Halloween is here and you know your house will be flooded with candy. There are so many different things you can do with leftover candy. Eat it, bake it, donate it, or turn it into a craft. My favorite, of course, is incorporating it into recipes Here are a couple of recipes using the miniature candy bars that are passed out in droves.

This first recipe is one my mother-in-law used to make all the time. It has been around for centuries! It is so simple, no baking just mixing up some ingredients.

Snickers Apple Salad

Ingredients:

  • 1 8 ounce container Cool Whip
  • 3 apples, diced
  • 12 fun size Snickers, chopped

Directions:

  1. Mix Cool Whip and apples together in a large bowl.
  2. Add chopped Snickers.
  3. Refrigerate until ready to serve (best made ahead of time so that the Cool Whip can set again).

Variations:

  • Add vanilla pudding mix, cream cheese or marshmallow creme to thicken it some.
  • Add fruits like pineapples or cherries.
  • Add walnuts or coconut.
  • Dribble caramel over the top.
  • You can also use different types of candy bars.

Another easy recipe is to make Halloween bark and incorporate any of your candy!

Halloween Chocolate Bark

Ingredients:

  • 3 cups bittersweet chocolate chips
  • 2 cups assorted candy, cut into bite size pieces

Directions:

  1. Line a baking sheet with parchment paper.
  2. Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
  3. Pour chocolate onto the parchment paper and spread with a spatula until even (about 1/4 inch thick).
  4. Sprinkle chopped candy on top of chocolate.
  5. Place baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
  6. Remove the bark and move parchment paper to a cutting board. Cut or break bark into irregularly shaped pieces.

This next recipe comes by way of Chef in Training.

Milky Way Poked Cake

Start with a box of chocolate cake mix and add the following:

Ingredients for nougat filling:

  • ¼ cup butter
  • 1 cup sugar
  • ¼ cup evaporated milk
  • 1 ½ cups marshmallow crème
  • 1 teaspoon vanilla

Remaining ingredients:

  • 1 12 ounce jar caramel topping
  • 1 8 ounce Cool Whip, thawed
  • 9 fun size Milky Way candy bars, chopped

Directions:

  1. Bake cake according to directions in a 9×13 pan.
  2. Let cake cool for about 5 minutes
  3. While the cake is cooling, make the nougat filling. Melt butter in saucepan over medium heat. Add sugar and milk, stirring constantly until sugar is dissolved. Bring to a boil and stir for 4 minutes. Remove from stove and stir in marshmallow cream and vanilla. Mix until smooth.
  4. Poke holes in cake with the handle end of a wooden spoon.
  5. Evenly pour and distribute nougat filling into the holes in the cake.
  6. Next, evenly pour and distribute caramel topping into the holes in the cake.
  7. Once cake is cooled completely, evenly spread thawed cool whip over the top of cake.
  8. Sprinkle chopped Milky Ways over the top of the cool whip.
  9. Store in fridge until ready to eat. Store any leftovers in fridge.

Once everyone gets tired of eating the Halloween candy (or even before that), do something fun with it.