Well, after tonight you’ll have loads (bucket loads, pumpkin shaped bucket loads) of candy sitting around. Do you let your children eat as much as they want in one sitting, or do you make them ration it out over the next several days? Check out our tummy ache debate. My oldest doesn’t eat much candy (don’t know how that happened, but I’m not complaining), and my youngest would eat the entire bucketful if I would let him.
One of my friends said she hides a bunch and places it in stockings at Christmas (as long as it isn’t black and orange, or pumpkin shaped). We finish trick-or-treating early, take out a bit that we want to eat and throw the rest into the dwindling candy bowl to pawn on the later trick-or-treaters. This way we usually don’t end up with the candys we don’t like. Who still gives out bit-o-honeys? Actually, I save those and give them to my grandpa (good brownie points).
Whatever you do, you’ll probably have a couple of pounds of candy that will end up stockpiling.
Here are a couple of super yummy recipes to use a bit of that extra candy.
Starburst Candy Corn Rice Krispy Treats
Rice Krispy treats are awesome because they are so versatile. You can pretty much throw anything with the cereal and marshmallows and it will turn out tasty.
I really loved how these turned out, and I don’t usually like candy corn. My picky kiddo (the one who doesn’t eat candy) loved these. I had to keep them on the back of the counter so my baby didn’t devour the entire batch!
1 Bag mini marshmallows
4 tbsp butter
1 tsp vanilla
6 c rice crispy cereal
2 c starburst candy corn (1 bag)
1 c cashews (raw, unsalted)
Melt the butter and marshmallows together. Add the vanilla once the marshmallows are all melted. Mix the cereal, candy corn and cashews together. Pour the marshmallow mix over the cereal mix. Stir until well combined. Press into prepared 9 x 13 pan. Allow to cool and set up. Enjoy!
The other yummy treat I have made (several years in a row) are the Milky Way Cupcakes and Frosting. You use Milky Way (fun size, perfect for Halloween) candy bars in both the cupcakes and the frosting. I originally found this recipe on a Paula Deen calendar (here’s the link to her site with the recipe), but I have adapted it both for elevation and for my preference (more chocolate, please).
Milky Way Cupcakes and Frosting
5 fun size milky way candy bars
2 tbsp butter
1 3/4 c cake flour (you can use all purpose)
1/2 tsp baking soda
1/2 tsp salt
3/4 c sugar
1/3 c oil
1 large egg
1/2 c plus 2 tbsp buttermilk
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp orange extract
*You can just use 1 tsp vanilla if you don’t have all the flavorings
Preheat oven to 350. Place liners in pan. Melt the candy bars and butter together (in the microwave, on 50% for 30 seconds, stir, repeat until smooth). Sift the flour, soda, and salt. In the mixing bowl whip the sugar and oil. Add the egg. Alternately mix in the buttermilk and flour mixture, starting and ending with flour. Stir in the melted candy bars and flavorings. Spoon into cupcake liners. Bake for 15-18 minutes.
This makes about 15 regular-sized cupcakes.
3 fun-size milky way candy bars
1/2 c plus 3 tbsp butter, divided
1 3/4 c powdered sugar
1/4 c cocoa powder
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp chocolate caramel coffee creamer (or just milk, or chocolate milk), adjust to desired consistency