These Leftover Halloween Candy Recipes Are Seriously Delicious

October 31 has come and gone, and you’re probably stuck with a ton of leftover Halloween candy. If you’re not sure what to do with it, have you considered making desserts out of it? Probably not — but since you’re here now, why not give it a try? Here are seven Halloween dessert recipes you have to try this year with your leftover candy!

Loaded Fudgy Candy Bar Brownies

Thanks to Averie Cooks for this recipe!

leftover halloween candy

Ingredients

10 tablespoons unsalted butter (1 1/4 sticks), melted
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
3/4 cups plus 2 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
About 12 to 15 fun-size candy bars, diced in half if it’s larger like a Twix
1/2 cup semi-sweet chocolate chips, for topping
1/3 cup M&M’s for topping (optional)
2 tablespoons brewed coffee (optional)
1 teaspoon instant espresso coffee granules (optional)
1/4 teaspoon salt, optional and to taste

Directions

1. Preheat oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides. Spray with cooking spray and set aside.

2. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool so you don’t scramble the eggs in the next step.

3. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.

4. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.

5. Add the flour and stir until just combined — don’t overmix.

6. Turn two-thirds of the batter out into prepared pan, reserving the remaining one-third. The reserved amount should be about 1 1/2 cups; set reserved portion aside.

7. Place candy bar pieces onto batter, distributed evenly, in an even, flat layer.

8. Top with reserved batter to cover candy. Gently smooth and distribute batter with a spatula or knife.

9. Evenly sprinkle chocolate chips over the top, then evenly sprinkle the optional M&M’s on top.

10. Bake for about 30 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing. Enjoy!

Reese’s Stuffed Pie

Thanks to Delish for this recipe!

reeses pie

Ingredients

For the Crust:

20 Nutter Butters, plus 2 crushed for garnish
6 tbsp. melted butter

For the Fudge:

1 14-oz can sweetened condensed milk
3 c. chocolate chips
1 tsp. vanilla extract
Pinch salt
20 Reese’s peanut butter cups, unwrapped

For the Peanut Butter Layer:

8 oz. cream cheese, softened
1 1/4 c. creamy peanut butter
1/2 c. packed light brown sugar
1/2 c. powdered sugar
2 tsp. pure vanilla extract
1 c. heavy cream
1/4 c. melted chocolate

Directions

1. Preheat oven to 350° and spray a 9” pie dish with nonstick cooking spray.

2. To make the crust, pulse Nutter Butters in a food processor until fine crumbs form. Transfer to a medium bowl, then add melted butter and mix until well combined.

3. Press Nutter Butter mixture firmly into prepared pie dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.

4. For the fudge layer, combine sweetened condensed milk, chocolate chips, vanilla, and salt in a medium saucepan over medium-low heat. Cook, stirring often, until the chocolate is melted, then pour the fudge into the cooled pie crust. Press Reese’s into the fudge and refrigerate until ready to use.

5. To make the peanut butter layer, combine cream cheese, 1 1/4 cup peanut butter, light brown sugar, powdered sugar, and vanilla in a medium bowl. Beat with a hand mixer until light and fluffy. Set aside while you whip the cream. Add heavy cream and beat until stiff peaks form. Spread the peanut butter mixture on top of fudge layer.

6. Drizzle with melted chocolate and refrigerate until firm, about 4 hours.

Twix Bar Brownies

Thanks to tbsp. for this recipe!

leftover halloween candy

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
9 packages (1.79 oz each) Twix™ cookie bars, unwrapped
1 bag (11 oz) caramels, unwrapped
1/3 cup heavy whipping cream
2 cups semisweet chocolate chips

Directions

1. Heat oven to 350°F. Line 13×9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray.

2. Make brownie batter as directed on box. Spread in pan. Place cookie bars in single layer, 6 rows by 3 rows on top of batter. Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack.

3. In 2-quart saucepan, heat caramels and whipping cream over medium heat, 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat. Spread over warm brownie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling.

