The day after Halloween can lead to an odd pantry dilemma: a plethora of small candies with different flavors. Use them as mix-ins for baking - start by sorting by texture and flavor, then mix together candies with similar characteristics instead of using them all in one recipe.
Chop chocolate into baking mix-ins
You can swap out chocolate chips with mini chocolate bars in cookies, blondies, or brownies. For softer or caramel-filled bars, freeze them briefly before chopping to make them easier to cut and less likely to smear.
Build bark and snack mixes
After melting the chocolate, make sure to spread it out thinly and immediately sprinkle on chopped candies, pretzels, or nuts before it hardens. Popcorn mixes are also a great option to pair with small candies for a perfect balance of sweet and salty flavors.
Use candies as toppings, not just ingredients
Crushed candies are a versatile topping for cupcakes, ice cream, milkshakes, or a basic sheet cake. Sprinkling them on the surface allows for easy identification of ingredients and helps with allergen separation.
Store what you cannot use immediately
Several types of wrapped candies can be stored according to package instructions for long-term freshness, while certain baked goods can also be successfully frozen. It is recommended to dispose of any unwrapped, damaged, or questionable treats instead of attempting to salvage them in a recipe.
Frequently asked questions
Can leftover candy be frozen?
Certain candies have a higher success rate when being frozen. Refer to the manufacturer's instructions if possible and anticipate alterations in texture for candies containing caramel, wafers, or fillings.
What is the easiest leftover candy recipe?
Chocolate bark or cookie mix-ins are easy to make and allow you to mix multiple complementary candies together without much preparation.
