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What to do with leftover Halloween candy

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Leftover candy?

Once Halloween is done and the trick or treaters have gone home, you will inevitably have a bag or two of candy leftover. Instead of munching on those miniature candy bars for the next week, use them to create fun and interesting desserts.

Butterfinger Creme Brulee

Recipes with leftover Halloween candy

The following recipes are simply a guide. You can mix and match different kinds of candy, based on the Halloween bounty you have left.


Butterfinger Creme Brulee

Makes 4 servings


1/4 cup crumbled Butterfinger candy bar, divided
2 cups heavy whipping cream
10 tablespoons granulated sugar, divided
1/8 teaspoon salt
4 large egg yolks
1 teaspoon pure vanilla extract


1. Preheat oven to 300 degrees F. Sprinkle 1 tablespoon of crushed Butterfinger into each of four (6-ounce) custard cups.


2. In a large pot over medium heat, combine cream, 7 tablespoons sugar and salt in a pot and cook, stirring, for 5 to 6 minutes or until sugar dissolves.


3. Beat egg yolks in a large bowl and slowly whisk cream mixture into eggs. Stir in vanilla and pour mixture though a fine strainer into custard cups.


4. Arrange cups in a square baking pan and fill pan half way with hot water. Loosely cover with foil. Bake for 1 hour and 30 minutes or until a toothpick comes out clean.


5. Move pan to a wire rack to cool. Refrigerate overnight. Remove pan from refrigerator and top desserts with remaining sugar.


6. Place custard cups under the broiler until melted and caramelized, then chill until top hardens.


Almond Joy Pie

Makes 6 to 8 servings


20 miniature Almond Joy candy bars or 10 regular
3/4 cups graham cracker crumbs
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup cocoa powder
1/4 teaspoon salt
1-1/2 cups milk
1 teaspoon pure vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces
Whipped cream for garnish


1. Preheat oven to 350 degrees F. and butter a 9-inch pie plate. Crush Almond Joy bars and graham cracker crumbs in a food processor and pat into bottom of pie plate. Bake 10 minutes and set aside to cool.


3. In a large pot over medium heat, combine sugar, cornstarch, cocoa powder and salt in a pot. Whisk in milk and bring to a boil. Take pot off of heat and stir in vanilla and Almond Joy pieces until candy is melted.


4. Pour mixture into piecrust and cover with plastic wrap. Refrigerate until set. Garnish with whipped cream and additional Almond Joy pieces, if desired.


Peanut Butter Baby Ruth Cookies

Makes 36 cookies


1/2 cup butter, softened
3/4 cup peanut butter
1-1/2 cups sugar
2 eggs, beaten
1-1/4 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
5 Baby Ruth bars, sliced


1. Preheat oven to 375 degrees F. In the bowl of a standup mixer fitted with the paddle attachments, beat butter, peanut butter and sugar until creamy. Beat in eggs, one at a time, then add vanilla.


2. In a medium-sized mixing bowl, combine flour, baking powder and salt. Gradually beat into peanut butter mixture alternating with milk. Stir in the Baby Ruth pieces.


3. Spoon teaspoonfuls of dough onto baking sheets and bake 12 to 15 minutes or until lightly brown.


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