OK, we buy Halloween candy we loathe to give away and bags of stuff we love “just in case.” Then we count the tiny heads with ever increasing anxiety that we’ll have to break into the good stuff soon. Sometimes we even hope for rain as the kid stuff nears the bottom of the bowl. It’s Halloween–we’re allowed to be evil and greedy.
I don’t know why. Even if vanloads of kids come by, we usually have enough candy we like left over to get us through Thanksgiving and the arrival of those holiday peppermint Jo-Jos.
If you do the same, and we’re not judging here, sometimes you can actually get tired of those thumb-size chocolates and garish candy corn. So, go ahead and cook with them. You’ll use them up faster and make more room for those upcoming holiday treats that should be appearing on the shelves, oh, next Tuesday.
The first recipe sounds impossible, is messy and results in something that tastes so much like a certain peanut buttery crunchy candy bar that you’ll wonder why you made them. But, trust me, you’ll be glad you did, just because of the magic or science that formulates in your freezer. Thanks to maryquitecontrarybakes.blogspot.com for turning us onto to these.
Three-ingredient Peanut Butter Crunches
16 oz. candy corn
2 cups peanut butter
3-4 of the large, 4-oz chocolate bars of your choice (we always choose dark chocolate)
Line a baking sheet with waxed paper and set aside.
Line an 8×8 or 9×9 pan with waxed paper.
In a glass bowl, melt the candy corn in the microwave on high, stirring every 45 seconds, just until candy is melted and smooth. Stir in peanut butter. Spread the mix evenly in the pan and freeze for 20-25 minutes. (Cleaning tip: fill the bowl immediately with warm soapy water and let it soak for a while.)
When candy is firm enough to cut, slice into bite-size squares.
Melt the chocolate on medium in the microwave.
Using your fingers or a fork, dip each piece into the chocolate until covered and place on the lined baking pan. If the chocolate gets too firm during the process, microwave it on low and stir until it is the right viscosity.
Freeze again for 10 minutes.
Remove and enjoy the crunchy, peanuty, chocolate goodness.
Yep, we dug out this old “pie” recipe because, while it’s not challenging or even, actually, a pie, it does showcase your favorite candy quite nicely.
Candy Bar Pie
1 1/4 cup cold milk
2 (3.9 oz.) packages of instant pudding (pistachio, chocolate or vanilla)
1 8 -oz. tub of frozen whipped topping, thawed
14-16 mini candy bars, chopped
1 ready-made chocolate pie crust
Beat milk, pudding mix and half of the whipped topping with a wire whisk for one minute
Reserve 1/4 cup of the chopped candy and stir the rest into the pudding mix.
Pour into pie shell.
Spread remaining topping over filling and sprinkle with remaining chopped candy.
Refrigerate for 20 minutes before serving