All Treats No Tricks: Halloween Candy Recipes
Halloween is fun for all ages, but long after the costumes are put away, there’s a common theme: tons of leftover candy!
If that sounds like a familiar post-Halloween problem, we have the perfect solution for you! This post shares ten sweet treat recipes with Halloween candy for your leftover candy that you’ll be dying to try!
*IMPORTANT NOTE - These recipes can be changed according to your personal preference for candy.
Reese’s Stuffed Rice Krispy Treats
Ingredients
Cooking Spray (For Pan)
5 Tbsp. Butter
1 (10-oz.) Bag Marshmallows
½ Cup Smooth Peanut Butter
Pinch Kosher Salt
6 Cups Rice Krispies Cereal
24 Reese’s Cups
¼ Cup Melted Peanut Butter (For Garnish)
¼ Cup Melted Chocolate (For Garnish)
Directions
Line a 9”-x-13” pan with parchment paper and grease with cooking spray.
In a large pot over medium-low heat, melt the butter. Stir in the marshmallows, peanut butter, and salt. Stir until the mixture is melted and remove from the heat.
Add Rice Krispies to the mixture and stir until combined.
Press half of the mixture into an even layer in the pan, top with a layer of Reese’s, and press the remaining mixture over Reese’s.
Drizzle melted chocolate and peanut butter to your liking.
Refrigerate until cool.
Slice into squares and serve!
Ingredients
3 Cups All-Purpose Flour
1 Tsp. Baking Powder
½ Tsp. Kosher Salt
1 Cup (2 Sticks) Butter, Softened
1 Cup Granulated Sugar
1 Egg
1 Tbsp. Milk
½ Tsp. Almond Extract
Leftover Hard Candies (Ex. Jolly Ranchers)
Directions
In a large bowl, mix the flour, baking powder, and salt together.
In a separate bowl using a hand mixer, beat butter and sugar until creamy. Mix in the egg, milk, and almond extract.
Add dry ingredients and mix until fully incorporated.
Divide the dough in half and wrap both sections in plastic wrap. Refrigerate until firm (At least 2 hours and up to 3 days).
Sort hard candies by color and use a rolling pin or meat tenderizer to crush them into small pieces, keeping the colors separated.
Line two large baking sheets with parchment paper.
Roll dough out on a lightly floured surface to ¼ inch thick. Cut shapes out with large cookie cutters, then cut the centers out with a small cookie cutter. Place on prepared baking sheets.
Fill the centers about ¾ full with crushed hard candies. Refrigerate until chilled (at least 30 minutes).
Preheat the oven to 350°F. Bake cookies until the edges are lightly golden (8 to 10 minutes).
Let cool completely before removing from the baking sheets.
Ingredients
1 Tsp. Butter and 2 Tbsp. Butter (Divided)
2 Cups Extra Tootsie Roll Minis
2 Tbsp. Peanut Butter
3-¾ Cups Confectioners’ Sugar
2 Tbsp. Whole Milk
1 Tsp. Vanilla Extract
1 Cup Chopped Pecans
⅓ Cup M&M’s
Directions
Line a 9” square pan with foil. Grease the foil with 1 Tsp. Butter and set aside.
Melt the Tootsie Rolls, peanut butter, and remaining butter over low heat, stirring constantly.
Gradually stir in the confectioners’ sugar, milk, and vanilla. Fold in pecans.
Spread mixture into prepared pan.
Using a sharp knife, score the surface into 1” squares and press an M&M into the center of each square. Cool.
Using foil, remove fudge from pan and cut into squares. Store in an airtight container.
Ingredients
1 Cup Chocolate Melting Wafers
2 Tbsp. Chocolate-Hazelnut Spread
1 Sleeve Saltine Crackers
3 Cups of Chopped Candy
Directions
Combine chocolate melting wafers and chocolate-hazelnut spread in a microwave-safe bowl and microwave until melted. Stir every 30 seconds.
