Halloween is over an now you have some left over. Well, might as well put it to use w/ some yummy recipes.If not wanting use for baking you can also look into donating it to troops overseas
Skillet-Baked Halloween Brownies
1 box brownie mix
1 large handful Halloween candy
1/2 cup white chocolate chips
1. Preheat the oven to 350F and spray a 10-inch skillet with a light coating of cooking spray.
2. Mix the brownie mix according to the directions for making cake-like brownies and pour it into the skillet. Arrange the candy pieces on top of the brownie and bake according to package directions.
3. After baking, allow the brownies to cool and melt the white chocolate chips. Drizzle the melted chocolate back and forth over the brownies and serve in slices.
Snickers Hot Fudge
- 3 Snickers bars, chopped into several large pieces
- 1/4 cup chopped peanuts
Place Snickers bars into a small, microwave-safe bowl. Zap in the microwave for 15-20 seconds, stir. Return to the microwave and zap for an additional 30-40 seconds, until the Snickers are soft and melty. Spoon warm over heaps of vanilla ice cream. Top with chopped peanuts.
Halloween Candy Snack Mix
adapted from Christina Tosi from Food & Wine
2 cups coarsely broken pretzels
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/3 cup dry milk powder
6 tablespoons unsalted butter
1 regular bag Reese’s Pieces
1 Hershey bar broken up into small pieces
1. Preheat oven to 275F. Line a small baking sheet and set aside.
2. Melt the butter and pour it into a large bowl. Stir in the sugars and milk powder until fully combined. Stir in the pretzels and spread them on a lined baking sheet. Bake for about 20 minutes until light brown and fragrant.
3. Allow the pretzels to cool completely before breaking them apart and adding them to a small bowl and tossing them with the Reese’s Pieces and Hershey Bar pieces. Serve.
Chocolate Chip Peanut Butter Cup Cookies 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla extra
12 ounces semi-sweet chocolate chips
30 mini- Reese’s Peanut Butter Cups
1. Preheat oven to 375ºF. Line a 12-cup mini-muffin tin and set aside.
2. In a bowl whisk together the flour, soda, and salt. Set aside.
3. In mixer fitted with the paddle attachment beat together the butter and sugars until light and fluffy. Add the eggs and beat well after each addition. Add the vanilla and mix well.
4. With the mixer on low add the dry ingredients to the bowl slowly, until just combined. Stir in the chocolate chips.
5. Press the dough into the muffin tins until each cup is about 3/4 full. Bake for 12-15 minutes, or until cookies are set in the center. Remove from oven and immediately press a mini-muffin into the center of the cookie. Allow to cool for a few minutes. Remove cookies and cool completely.
All other recipes can found here babble.com/family-kitchen