What to do with leftover Halloween candy — Neuse News

Don’t need all the leftover Halloween candy? Here’s what you can do with it!!!

Buy too much Halloween candy? Or maybe you had fewer Trick-or-Treaters? It’s so easy to grab these little candies if you have them in a bowl at home after Halloween.

Here are a few ways you can use up your leftover candy and sweet treats for the neighborhood kids or for an upcoming event. Much better than keeping them at home until you finish them!!

Disclaimer, these recipes are not recommended for a healthy eating plan, but you can excuse them once for the holiday, just get back on track tomorrow!!!

Candy Bar Cheesecake Ice Cream

(No ice cream maker required)

For cheesecake ice cream;

8 ounces cream cheese, softened

¼ cup butter, softened

14 ounces of sweetened condensed milk

8 oz cool whip

1 tablespoon of lemon juice

2 tablespoons of vanilla

Pinch of salt

For the bark;

9 sheets of honey crackers

3 tablespoons of butter

For the candy topping;

1 ½ cups chopped mini candies (any kind, but I wouldn’t mix types for this recipe), Twix are my favorite

To make the cheesecake frosting, using a hand mixer or stand mixer, beat the cream cheese and butter together until smooth.

Mix in the sweetened condensed milk until smooth. Mix in the cool whip, lemon juice, vanilla and a pinch of salt. Blend until smooth. Set aside.

To make the crust, In a large ziplock bag, crush the graham crackers, I use a wooden rolling pin, into fine crumbs.

Add the oil to the envelope and seal it. Microwave for 30 seconds until the butter is mostly melted. Use your hands to mix the butter and graham cracker crumbs together until all the graham crackers are moistened and stick together.

To create the final product, add the graham cracker mixture and chopped candy to the ice cream batter. Use a large spatula to fold them in gently.

Pour into a loaf pan or ice cream container. Cover tightly and freeze for at least 6 hours or overnight before serving. Yield 8 servings.

Candy Bar Trifle

1 chocolate cake, bare and chilled (from scratch or box)

¾ ounce instant chocolate pudding mix

2 cups skim milk

16 oz whipped topping

2 cups mini candy bars, chopped, if your bars are soft place them in the freezer for a short time

Chocolate syrup

Cut the chocolate cake into pieces in the pan. Set aside.

Whisk the pudding mix and skim milk until thick.

Place 1/3 of the cake pieces on the bottom of a baking sheet.

Place about 1/3 of the cut candy pieces on top of the cake.

Spread 1/3 of the pudding on top.

Spread 1/3 of the whipped topping over the pudding.

Repeat for three layers.

You can create a spider web with the chocolate syrup on top. Refrigerate at least an hour before serving.

Decadent Candy Pie

1 pre-made deep pie crust from a pack of 2 or make your own

1 cup brown sugar, packed

¼ cup unsalted butter, softened

1 large egg

1 teaspoon of vanilla extract

1 teaspoon of baking powder

¼ teaspoon salt

1 cup all-purpose flour

1 cup chopped candy, any combination

Additional racks for garnishing the pie

Preheat the oven to 350 degrees.

Place the pie crust in a 9-inch pie plate and crimp the edges. Press the sides of the crust so that they are firmly attached to the edges of the pie plate.

Beat the brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment (or you can use a hand mixer). Add the eggs and vanilla and beat until combined. Add the baking powder, salt and flour and mix.

If using a hand mixer, add your candies to the bowl and mix on medium-high to break up the candies. (The power of the mixer should be enough to break up the soft pieces of candy). If you’re using a hand mixer, it’s best to chop up the candy pieces before mixing them into the batter.

Press into the prepared pie pan, the batter will be sticky and thick, so be sure to spray or grease your hands. Press some leftover candy on top for decoration. Press the exposed sides of the crust a few times with the tines of a fork.

Bake for about 24-30 minutes, until the crust is browned and the top of the pie is golden. It may still be a little wobbly in the center. Cool completely before cutting. Serve alone or with whipped cream. Servings 10.

A light cup of Reese’s milkshake

1 Lite fudgsicle, Healthy Choice or Weight Watchers

6 Reese’s mines or other type of mines

1 tablespoon unsweetened almond milk

Fat-free whipped topping

Place the nut in a bowl and microwave for 10 seconds, use a knife or fork to scrape it into a mixing glass.

Mix it with the 6 mini Reese’s cups and 1 tablespoon of milk. Top with the whipped fat-free topping. Enjoy! Serves 1.

Butterfinger Cookies

½ cup butter, softened

¾ cup sugar

2/3 cup packed brown sugar

2 large egg whites

1 ¼ cups peanut butter in chunks

1 ½ teaspoons vanilla extract

1 cup all-purpose flour

½ teaspoon of baking soda

¼ teaspoon salt

6 Butterfinger candies (1.9 oz size), chopped (I’m sure they can be substituted with whatever you have on hand)

Preheat the oven to 350 degrees. Beat the butter and sugar until light and fluffy, about 5-7 minutes. Beat the egg whites. Beat in peanut butter and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat in cream mixture. Mix the candies.

Form into 1 ½-inch balls and place 2 inches apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to a wire rack to cool. Yield 4 dozen.

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