What’s a person to do when the trick-or-treaters are gone but the candy isn’t?
With Americans spending more on Halloween this year — an average of $79.82 per person, according to the National Retail Federation — this question is likely to come up a lot.
Sure, you could munch on the leftover candy until Easter, but why not have a little fun with it right now?
From ice cream toppings to baked goods, the culinary options abound. Try one or more of today’s recipes that will put those goodies to good use.
Here are some other suggestions from the Detroit Free Press archives:
Add chunks of cut-up candy bars to favorite cookie recipes. Use kitchen scissors to easily snip bite-size candy bars into smaller pieces.
Chop up candy or candy bars with a knife or scissors and put over ice cream or frozen yogurt.
Make a trail mix with chocolate-coated candies, raisins, peanuts and any soft, chewy candy.
Press cookie dough into a pizza pan and bake the dough. Cool, then top with favorite candies such as Sweetarts and candy-coated chocolates. Or, frost the pizza cookie and sprinkle on favorite toppings.
And don’t forget about those pumpkin seeds. If you had planned to roast them, save some for our Pumpkin Seed Brittle.
Your sweet tooth will thank you.
CANDY BAR MERINGUES
Makes: 30 / Preparation time: 15 minutes
Total time: 1 hour
4 extra-large egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon lemon juice
1 cup granulated sugar
1 teaspoon vanilla extract
30 to 36 miniature candy bars, such as Milky Way, Snickers or Mounds
Preheat the oven to 250 degrees.
Using an electric mixer, beat the egg whites, salt and lemon juice at medium speed until peaks form. Increase the speed to high. Gradually add the sugar, 1 tablespoon at a time, scraping the sides of the bowl as needed. Beat until just thick and glossy, not stiff. Stir in the vanilla extract.
Line two baking sheets with parchment paper and make sure neither oven rack is in the lowest position. Using a spoon, coat each candy all around in the meringue, letting it peak attractively on top. Place them about 1 1/2 inches apart on the baking sheets.
Bake 18 minutes, then rotate the sheets front to back and top to bottom. Bake 18 minutes more.
Turn off the heat and leave meringues in the unopened oven 30 minutes longer.
Serve warm or store in an airtight container. Makes 30 meringues.
Cook’s note: These meringues keep well in an airtight container. When cold, the candies return to their caramel chewiness. But they re incredible when hot, and they stay hot for a long time after leaving the oven thanks to the insulating meringue. So stick them in the oven just before dinner.
From the Atlanta Journal-Constitution. Tested by Susan M. Selasky for the Free Press Test Kitchen.
112 calories (32 percent from fat), 4 grams fat (2 grams sat. fat), 20 grams carbohydrates, 2 grams protein, 61 mg sodium, 31 mg cholesterol, 0 grams fiber.