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Don't Be Haunted By Leftover Treats

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The Tampa Tribune

Published: November 7, 2007

Halloween is a sugar-covered memory.

For several years, I bought candy to hand out to tiny witches and wizards, but not one has shown up at my door.

It could have something to do with the fact you have to hike up 38 steps to ring my doorbell. That could discourage even the hardiest monsters and mermaids. Nevertheless, I continue buying a bowlful of treats - just in case.

So what do we do with the leftover candy? For some of us, the answer is easy. We eat it.

I'll admit, I choose candy that I can use after the doorbell stops ringing - or in my case, in the event it never rings.

Chocolate is easily my first choice. I may be stuck with the entire bag of these delectable goodies, but the simple chocolate bar is easily combined into almost any recipe.

Melt it for fondue or chocolate-dipped pretzel sticks, peanuts or dried fruit. It also makes great dessert sauces and glazes.

More complex candy bars, including Butterfinger, Heath and Snickers, can be ground up and used in cookie dough in place of chocolate chips.

Use a food processor to chop the bars into small bits, and top brownies or other baked cookie bars with them. For an occasional, special treat, freeze the bits to add to ice cream, plain or frozen yogurt, or pudding.

Imagine a layer of Reese's Peanut Butter Cups or York Peppermint Patties baked into a pan of brownies or submerged in a pan of fudge. Picture a handful of Junior Mints floating in your cup of hot chocolate or coffee. Yummy.

But if you're not a chocoholic, there are many interesting ways to use other kinds of candy. Use caramel squares for a gooey drizzle over apple slices or pound cake.

"The Taste of Home Baking Book" has more than 100 dessert recipes to transform your leftover Halloween candy into delightful, confection-filled treats.

Candy will store in the freezer or a cool place for months. During the upcoming holidays, you can use the colorful sweets to make tree ornaments, hot glue wrapped candies onto gift tags, fill Christmas crackers or decorate gingerbread houses.

In the box is a simple cookie recipe from the January 2000 issue of Bon Appetit magazine.

BUTTERFINGER CHUNK COOKIES

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1/2 cup dark brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/4 cup and 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

10 to 12 bite-size Butterfinger bars, crushed

Using an electric mixer, beat butter, sugar and brown sugar in a bowl until well-blended. Add egg and vanilla. Beat until fluffy. Beat in flour, salt and baking soda. Stir in crushed Butterfingers. Chill cookie dough 30 to 60 minutes. Preheat oven to 350 degrees. Line the baking sheets with parchment paper. Each cookie should be made with one tablespoon of dough spaced three inches apart (about eight cookies per sheet). Bake cookies until golden brown, about 12 minutes. Cool completely on a rack and store in an airtight container.

Serves 8 to 12; prep time is 1 1/2 hours.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send their favorite recipes, comments and suggestions.

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