I just threw out a huge bag of leftover Halloween candy.
It’s out with the old and in with the new. My daughter just received two Christmas gifts bags filled with chocolate, so I figured I better pitch her Halloween treats in order to make room for the next round of holiday goodies.
I hate to waste food, which is why I waited so long to throw out the Halloween candy. But it had to be done. Still, some good came of it. The candy pitching served as incentive for me to dig out some of my family’s favorite candy dessert recipes.
If you are looking for ways to use up your excess Christmas chocolate, consider the following tasty desserts:
CHOCOLATE CANDY BROWNIES
Ingredients:
4 eggs, beaten
2 cups sugar
1 cup flour
1 teaspoon vanilla
1/2 teaspoon salt
1 cup butter
4 ounces Hershey’s chocolate bars
Directions:
Preheat oven to 325 degrees. Grease 9-by-13-inch pan.
Thoroughly mix eggs, sugar, flour, vanilla and salt.
Melt butter and chocolate.
Stir chocolate mixture into egg mixture, mix well and pour into prepared pan.
Bake for 30 to 35 minutes.
Makes 24 brownies.
DOUBLE CHOCOLATE HEATH BAR COOKIES
Ingredients:
1 cup firmly packed brown sugar
1/2 cup sugar
3/4 cup butter
2 eggs
2 teaspoons vanilla
2-1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
2 cups finely chopped Heath Bars (or other chocolate-coated toffee candy bars)
1/2 cup chopped walnuts or your favorite kind of nut
Directions:
Preheat oven to 350 degrees.
Combine brown and white sugar. Add butter; beat well. Add eggs and vanilla; beat until light and fluffy.
In another bowl, sift together flour, baking soda and salt; gradually mix into creamed mixture. Stir in chocolate chips, Heath Bars and nuts. Mix on low speed until well blended, but do not over mix.
Drop mixture by spoonfuls onto ungreased baking sheets, roughly 2 inches apart.
Bake for 18 to 22 minutes or until golden brown.
Makes about 4-dozen cookies.
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