Apartment Living

Baking with Leftover Halloween Candy

admin - Wednesday, November 2, 2016
All of a sudden it’s November. While the weather is telling you otherwise, fall is here and its holidays are passing by with flying colors. We know all too well that Thanksgiving is right around the corner… This year, Halloween also came and went, and if you’re like any over-prepared (or hopeful) person who expected trick or treaters and didn’t get any, you may have some leftover Halloween candy. Hey, there’s nothing wrong with eating the candy yourself to get rid of it – or bringing it into the office to cheer up your coworkers, but there are other creative ways to use leftover Halloween candy. Let’s bake with it! 

Milky Way Brownies: 

1 c. Butter
½ c. unsweetened cocoa powder
2 c. sugar
4 eggs
1 tsp. vanilla
2 c. flour
1 bag Milky Way Bites, chopped
½ c. melted caramel to drizzle

Instructions: Preheat the oven to 375; in a small sauce pan, melt butter, stir in cocoa and vanilla; add to a large bowl and mix in eggs, sugar, and flour; pour half the batter into an 8X8 in. pan lined with foil; scatter chopped Milky Way bites over the batter; top with remaining batter and bake 30-35 minutes; drizzle with melted caramel and cool completely. 

Chewy Butterfinger Cookies: 

1 ¾ c. all-purpose flour
¾ tsp. baking soda
¼ tsp salt
¾ c. granulated sugar
½ c. salted butter, softened
1 large egg
8 fun sized Butterfinger candy bars, chopped

Instructions: Preheat oven to 375; combine flour, baking soda, and salt in a small bowl and set aside; beat sugar and butter until creamy in a separate bowl with electric mixer; gradually beat in flour mixture; stir in butterfinger pieces by hand; the dough will be thick; drop rounded tablespoonfuls onto an ungreased baking sheet; bake 10-12 minutes.

Peanut Butter Cup Pretzel Cheesecake Bars:

Pretzel Crust
1 ½ c. very finely ground salty pretzels 
3 tbsp. sugar
7 tbsp. unsalted butter, melted
Peanut Butter Cheesecake Filling
16 oz. cream cheese, softened
1 large egg
¼ c. granulated sugar
½ c. creamy peanut butter
2 tsp. vanilla extract
10 regular sized Reese’s Peanut Butter cups chopped
Chocolate Drizzle
1 tbsp. creamy peanut butter
¼ c. chocolate chips

Instructions: Preheat oven to 350; line bottom and sides of an 8×8 or 9×9 pan with aluminum foil, leaving overhang on side; CRUST: crush pretzels into fine crump; stir the crumbs, sugar and melted butter together in a bowl and press into pan; cook 10-12 minutes and remove. FILLING: beat cream cheese, egg, sugar, peanut butter, and vanilla extract; fold in chopped Reese’s cups and spread mixture over crust; bake 28-32 minutes; cool and refrigerate for 3 hours. DRIZZLE: melt peanut butter and chocolate chips together in the microwave; drizzle over squares.

Thinking about trying out these recipes in your own apartment? Share a photo with us on Instagram @farosresidential or any of our Facebook pages @ParkViewPgh, @CityViewPgh, @CarsonStreetApts!