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Halloween Recipes: Part 5, The Leftovers
by Guest Writer, Valerie Whitmore[this is a repost from October 2012]
Jump to: Part 1 | Part 2 | Part 3 | Part 4 | Part 5
When the ghosts and goblins have retreated for the season, you may find yourself left with an overstock of candy. For some, this isn't a problem. For those of us who would rather not have it sitting around - tempting us - we look for ways to get rid of it toot sweet
You know, by feeding it to other people.
One funny thing about Halloween candy: pre-Halloween, if you give someone Halloween candy you are considered generous, in the holiday spirit, etc. But if you try to give someone Halloween candy after Halloween it's like you just gave them some candy you found in the bottom of your purse. I mean, it's old. Halloween is over (even though it was only days ago)
So, to avoid the embarrassment of trying to share your candy in its original form - recycyle! Leftover candy can be transformed into so many tasty treats that your friends will be wishing you'd had less trick-or-treaters and more leftover candy.
Probably the most common kid-friendly way to use up chocolate candies is to chop them up and put them in cakes, brownies, or cookies. I mean if you are baking anyway it's a no brainer. Most of the recipes in our leftover Halloween candy section fit that description.
For our Halloween taste testing event I wanted something grown-ups would like. I modified one recipe from CDK, and created one of my own.
We started out the tasting with Candy Bar Shots. They were based on the recipe for Candy Bar Smoothies which contains chocolate ice cream, chocolate milk, and Kit Kat candy bars. Because we were all grownups I added some Kahlua, put them in shot glasses, and served them with a fun size Kit Kat stirrer. For a garnish I crumbled a little more of the Kit Kats on top.
Seconds were served. And thirds. You could taste the Kahlua but it wasn't overpowering, it tasted like a really good chocolate milkshake
The next concoction was my own idea. It only contained three ingredients: fun size Kit Kat bars, vanilla ice cream, and hot fudge sundae topping.
I started by lining ramekins with overlapping layers of plastic wrap. That arduous task prompted this post on Facebook.
The Kit Kats were cut in half crosswise and gently pressed inside the rim of the ramekins, cut side down. Each ramekin used 3 1/4 Kit Kats, or 13 individual pieces. You can see better what I mean in the photo below. In the bottom of the ramekin is crushed Kit Kat - about one per ramekin (you can use more).
I then packed it full of slightly softened vanilla ice cream (being careful not to disturb the cookie crust on the bottom. I then put them in the freezer for about 30 minutes. The ice cream I used is a dairy and soy free ice cream by So Delicious made from coconut milk. I knew I'd have some leftover ice cream so I wanted something I could eat without an allergic reaction (I'm allergic to soy - which this recipe is still quite loaded with even using this brand of ice cream).
After the ice cream had firmed up I heated up the hot fudge sauce just enough to make it spreadable. The ice cream was topped with a layer of the fudge and they were returned to the freezer until we were ready to eat them.
They are like mini Kit Kat ice cream cakes.
My darling husband said they were one of the best desserts he'd ever had. He's so sweet.
Jump to: Part 1 | Part 2 | Part 3 | Part 4 | Part 5
When the ghosts and goblins have retreated for the season, you may find yourself left with an overstock of candy. For some, this isn't a problem. For those of us who would rather not have it sitting around - tempting us - we look for ways to get rid of it toot sweet
You know, by feeding it to other people.
One funny thing about Halloween candy: pre-Halloween, if you give someone Halloween candy you are considered generous, in the holiday spirit, etc. But if you try to give someone Halloween candy after Halloween it's like you just gave them some candy you found in the bottom of your purse. I mean, it's old. Halloween is over (even though it was only days ago)
So, to avoid the embarrassment of trying to share your candy in its original form - recycyle! Leftover candy can be transformed into so many tasty treats that your friends will be wishing you'd had less trick-or-treaters and more leftover candy.
Probably the most common kid-friendly way to use up chocolate candies is to chop them up and put them in cakes, brownies, or cookies. I mean if you are baking anyway it's a no brainer. Most of the recipes in our leftover Halloween candy section fit that description.
For our Halloween taste testing event I wanted something grown-ups would like. I modified one recipe from CDK, and created one of my own.
We started out the tasting with Candy Bar Shots. They were based on the recipe for Candy Bar Smoothies which contains chocolate ice cream, chocolate milk, and Kit Kat candy bars. Because we were all grownups I added some Kahlua, put them in shot glasses, and served them with a fun size Kit Kat stirrer. For a garnish I crumbled a little more of the Kit Kats on top.
Seconds were served. And thirds. You could taste the Kahlua but it wasn't overpowering, it tasted like a really good chocolate milkshake
The next concoction was my own idea. It only contained three ingredients: fun size Kit Kat bars, vanilla ice cream, and hot fudge sundae topping.
I started by lining ramekins with overlapping layers of plastic wrap. That arduous task prompted this post on Facebook.
The Kit Kats were cut in half crosswise and gently pressed inside the rim of the ramekins, cut side down. Each ramekin used 3 1/4 Kit Kats, or 13 individual pieces. You can see better what I mean in the photo below. In the bottom of the ramekin is crushed Kit Kat - about one per ramekin (you can use more).
I then packed it full of slightly softened vanilla ice cream (being careful not to disturb the cookie crust on the bottom. I then put them in the freezer for about 30 minutes. The ice cream I used is a dairy and soy free ice cream by So Delicious made from coconut milk. I knew I'd have some leftover ice cream so I wanted something I could eat without an allergic reaction (I'm allergic to soy - which this recipe is still quite loaded with even using this brand of ice cream).
After the ice cream had firmed up I heated up the hot fudge sauce just enough to make it spreadable. The ice cream was topped with a layer of the fudge and they were returned to the freezer until we were ready to eat them.
They are like mini Kit Kat ice cream cakes.
My darling husband said they were one of the best desserts he'd ever had. He's so sweet.