Cooking with Candy

03 Nov Cooking with Candy

Baker has a trick up her sleeve to deal with treats

Peanut butter cookies are even better when topped with a Snickers slice


For the Tribune

The post-trick-or-treating dumping of the Halloween loot out of the pillowcas­es and onto the living room floor begs the question: what in the world will you do with all that candy?

Hopefully not eat it is all I can think as I survey the piles of Dots separated from mounds of M&Ms and mini Milky Ways, Tootsie Rolls, and over in the cor­ner, the pile of mini Snickers I’m hoping the kids will donate to the cause. The baking cause, that is.

For the past few years, I’ve been col­lecting mini Snickers from their Hal­loween candy cache for Peanut Butter and Snickers cookies, a great way to take excess candy bars and transform them into delicious cookies. A slice of Snickers on top of the peanut butter cookie dough bakes into the cookie, leaving a chewy caramel peanut middle, a great improvement on the standard peanut butter model, I’d have to say.

The Dots and M&Ms would be great additions to a popcorn cake, and you could always spread melted Hershey’s chocolate bars on top of Rice Krispy treats, if your kids are willing to share.

Candy cache got you scared? Better get baking. Here are two recipes to try if

you’d like to use up some of that Hal­loween candy. Both freeze beautifully. Wrap them individually and keep them in the freez­er to have a constant supply of sack lunch treats or after-school snacks long after Halloween.


 ½ cup butter

 3 tbsp. cocoa

 3 eggs

 1 cup sugar

 ¾ cup flour

 ½ tsp. baking powder

 ½ tsp. salt

 20 York peppermint patties (or Junior Mints, about 2 cups)

Preheat oven to 350°. Melt butter in medium glass bowl in microwave. Add cocoa and stir to combine.

Add eggs and mix thoroughly.

Combine dry ingredients and stir into chocolate mixture.

Spread brownie batter into greased 9­by-9-inch square baking pan.

Bake for 20-25 minutes, until batter is set. Remove from oven and arrange pep­permint patties on top of brownies. Cover with foil and let soften. Using a table knife, spread peppermint patties together to frost brownies.


 ½ cup EACH softened butter, peanut butter, white sugar, brown sugar

 1 egg

 1 cup flour

 ½ tsp. baking powder

 1 tsp. baking soda

 ½ tsp. salt

 3 Snickers bars, cut into ½-inch slices

Preheat oven to 375°. Using electric mixer, cream butter and sugars. Add egg and beat until light and fluffy.

Stir or sift together dry ingredients. Add to butter mixture and mix to com­bine. Spoon heaping tablespoons of dough onto cookie sheet. Top each cookie with a Snickers slice.

Bake for eight to 10 minutes, just until set. Cool on cooking rack. Makes about three dozen cookies.

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