Do your kids come away with a massive Halloween haul? Will it take a year to empty their supply? Once the initial candy consumption is over, use the leftovers to make some of these recipes that will breathe new life into your old candy stash.
You could use M+M’s, Snowcaps or Reese’s Pieces
2 Large Egg White (at room temperature)
½ C Sugar
Preheat oven to 200 degrees. With an electric mixer, beat the egg white until foamy. Gradually beat in the sugar until stiff, glossy peaks form.
Drop mounds of the mixture (2 tablespoons each) onto parchment-lined baking sheets and top each with a sprinkle of your favorite candies. Bake at 200 degrees until dry, about 1 ½ – 2 Hours.
Candy Crush Pie
This would be a great recipe to bring to a Thanksgiving potluck!
(You can substitute your favorite chocolate fun size candy bars for the Butterfingers)
14 Oreo Cookies
4 T Butter, melted
23 fun-size Butterfinger candy bars
½ C Granulated Sugar
2 T Cornstarch
2 C Whole Milk
2 large Egg Yolks
½ C Creamy Peanut Butter
½ C Semi-Sweet Milk Chocolate Chips
1 ½ C Heavy Cream
2 C Heavy Whipping Cream
Prepare the crust: Preheat oven to 375 degrees. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Press crust evenly over a 9 inch pie plate, bake for 8 minutes. Set aside.
Prepare the filling: In a food processor, process 20 of the Butterfinger bars into fine crumbs. Divide into two ½ cup portions and one 1 cup portion. Set aside.
In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered. Add eggs to remaining milk in the pan, bring to a boil, stirring constantly until the mixture is very thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl. Add chocolate chips and ½ cup of the Butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Put in refrigerator.
Prepare peanut butter layer: Whip 1 ½ cups of heavy cream until stiff peaks form. Fold in remaining 1 cup of Butterfinger crumbs. Spoon over top of the pie, making a mound towards the center. Chop the remaining Butterfingers and sprinkle over the top of the pie.
Keep in refrigerator until ready to serve.
This recipe works with just about any chocolate candy you have sitting around–Snickers, Twix, Crunch Bars, or Whoppers. You could even add in pretzels or crushed potato chips to give it a salty kick.
1 C Vanilla Ice Cream
½ C Milk
Handful of chopped up chocolate candy of your choice
Dash of Vanilla Extract
Put the ice cream, milk and vanilla extract in a blender and blend until smooth. Add in candy or other fixins until incorporated but still chunky. #YUM!
Recipes were provided by our friends at Marcia Selden Catering in Stamford. Holiday parties on tap…enjoy your party and let Marcia and her team of experts do the work.