Perhaps the scariest part of Halloween for parents is how much sugar their child is ingesting at once.
For little ones, rather, it might be realizing that 68 percent of parents steal some of their kids’ Halloween candy, SF Gate reports.
Meet the end to both of these injustices: sweets made with leftover Halloween candy.
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That’s right: no more dried up Tootsie Rolls found abandoned and smashed at the bottom of a pillowcase, no more bargaining with your kids to consider not eating a sixth fun-sized Twix.
These creative desserts make the sweetness of Halloween last a little longer and makes sharing the goodies from the night more palatable for little ones (we hope).
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From Just a Taste.
Image source: Shari’s Berries.
- 3 cups bittersweet chocolate chips
- 2 cups assorted candy, cut into bite-sized pieces (candy corn, M&Ms, Kit Kat)
- Line baking sheet with parchment paper.
- Melt chocolate chips in double boiler or in microwave, stirring until smooth. Do not let it burn.
- Pour the chocolate onto the paper and use a spatula to spread chocolate into an even layer, about ¼-inch thick. Sprinkle chopped candy on top of chocolate and let chill in the refrigerator to chill for 30 to 34 minutes.
- Remove bark from refrigerator and slide chocolate onto cutting board. Cut bark into smaller pieces.
- 4 oz. unsweetened chocolate, chopped
- ½ cup virgin coconut oil
- 1½ cups sugar
- 2 tsp. vanilla extract
- 3 eggs, lightly beaten
- 1 cup all-purpose flour
- 1½ tsp. salt
- 1 tbsp. instant coffee granules (optional)
- Leftover miniature candy
- Preheat oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper.
- Melt together unsweetened chocolate and coconut oil. Stir in sugar, vanilla, eggs, coffee granules and flour.
- Pour half of the batter into prepared pan, place candy bars on top and pour remaining batter into pan. Sprinkle more candy if desired and bake for 30-40 minutes.
- Cool before cutting into squares.
From Mom On Timeout.
- ¾ cup butter
- 3 cups granulated sugar
- ⅔ cup evaporated milk
- 1¾ cups peanut butter chocolate chips, chopped
- 7 oz. jar marshmallow creme
- 1 tsp. vanilla extract
- 2 cups assorted candy, chopped or whole
- Spray 9×13-inch baking dish and line with parchment paper.
- Combine butter, sugar and evaporated milk in saucepan.
- Bring to boil over medium heat and stir frequently. Let boil for five minutes and stir continuously.
- Remove from heat and stir in peanut butter chips.
- Stir in marshmallow creme and vanilla extract. Sprinkle in a handful of candy onto bottom of baking dish. Pour half of hot mixture over the candy.
- Sprinkle another third of candies over the top and pour remaining hot mixture over the top. Sprinkle remaining candy over the top of fudge.
- Cut into squares and serve.
Follow editor and Reese’s Cup fan Danielle Waldron on Twitter @DanielleWaldron.