Fun recipes with Leftover Candy...

Candy Bar Smoothie

INGREDIENTS:

14 ounces Chocolate Sweetened Condensed Milk
1 cup vanilla ice cream
2 Candy Bars (Your Choice) -- broken into pieces
2 cups crushed ice

PREPARATION:

In blender container, combine all ingredients. Blend until smooth. Serve immediately.

Candy Bar Apple Salad

INGREDIENTS:

1 package instant vanilla pudding mix
1 cup milk
8 ounces Cool Whip, softened
4 apples, chopped
4 large chocolate coated nougat candy bars, chopped
1 cup spanish peanuts

PREPARATION:

Mix the pudding and milk until smooth and thick. Add in remaining ingredients. Mix well and refrigerate.

Candy Bar Meltaways

INGREDIENTS:

17 ounces roll refrigerated sugar cookie dough
1 package (9 1/2 oz.) miniature chocolate coated nougat candy bars
OR
4 regular size chocolate coated nougat candy bars (2 1/8 oz.), cut up
1/2 cup nuts, chopped

PREPARATION:

Heat oven to 375 degrees. Slice cookie dough into 1/4 inch slices; place slices in bottom of 13 x 9 inch pan and press together to form a crust. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from oven; arrange candy evenly over crust. Return to oven 2 to 3 minutes or until candy softens with spatula. Quickly spread candy evenly over crust. Sprinkle with nuts, pressing in slightly. Cool; cut into bars.

 

Halloween Haul Cake

INGREDIENTS:

1 package (18 1/4 ounce size) yellow cake mix
10 fun-size candy bars, divided
1 can (14 ounce size) sweetened condensed milk
1 jar (12 ounce size) caramel ice cream topping
1 carton (12 ounce size) frozen whipped topping, thawed

PREPARATION:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Chop six candy bars. Remove cake from the oven; immediately sprinkle with chopped candy bars. Cool on a wire rack for 10 minutes.

Using the end of a wooden spoon handle, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes.

Pour ice cream topping over cake; cool completely.

Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in the refrigerator.

Chocolate Pizza

INGREDIENTS:

1/2 cup butter, softened PLUS
2 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cup flour
1/2 tsp.baking soda
1/2 tsp.salt
1/2 cup peanut butter
6 ounces chocolate chips
Peanut Mix, Baby Ruth, Butterfinger, Nestle Crunch, Rolos, 5th Avenue
(should only use 4 or 5 different candy bars)

Fried Candy Bars

INGREDIENTS:

1 egg
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
4 candy bars (Baby Ruth, Almond Joy, Kit Kat, etc)

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.

Pretzel Kisses

These pretzel kisses are quick and easy to make.

Ingredients:

50 mini pretzel squares
50 Hershey kisses
50 candy-coated chocolate pieces, such as M&Ms

Preparation:

Preheat oven to 200 degrees F.
Place pretzels on a baking sheet. Top each pretzel with a Hershey kiss (unwrapped!) Bake 3-5 minutes, just until Hershey kisses are softened.
Remove from oven and immediately press an M&M in the center. Let cool completely. Refrigerate until ready to serve.