JOPLIN, Mo. —
Maybe the trick-or-treaters will be light this year. Maybe the candy selection isn't so great for picky kids. Maybe deals are made with the Switch Witch (read this week's Sarah Coyne column).
There are plenty of reasons children and parents may see a pile of uneaten candy after Halloween this year. But there are also plenty of things that can be done with that pile of processed sugar, from snack mixes to fruit salad. And because candy tends to stick around throughout the upcoming holidays, plenty of these recipes will work well after January.
Harvest snack mix
The star of this recipe is candy corn, which goes well with the salty flavors of the nuts and pretzels.
2 cups pretzel sticks
1 cup mixed nuts
1/2 cup sunflower kernels
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
8 cups popped popcorn
1 cup candy corn
1 cup chocolate bridge mix
In a large bowl, combine the pretzels, nuts and sunflower kernels. Combine the butter, cinnamon and cloves. Drizzle a third of the butter mixture over pretzel mixture; toss to coat.
Transfer to a greased 15-by-10-by-1-inch baking pan. Bake at 300 degrees for 15 minutes.
Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat. Stir into pretzel mixture.
Bake 15 minutes longer or until heated through. Cool; transfer to a large bowl. Add candy corn and bridge mix; toss to combine. Makes 3 quarts. Source: Taste of Home
Peanut butter cereal treats
This recipe calls for M&Ms, but many types of small chocolate candy could work.
30 large marshmallows
3 tablespoons butter
1 tablespoon peanut butter
6 cups Peanut Butter Cap'n Crunch
1 1/2 cups milk chocolate M&Ms
In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from heat. Stir in the cereal and M&Ms.
Pat into a 13-by-9-inch pan coated with cooking spray. Cool. Cut into bars. Source: Taste of Home
Bon Appetit magazine has a way to use a candy bar found usually only during the holidays for an instantly hardening, delicious shell. The rice bits in Krackel bars stay crispy and crunchy, giving an extra-tasty texture to whatever gets dipped.
1 pound Krackel candy bars
2 tablespoons coconut oil
Slowly melt Krackels and coconut oil (you can do this over a double boiler or in the microwave in 30-second increments, stirring between). Once totally liquefied, ice cream, bananas or whatever can be dipped. Freeze at least 10 minutes for full magic effect.
Source: Bon Appetit Magazine
Another dip, this recipe makes use of Reese's Peanut Butter Cups, which come in a variety of sizes during Halloween.
1 container (8 ounces) of whipped topping
1 package (8 ounces) cream cheese, softened
1/4 cup peanut butter
1/4 cup powdered sugar
6 Reese's Peanut Butter Cups, chopped
Mix the cream cheese and peanut butter together. Gradually stir in the whipped topping, powdered sugar and two-thirds of the chopped Reese's until combined.
Add the additional third of Reese's on the top. Chill before serving. Serve with graham crackers, animal crackers or apples.
Source: What's Cooking Love