So the holiday of candy is over and your little darlings have had enough sugar to power a small nuclear plant. Its time for the parent to confiscate the remaining bounty, for their own good of course.
Yeah, right, that didnt work with my kids either.
What I did do was try to channel some of the candy to other venues. I always let my kids eat about a third of the candy; they had to give at least a third of the goodies they collected to one of the womens shelters for the kids there who didnt get to trick-or-treat and the remaining third was put into the communal candy basket at home for us to use as a family (OK, my husband and I snarfed a few) for some of our favorite recipes made with candy.
Rather than try and justify how chocolate should really be its own food group, Im just going to offer the following recipes that have graced my familys table in the weeks following Halloween and pray you dont gain as much weight as we do when we eat them.
Chocolate Candy Bar Croissants
1 (8-ounce) tube refrigerated crescent rolls
1 tablespoon butter or margarine, softened
2 (1.55-ounce) milk or semi sweet chocolate candy bars, broken into small pieces
1 egg, beaten
2 tablespoons sliced almonds
Unroll crescent roll dough; separate into triangles. Brush with butter.
Preheat oven to 375 degrees. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush the top of the croissant with the beaten egg and then sprinkle the top with almonds. Bake for 11 to 13 minutes or until golden brown. Cool on a wire rack. Makes 8. This recipe can be doubled.
Candy Bar Cake
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups finely chopped candy bar (Snickers, Almond Joy, Milky Way, peanut butter cups or a combination of any of your favorites)
2 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated, at room temperature
2 teaspoons vanilla
1 1/4 cups milk
1/4 teaspoon cream of tartar
4 1/2 ounces of milk, semi sweet or bittersweet chocolate, chopped
1/2 cup whipping cream
1/2 cup chopped candies
Preheat oven to 350 degrees. Grease and flour a 10-cup nonstick Bundt pan. In a bowl sift together the 3 cups flour, baking powder and salt. In a separate bowl combine the chopped candy with remaining 1/2 cup flour. In the bowl of an electric mixer, combine the butter and sugar and beat until combined, about 2 minutes; add the yolks and vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Add 1/3 more of the flour, the remaining milk and then the last of the flour. In another bowl for the electric mixer, beat the egg whites and cream of tartar until you get stiff peaks. By hand, fold the chopped candies and egg whites into the batter. Spoon the batter into the prepared pan. Bake 50 to 60 minutes or until a toothpick comes out clean. Cool the cake, in the pan, on a cooling rack for 10 minutes, then remove the cake from the pan and allow to cool on the rack for an additional 20 minutes.
To make the frosting: Place the chocolate in a bowl and pour the cream over the top. Microwave for about 30 seconds and then remove and stir. Return to microwave and cook an additional 30 seconds or until the chocolate is totally melted. Whisk to combine and let cool for a few minutes. Place the cake on the serving platter and pour the icing evenly over the top of the cake (some will drip over sides but thats OK). Sprinkle the remaining chopped candy over the top. Let cool and serve.
Kitchen Sink Cookies
3/4 cup margarine
2 cups sugar
1 1/2 cups brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
3 teaspoons baking soda
1 teaspoon salt
7 cups oatmeal
3/4 cup chocolate chips (milk or semi sweet)
3/4 cup pecans, chopped
3/4 cup M&Ms (you can use the peanut or peanut butter ones too!)
Preheat oven to 350 degrees. In a bowl, combine the eggs, margarine, sugar, brown sugar, vanilla and peanut butter. Beat to combine. In a separate bowl, mix together the baking soda, salt and oatmeal. Mix the oatmeal mixture into peanut butter mixture. Add chocolate chips and pecans and stir until combined. Drop golf ball sized balls of dough (I use an ice cream scoop) on an ungreased cookie sheet and flatten each cookie into a circle shape with the bottom of a glass. Press M&Ms into the top of unbaked cookies. Bake for 10 to 12 minutes. Cool for 5 minutes on cookie sheet before removing. Makes 2 to 3 dozen.