Halloween is just around the corner and many Moms are overwhelmed by the amount of candy their little ghosts and goblins are going bring home. You don’t want them gobbling it up all at one time, but you can transform the candy into treats they can enjoy for months to come.

An easy way to save the candy is to pop it in large freezer bags and put them in the freezer for up to 6 months to use for ice cream toppers and fun baking projects. One of my favorite things to do with leftover candy is to reinvent it and turn it into delicious desserts and lunch box snacks. You can use whole wheat flour to make these recipes a little healthier. Here are some easy and good ways to use your leftover Halloween candy:

Goblins Delight Trail Mix

Ingredients:

  • 2 cups small pretzels
  • 1 cup candy corn
  • 1 cup raisins
  • 1 cup chocolate chips
  • 1 cup candy-coated chocolate pieces
  • 1 cup peanuts

(you can also add Chex cereal, goldfish or other types of nuts)

Directions:

  • Mix together. Store in a tightly fitted plastic container.

Anything goes Candy Cookies

Ingredients:

  • 8 tablespoons unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chunks
    Halloween Candy (e.g. M&M’s, Rolos)

Directions:

  • Preheat oven to 350 degrees F.
  • Beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Beat in baking soda and salt. Add flour and stir until it is mixed in.
  • Stir chocolate chunks into the dough. Cut candy bars into small pieces and stir some of the pieces into the dough.
  • Scoop 1/4 cups of dough onto cookie sheet and flatten slightly into mounds. Leave about 3 inches between cookies because they will spread as they bake. Press remaining candy (decoratively) into cookie mounds.
  • Bake 14-16 minutes or until cookies are almost set. Do not over bake; centers should be slightly soft. Cool on baking sheet for about 7 minutes before transferring to a cooling rack.

Mini Candy Bar Cookies

Ingredients:

  • 1 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter
  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1 Tbsp. milk
  • 24 miniature Snickers, Milky way, Baby Ruth or Hershey Bars

Directions:

  • Combine flour, sugar, baking soda and salt.
  • Cut in butter and peanut butter until mixture resembles coarse crumbs.
  • Beat in honey and milk until well combined.
  • Mold roughly 1 tablespoon of dough around candy.
  • Place on ungreased cookie sheet, Bake 12 – 15 minutes at 350 degrees.
  • Makes 24

Super Duper Crispy Treats

Ingredients:

  • 4 cups toasted rice cereal
  • 1 3/4 cup candy coated milk chocolate candies
  • 4 cups miniature marshmallows
  • 1/2 cup peanut butter — creamy
  • 1/4 cup butter
  • 1/8 teaspoon salt

Directions:

  • Melt the marshmallows, peanut butter, butter, and salt a large saucepan or dutch oven over low heat. Stirring until mixture is smooth.
  • Remove from heat and stir in the rice cereal and candies until cereal is coated. Put mixture into a well greased baking dish (13×9) and let cool. Cut into bars.