Cooking with Tammy Kelly: Halloween candy leftovers
Buy too much Halloween Candy? Or maybe you had less Trick-or-Treaters? You can use your leftover candies and sweet treats in these recipes. So much better than keeping them around the house until you finish them off!!
Disclaimer, these recipes are not recommended for a healthy meal plan, but can be excused this once for the Holiday, just get back on track tomorrow!!!
Halloween Candy Trifle
For the Trifle:
One brownie recipe baked (9x13 inch) pan, boxed mix is fine
3 cups chopped up Halloween chocolate bars
3 cups whipping cream
1 tbsp. white sugar
Hershey homemade chocolate pudding (recipe follows)
For the Pudding:
2/3 cup sugar
1/4 cup Hershey’s Cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Whipped topping (optional)
For the Pudding:
Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.
MICROWAVE DIRECTIONS:
Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.
For the Trifle:
Slice the entire brownie pan into thirds, one part for each layer. Make the chocolate pudding and cool. It doesn't have to set completely, just be cool enough that it won't melt the chocolate. Whip the three cups of whipping cream and one tbsp. of white sugar in your mixer until the whipped cream is light and fluffy. Start with a layer of brownies (one third of the pan, all chopped up) then spread on top of the brownies one cup of chocolate pudding, then one cup of whipped cream then one cup of chopped up Halloween candy. Repeat all these layers until you end with Halloween candy. You should have one cup of whipped cream left, so use that on the very top. Chop up as many Halloween chocolate bars as you would like to garnish the top. Refrigerate for at least 6 hours. If you like everything very soft, refrigerate overnight. If you like a little bit of "chew" in your trifle, you can prep it a mere three hours ahead.
Kit Kat Stuffed Brownies
Kit Kats are one of my favorites; use them up in this recipe
For the brownies
Cooking spray, for pan
1 box brownie mix, plus ingredients called for on box
24 Kit Kat bars, divided
For frosting
1/2 c. (1 stick) butter, softened
1 (8-oz.) block cream cheese, softened
2 1/2 c. powdered sugar
2/3 c. unsweetened cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Preheat oven to 350º. Line a 8"-x-8" baking dish with parchment paper and grease with cooking spray. Prepare brownie batter according to package instructions and pour half into prepared pan. Lightly press 18 Kit Kat Bars into brownie batter, and top with remaining batter. Bake until a toothpick inserted into the center of the brownies comes out clean, 20 to 25 minutes. Let cool completely in the pan.
Make frosting: In a large bowl using an electric hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar, cocoa powder, vanilla, and salt and beat until combined and smooth. Spread in an even layer over brownies. Chop remaining Kit Kat bars and sprinkle over brownies. Cut into squares and serve.
Hot Milky Way Sunday
Butter, for skillet
1 box devil's food cake mix, plus ingredients called for on box
1 1/2 c. chopped Milky Way
3 scoops vanilla ice cream
Hot fudge, warm, for drizzling
Caramel, warm, for drizzling
Whipped cream, for serving
Sprinkles, for serving
Preheat oven to 350° and butter a 9" cast-iron skillet.
Prepare devil's food cake batter according to box instructions. Pour into buttered skillet and top with half the Milky Ways.
Bake until cooked through, 33 to 35 minutes.
Let cool 5 minutes, then top with vanilla ice cream, hot fudge, caramel, whipped cream, remaining Milky Ways, and sprinkles.
Happy Halloween Candy Bark
1 lb. bittersweet chocolate chips
(You may use whatever substitute candy bars you have left over)
3 regular sized (9 fun sized) Butterfinger candy bars, chopped into irregular pieces
3 regular sized Heath or Skor candy bars, chopped into irregular pieces
5 regular sized (8 fun sized) Reese's Peanut Butter Cups, chopped into 8 quarters
1/4 cup honey roasted peanuts
2 cups pretzels, coarsely chopped, optional
3 ounces quality white chocolate
M&Ms or Reese's Pieces
Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth. Remove from heat and pour chocolate into a parchment paper or silpat lined sheet pan. Spread chocolate to about 1/4 inch thick, it should be about 8x12 inches.
Scatter the Butterfinger pieces, Heath or Skor pieces, Reese's cup pieces, pretzels, and peanuts over melted chocolate, making sure each piece is touching the chocolate.
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from heat and use a spatula to drizzle the white chocolate on the top of the candy bark. Sprinkle with the M&Ms or Reese's pieces.
Let cool in the fridge for 1 hour. Cut into irregular pieces. Store in a cool place, or the fridge for several weeks, if it will last that long.
