Published: October 28, 2007 02:22 am            

Sweet leftover candy ideas for your Halloween stash

JEFFERSONVILLE, Ind. — Leftover candy? Who has leftover candy? Ok, so maybe you don’t have any leftover candy. But if you do — or if it’s just all the stuff you’re kids wouldn’t eat — here are some recipes you can make with the leftovers.



Baby Ruth Crater Bars recipe

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup butter, softened

1/2 cup peanut butter

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups coarse chopped Baby Ruth



Preparation

Heat oven to 375 degrees F. Grease a 15 x 10-inch jellyroll pan.

Combine flour, baking soda and salt in small bowl.

Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.



Three Musketeers Fried Pies

Ingredients

1 (10-count) can biscuits

1 large Three Musketeers bar

confectioners sugar



Preparation

Separate biscuits and roll thin. Cut candy bar into 10 pieces. Place 1 piece in center of each biscuit; fold over and seal edges. Deep fry until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.



Oatmeal brownie crunch bars

Ingredients

1 (18.5-ounce) fudge cake mix

1/2 cup water

1/2 cup (1 stick) softened butter

2 eggs

4 ounces finely chopped Hershey’s Special Dark (or semi-sweet chocolate bar)

2-3/4 cups quick-cooking or old-fashioned oats, uncooked

1 cup all-purpose flour

1 cup firmly packed light brown sugar

1 cup coarsely chopped dry-roasted honey peanuts

1 teaspoon baking soda

1 cup (2 sticks) butter or margarine, melted

1-3/4 cups M&Ms or semi-sweet chocolate chips



Preparation

Preheat oven to 350 degrees F. Line 15 x 10 x 1-inch pan with non-stick foil.

Stir cake mix, water, butter, and eggs until combined. Add chopped chocolate and combine. Set aside.

In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in M&Ms until evenly distributed. Reserve 3 cups mixture.

Pat remaining mixture onto bottom of baking pan to form crust. Pour prepared fudge cake mix over crust, carefully spreading into thin layer. Sprinkle reserved oatmeal crumb mixture over top of fudge mixture; pat down lightly.

Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store in tightly covered container.



Peanut Butter Milk Duds Cookie Cups

Ingredients

1/2 cup (1 stick) margarine (not the type in a tub)

1/2 cup smooth peanut butter

1/2 cup granulated white sugar, packed

1/2 light brown sugar

1 egg, at room temperature

1-1/2 cups flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 (10 ounces) package Milk Duds candies

1/4 cup confectioners' sugar

Optional Glaze:

1/2 cup semi-sweet chocolate chips

1/2 tsp smooth peanut butter



Preparation

Preheat oven to 375 F. In a large bowl, cream together margarine, peanut butter, egg, white sugar, and brown sugar. In a smaller bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture, half at a time, to margarine mixture, beating well to combine. Place a heaping teaspoon of cookie dough into the palm of your hand. Press one candy into the center and press dough around it to form a ball. Roll in confectioners' sugar and place in ungreased mini-muffin tin. Bake 12-14 minutes, until lightly browned on top. Let cool in the baking tins at least 15 minutes, then remove to racks to cool completely.

Optional Glaze:

Melt chocolate chips and peanut butter together until smooth. Pour into a plastic zip-top bag, squeeze out the air, and seal. Cut a small corner from the bottom of the bag and drizzle chocolate over the tops of the cooled cookie cups.

Note: Rollo candies, Reese's Bites or any other candies that will mix well with peanut butter can be substituted for Milk Duds.



Candy Corn Rice Crispy Treats

Ingredients

1/2 cups butter

10 cups Crispy rice cereal

9 cups miniature marshmallows

2 cups of candy corn

3/4 c miniature chocolate chips

Candy pumpkins

Yellow and red food coloring



Preparation

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.

Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.



Smashed Bugs Candy Recipe

Ingredients

2 cups (about) square snack pretzels

1 package (12 ounces) Rollo chocolate-covered caramel candies

8 (about) large marshmallows, each cut into 8 pieces

1 cup (about) pecan halves



Preparation

Preheat oven to 300 F. Line baking sheets with parchment paper.

Place pretzels in rows 1 inch apart on lined baking sheets. Top with chocolate caramel candies.

Place marshmallow on top. Bake for 3 minutes only. Immediately place pecan half on top of each and gently press down so all layers stick together.



Snickers Cookie Bars Recipe

Ingredients

1 package (12 ounces) Snickers Popables chocolate candy pieces, chilled

1 roll (1 pound) chocolate chip cookie dough, at room temperature



Preparation

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

Cut cookie dough in half lengthwise. Oil your hands and use your fingers to gently press the dough into the bottom of the baking pan.

The layer will be thin. Evenly distribute the chocolate candy pieces on top of the dough and gently press them down so they don’t roll around.

Bake 15 to 20 minutes. Let cool about 20 minutes, then cut into bars while warm.



Tootsie Roll Ice Cream Sauce

Ingredients

35 Tootsie Roll Midgees

1/4 cup of water

1 extra cup of water



Preparation

Using the cutting board, cut up each Tootsie Roll Midgee into three or four pieces.

Place the Tootsie Roll pieces and 1/4 cup of water in the smaller of the two pots. Pour the extra 1 cup of water into the bigger pot. Place the smaller pot into the bigger pot (it will float on the water).

