So the high holiday of candy is coming up and your little darlings will get enough sugar to power a small nuclear plant and it’s time for the “parent” to consider confiscating a portion of bounty “for their own good” of course. Yeah, right, that didn’t work with my kids either.
What I did do was try to channel some of the candy to other venues. I always let my kids eat about 1/3 of the candy, they had to give at least 1/3 of the goodies they collected to one of the women’s shelters for the kids there who didn’t get to trick or treat and the remaining 1/3 was put into the communal candy basket at home for us to use as a family (ok, my husband and I snarfed a few) for some of our favorite, made with candy recipes.
Rather than try and justify how chocolate should really be its own food group I’m just going to offer the following recipes that have graced my family’s table in the weeks following Halloween and pray you don’t gain as much weight as we do when we eat them.
CHOCOLATE CANDY BAR CROISSANTS
1 (8 ounce) tube refrigerated crescent rolls
1 tablespoon butter or margarine, softened
2 (1.55 ounce) milk or semi sweet chocolate candy bars, broken into small pieces
1 egg, beaten
2 tablespoons sliced almonds
Unroll crescent roll dough; separate into triangles. Brush with butter.
Preheat oven to 375. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush the top of the croissant with the beaten egg and then sprinkle the top with almonds. Bake for 11 to 13 minutes or until golden brown. Cool on a wire rack. Makes 8. This recipe can be doubled.
CANDY BAR CAKE
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups finely chopped candy bar (Snickers, Almond Joy, Milky Way, peanut butter cups or a combination of any of your favorites)
2 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated, at room temperature
2 teaspoons vanilla
1 1/4 cups milk
1/4 teaspoon cream of tartar
4 1/2 ounces milk, semi sweet or bittersweet chocolate, chopped
1/2 cup whipping cream
1/2 cup chopped candies
Preheat oven to 350. Grease and flour a 10-cup nonstick Bundt pan. In a bowl sift together the 3 cups flour, baking powder and salt. In a separate bowl combine the chopped candy with remaining 1/2 cup flour. In the bowl of an electric mixer combine the butter and sugar and beat until combined about 2 minutes then add the yolks and vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Add 1/3 of the flour, the remaining milk and then the last of the flour. In another bowl for the electric mixer beat the egg whites and cream of tartar until you get stiff peaks. By hand, fold the chopped candies and egg whites into the batter. Spoon the batter into the prepared pan. Bake 50 to 60 minutes or until a toothpick comes out clean. Cool the cake, in the pan, on a cooling rack for 10 minutes, then remove the cake from the pan and allow to cool on the rack for an additional 20 minutes.
To make the frosting place the chocolate in a bowl and pour the cream over the top. Microwave for about 30 seconds and then remove and stir. Return to microwave and cook an additional 30 seconds or until the chocolate is totally melted. Whisk to combine and let cool for a few minutes. Place the cake on the serving platter and pour the icing evenly over the top of the cake (some will drip over sides but that’s ok). Sprinkle the remaining chopped candy over the top. Let cool and serve.
Modified from ALL YOU OCTOBER 2011
KIT KAT KAKE
1 (18 ounce) packages refrigerated chocolate chip cookie dough, prepared recipe favorite
6 cups whipping cream
2 1/2 cups chocolate chips, divided
14 Kit Kat bars
2 tablespoons butter or 2 tablespoons margarine
whipped whipping cream or whipped topping
Preheat oven to 350. Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely. In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 – 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight. Melt remaining chocolate chips with butter and stir until smooth.
Place large cookie in center of 10-inch spring form pan. Cut candy bars long ways and dip one end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used. Chill 20 minutes. Whip cream and chocolate mixture until stiff. Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight. Top with whipped cream and chunks of candy bar. Return to freezer for at least 1 hours. When ready to serve remove from freezer and slice.
Submitted by Rachael Margoles Philadelphia PA source unknown
CANDY CORN BLONDIES
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese’s peanut butter cups, removed from their wrappers and coarsely chopped
Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days. Makes 16.
Modified From Everyday Food
MILKY WAY TART
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons powdered sugar
1 large egg yolk
3 1/2 ounces milk chocolate candy bars chopped
2 cups heavy whipping cream, divided
1/4 cup (1/2 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)
Make crust: Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
Preheat oven to 375. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
Make filling: Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated. Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
Created by Maury Rubin City Bakery / Bon Appétit September 2006
KITCHEN SINK COOKIES
3/4 cup margarine
2 cups sugar
1 1/2 cups brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
3 teaspoons baking soda
1 teaspoon salt
7 cups oatmeal
3/4 cup chocolate chips (milk or semi sweet)
3/4 cup pecans, chopped
3/4 cup M&M’s ® (you can use the peanut or peanut butter ones too!)
Preheat oven to 350. In a bowl combine the eggs, margarine, sugar, brown sugar, vanilla and peanut butter. Beat to combine . In a separate bowl mix together the baking soda, salt, and oatmeal. Mix the oatmeal mixture into peanut butter mixture. Add chocolate chips and pecans and stir until combined. Drop golf ball sized balls of dough (I use an ice cream scoop) on an ungreased cookie sheet and flatten each cookie into a circle shape with the bottom of a glass. Press M&M‘s into the top of unbaked cookies. Bake for 10 to 12 minutes. Cool for 5 minutes on cookie sheet before removing. Makes 2 to 3 dozen.
My files, source unknown