Does any of this sound familiar:
1) So, Halloween was a week ago and despite your best efforts to
and slowly eat through your leftover candy, a lot of candy still
2) Your kids have picked all of the fruity candies out of their Halloween candy and what is left is pure chocolate deliciousness of which you do not want to partake.
If you have candy still left from Halloween (or like in my case, stocked up on half priced candy after Halloween), I have the perfect recipe for you to re-purpose the candy into something even yummy-er than before. This year with my “leftover” candy, I made Halloween Candy Bars. The bars are made by covering a shortbread cookie crust with caramel (like a Twix bar without the chocolate coating) and then pressing all different types of candy, treats, and snacks into the caramel. There you have it. Simple, easy, but ohhhhh so good!
Do you have any Halloween candy remaining? If so, how do you plan to use it?
Halloween Candy Bars
from Torts to Tarts
This recipe was written to fit a 15x21in pan. I had a lot of candy to use. The recipe should work by cutting it in half and using a 9ix13in pan.
4 sticks (1 pound, 16 oz) Butter, Cool-ish
1 1/2 cups (250g) Granulated Sugar
2 cups (240g) All-Purpose Flour
2 cups (240g) Whole Wheat Pastry Flour (optional--you can use all, all-purpose flour)
4 tsp Vanilla Extract
Dash of Salt
Preheat oven to 350F.
1. Cream together butter and sugar. I suggest using a stand mixture due to the firmness of the butter. If not using a stand mixture, let the butter come to room temperature before creaming.
2. Add vanilla extract.
3. Add Flours and salt. Mix until just combined.
4. Line baking sheet with parchment paper, with additional paper extended over the side like handles.
5. Poor the crust mixture onto the baking sheet and press into an even layer using your hands. Spray hands with non-stick spray or use a little flour to prevent sticking. I also used a rolling pin to help flatten and even the layer.
6. Poke the shortbread crust all over with a fork.
7. Bake the crust for 25-30 minutes, until the edges are deep brown and the middle is brown. Make sure to rotate the pan half way through the baking time.
8. Allow shortbread crust to cool completely.
3 bags (approx. 33 oz) Kraft Caramel Bits
7-8 TBS Heavy Whipping Cream
1. Place all ingredients in a microwave safe bowl.
2. Microwave for approximately 6 minutes, stirring every 30 seconds, until the caramel bits are completely melted and the mixture is smooth.
You can use any type of non-fruity candies (not skittles or starburst, for example). Also, I would be leery of using peppermint candies, as the flavor would not match well with peanut butter and to me, peanut butter is a requirement.
The candies and approximate quantities I used (all candies are fun sized):
6- 100 Grand Bars
10- Almond Snickers
20- Reese’s Peanut Butter Cups
14- Kit Kats (Orange, White Chocolate, and Regular)
2/3 bag- Candy Corn M&Ms
12 Hershey’s Mini Bars (Krackle, Dark, and Mr. Good Bar)
And to cut some of the sweetness and just because I love salty sweet, I added about 2 very full handfuls of pretzels and 2/3 cup of salted peanuts.
Chop all ingredients, excluding M&M’s and peanuts, while the short bread is in the oven or cooling. Mix together all candy layer ingredients and set aside.
1. Rub the edges of the baking pan with butter or non-stick spray to help the caramel release a little easier later.
2. Pour still hot caramel over shortbread crust. Use the spoon or spatula to spread the caramel into an even layer.
3. Immediately, sprinkle the candy mixture over the caramel layer fully covering it. Gently press the candy into the caramel.
4. Refrigerate the entire pan until the caramel and candy is completely set (about 1-2 hours). Do not leave in the fridge too long or the M&Ms will lose their sheen.
5. Using a sharp knife to cut into squares and enjoy.