Heat on stove, on medium heat, until Tootsie Roll pieces melt.

Stir them together with the water.

Let the mixture cool and then pour on top of ice cream.



Hershey’s Kisses Crescents (with pic)

Ingredients

1 package (8 oz.) refrigerated quick crescent dinner rolls

24 HERSHEY’S KISSES Brand Milk Chocolates

Powdered sugar



Preparation

Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolates.

Place 2 chocolates at wide end of each triangle; place an additional chocolate on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.

Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm. 8 crescents.



Butterfinger Layer Cake

Ingredients

Store-bought angel food cake

Cool Whip

Butterfinger bars



Preparation

Cut angel food cake into three layers. Spread each layer with thawed Cool Whip. Sprinkle crushed Butterfinger bars over Cool Whip. Put layers together. Eat immediately or freeze.



Candy Bar Cookies

3 c. sifted flour

1/2 tsp. salt

1 tsp. baking powder

1 1/2 c. sugar

1/2 c. softened butter

3/4 c. smooth peanut butter

2 eggs beaten

1 1/4 tsp. vanilla

2/3 c. milk

5 small candy bars (your choice), chopped up



Preparation

Pre-heat the oven to 375 degrees F.

Cream the butter, peanut butter, and sugar until it is light and fluffy. Beat in the eggs ad mix well, then add the vanilla.

Sift the dry ingredients together and add alternately with the milk. Stir in the cut-up candy bar pieces.

Spoon teaspoon sized drops on greased cookie sheets. Bake about 12-15 minutes or until golden brown.



Homemade Fudge

Ingredients

2 1/2 c. sugar

1/2 c. butter

2/3 c. evaporated milk

4 cups chopped candy (anything you want to use)

1 tsp. vanilla



Preparation

Line a 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan, and butter the foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add candy and blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.



Stained Glass Cookies (small pic in spectrum new copy folder)

Ingredients

1/2 cup (1 stick) butter or margarine, softened

1/2 cup sugar

1/2 cup honey

1 egg

1 tsp. vanilla

3 cups flour

1 tsp. CALUMET Baking Powder

1/2 tsp. baking soda

1/2 tsp. salt

Lifesavers, Jolly Ranchers, or other suckers.



Preparation

Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.

Preheat oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.

Crush each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.

Bake 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.



3 Musketeers Puffs recipe

Ingredients

3 Three Musketeers

1 package Pillsbury Crescents



Preparation

Slice candy bars into 8 pieces. Unfold crescents. Place one piece of candy in the center of each crescent. Fold crescent around candy, being sure to cover all of it. Pinch seams closed. Place on ungreased cookie sheet. Bake in a 375 degree F oven until golden brown, about 11 minutes. Serve warm.



Almond Joy Chocolate Pie

Ingredients

20 miniature Almond Joy or 10 large bars

3/4 cups graham cracker crumbs

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 cup Hershey's cocoa

1/4 teaspoon salt

1 1/2 cups milk

1 teaspoon vanilla extract

16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)

Sweetened whipped cream or whipped topping



Preparation

Heat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside. Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.

In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.

Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.



Baby Ruth Turnovers recipe

Ingredients

1 (10 count) tube refrigerator biscuits

1 Baby Ruth

Oil for deep frying

Confectioners sugar



Preparation

Separate biscuits and roll thin. Cut candy bar into 10 pieces. Place 1 piece in center of each biscuit; fold over and seal edges. Deep fry until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.



Malt Shop Pie recipe

Ingredients

1 (9-inch) graham cracker pie crust

1 pint vanilla ice cream, softened

1 (8 ounce) container Cool Whip

8 ounces Whoppers candy or malted milk balls



Preparation

Combine softened ice cream and Cool Whip until well blended. Reserve 8 Whoppers for garnish.

Crush remaining Whoppers. Add 1 cup of crushed candy to ice cream mixture, reserving remaining 1/2 cup. ice cream mixture into pie crust. Top pie with reserved crushed candy and freeze for 4 hours.

Decorate edge of top crust with 8 Whoppers.



Fried Candy Bars

Ingredients

1 egg

1 cup milk

1 tablespoon vegetable oil

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix)



Preparation

Chill or freeze the candy bars. Combine egg, milk and vegetable oil in a cup.

In a bowl, combine flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a wire whisk. Cover and chill for a few minutes while the oil heats.

Remove batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening to 375 degrees F. Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool for a minute as the inside can easily burn your mouth.



Chewy Milk Duds Cookies recipe

Ingredients

1 1/2 cups butter-flavor shortening

1 1/2 cups peanut butter

2 cups granulated sugar, divided

1 1/2 cups packed brown sugar

4 eggs

3 3/4 cups all-purpose flour

2 baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 (10 ounce) package Milk Duds



Preparation

In a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups of the sugar and brown sugar. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour.

Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until set. Cool for 5 minutes before removing to wire racks.



Apple Candy Bar Salad

Ingredients

A few Granny Smith apples

An assortment of candy bars — Snickers, Baby Ruth, and 3 Musketeers work best

Cool Whip



Preparation

Cut the apples and candy bars up into small pieces and mix them with thawed Cool Whip. If the candy is too mushy to cut, put it in the fridge for a few hours.

This is quick, easy, and can be made in a large batch or small servings. Mix and put into small bowls or goblets for easy serving.

        

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