Urban myth? We think not. There are actually people out there who have done the impossible. They have LEFTOVER HALLOWEEN CANDY! Bizarre, we say, as we attempt to zip up our pants and hide 75 tiny wrappers at the same time.
Sadly, or happily (we can’t decide which), we’ve spent the last weeks trying desperately to not to OD on those sweet nuggets of happiness—unsuccessfully, obviously. In fact, it was a glory day when we realized we were going to eat the little suckers anyway, so we turned the hedonism into an innovative grown up experience, replete with wine and candy pairings.
Truth: Halloween treats are a sugary indulgence we just can’t resist. For some reason, candy tastes better when it comes a tiny package. But, if you’ve got a semblance of self control, or you’ve simply confiscated excess contraband, then you’ll love this collection of delightful recipes we’ve curated that will put those leftover treats to great use. In fact, they’re so good, you’ll making them again. Hey, did you know they sell mini-sized candy all year round? Ready to satisfy your sweet tooth?
DELECTABLE RECIPES FOR LEFTOVER HALLOWEEN CANDY
WHAT YOU NEED
- 10 wafer-type snack-sized chocolate bars like Kit Kit, Coffee Crisp, Twix, or a combination of all
- 8 mini Mars bars (or a combo of other leftover chocolate bars)
- 1 8 oz package of cream cheese
- 3 tbsp milk
- 1 egg
- 1/2 tsp vanilla
- 1/4 cup sugar
WHAT YOU DO
1. Butter an 8 x 8 baking dish (or spray with cooking spray). Preheat oven to 350 degrees F.
2. Chop the wafer-type bars into tiny pieces or coarsely grind them in a food processor. They should be the consistency of graham cracker crumbs. Spread evenly in the bottom of the pan, and press down. This is your crust. Don’t worry if it’s not solid, the filling and melted chocolate will hold it in place.
3. Mix cream cheese, milk, egg, sugar and vanilla together either with a wooden spoon or with a mixer. It should be smooth and free of lumps. Pour over the crust.
4. Chop the Mars bars into small pieces and sprinkle over the top.
5. Bake for 12-15 minutes or until the filling is set.
6. Cool to room temperature. Cut into 16 pieces (or less if you like larger chunks) then chill in fridge or freezer until ready to serve.
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Featured image: Food.Love.Happiness