Recipes for all that extra Halloween candy


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We're only days away from Halloween and this time next week your house will probably be filled with all kinds of candy.

If you don't know what to do with all of your sweet treats, check out some of these recipes for ways to re-purpose your candy.

Caramel Apple Nachos


  • 3 granny smith apples, cored and sliced
  • 3 red delicious apples, cored and sliced
  • 2 T Lemon juice
  • 1 T and 2 cups water, room temperature, split
  • 30 large marshmallows
  • 5 T butter, salted
  • 35 individual caramels
  • ½ cup butterscotch or peanut butter chips
  • ½ cup white or dark chocolate chips, or both
  • Sprinkles, if desired for festive color


  1. Mix together 2 cups water and 2 T lemon juice in a bowl.  Immediately following slicing of apples, add to lemon juice until ready to serve.
  2. Melt butter in saucepan over low heat.  Once butter is melted, add marshmallows and stir until fully melted.
  3. Melt caramels in double boiler with 1 T water.  Stir until completely melted.
  4. Remove apples from lemon water and place on paper towels and spot dry.
  5. Arrange apples on a platter.
  6. Top with marshmallow butter and caramel sauce.
  7. Sprinkle with any additional toppings and serve!

Note:  The purpose of the lemon water is to keep the apples from browning.  You can slice a day ahead and refrigerate overnight in water if this helps your schedule.

Confetti Cookies


  • Your favorite sugar cookie recipe, made completely to cooking phase.
  • Any leftover Halloween snacks – best options are ½ cup to 1/3 cup of:
  • Salt and vinegar potato chips, crushed
  • Chocolate chunks (snickers, milky way, etc.)
  • Salted pretzels, crushed
  • Graham cracker crumbs
  • Heath bar, chopped
  • Peanut butter chips (Reese’s cups)
  • Assorted sprinkles


  1. Preheat oven per your cookie recipe.
  2. Make your recipe, following all steps, up to the point immediately prior to shaping the individual cookies.
  3. Begin to work in all your add-in snacks, using hands if necessary.
  4. Roll dough into 1-1/2 inch balls and place on a nonstick banking sheet about 2” apart.
  5. Bake for 9-12  minutes until center just set.

Leftover Hard Candy Pies


  • Handful of any leftover hard candies – can include tootsie roll pops too!
  • Frozen Pie Crust
  • Rolling pin
  • Cookie Cutter
  • 2 egg whites


  1. Preheat oven to temperature required by purchased pie crust.
  2. Place unwrapped hard candies in a plastic Ziploc bag, and using rolling pin, crush candies.
  3. Take pie crust and place on parchment.  Using cookie cutter (or hand cut) press shape into pie dough, circle is most efficient shape.
  4. Take one spoonful of crushed candy and place on one half of pie dough.  Fold dough over, and using fork, press closed the pie crust.
  5. Bake per pie crust instructions.
  6. Allow to cool before eating (melted sugar will be very hot!)

Petite Caramel Applepops


  • 3 large green apples, peeled
  • Melonballer, or small metal scoop
  • Lollipop sticks
  • 1 bag caramels
  • 1 T heavy whipping cream
  • White Chocolate Candy Quick
  • 1 c chopped pecans
  • Parchment paper


  1. Scoop apples to make round balls of apple meat.
  2. Place lollipop stick in each apple and place in each apple.
  3. Blot each apple with paper towel.
  4. Melt caramel with cream in a double boiler.  Allow caramel to sit off the stovetop for 5 – 8 minutes before dipping.
  5. Melt white chocolate per instructions on package.
  6. Dip apple in white chocolate, fully coating apple and slightly up stick, and place on parchment paper, standing up straight if possible.
  7. Dip apple in caramel sauce, and immediately dip in chopped pecans.  Right away, place candy apple on parchment paper standing up.  The chopped nuts make this possible.
  8. Chill in refrigerator until 1 hour prior to serving.

Yield depends upon size of apples and size of scoop.

Toffee Cheesecake Dip


  • 2 8-ounce Cream Cheese blocks, softened
  • ½ cup light brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¾ c Heath Bars, crushed, or toffee bits


  1. Using a mixing bowl, beat cream cheese until smooth.
  2. Mix in all ingredients, less the toffee bits, until evenly colored.
  3. Fold in toffee bits.
  4. Serve with apple wedges, strawberries, graham crackers, cookie sticks, and pretzel sticks.
  5. For decoration you can serve in a small hollowed out pumpkin.

Yields approximately two cups of dip.

Hershey’s Kisses Witch’s Hat Cookies


  • 24 HERSHEY'S KISSES brand milk chocolates
  • 24 fudge bottomed striped cookies
  • 1 cup HERSHEY'S milk chocolate chips
  • Decorating icing or gel in tube(optional), green
  • Chocolate sprinkles (optional)


  1. Remove wrappers from chocolates. Place cookies with chocolate-coated bottom facing up on wax paper covered tray or cookie sheet.
  2. Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50 percent) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Dip bottom of chocolate piece into melted chocolate and place in center of cookie. Repeat for all the cookies. Allow chocolate to firm before continuing.
  3. Pipe icing or gel around base of chocolate piece. Use chocolate sprinkles to make square buckle for hat, if desired. Refrigerate until ready to serve.

Makes 24 cookies.

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