Real Simple magazine has some great recipes for leftover Halloween Candy.
(These recipes are a fun way to re-invent some of the candies.)
Candy Corn and Pretzel Bark
- Line an 8-inch square baking pan with parchment, leaving an overhang. Spread 8 ounces melted white chocolate in the prepared pan and sprinkle with 1 cup miniature pretzels, ½ cup candy corn, and ⅓ cup dried cranberries.
- Chill until firm. Remove from the pan and break into pieces.
Dulce De Leche and Snickers Terrine
- Line an 8-by-4 ½-inch loaf pan with parchment paper, leaving an overhang. Cut 14 Snickers Fun Size Bars in thirds (17 grams each; about 1 ½ cups total); arrange on the bottom of the pan. Top with 2 pints softened dulce de leche ice cream.
- Press gently to settle the ice cream; freeze until firm, 6 hours. Invert onto a plate and slice.
Frozen Reese's Banana Pops
- Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.
- Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.
SweeTarts Milk Shake
- In a blender, blend 16 SweeTarts candies (about 2 tablespoons) with 1 pint softened strawberry ice cream and ¾ cup milk until smooth.
- Serve in glasses and top with additional SweeTarts, if desired.
Twizzlers Popcorn Snack Mix
- Cut 12 Twizzlers twists into 1-inch pieces (14 grams each; about 1 ½ cups total).
- Combine with 4 cups caramel corn and 1 cup toasted pecan halves.