Wednesday, November 2, 2016

Leftover Halloween candy. Do you freeze it? Donate it? Throw it away?

What I like to do is re-purpose it, specifically for this leftover Halloween candy shortbread recipe. You start by making a shortbread crust in an 8 x 8 pan, baking for about a half hour. Then you melt chocolate chips on top, which acts as a glue. Finally, you scatter various candies across the top. In the picture, I've got a mix of M&Ms, Kit Kats, Twix Bars, and Reeses Pieces.

The original recipe calls for cutting the results into 16 squares. I cut those into half again, resulting in 32 "fingers." As you can imagine, this is a rich dessert, best savored in small portions! 

Leftover Halloween Candy Bars
(adapted from Everyday Food)


1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)


1.  Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.

2.  Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars, then cut again into 32 fingers.

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