Recipes for Leftover Halloween Candy

by Michele Cheplic | More from this Blogger

30 Oct 2008 08:39 AM

Instead of taking your leftover Halloween candy into the office to join the other 15 pounds of chocolate that came from other co-workers with the same idea, consider these decadent recipes.

Both features popular Halloween candy, but instead of eating the sweet treats straight up, you'll feast on them in spectacularly delicious cakes that I can assure you will be gobbled up a lot faster by your colleagues than stale candy strewn around the break room.

CHOCOLATE TOFFEE CAKE

Ingredients:

2 cups brown sugar

2 cups all-purpose flour

1/2 cup butter

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup milk

1 teaspoon vanilla extract

1/2 cup chopped nuts

6 Heath Bars, broken in small pieces

Directions:

Preheat oven to 350 degrees.

Blend brown sugar, flour and butter. Set aside one cup of mixture to be mixed later with nuts and Heath Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 by 9-inch cake pan. Combine one-cup mixture that was set aside with nuts and Heath Bars. Sprinkle over cake.

Bake for 35 minutes.

Allow cake to cool for at least an hour before serving.

KIT KAT CAKE

Ingredients:

4 cups plus 1 tablespoon cake flour

1 tablespoon baking powder

3/4 teaspoon salt

2 cups butter, at room temperature

2 1/2 cups granulated sugar

5 eggs

1 1/2 teaspoons vanilla extract

2/3 cup milk

6 fun-size Kit Kat candy bars, coarsely chopped (about 1 cup)

2 (16 ounce) cans milk chocolate frosting

Additional Kit Kat bars for garnish

Directions:

Heat oven to 350 degrees.

Butter and flour a 12-cup Bundt pan.

Combine 4 cups flour, baking powder and salt; set aside.

With an electric mixer set at medium high speed, beat butter and sugar until smooth and creamy. Reduce speed to medium; beat in vanilla extract and eggs until well combined. Alternately beat in reserved flour mixture and milk.

Toss candy with remaining flour to coat. Stir into batter. Pour into pan.

Bake for one hour.

Remove from oven and cool for 45 minutes.

Remove cake from pan and spread with frosting.

Garnish with additional Kit Kat bars.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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