Can you believe that Halloween has come and gone already?! And what do we, as adults, have to show for it….a bunch of leftover candy! For me, that is not really a true problem, especially if there are leftover chocolate bars with peanuts, nougat and caramel (my fav chocolate candy) or candy pummmmmpkins!!! Waste not, want not, right? lol For most folks, having a bowl of candy staring them in the face each day can become dangerous for their waist lines, so it best to either just give the goodies away, or, make something with them! If you search “recipes for leftover Halloween candy”, most of the recipes and blog posts you find will be for desserts, naturally. Below are a few of my favorite ways to use leftover chocolate-based Halloween candy in my dessert baking:
- Add crumbled chocolate bars (preferably with peanuts, nougat and caramel, or crispy peanut butter, or peanut butter cups) on top of brownies before baking.
- Add a cubed, square of your favorite chocolate bar to chocolate cupcakes before baking, and after frosting the cupcakes, top them with crumbled candy bar bits as well!
- Use the candies as toppings on your next ice cream sundae!
The above ideas are quick, and pretty obvious uses for your left over “devil-treats”, but a few years back I came up with a savory use for candy corn that involves a few of my personal favorite ingredients: candy corn, puff pastry and Brie cheeeeese! Candy Corn Baked Brie Bites! SOOOO good, and a really fun, unique appetizer to bring to all your future Halloween parties or to any party, no one has to know the secret ingredient is 2017’s leftover Halloween candy!
I hope you enjoy this recipe as much as I do, and as always be sure to share with me if you actually try it…and you REALLY should try this recipe! I love it! Here I am, just home from a LONG day of cooking – couldn’t wait to have one! 🙂
Candy Corn Baked Brie Cups
Ingredients:
1 package (17 1/4 oz.) frozen puff pastry, thawed
1/2 lb. Brie cheese – cut into very small cubes
1 cup candy corn, finely chopped
Mini muffin tins
Cooking spray
Directions:
Preheat oven to 375°F. With a sharp knife, cut the pastry sheets into approximately 3 inch x 3 inch squares. Each sheet of pastry will yield 12 squares, or you can roll the pastry out a little thinner, as I like to do (with a rolling pin). Then you will get 16 squares.
Press each square into a well-greased (with cooking spray) mini muffin tin cavity.
Place a cube of Brie in the center of each puff pastry square. Top the Brie with several finely chopped pieces of candy corn.
Bake for about 10 – 12 min or until puff pastry corners are toasted lightly brown
Let cool 5 minutes before serving.
Click here for a printable copy of the Candy Corn Baked Brie Cups Recipe
