These 4 Candy-Inspired Dessert Recipes Will Knock Your Socks Off!

Has candy ever been known to go to waste? If it has, that’s a pure tragedy! Maybe you expected more trick-or-treaters or still had Halloween candy when Santa filled the stockings, leaving you in a fun-sized overload. Or maybe you choose to munch on a bunch of candy rather than corn chips. (There’s an old Fritos jingle hiding in there!) Whatever the reason, if you’ve stacked up a stash of candy and need an alibi, worry no more! These recipes call for candy and will be gone in a snap! Shall we start with chocolate?

Easy Snickers Brownies

If nuts aren’t an option, you can sub with Milky Way bars.



Ingredients

One box of brownie mix prepared

3 cups of Snickers bars, chopped and divided



Instructions

-Preheat oven to 350 degrees.

-Line a 9-inch square baking pan with parchment paper.

-Dice Snickers bars into small bite-size pieces and stir into prepared batter.

-Pour batter into baking dish. 

-Bake brownies according to package directions, until cooked through and a toothpick inserted comes out clean.

-Allow to cool before slicing with a sharp, oiled knife.

Reeses and Rice Krispies Pinwheels

Ingredients

10 oz miniature marshmallows

¼ cup butter plus more for greasing

6 cups cocoa krispies cereal

7 oz jar marshmallow creme

1/2 cup creamy peanut butter

2 cups Reese’s peanut butter cups roughly chopped



Instructions

-Line a 10×15 jelly roll pan with parchment paper.

-Butter the paper and set aside.

-Combine marshmallows and one quarter cup of butter in a microwave-safe bowl.

-Cover and heat on high for 30 seconds, stir, repeat until thoroughly blended.

-Stir in cocoa rice krispies.

-Press mixture into prepared pan.

-Microwave marshmallow creme and peanut butter in a microwave safe bowl for 30 seconds or until easily stirred.

-Spread marshmallow-peanut butter mixture on top of rice krispies layer using a spatula.

-Sprinkle chopped peanut butter cups on top and press lightly.

-Roll jelly roll style (like a cinnamon roll) starting on the long side.

-Peel away the paper as you roll.

-Pinch seams together.

-Place seam side down and refrigerate for 30 to 45 minutes or until chocolate has set.

-Slice and serve!

M&M Cookies

Ingredients

1 ¼ cup unsalted butter

1 cup lightly packed brown sugar

1 cup granulated sugar

2 eggs

1 tsp vanilla

3 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 cup chocolate chips, divided

1 cup M&Ms plus more for the top



Instructions

-Preheat oven 350 degrees.

-In a large bowl, cream together butter and sugars with a mixer.

-Add in eggs and vanilla and beat until smooth.

-Add flour, salt and baking soda, beating on low speed until combined.

-Stir in ¾ cup of chocolate chips and M&Ms with a spatula.

-Scoop cookie dough into 3 tablespoon size balls and place 2″ apart on a baking sheet lined with parchment paper.

-Add extra chocolate chips on top.

-Bake for 8-10 minutes until just golden at the edges. (They will continue to set as they cool) -While hot, press additional M&Ms into the tops of the cookies..

-Allow to cool 10 minutes on the pan before removing.

Hershey Bar Fudge

Ingredients

2 cups granulated sugar

⅔ cup evaporated milk

¼ cup butter

1 ½ cups of chopped milk chocolate Hershey bars 

1 heaping cup mini marshmallows

½ cup chopped walnuts or pecans (optional)

1 tsp vanilla



Instructions

-Butteran 8×8 baking dish. Set aside.

-In a small mixing bowl, combine the chopped Hershey bars, marshmallows, butter and nuts.

-In a 2-quart saucepan, combine sugar and evaporated milk.

-Bring to boil over medium-high heat.

-Stir constantly and bring to a rolling boil.

-Set a timer and stir constantly at a rolling boil for exactly 5 minutes.

-When the timer starts, turn heat down to medium.

-When the timer goes off, quickly remove from heat and immediately stir in the chocolate, marshmallows, butter and vanilla.

-Mix until everything is melted and thoroughly combined.

-Quickly pour into prepared dish without scraping to avoid grainy fudge.(Use the rest for samples)

-Cool completely, then cut and serve.

-Wrap well in an airtight container. Fudge will last up to three weeks in the fridge.



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