3 Ways To Deal With That Leftover Halloween Candy

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For children all over America, Halloween is a magical night of dress-up, trick-or-treating, and, of course, candy! The fervent anticipation and excitement of picking out the perfect costume, the crisp fall air, and the chance to pretend are all part of what makes Halloween so special. But let’s be honest – Halloween isn’t just for kids! For grownups, too, the spookiest of holidays is an excellent excuse to throw restraint to the wind and indulge in all the sweet treats you can handle. In the days that follow October 31st, however, there’s a universal problem (in addition to getting rid of all the Jack O’ Lanterns and fake spider-webs, that is!): What to do with all of that leftover Halloween candy?

Even for those with the biggest sweet tooth, there are only so many fun-sized candy bars you can handle. This creates a dilemma: you don’t want to keep the candy around until next Halloween, and you don’t want to throw it away. So what to do? How about re-purposing your candy into fun and festive hot chocolate! Below are three quick and easy recipes for hot chocolate using three of the most popular Halloween candies out there: Snickers bars, Reese’s Peanut Butter Cups, and of course, candy corn!

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1) Snickers Hot Chocolate (recipe courtesy of Peace But Not Quiet)

8 fun-size Snickers bars

3 Tablespoons instant cocoa

2  cups milk

2  cups half and half

 

Pulse Snickers in a food processor until finely crushed. Heat milk and cream in a heavy saucepan until steaming (do not boil). Stir in candy and cocoa. Let steep for 10-15 minutes. Strain through a fine mesh sieve and reheat to desired temperature. Garnish with whipped cream or marshmallows. Serves 4.

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2) Reese’s Peanut Butter Cup Hot Chocolate

6 Reese’s Peanut Butter Cups

2 Tablespoons Instant Cocoa

2 ½ cups milk

1 ½ cups half and half

 

Pulse Peanut Butter Cups in a food processor until finely crushed. Heat milk and cream in a heavy saucepan until steaming (do not boil). Stir in candy and cocoa. Let steep for 10-15 minutes. Strain through a fine mesh sieve and reheat to desired temperature. Garnish with whipped cream or marshmallows. Serves 4.

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3) Candy Corn Hot “Cocoa” 

1 cup candy corn

1 cup milk

3 cups half and half

½ cup heavy cream

½ cup white chocolate chips

 

Heat heavy cream until steaming. Add white chocolate chips and whisk until melted. Set aside. Pulse candy corn in a food processor until finely crushed. Heat milk and cream in a heavy saucepan until steaming (do not boil). Stir in candy corn. Let steep for 10-15 minutes. Strain through a fine mesh sieve and whisk into the cream and white chocolate mixture to combine. Reheat to desired temperature. Garnish with whipped cream, marshmallows, or candy corn pieces. Serves 4.