-covered caramel candy into center of each disk, and wrap dough around candy to form a ball.
5. Bake 10 minutes or until slightly flattened. Cool on baking sheets 8 minutes. Sprinkle cookies with powdered sugar. Serve cookies immediately.
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Chocolate and Malt Ball Pudding
Serves 6
⅔ cup malted milk powder
⅓ cup sugar
⅓ cup cornstarch
⅛ tsp. salt
4 cups 1% low-fat milk
⅓ cup semisweet chocolate chips
1 tsp. vanilla extract
8 malted milk ball candies (such as Whoppers), crushed
1. Combine first 4 ingredients in a medium, heavy saucepan, stirring well with a whisk. Gradually add milk to sugar mixture, stirring constantly with a whisk until well blended. Place pan over medium heat, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Remove from heat. Add chocolate chips, and stir until smooth. Stir in vanilla.
2. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Remove plastic wrap; spoon ⅔ cup pudding into each of 6 bowls. Sprinkle each serving with 2 tsp. crushed malted milk balls.
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M&M’s Chewy Crispy Bars
Makes 20
2 tbsp. butter
10 oz. marshmallows
⅔ cup candy corn
½ cup M&M’s
6 cups rice cereal
Cooking spray
1. In a large saucepan, melt butter and marshmallows over medium-low heat. Stir candy corn, M&M’s, and cereal into melted marshmallows.
2. Press into a 13 x 9-inch pan coated with cooking spray. Allow to set, then cut into bars.
Enjoy!
Sulli 😉
In Kim’s Head 
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