Leftover Valentine’s Day Candy

After Valentine’s Day hopefully we all stocked up on the 50% candy at the store! How else can you use that candy? Here is 4 inventive ways to change that candy into sinfully delicious treats!

The Ultimate Cookie Bar

Ingredients

  • 7 Butterfinger candy bars (2.1 ounces each), coarsely chopped
  • 1 cup butter, softened
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 27 Reese’s mini peanut butter cups
  • 27 miniature Snickers candy barsDirections
  • Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  • Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until tops are cracked.
  • Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Crazy Valentine’s Blondie

Ingredients

  • 1 cup butter, melted
  • 2 cups packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans, divided
  • 2/3 cup milk chocolate M&M’s, divided
  • 2/3 cup chopped candy corn, divided
  • 2/3 cup coarsely chopped miniature pretzels, divided
  • 2/3 cup miniature semisweet chocolate chips, divided
  • 2/3 cup butterscotch chips, divided
  • 1 jar (12 ounces) hot caramel ice cream topping

Directions

  • Preheat oven to 375°. Line a 13×9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.
  • In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips.
  • Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Spread caramel topping over bars; sprinkle with remaining pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars.

Candy Bar Cheesecake

Ingredients

  • 1 cup butter, cubed
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped assorted miniature candy bars (about 18)
    TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped assorted miniature candy bars (about 10)

Directions

  • Preheat oven to 350°. Grease a 13×9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars.
  • Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars.
  • Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Peanut Butter Brownie Swirl

Ingredients

  • 1 fudge brownie mix (13×9-inch pan size)
  • 1 package (10 ounces) peanut butter chips
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract

Directions

  • 3 cartons (8 ounces each) frozen whipped topping, thawed
  • Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13×9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
  • Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
  • Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Like Jo’s Oven or Cupcakes or Sinfully Sweet Treats? Try our custom cakes and cupcakes today! Don’t have time to make candies? No problem! To see our portfolio of cakes and cupcakes, follow us on Facebook @seductivelysweetcakes and Instagram @sscakesncandies. At Seductively Sweet Cakes and Candies, I specialize in both buttercream and fondant for all your cake decorating needs. Contact me today to start building the cake or cupcakes of your dreams, (907) 978-1195 or sscakesncandies@gmail.com.

 

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