Corpus Christi Caller Times Caller.com - Baking with leftover Halloween treats is an easy trick

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Wednesday, October 31, 2001
Baking with leftover Halloween treats is an easy trick
Add melted Milky Way bars to your cake mix
Caller-Times wire services

Scripps Howard News Service

Rolled sugar cookie dough with gummy worms is just one idea for leftover Halloween candy.

Looking like a scene from heaven's smorgasbord, the table laden with mountains of Mounds and Milky Way bars, heaped with Hershey's Nuggets and crowned with caramels awaits the ghosts of Halloween.
   But when the ghosts vanish and the candy left behind isn't enough to fill your gremlins' hungry stomachs, extend the bounty by chopping and folding the bars into buttery brown-sugar doughs. Baked into bars and cookies, your happy Halloween treats will last a little longer.

Break Hershey bars into chunks and mix into standard chocolate chip cookie recipes. Add crushed pieces of Butterfinger to peanut butter cookie dough.

Top rolled sugar cookie dough with gummy worms. Or make a hole in the uncooked dough and fill it with Life Savers, Warheads or Jolly Ranchers. They melt for a stained-glass effect.

Sprinkled atop doughs, crushed Butterfingers glaze cookies in an orange-caramel and brown mosaic. The candy also can be mixed in for random spikes of peanut and chocolate.

Mixing candy pieces into a boxed cake mix is another quick dessert idea.

After frosting the cake, sprinkle it with more candy pieces.

Fold small candy pieces into cheesecakes or whirl them into milk shakes. Or make your own McDonald's McFlurry by mixing candy into softened vanilla ice cream.
   As you heft the colorful goodies, remember that old Halloween candy never dies, it haunts dessert recipes.
   CANDY BAR CRESCENT PUFFS
   1 (8 ounce) can Pillsbury crescent dinner rolls
   2 tablespoons melted butter
   4 snack-size candy bars (Milky Way, Snickers, Almond Joy or $100 Grand)
   Glaze
   1/2 cup powdered sugar
   2 teaspoons powdered cocoa
   2-3 teaspoons milk colored sprinkles, optional
   Separate dough into eight triangles. Cut each candy bar in half crosswise. Place one candy piece on the widest side of each triangle. Roll up, starting from the candy end. Pinch edges of dough together to seal. Dip one side in melted butter. Pace rolls point-side down in ungreased muffin cups (preferably nonstick). Bake 12-15 minutes or until golden brown. Remove from pan and cool slightly.
   In a small bowl, combine the sugar, cocoa and milk until smooth. Drizzle over warm rolls. Garnish with sprinkles, if desired.
   Variation: Use can of Pillsbury large-size croissant rolls and fill with a whole candy bar.
   MILKY WAY WONDER CAKE
   13 fun-size Milky Way or 8 (1 3/4 ounces) Milky Way bars
   2 sticks softened butter
   2 cups granulated sugar
   4 eggs
   2 1/2 cups all-purpose flour, sifted
   1/2 teaspoon baking soda
   1 1/4 cups buttermilk
   1 teaspoon vanilla extract
   1 cup nuts, chopped
   Preheat oven to 350 degrees.
   Melt candy bars and one stick butter over low heat. Beat remaining butter and sugar in bowl until fluffy. Add eggs, one at a time, and beat well. Add flour and baking soda, alternating with buttermilk. Stir until smooth. Add melted candy and mix well. Stir in vanilla and nuts. Pour into greased and floured 9-inch Bundt pan. Bake for one hour and 20 minutes, or until top springs back (top will be dark). Cool for 10 minutes and remove from pan.
   Frost when cool with Milky Way Icing.
   MILKY WAY ICING
   2 cups brown sugar
   1 tablespoon flour
   6 tablespoons milk or cream
   1 (1 3/4 ounces) Milky Way candy bar
   Combine brown sugar, flour and milk in pan. Stir constantly until it boils.
   Boil for one minute; add candy bar. Remove from heat and beat well. Cool and frost.



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