Leftover Halloween Candy Recipes

This dessert salad is easy to make, and is a great way to sneak some fruit into your diet. ;)

All you need is:
- a few apples, I prefer green Granny Smith apples
- a bunch of candy bars - Snickers, Baby Ruth, and 3 Musketeers work best
- Cool Whip

Cut the apples and candy bars up into small pieces and mix them with thawed Cool Whip. If the candy is too mushy to cut, put it in the fridge for a few hours.

This is quick, easy, and can be made in a large batch or small servings. Mix and put into small bowls or goblets for easy serving.

I made this one year for a summer dessert and everyone loved it. You could use Oreos in place of Butterfinger bars.

1. Make an angel food cake and cut into three layers.
2. Spread each layer with thawed Cool Whip.
3. Sprinkle crushed Butterfinger bars over Cool Whip.
4. Put layers together.
5. Eat immediately or freeze.

Some candy bars make GREAT cookies! Try this with Baby Ruth, Snickers, Milky Way, chocolate bars, or other misc. chocolate pieces.

3 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 c. sugar
1/2 c. softened butter
3/4 c. smooth peanut butter
2 eggs beaten
1 1/4 tsp. vanilla
2/3 c. milk
5 small candy bars, chopped up

Pre-heat the oven to 375 degrees F.

Cream the butter, peanut butter, and sugar until it is light and fluffy. Beat in the eggs ad mix well, then add the vanilla.

Sift the dry ingredients together and add alternately with the milk. Stir in the cut-up candy bar pieces.

Spoon teaspon sized dropps on greased cookie sheets. Bake about 12-15 minutes or until golden brown.

Makes about 18 cookies.

Fudge squares make a great gift for coworkers and neighbors. Wrap up a few squares of each variety on a plate and it's a gift they're sure to enjoy.

You'll need:
2 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
4 cups chopped candy (anything you want to use!)
1 tsp. vanilla

Line a 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan, and butter the foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add candy and blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds: 36-48 squares.

My mom made these all the time growing up. They're simple to make, taste great, and can be used all year round. Choose your cookie cutters based on your occasion.

1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1/2 cup honey
1 egg
1 tsp. vanilla
3 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
Lifesavers, Jolly Ranchers, or other suckers.

BEAT butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.
PREHEAT oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.

CRUSH each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.

BAKE 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

You can turn these into ornaments by placing a few toothpicks or a straw into the dough where you want to make your hole. Wrap them individually and attach to gifts, or bake them into sticks for cookies on a stick.