Chances are great you may already be sick of Halloween candy, and that's not even counting the loot you're likely to pull in tonight. If you're tired of munching straight out of the wrapper, we've got some more exciting ways to chomp through the rest of your spooky loot. • Check out these recipes to turn what's left at the bottom of your bowl or bag into something interesting and yummy.
If you have leftover Snickers ...
Candy Bar Apple Salad
1 1/2 cups cold 2 percent milk
1 (3.4-ounce) package instant vanilla pudding mix
1 (8-ounce) carton frozen whipped topping, thawed
4 apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces
In a large bowl, whisk together milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bar pieces. Refrigerate until serving.
Makes 12 servings (3/4 cup each).
If you have Reese's Pieces and Halloween pretzels ...
Chocolate Peanut Butter 7-Layer Bars
1 box devil's food cake mix
1/2 cup butter, melted
1 cup coarsely crushed pretzels
1 cup peanut butter chips
1 cup chocolate chips
1 cup Reese's Pieces
1 cup honey roasted peanuts
1 (14-ounce) can sweetened condensed milk
1 Preheat oven to 350 degrees. Liberally grease a 13- by 9-inch baking pan with cooking spray; set aside.
2 In a large bowl, combine the cake mix, egg and butter. Stir in the crushed pretzels. Spread the mixture evenly along the bottom of the greased pan and bake for about 8 minutes.
3 Sprinkle the par-baked bars with the peanut butter chips, chocolate chips, Reese's Pieces and peanuts. Drizzle the top of the bars with the milk. Return to the oven for an additional 15 minutes or until golden and bubbly, and center is set.
4 Cool completely before cutting into bars. Serve warm or at room temperature. Best served within 1 to 2 days.
If you have Paydays, popcorn and candy corn ...
Payday Caramel Corn
2 1/2 bags of popped corn (remove seeds), about 5 quarts popped
1 cup unsalted butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 (16-ounce) package vanilla bark
1 1/4 cups salted, roasted peanuts
1 (21-ounce) bag candy corn
1 Pop popcorn according to package. Place popped corn into a large mixing bowl (make sure to not add any seeds). Set aside.
2 In small saucepan over medium heat, melt butter with sugar, corn syrup and salt. Bring to a boil. Remove from heat. Stir in baking soda and vanilla. Pour over popped corn. Mix well.
3 Divide caramel corn mixture evenly into two foil-lined broiler pans (large disposable lasagna pans would work too) Bake in a 250-degree oven for 1 hour. Stir every 15 minutes, and rotate in oven.
4 After 1 hour, remove from oven and pour into a large mixing bowl. Melt vanilla bark according to package directions and pour over caramel corn. Add in peanuts and candy corn. Pour onto parchment paper — lay a big strip down on countertop — and allow to set, about 30 minutes. Once chocolate is set, fill two large gallon-sized sealable bags and seal.
If you have leftover Butterfingers ...
Butterfinger Whoopie Pies
1 box white cake mix
1 stick butter, melted
1 cup crushed Butterfingers (10 snack-size bars)
For the butter cream:
1 stick butter, room temperature
1/4 cup shortening
1/2 cup peanut butter
1 tablespoon honey
1/2 teaspoon vanilla
3 tablespoons water
3 cups powdered sugar
3/4 cup crushed Butterfingers (6 snack-size bars)
For the whoopie pies
Preheat oven to 350. Mix ingredients in a mixing bowl for about 2 minutes. Form into 1-inch balls and place on a nonstick baking sheet. Bake 9 minutes. Let cool on baking sheet for 2 minutes then remove to your wax paper-lined counter to cool completely. Make sandwich cookies with a layer of Peanut Butter Butterfinger Butter Cream. Enjoy.
For the butter cream
Cream butter, shortening and peanut butter until light and fluffy. Add in honey, vanilla and water and beat again. Slowly add powdered sugar until all is incorporated. Beat in the crushed butterfingers.