These 4 Candy-Inspired Dessert Recipes Will Knock Your Socks Off!
April 25th, 2023
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.
One box of brownie mix prepared
3 cups of Snickers bars, chopped and divided
-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
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
-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!
1 ¼ cup unsalted butter
1 cup lightly packed brown sugar
1 cup granulated sugar
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
-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
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
-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.