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Dessert Recipes With Leftover Halloween Candy

Buzzle Staff Oct 17, 2018
Halloween means trick-or-treat, which means lots of extra candy! Instead of just having plain candy, you can exercise the cook as well as foodie in you, with some delicious recipes that use leftover Halloween candy.
This one's quick and easy. Put all your leftover chocolates in a glass bowl, and double boil till you get a smooth mixture. You can add some fresh cream to make the fondue thicker. Enjoy it hot with fruits or marshmallows.
Preheat oven to 325°F. You'll need one cup all-purpose flour, one egg, one tsp each of baking powder and baking soda, one cup sugar, and three tbsp of melted peanut butter to make the cake. Sift together all the dry ingredients in a bowl.
In another bowl, beat the egg and butter. Add the flour mixture to it. Fold in candies, peanut butter cups, and bake for 30-35 minutes. You can melt peanut butter cups, and make a lip-smacking frosting for this chocolate cake.
Preheat oven to 325°F. In a large bowl, mix together ½ cup melted peanut butter, 1 cup sugar, 2 eggs, 1 tsp baking powder, ½ cup flour, and ½ cup cocoa powder. Pour the batter in a baking tray. Put 6 tsp of creamy peanut butter, and mix slightly. Then, bake for 20-25 minutes. Cool, cut, and serve!
Make a refreshing cocktail with leftover candy corn. Mix 1 cup of vodka with 1 cup candy corn, and keep it aside for 5 hours. Then strain the mixture. Mix this infused vodka with 1 cup pineapple juice. Add ice and serve. You can garnish this cocktail with candy corn.
Preheat oven to 325°F. Mix together ½ cup unsalted butter, ¾ cup sugar, 1 egg, and 2 tbsp cream. Whisk till it becomes smooth and fluffy. Add 2 cups all-purpose flour, 2 tsp cornstarch, and 1 tsp baking soda.
Add chocolate chips or candies, and whisk on a low setting. Scoop out the batter and place mounds on a plate. Sprinkle candy corn on top, and refrigerate for four hours. Then place them on a baking sheet and bake for 9 minutes. Let them cool down properly before serving.
Mix together 1 cup all-purpose flour, ¼ tsp baking soda, and ½ tsp baking powder. Whisk ½ cup melted butter, I egg, 1 cup sugar, and 1 tbsp vanilla extract. Add flour mix to this and whisk till the mixture is smooth.
Add candy bar pieces, and bake for 25 minutes. You can make cream frosting by whipping together cream and melted chocolate. Sprinkle some colorful candy on top and serve.
Stir together ⅓ cup unsalted melted butter, 1 cup powdered sugar, and 1 egg. Add 1 cup all-purpose flour and ½ tsp baking soda. Fold in assorted candies and refrigerate the mixture for an hour.
Then make small balls, and bake in an oven preheated to 350°F for around 7-8 minutes. You can place more candy pieces on top of the cookies when they are hot for that extra dose of chocolate.
Whisk together 2 eggs and 2 tbsp unsalted butter in a bowl. Add 3 ripe bananas and whisk again. Then add 1 cup all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp sugar. Whisk till the mixture is smooth. Then add candy pieces.
You can cut large bars into small pieces. Put the mixture in a deep baking tray. Bake for an hour in an oven preheated to 300°F. Slice and serve warm.
Preheat the oven to 325°F. Mix 2 cups all-purpose flour, 1 tsp baking soda, and 1 tsp cornstarch in a bowl. In a large bowl whisk together an egg, 2 tsp vanilla extract, and 1 cup sugar. Add the flour mixture and whisk gain. Fold lots of pieces of mound bar. Refrigerate the dough for 2-3 hours.
Make small balls of the dough, and place on baking sheets lined with paper. Bake for 10-12 minutes. If you have extra chocolate candies remaining, just melt them and drizzle on top of the cookies.
This one's as easy as it can be. All you gotta do is place a Halloween candy on each graham cracker; microwave for 10-20 seconds or till the candy softens; fold together and eat. Get creative and combine different candy bars for variation.
You'll need refrigerated croissant rolls, an egg, and butter for this one. Just make triangles out of the rolls, brush some butter, and places candies. Roll the croissant, coat with the egg, and bake till golden. Crispy croissants, with melted chocolate oozing out, are ready to serve!