Baking with Halloween Candy

Posted: Friday, October 14, 2016 in Baking, Chocolate!, Dessert, Family-Friendly, Holidays to Remember

Every year I do through the same thing…I stock up on Halloween candy for Trick or Treat only to end up with extra candy because rain or cold weather limited how much we give out. I’ve even tried going to my parent’s house to hand out candy, as they live on a main street in town which is home to a lot of kids. We start handing out candy in the drive way handing, but as soon as the sun sets and the wind picks up, we move inside. Fewer and fewer kids visit as the wind picks up and the little kids get tired. Inevitably, I have some leftover Halloween candy and wonder what I am going to do with all of it. This year, I know exactly what I’ll do! I’ve tested all three of these recipes and much to my co-workers delight, they turned out great!

Halloween Candy Bark

Halloween Candy Bark

If you like your sweets with just a hint of salt, this Halloween Candy Bark is for you! I lined a baking sheet with wax paper and covered the bottom with broken pretzels and chopped pecans and walnuts. Then I poured melted chocolate chips on the top of the bottom layer. You could use white or milk chocolate or even a layer of both. If you microwave the chocolate chips to melt them, do it in 30 second intervals, stirring in between, so the chocolate doesn’t scorch. While the chocolate was still warm, I topped the candy bark with some leftover candy eyeballs and candy coated peanut butter candies. You could also use other chocolate covered candies and get pretty creative with this recipe. I set the baking sheet in the fridge to help the chocolate cool quickly. Once it was completely chilled, I broke the bark into 3-to 4-inch pieces. There are so many options you can choose with Halloween Candy Bark, all depending on your taste.

Bottom of the Bucket Cookies

Bottom of the Bucket Cookies

When you have a wide assortment of extra Halloween candy, try putting pieces on top of a sugar cookie. These cookies lasted about 20 minutes in our office! Halloween candy in wrappers, however, is still sitting in the lunchroom. Everything tastes better on top of our Rumford Sugar Cookies! It’s a sturdy cookie with a good crunch to it when you bite in. Watch them closely in your oven and take them out just as the edges start to brown. If you let the cookies become golden brown before removing from the oven, they will likely be dried out.

I used candy coated chocolate candies, candy corn and broken pieces of chocolate candies. Candy coated chocolate or peanut butter can go on top of the cookies before you bake them, but everything else should be pressed into the cookies as soon as they are out of the oven. You can even make indentations in the top of the cookies for the candies before they are baked to make it easier to place them after baking. The chocolate candies melted a little, making them stick perfectly to the cookie tops.

Chocolate Candy Bread

Chocolate Candy Bread

The chocolate candy bread recipe was the most popular in our office! It is visually so beautiful and filled with all of your chocolate candy favorites! I took our chocolate buttermilk bread recipe and added a one and a half cups of assorted mini chocolate candies. When the bread came out of the oven, I drizzled melted white chocolate on top with a little milk mixed in so it was just the right consistency. I added some coarsely chopped chocolate mini candies, too. When you cut into the bread, you won’t see all of the chocolate candy, but you can taste the different ones throughout the loaf of bread. This is the perfect recipe to make on November 1st to use all your leftover Halloween candy.

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