Line a baking sheet with wax paper. Dip the crackers partway in the chocolate. Lay on the baking sheet and sprinkle with the chopped candy.
Cool for 15 minutes and enjoy!
Ingredients
1 Pound Chopped Bittersweet Chocolate
3 Butterfinger Candy Bars (8 fun-size bars)
3 Heath Candy Bars (6 fun-size bars)
8 Reese’s Peanut Butter Cups
¼ Cup Honey Roasted Peanuts
3 Ounces White Chocolate
½ Cup M&M’s
Directions
Line a baking sheet with parchment paper.
Microwave chopped bittersweet chocolate until melted and smooth. Stir gradually.
Spread melted chocolate into a thin layer onto the prepared baking sheet.
Sprinkle leftover chopped candy bars and peanuts over the melted chocolate. Lightly press to make sure the candy adheres to the melted chocolate. Refrigerate for 30 minutes.
Microwave white chocolate until melted and smooth. Stir gradually. Drizzle over chilled bark, then scatter M&M’s over the white chocolate. Lightly press to make sure the candy adheres to the melted chocolate. Refrigerate for 30 minutes.
Break bark and store leftovers in an airtight container in the refrigerator.
Ingredients
8 Cups Popped Popcorn
3 Cups Mini Marshmallows
¼ Cup Butter
1 Cup Chopped Leftover Candy
Directions
Melt marshmallows and butter, pour over popcorn, and mix in candy.
Form into balls and let them set on parchment.
Ingredients
6 Snicker Candy Bars (2 Cups of Minis)
4-5 Apples
3.5 Ounce Package of Instant Vanilla Pudding Mix
½ Cup Skim Milk
16 Ounces Cool Whip
½ Cup Caramel Sundae Sauce
Directions
Chop apples and Snickers into bite-sized pieces.
Whisk together the pudding mix and milk. Fold in the Cool Whip until completely mixed.
Mix the apples and Snickers into the pudding mixture.
Transfer to a serving dish and drizzle with caramel sauce.
Chill for an hour before serving.
Ingredients
2 Cups All-Purpose Flour
2 Tbsp. Granulated Sugar
1 Tbsp. Baking Powder
¾ Tsp. Salt
1 ¾ Cups Warmed Milk
3 Tbsp. Melted Butter or Vegetable Oil
2 Eggs (Lightly Beaten)
1 Tsp. Vanilla Extract
⅓ Cup Chopped Leftover Candy
Directions
Preheat your waffle iron and coat it with cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well with a whisk and set aside.
In a medium bowl, whisk together the warm milk, butter, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and whisk until almost blended, leaving a few lumps. Fold in the candy.
Working in batches, spoon the batter into the waffle iron and cook until golden brown, about 3-4 minutes, depending on your iron.
Enjoy!!
Ingredients
2 Cups Chex Cereal
1 Cup Cheerio Cereal
½ Cup Pretzels
½ Cup M&M’s
¼ Cup Favorite Leftover Candy
¼ Cup Mini Marshmallows
6 Ounces White Chocolate Melting Wafers
Directions
Line a baking sheet with parchment paper.
Microwave white chocolate melting wafers in 15-second intervals, stirring in between until smooth.
Spread an even layer of Chex, Cheerios, and pretzel sticks.
Add mini marshmallows and pour melted chocolate over the cereal mixture. Mix.
Top with leftover candy.
Mix together with a wooden spoon or rubber spatula.
Place in the refrigerator until the chocolate hardens (about an hour).
Break into even pieces and serve.
Ingredients
Reese’s Peanut Butter Cups (Freeze Before)
Crescent Rolls
Cooking Spray
Powdered Sugar/Confectioner’s Sugar
Directions
Unroll the crescent roll dough and place frozen Reese’s in the center of the individual piece.
Wrap the crescent roll around Reese’s. Make sure it is completely covered.
Spray with cooking spray.
Place in the air fryer for 10-12 minutes at 320 degrees.
Sprinkle it with powdered sugar, serve, and enjoy!
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