Don’t need all that Leftover Halloween Candy?  Here’s What You Can Do With It!!!  

Buy too much Halloween Candy? Or maybe you had less Trick-or-Treaters?  It’s so easy to pick up those tiny little candy bar treats if you have them in a bowl at home after Halloween.  

Here are some ways you can use your leftover candies and sweet treats for the neighborhood kids, or for an upcoming event.  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!!!

Candy Bar Cheesecake Ice Cream

(No ice cream maker needed)

For the cheesecake ice cream;

8 ounce cream cheese, softened

¼ cup butter, softened

14 ounce sweetened condensed milk

8 ounces cool whip

1 tablespoon lemon juice

2 tablespoons vanilla

Pinch of salt

For the crust;

9 sheets honey graham crackers

3 tablespoons butter

For the candy topping;

1 ½ cups chopped mini candy bars, (any kind, but I would not mix kinds for this recipe), Twix are my favorite

To make the cheesecake ice cream, Using a hand mixer, or stand mixer, beat together the cream cheese and the butter until smooth.

Mix in the sweetened condensed milk until smooth.  Mix the cool whip, lemon juice, vanilla, and pinch of salt.  Mix until smooth.  Set aside.  

To make  the crust, In a large zip lock bag, crush the graham crackers, I use a wooden rolling pin, into fine crumbs.  

Add the butter to the bag and seal it.  Microwave for 30 seconds, until butter is mostly melted.  Use your hands to combine the butter and graham cracker crumbs together until all of the graham crackers are all moistened and clumping together.  

To construct the final product, Add the graham cracker mixture and the chopped candy bars to the ice cream batter.  Use a large spatula to gently fold them in.  

Pour into a loaf pan or ice cream container.  Cover tightly and freeze for at least 6 hours or overnight before serving.  Yields 8 servings.  

Candy Bar Trifle

1 chocolate cake, naked and cooled (from scratch or box)

¾ ounce chocolate instant pudding mix

2 cups skim milk

16 ounce whipped topping

2 cups candy bar minis, chopped, if your bars are soft put them in the freezer for a short time

Chocolate Syrup

Cut up the chocolate cake into bite sized pieces in the pan.  Set aside.

Whisk together the pudding mix and skim milk until thickened.

Place 1/3 of the cake pieces in the bottom of a trifle dish.  

Layer about 1/3 of the chopped candy pieces on top of the cake.

Spread 1/3 of the pudding over the top.  

Spread 1/3 of the whipped topping on top of the pudding.  

Repeat for three layers.  

You can create a spider web with the chocolate syrup on top.  Chill at least on hour before serving.  

Decadent Candy Bar Pie

1 premade deep dish pie crust, from a pack of 2, or make your own

1 cup brown sugar, packed

¼ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

1 cup all-purpose flour

1 cup chopped candy bars, any combination

Extra bars for topping the pie

Preheat oven to 350 degrees.  

Place pie crust in a 9 inch pie plate and crimp the edges.  Press the sides of the crust so they are firmly attached to the edges of the pie plate.  

Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment (or you can use a hand mixer).  Add eggs and vanilla and beat until combined.  Add baking powder, salt, and flour and mix.  

If you are using a hand mixer, add your candy bars to the bowl and mix on medium-high to chop the candy.  (The strength of the mixer should be enough to break up the soft pieces of candy).  If you are using a hand mixer it is best to chop the pieces of candy before combining with the dough. 

Press into the prepared pie dish, the dough will be sticky and thick so be sure to spray or grease your hands.  Press some remaining candy on the top for decoration.  Press the sides of the crust that are showing with the tines of a fork a few times.  

Bake for about 24-30 minutes, until the crust is browned and the top of the pie is golden.  It may still be a little jiggly in the center.  Cool completely before cutting.  Serve by itself or with whipped cream.  Serves 10.

Lightened Up Reese’s cup Milkshake

1 Lite fudgsicle, Healthy Choice or Weight Watchers

6 Reese’s minis, or another kind of mini

1 tablespoon unsweetened almond milk

Fat free whipped topping

Lay the fudgsicle in a bowl and microwave for 10 seconds, use a knife or fork to scrape it off into a blending cup.

Blend it up with the 6 Reese’s mini cups and 1 tablespoon milk.  Top with the fat free whipped topping.  Enjoy!  Serves 1. 

Butterfinger Cookies

½ cup butter, softened

¾ cup sugar

2/3 cup packed brown sugar

2 large egg whites

1 ¼ cups chunky peanut butter

1 ½ teaspoons vanilla extract

1 cup all-purpose flour 

½ teaspoon baking soda

¼ teaspoon salt

6 Butterfinger candy bars (1.9 ounce size), chopped (I am sure these could be substituted for whatever you have)

Preheat oven to 350 degrees.  Cream butter and sugars until light and fluffy, about 5-7 minutes.  Beat in egg whites.  Beat in peanut butter and vanilla.  In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture.  Stir in the candy bars.  

Shape into 1 ½ inch balls and place 2 inches apart on greased baking sheets.  Bake until golden brown, 10-12 minutes.  Remove to wire rack to cool.  Yields 4 dozen.