Halloween may be over, but you can still enjoy leftover candy. Here are a few recipes ideas for your leftover Halloween candy.
Above: Photo by Amanda Reza.
Halloween may be over, but you can still enjoy your candy. Here are a few recipes to turn your leftover candy haul or discounted candy purchases into something fancy.
Funfetti Candy Cupcakes
Ingredients listed on box (eggs, oil, water)
Prepare cake mix according to box instructions up to where batter is created.
Add Nerds and Skittles to batter and mix evenly.
Pour batter into cupcake tin and bake according to box instructions.
Let the cupcakes cool in the pan for 10 minutes. Remove from pan and cool for an additional 30 minutes.
With a spoon, top cupcakes with your icing of choice.
Top with remaining Nerds and Skittles.
1 cup of candy corn
Handful of green M&Ms
2 tablespoons of butter
2 cups of marshmallows
3 cups of Rice Krispies cereal
Handful of pretzel Sticks
Melt butter in a large pot.
Pour 2 cups marshmallows into pot and stir until melted.
Melt candy corn in a microwave-safe bowl for 1 minute. Stir until completely melted. Heat in 15 second intervals, if extra time is needed.
Add melted candy corn to pot and mix.
Remove pot from heat and mix in Rice Krispies cereal.
Scoop mixture with a 1/2 cup measuring cup and shape it into a ball. Repeat with remaining mixture in pot.
Stick pretzel sticks into candy ball and place green M&M on top.
1 cup of Hershey’s chocolate
1 cup of assorted candy (think Snickers, Kit-Kat, Reese’s Pieces, M&Ms or your favorite Halloween candy)
Melt chocolate in microwave-safe bowl
Line a sheet pan with wax paper and spread melted chocolate over the wax paper.
Place assorted candy over melted chocolate.
Refrigerate for at least 30 minutes.
Break into pieces with a knife or with hands.
6 regular Twix bars or 25 fun-sized Twix bars
1/2 cup of Hershey’s chocolate or other chocolate candy
Handful of white chocolate candy
16 oz cream cheese
1 ½ cups of whipping cream
1 teaspoon vanilla extract
⅓ cup salted caramel sauce
½ cup of heavy cream
Line a 9 inch pie tin or springform pan with cling wrap.
For the base: Put Twix into a food processor and pulse for 2-3 minutes — or put Twix in ziplock bag and crush. The cookies should be broken down and start to clump together.
Use your hands to press this mix evenly into your pie dish, then place it in the fridge.
For the filling: Whisk the cream cheese and vanilla extract until smooth for 3-5 minutes. Dip a spatula in the mix to make sure there are no cream cheese lumps
Add whipping cream and continue whipping until the mix thickens.
Mix in the salted caramel sauce.
Pour the mix into the pie tin and place back in the fridge.
For the chocolate ganache: Heat the heavy cream in a pot until it reaches a simmer. Add chocolate and let it sit for 3 or 4 minutes. Whisk until smooth and let it cool.
Pour the cooled ganache over the creamy base while in the tin.
Melt white chocolate candy in microwave safe bowl. Add to piping bag or ziplock bag with corner cut.
While the ganache is still wet, pipe a white chocolate spiral on pie. Take a toothpick and from the center of the pie gently pull out the white chocolate spiral to form a web.
Refrigerate for at least 6 hours to set.