Food & Drink

5 ways to use up that Halloween candy

Now that you’ve gotten all that candy, what are you going to do with it?
Now that you’ve gotten all that candy, what are you going to do with it? Observer files

You know what they say: If you’re drowning in leftover Halloween candy, add more sugar and butter and turn it into even more fattening treats for you and your loved ones. OK, maybe not, but if you’re sick of eating Laffy Taffy from the wrapper and are looking for ways to either get that candy out of your pantry or jazz it up a bit, here are five ideas.

Butterfinger Pies in a Jar: You'll need some ovenproof jars or small ramekins. Use a food processor to crush 6 whole graham crackers into crumbs, then add 1 tablespoon brown sugar, 3 tablespoons melted butter and pulse or mix to combine. Place about 2 tablespoons into each jar, then place on a baking sheet and bake in a 350-degree oven for 5 to 7 minutes. Cool completely. Beat 1 (8-ounce) package cream cheese until smooth, then add 1 cup powdered sugar and 2 tablespoons brown sugar. Beat again, then mix in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla extract. In another bowl, beat 3/4 cup whipping cream until stiff. Add 1 cup of the whipped cream to the peanut butter mixture and use a rubber spatula to carefully fold the mixture together. Chop up Butterfingers and sprinkle some on the crusts, then top with some peanut butter filling and with more candy. Chill for a couple of hours or overnight before serving. Adapted from

Candy Corn and White Chocolate Cookies: Beat together 1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg and 1 tablespoon vanilla extract until light and fluffy. Add 2 tablespoons cream or half-and-half, 2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and a pinch of salt. Mix on low speed until combined. Add 1 1/2 cups candy corn and 1 cup white chocolate chips, and mix again. Refrigerate at least 3 hours, or up to 5 days. To bake, preheat oven to 350 degrees and coat a baking sheet with cooking spray. Place cookies on sheet about 2 inches apart and bake for about 10 minutes, or until the tops are just beginning to set. Cool for a few minutes before serving. Makes about 20 cookies. Adapted from

Pumpkin Snickers Bars: Preheat the oven to 350 degrees and grease a 9- by 13-inch baking pan. In a bowl, whisk together 2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda and 3/4 teaspoon salt. Set aside. In a bowl with an electric mixer, beat 1 cup (2 sticks) unsalted butter and 1 1/4 cups granulated sugar until smooth. Beat in 1 large egg and 2 teaspoons vanilla extract. Mix in 1 cup canned pumpkin puree, then fold in about 2 cups chopped Snickers. Add to dry ingredients, and mix well. Spread in prepared baking pan and bake for 35 to 40 minutes. Coolin pan, then cut into squares and serve. Adapted from

SweeTarts Milkshake: To make two milkshakes, collect about 16 SweeTarts candies, plus a few more for garnish. Blend the candies in a blender with 1 pint strawberry or vanilla ice cream and 3/4 cup milk. Place a handful of SweeTarts on a towel, fold over so candy is covered, then pound the candy gently with a hard kitchen utensil to crush slightly. Sprinkle on milkshakes and serve. From

Halloween Candy Bark: Melt a pound of semisweet chocolate chips, either in a double boiler on the stove or in a glass bowl in the microwave in 30-second increments. Line a baking sheet with parchment paper, then spread melted chocolate onto the paper. Sprinkle with 1 1/2 cups crushed pretzels, 1 cup chopped Twix bars, 1 cup Reese’s Peanut Butter Cups and another cup of whatever chocolate candy you have on hand. Press candy down slightly so it sticks to the chocolate. Melt 3 ounces white chocolate almond bark using a double boiler or microwave. Dip a fork into the white chocolate, then wiggle it over the bark to create thin ribbons. Sprinkle with two handfuls of M&M’s, then refrigerate for 30 to 60 minutes until set. Break into pieces and serve. Adapted from