Recipe Wednesday: Leftover Halloween candy

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Shannon Smith visited Pepper Moon Catering to see some creative ways parents can put to use all that Halloween Candy.

What to do with Leftover Halloween Candy

1) Donate it to your favorite local charity – Open Door Ministries, etc. – or donate to a nursing home, women’s shelter – Women's’ Resource Center, etc.

2) Find a Halloween Candy Buy Back Program. Some local dentists will buy back the candy, and donate it to organizations that send the candy overseas.

3) Make a holiday advent calendar with a piece of candy per day.

4) Take it to the office.

5) Recipes!

Peanut Butter Cereal Treats

30 large marshmallows
2 T butter
1 T peanut butter
6 cups peanut butter cereal (we like Peanut Butter Cap’n Crunch)
1-1.5 c chocolate candy

Freeze candy in wrappers for at least 2 hours.
While still in wrappers crush candy with a rolling pin.
Spray a 9”X13” pan with non-stick cooking spray.
Combine in a large saucepan the marshmallows, butter and peanut butter. Continuously stir over medium heat until melted and smooth.
Remove from heat.
Stir in cereal and cold candy.
Pour mixture into pan and press with hands to fit the pan.
Cool and cut into bars.

Yields 24 pieces, or whatever size you would like!

Tootsie Roll-stuffed Biscuits

1 package refrigerated biscuit dough (not Grands!-size biscuits)
10 Tootsie Rolls

Stuff one Tootsie Roll in the center of one biscuit.
Pinch biscuit closed.
Bake according to directions.
Let cool slightly and enjoy!

Yields 10 biscuits

Apple Chocolate Candy Salad

1-1.5 cups 2% milk, chilled
1 3.4 ounce package instant vanilla pudding mix
1 8-ounce tub Cool Whip, thawed
4 large red delicious apples, chopped (6 cups yield)
12 miniature Snickers bars, chopped into ½” pieces

In large bowl, whisk milk and pudding for 2 minutes. Let stand for at least 2 minutes, or until almost set.
Fold in Cool Whip.
Fold in apples and Snickers.
Refrigerate for at least 2 hours.

Yields 10 – 12 servings

Cake Candy Trifle

1 fully-cooked chocolate or devil’s food cake, cubed
16 ounces Cool Whip
24 pieces random small chocolate candy bars
1 bottle chocolate syrup

Keep candy bars in wrappers and freeze on sheet pan a minimum of 2 hours.
While still in wrappers crush bars with a rolling pin.
Place one layer cake on bottom of trifle bowl.
Spread 1/3 of cool whip over cake.
Sprinkle crushed candy over cool whip.
Drizzle with chocolate syrup.
Repeat layers to fill up trifle bowl.
Refrigerate for at least 3 hours before serving.

Yields 8 - 10 servings

Mini Dinosaur Eggs

1 small package candy corn
Goat Cheese
1 small package Jolly Ranchers candies or lollipops, crushed

Take goat cheese and mold it around a candy corn.
Roll in crushed Jolly Ranchers.

Pretzel and Candy Bark

½ pound white or dark chocolate, chopped
1 c small pretzel twists
½ c candy corn
1/3 c dried cranberries

Line 8” square baking pan with parchment or wax paper, with some overhang.
Heat chocolate in double boiler, or over hot water, or in microwave, until smooth and stirrable.
Spread chocolate into pan and sprinkle with pretzels, candy corn, and cranberries.
Chill until firm.
Remove from pan by paper and break into pieces.

Yields 8 - 10 servings

Brownie Surprises!

1 standard box of your favorite brownie mix
Assorted chocolate candy bars, or same

Grease an 8”X8” (more cake-y) or 9”X13” (more chewy) pan. Note: pay attention to cooking directions on the box for their cooking directions for cake-y versus chewy brownies.
Prepare brownie mix according to package directions.
Pour half the mix into the pan.
Layer with candy bars.
Pour rest of mix over candy bars, gently.
Bake according to directions.
Allow to cool before cutting. Note: once the brownies have cooled completely the candy will reharden. A hot knife blade will

Candy Carmelized Biscuits

1 package refrigerated biscuit dough (not Grands!-size biscuits)
20 Jolly Rancher candies

Place unwrapped candies in Ziploc bag.
Crush with rolling pin.
Place some of candy in center of each raw biscuit.
Pinch the biscuit closed.
Roll the filled biscuit in crushed candy.
Place on pan-sprayed cookie sheet and bake.
Cool and enjoy!

Yields 10 biscuits