Here are a couple of yummy ideas for the halloween candy you may still have lying around.
CANDY BAR CUPCAKES
9 fun size, or 21 mini chocolate coated caramel and creamy nougat bars
1/2 cup butter
2 cups sugar
1 cup shortening
3 large eggs
2 1/2 cups flour
1 teaspoon salt
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla extract
chocolate marshmallow frosting
Heat oven to 350F.
Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smoth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes, or until well blended. Add eggs, one at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixtre to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans, spoon batter evenly into paper baking cups, filling two-thirds full.
Bake for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with chocolate-marshmallow frosting.
CHOCOLATE MARSHMALLOW FROSTING
3 cups miniature marshmallows
3/4 cup butter, cut up
3/4 cup evaporated milk
6 ounces of chocolate, chopped
6 cups powdered sugar
1 tablespoon vanilla extract
Melt first four ingredients in a saucepan, over medium-low heat, stirring 5 minutes or until mixture is smooth.
Transfer chocolate mixture to the bowl of an electric mixer. Gradually add powdered sugar, beating at low speed with an electric mixer. Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable. Stir in 1 tablespoon of vanilla
Recipe adapted from Southern Living
1 stick of butter (softened)
1/2 cup creamy peanut butter
1/2 cup light brown suar
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package snickers miniatures
Combine the butter, peanut butter and sugars using a mixer on a medium to low speed, utnil light and fluffy.
Slowly add the egg and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.
Cover and chill dough for 2 to 3 hours.
Unwrap the snickers miniatures. Remove the dough from the refrigerator. Divide into 1 tablespoon pieces and flatten. Place a snickers miniature in the center of each piece of dough and form the dough into a ball around it.
Place on a greased cookie sheet and bake at 300F for 12 to 15 minutes.
Let cookies cool on a baking rack.
Recipe adapted from Mars Bright Ideas