Every year, after the calls of ‘Trick or Treat’ have become a distant memory, our attention turns to sweets. While some cart their leftover lollies into work, others will stick them in the back of the cupboard to collect dust until next Halloween.
But what if I told you that there was a way to transform these forgotten snacks into delicious baked goods? Follow our simple recipes to turn this year's leftovers into treats you'll want to get your hands on.
Halloween Krispie treats
Works best with: Chocolate
If you’re a fan of Rice Krispie treats, this is the perfect recipe to use up your spare chocolate. You could even revisit the recipe after Christmas and put all of those Roses and Celebrations to good use.
- 1 tbsp granulated sugar
- 85g butter
- 500g mini marshmallows
- 210g rice cereal
- Leftover Halloween chocolate (chopped into small chunks)
1) Line a 9 inch square pan with parchment paper and sprinkle the sugar over the bottom of the pan.
2) Melt the butter over a low heat. Add the marshmallows and stir until completely melted.
3) Mix in the rice crispies and then remove from heat to cool slightly.
4) Stir in half of your Halloween sweets before pressing into the lined pan.
5) Top with remaining Halloween chocolate and leave to set at room temperature for at least 2 hours.
Halloween Candy Bark
Works best with: Mini packets of sweets and chocolate (cut into pieces).
This seasonal version of the hit US recipe is sure to be a big hit in your house, plus, it’s easy enough for kids to make with minimal supervision.
- 400g white or milk chocolate
- Leftover Halloween sweets and chocolate
1) Place the chocolate in a heat-proof bowl and stir over a saucepan of hot water until completely melted.
2) Pour melted chocolate onto a parchment-lined baking sheet (the chocolate will need to be at least ¼ inch thick) and sprinkle liberally with small sweets and pieces of chocolate bar.
3) Leave in the fridge until set and then break into chunks before enjoying.
Halloween Candy Cookies
Works best with: A three to one, chocolate to sweet mix.
These Halloween cookies are a favourite with adults and children alike. This recipe uses a pre-made cookie dough for speed and convenience, but it would work just as well with homemade dough.
- One packet of pre-made cookie dough
- Leftover Halloween sweets (cut into chunks, if larger than a 10p coin)
1) Split the cookie dough into 8 sections and roll into balls.
2) Place the dough balls on a parchment-lined baking tray, about 4 inches apart, and flatten very slightly.
3) Stick 5-7 pieces of Halloween candy into each ball of dough.
4) Bake as per the instructions on the cookie dough packet.
Top Tip: Once formed, the raw cookie dough balls can be kept in the freezer and then baked from frozen whenever you fancy a sweet treat - just cook for an extra few minutes.
Ultimate Halloween fudge
Works best with: Squishy sweets and chocolate.
Create your own twist on Carnation’s classic fudge recipe by adding sweets, chocolate or even sprinkles.
- 397g can of condensed milk
- 150ml milk
- 450g demerara sugar
- 115g butter
- Leftover Halloween sweets and chocolate (cut into chunks)
1) Place condensed milk, milk, butter and sugar into a large non-stick saucepan and cook on a low heat until the sugar dissolves.
2) Bring to the boil and simmer for 15 minutes while stirring continuously. The fudge should reach 118C or form a small ball when dropped into cold water.
3) Remove from heat and allow to cool for approx. 10 minutes. Add ¾ of your Halloween sweets and stir until distributed evenly throughout.
4) Smooth the mixture into a lined baking dish and top with the rest of your Halloween sweets.
5) Chill in the fridge until fully set and then cut into pieces.
Monster Munch popcorn mix
Works best with: Anything!
This sugary, salty treat is quick, easy and totally customisable - swap the popcorn for sweet or butter flavour and choose from white, milk or dark chocolate to create your own recipe.
- One packet of salted popcorn
- 200g milk, white or dark chocolate
- Leftover Halloween sweets and chocolate (cut into pieces)
1) Make popcorn and, once cooled, spread on a lined baking sheet.
2) Melt the chocolate in the microwave or over hot water in a saucepan and then heap into a piping bag.
3) Drizzle half of the chocolate over the popcorn, then sprinkle with leftover Halloween sweets.
4) Pipe the rest of the chocolate over the tray. Leave to cool before breaking into chunks.