4. Transfer to cooling rack; cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

Pie Crust Bark

Thanks to Crazy for Crust for this recipe!

pie crust bark

Ingredients

1 pie crust homemade or from a refrigerated pack of two
1 1/2 cups chocolate chips
1 cup of candies or nuts M&Ms, toffee bits, chopped nuts, or other chopped candy bars

Directions

1. Preheat oven to 450°F. Line a cookie sheet with a silpat baking mat or parchment paper.

2. Unroll pie crust and place on cookie sheet. Bake for 7-8 minutes until the edges just start to turn golden. Let the crust cool while you melt the chocolate.

3. Place the chocolate chips in a microwave safe bowl and heat on medium power in 30 second increments, stirring between each, until melted and smooth. If they have trouble melting, add 1-2 teaspoons of vegetable oil, shortening, or coconut oil to the bowl.

4. Spread the chocolate evenly over the pie crust then sprinkle with desired chopped candies or nuts. Chill to set, break into pieces and serve.

Crazy Confetti Compost Cookies

Thanks to How Sweet Eats for this recipe!

compost cookies

Ingredients

1 1/2 sticks, 12 tablespoons of unsalted butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed salt and vinegar potato chips
3/4 cup chocolate chunks
1/2 cup crushed salted pretzels
1/3 cup graham cracker crumbs
1/3 cup chopped heath bar
1/3 cup peanut butter chips
1/3 cup assorted sprinkles
1/2 tablespoon coffee grounds

Directions

1. Preheat oven to 325°F. In a bowl, mix together flour, baking soda and salt, then set aside.

2. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth.

3. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. Fold in all of your add-ins here, using a spoon and also your hands to bring it together.

3. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely.

Peanut Butter Butterfinger Cheesecake

Thanks to Sally’s Baking Addiction for this recipe!

leftover halloween candy

Ingredients

For the Crust:

18 whole Oreos (Double Stuf or regular)
1/4 cup unsalted butter, melted

For the Filling:

24 oz. full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3/4 cup full-fat sour cream (or full-fat yogurt), at room temperature
1/2 cup creamy peanut butter
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
12 fun-size or 5 regular size Butterfinger candy bars, chopped
1/4 cup melted peanut butter for drizzling (optional)

Directions

1. Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

2. In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into fine crumbs. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.

3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes, until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.

4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

5. Bake for 50-60 minutes or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).

6. Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.

Halloween Candy Cookie Cake

Thanks to Baker by Nature for this recipe!

candy cake

Ingredients

For the Candy Cookie Cake:

2 sticks (8 oz) unsalted butter, melted
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg plus 2 egg yolks, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
2 cups leftover Halloween candy, roughly chopped (use mini candy bars, m&ms, peanut butter cups, etc)

For the Chocolate Frosting:

4 tablespoons unsalted butter, very soft
1 and 1/2 cups confectioners sugar, more if needed
1/3 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons heavy cream, more if needed
1/4 teaspoon salt
1 teaspoon vanilla

Directions

1. Preheat oven to 350°F. Lightly spray a 9-inch pie plate with non-stick baking spray, and set aside.

2. In a large bowl add the melted butter, brown sugar, and granulated sugar; beat well until combined. Cool for 5 minutes, then beat in the egg, egg yolks, and vanilla. Add in the flour, cornstarch, and salt and mix until just combined. Be sure not to over mix here! Fold in the chopped candy bars.

3. Spread the mixture into the prepared pie plate (it will be very thick), smooth the top, and bake for 35 minutes, or until the top is golden brown, the edges are completely set, and the center of the pie is only slightly jiggly. Top the warm cookie cake with extra candy, if desired. Transfer cookie cake to a wire rack to cool for at least one hour before topping with frosting (if using) and slicing.

4. For the frosting, sift together the confectioners sugar and cocoa powder, whisking well to ensure it’s bump free. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the cream, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy, about 2 minutes.

5. Scrape frosting into a piping bag fitted with an open star tip and pipe onto the cooled cake.