Extra Halloween candy? Make bar cookies, other treats

Today is a special day for our family, as we are celebrating my mom's birthday. She was born just after Halloween, so, as you can imagine, she has had jokes made about that all of her life. In the past, I have shared many recipes from my mom, so today I wanted to pull in the Halloween theme and give you a few ways to use up some of that leftover candy. Although some of these recipes call for a certain or specific type of candy bar, most of the time you can be creative and use what brand you have.

You can make the bar cookie recipes and freeze them for later use, and use up candy and accomplish two things at once. Just be creative and have fun with it.

Snicker Bar Apple Salad

• 1 1/2 cups cold 2 percent milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 4 large apples, chopped (about 6 cups)
• 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Frozen Banana and Peanut Butter Cup Pops

• 2 bananas, peeled and halved crosswise
• 4 Reese's peanut butter cups (21 grams each)
• 6 ounces chocolate, chopped

Insert a wooden stick into each banana half. Freeze the bananas and the peanut butter cups for 2 hours.

Meanwhile, heat the chocolate in a double boiler or medium heatproof bowl set over (but not in) a saucepan of simmering water, stirring often, until melted and smooth. Chop the frozen peanut butter cups. Line a plate with parchment. Coat the frozen bananas in the melted chocolate. Sprinkle with the chopped peanut butter cups. Freeze on the prepared plate until firm, 4 to 5 minutes.

Halloween Leftover Blondies

• 1 cup butter, melted
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans, divided
• 2/3 cup milk chocolate M & M's, divided
• 2/3 cup chopped candy corn, divided
• 2/3 cup coarsely chopped miniature pretzels, divided
• 2/3 cup miniature semisweet chocolate chips, divided
• 2/3 cup butterscotch chips, divided
• 1 jar (12 ounces) hot caramel ice cream topping

Heat oven to 375 degrees. Line a 13x9-inch baking pan with parchment paper, letting ends extend up sides; grease paper.

In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M & M's, candy corn, pretzels, chocolate chips and butterscotch chips.

Spread into prepared pan. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Spread caramel topping over bars; sprinkle with remaining pecans, M & M's, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 2 dozen.

Butterfinger Bar Cookies

• 1 package dark chocolate cake mix (regular size)
• 1 cup all-purpose flour
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 tablespoon baking cocoa
• 1/2 cup 2 percent milk
• 1/3 cup canola oil
• 1/3 cup butter, melted
• 2 large eggs, divided use
• 6 Butterfinger candy bars (2.1 ounces each), divided
• 1 1/2 cups chunky peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips, divided

Heat oven to 350 degrees. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-inch baking pan. Bake 10 minutes.

Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.

Chop three additional candy bars; sprinkle over warm crust and press gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.

Halloween Candy Bark

The fun thing about this bark is that you can use almost any kind of candy, nuts or whatever you have to make this quick treat.

• 2 teaspoons butter
• 1 1/2 pounds white candy coating, coarsely chopped
• 2 cups pretzels, coarsely chopped
• 10 Oreo cookies, chopped
• 3/4 cup candy corn
• 3/4 cup dry-roasted peanuts
• 1/2 cup milk chocolate M & M's
• 1/2 cup Reese's Pieces

Line a 15x10x1-inch baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.

Break or cut bark into pieces. Store in an airtight container. Yield: 2 3/4 pounds.

Almond Joy Peanut Butter Cookie Bar

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 3/4 cup packed brown sugar
• 1/4 cup sugar

1 egg

• 1 tablespoon vanilla
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour
• 25 mini Almond Joy candy bars, from about a bag and a half (see note)

Heat oven to 350 degrees. Line a 9-by-9-inch pan with foil and spray with cooking spray.

Cream butter, peanut butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2 to 3 minutes. Add egg, vanilla, milk, baking soda and salt and mix until combined. Slowly add flour and mix until dough just comes together.

Press the cookie dough into the prepared pan. Unwrap all the candy bars and press them in even rows along the top of the dough.

Bake for 22 to 24 minutes, until top is golden. Let cool before slicing so the candy has a chance to reharden.

Note: These are very thick bars. If you prefer a thinner cookie bar, press into a 9x13-inch pan and use more candy bars (probably about 40). You'll need to adjust the baking time as well, probably less time than called for.

Have a great week and until next time, happy cooking.