Such a thing as too much candy?
Maybe you went a little overboard buying Halloween candy this year. Or maybe you have overzealous kids who brought home so much candy, you’re afraid you’ll be offering people cash now to take it or serving it at your New Year’s Eve party.
Even if you don’t have extra Halloween candy, but you have a lot, what’s wrong with taking something delicious and making it even more delicious? Bakers are always looking for great ides for new sweet treats to delight their family and friends. After all, that prepackaged candy will still be good at Thanksgiving! Maybe this year you can serve something a little more creative than pumpkin pie.
Here are some great leftover Halloween candy recipes from CDKitchen:
Bit-O-Honey Pumpkin Cake with Cream Cheese Frosting
Five 1.7 oz Bit-O-Honey Bars
One cup canola oil
15-oz can pure pumpkin
One cup sugar
Two tsp. ground cinnamon
Three-fourths tsp. ground cloves
One tsp. ground allspice
One-fourth tsp. ground ginger
One-half tsp. ground nutmeg
One-fourth tsp. salt
Two tsp. baking powder
One tsp. baking soda
Two cups all-purpose flour
Cream Cheese Frosting
Eight oz cream cheese, room temperature
Two 2 oz butter
One tsp. vanilla
Four cups confectioners’ sugar
Preheat the oven to 350.
Freeze five Bit-O-Honey Bars for 10 minutes, then use a food processor to chop candy bars coarsely and set aside. Get a large mixing bowl, combine the oil and eggs and mix with an electric mixer for 30 seconds on high. Add pumpkin, sugar and all of the spices: cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix with electric mixer on medium for one minute. Add baking powder, baking soda and flour. Mix on low for 30 seconds. Mix in the chopped candy bars with a spatula or big spoon.
Pour the batter into 13- by-9-inch pan coated with nonstick cooking spray. Bake for 25 minutes. Insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely before frosting.
For the cream cheese frosting: In a large mixing bowl, use the electric mixer to beat together the cream cheese and butter. Mix for about three minutes or until mixture appears soft and fluffy. Mix in the vanilla, then add the confectioners’ sugar. Beat until the sugar is thoroughly mixed in.
Spread frosting over cooled pumpkin cake and cut into bars.
Candy Bar Cheese Cake
Three TB butter, melted
One and one-fourth cups graham cracker crumbs
One TB white sugar
Three 8-oz packages cream cheese
Three-fourths cup white sugar
Two tsp. vanilla extract
Two full-size, chopped up candy bars (can be chocolate, caramel, nuts, nougat)
Preheat oven to 350 degrees. Combine the melted butter, graham cracker crumbs and 1 TB sugar in small bowl. In a nine- inch springform pan, press the mixture to for a crust, and put it in the oven for 10 minutes.
Cream together three-fourths of a cup of sugar and three packages of cream cheese in a large bowl. Beat in the eggs one at a time. Add vanilla and mix well. Stir in chopped candy bar. After crust is cool, pour in mixture. Bake 45 minutes.
Toffee Angel Food Dessert
One 8-inch angel food cake cut into cubes
Three-fourths cup strong brewed coffee, cooled
8 oz soft cream cheese
Half a cup of chocolate syrup
Two TB sugar
Two cups whipped topping
Two candy bars, Heath or other chocolate covered toffee
Extra chocolate, toffee candy bar for garnish
Place angel food cake cubes into ungreased nine-inch baking pan. Add coffee and toss. In a separate bowl, mix cream cheese, chocolate syrup and sugar. Fold in whipped topping and spread the mixture over cake and coffee mixture. Sprinkle crushed Heath bars om top. Cover with plastic wrap and refrigerate for one hour or more.