Food Blogga: halloween candy baking

Monday, October 31

Frightfully Sweet Leftover Halloween Candy Recipes

I can't believe what I heard on NPR this morning: Due to the unexpected and severe snowfall this past weekend, some places in the Northeast are canceling Halloween. Not postponing, canceling.

No! They can't do that! How are the parents going to explain that to their kids? Soccer games, field trips, and pool parties get rescheduled. Why not Halloween?

Plus, think of all the hundreds of pounds of glitter, fake blood, and werewolf teeth that will go unused. We can't tolerate that kind of waste. And what about the potential trauma endured by those children? After all, not all children are as stoic as Linus who has for the past 45 years waited patiently for the Great Pumpkin to appear. Remember what happened to Sally when she found out there was no Great Pumpkin? She's still suffering from Halloween PTSD.

So, please, you thieves of Halloween, give it back! That's what do-overs are for!

Do it. Do it for the children.

Whether or not your kids go trick-or-treating tonight or sometime next week (or in your living room tonight) you're going to need some ideas of what to do with all that leftover Halloween candy. I've got ya covered. Below are some of my favorite leftover Halloween candy recipes that are sure to bring smiles to all the big and little pumpkins in your home.

Tootsie Roll Fudge

Reese's Peanut Butter Cup and Chocolate Chunk Cookies

Snickers Bread Pudding

This recipe is from one of my NPR Kitchen Window pieces entitled, "Grown Up Tricks for Treats." It also includes recipes for Heath Bar Truffles, Reese's Peanut Butter Cup Brownies with Peanut Butter Frosting, and Mounds of Joy Custards with Mounds Chocolate Sauce.

Do you have any leftover Halloween candy recipes that you love? Please share them with us in the comment section. And happy hauntings!

Top Photo courtesy of victria1, FCC.

Sunday, November 2

Reese's Peanut Butter Cup and Chocolate Chunk Cookies

Got leftover Halloween candy? Make cookies.

If you think Reese's Peanut Butter Cups are good straight out of the wrapper, then wait until you taste them baked into these big, bumpy, nutty, chocolate chunk cookies.

Here's what you need to do:

Print this recipe.
Ransack your kids' Halloween bags for 6 Reese's Peanut Butter Cups.
If you don't have kids, then go the supermarket and buy a bag of Reese's Peanut Butter Cups. It's not as much fun as #2 but at least you might catch them on sale.
Bake the cookies, turning on the oven light to watch them swell.
Eat a still warm, melty cookie and wash it down with a glass of cold milk while you reminisce about Halloweens past.
Sigh in satisfaction. There are still 23 cookies left to eat.

Reese's Peanut Butter Cup and Chocolate Chunk Cookies
Makes 24 cookies
Print recipe only here.

8 tablespoons (1 stick) unsalted butter
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chunks
6 snack size Reese's candies (chilled then diced)
1/2 cup coarsely chopped unsalted peanuts

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars, then beat in the eggs until smooth. Mix flour, baking soda, and salt in a small bowl; add to the large bowl, and beat until just combined. Stir in the chocolate chunks, Reese's candy, and peanuts.

Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

Bake cookies for 13-15 minutes, or until firm and golden brown around the edges. Transfer to a rack and cool for 15 minutes.

To store cookies, layer between pieces of waxed paper to prevent sticking and place in an air-tight container.

You might also like:

My latest NPR article entitled "Grown-Up Tricks For Treats," which features four delectable desserts featuring Halloween candy: