Here are some tips for using all of that extra Halloween Candy!
- To prevent sugar shock, have a big bag of popcorn waiting when everyone comes back from Trick or treating. It's easy to fix and will counteract some of the sweet stuff.
- You can freeze candy up to a year in the freezer.
- Don't forget to buy discounted Halloween candy for Christmas stockings and parties. Most kids don't care if their Christmas candy is orange and black or if it has silver and gold wrappers instead of red and green.
- Use leftover Halloween candy in Christmas baking and for making gingerbread houses.
- It is easier to cut candy into pieces if you freeze it first.
- Break Butterfinger candy bars into peanut butter cookie dough.
- Sprinkle chopped chocolates on a white or chocolate frosted cake or use them to top ice cream and cheesecake.
- Mix leftover chopped chocolates into cake mixes.
- Cut a hole in the center of rolled out sugar cookie dough. Place a hard colored candy into the center. Bake as usual. The candies will create a stained glass look.
Try These Recipes:
Candy Bar Milk Shakes
1 cup mini candy bars, chopped
2 cups (1 pint) ice cream (chocolate or vanilla)
1/2 cup chocolate syrup
1 1/4 cups milk
Chop candies in a food processor. They are easier to chop if they are partially frozen. Add the rest of the ingredients. Mix until blended. This makes a thick shake. Add 1/4 cup milk for a thinner shake. Makes 2 milkshakes.
Chocolate Chip Candy Bar Cookies
45 mini Hershey's candy bars
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour
Preheat oven to 325°. Chop candy bars. Cream butter and sugars in a bowl. Beat in eggs and vanilla. Add the rest of the ingredients and blend well. Fold in candy bar pieces. Scoop batter onto a greased cookie sheet with a teaspoon. Bake 9-11 minutes until golden. Let rest on cookie sheet 2 minutes before moving to a cooling rack. Cool completely. Makes 2-3 dozen.
