Transform leftover Halloween candy into these decadent desserts!
Kit Kat-filled Angel Food Cake - Courtesy of Real Simple. Soft and spongy, the angel food cake gets a sweet texture with a layer of chopped Kit Kat bars. This simple to make dessert makes for a sophisticated presentation.
Ingredients 3/4 cup heavy cream 1 Tablespoon sugar 5 Kit Kat Snack Size bars, chopped (about 3/4 cup total) 1 9-ounce angel food cake Cocoa powder Chocolate sauce
Directions Beat heavy cream with sugar until stiff. Fold in chopped Kit Kat bars.
Halve the angel food cake horizontally and hallow each layer slightly. Fill bottom with the cream mixture; replace top. Dust with cocoa powder. Slice and serve with chocolate sauce.
Java Twix Banana Bread - Courtesty of Inside Bru Crew Life. So many incredible flavors-- mocha, caramel, chocolate-- mingle together in this wonderfully original banana bread recipe.
Bread Ingredients 1/2 cup butter, softened 1 cup sugar 1 teaspoon vanilla 2 eggs 1 1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup mashed banana (about 3 very ripe bananas) 1/2 cup sower cream 2 cups chopped Twix bars
Glaze Ingredients 2 Tablespoons hot water 1 Tablespoon instant coffee 3/4 cup powdered sugar
Directions Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again. Stir in the baking soda and salt. Slowly add the flour to the mixture while the mixer is running. Do not over beat.
Fold in the bananas, sour cream and twix bars by hand until incorporated. Pour into a 9x5 pan that has been sprayed with non stick spray. Bake at 350 degrees for 1 hour and 5 minutes. Check with a sharp knife or toothpick to see if it is done. If not, bake another 5 minutes. Let cool for 10-15 minutes in the pan, then remove and cool the rest of the way on a wire rack.
For the glaze, dissolve the coffee in the hot water. Stir in the powdered sugar until smooth. After the bread has cooled all the way, spread coffee glaze on top and let set before cutting slices.
Candy Corn Fudge - Courtesy of Delish. The Halloween staple candy gets reinvented into a tangy and salty fudge.
Ingredients 1 8-ounce package of cream cheese, at room temperature 2 cups confectioners’ sugar 2 teaspoons pure vanilla extract 3 cups white chocolate chips 2 cups mini pretzels or broken pretzel pieces 1 cup dried cherries 1 cup candy corn
Directions Line an 8- or 9-inch square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes. Beat in the vanilla.
Meanwhile, melt the chocolate in the microwave according to package directions. Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days.
Chocolate Peanut Butter Cup Layered Krispie Treats - Courtesy of Picky Palate. Combining two of favorite childhood treats-- Reese's Peanut Butter Cups and Rice Krispie treats-- results in a delicious dessert everyone will love.
Ingredients 6 cups Rice Krispie cereal 1 10.5-ounce bag mini marshmallows 1/4 cup butter 2 cups creamy peanut butter 50 mini Reese's Peanut Butter Cups, quartered 1 1/2 cups melted chocolate to drizzle
Directions Place cereal into a large mixing bowl, set aside. Place marshmallows and butter into a large bowl and microwave until puffed up, about 3 minutes. Remove and pour into cereal, mix to combine then pour into a greased 9×13 inch baking dish and press to make even. Melt peanut butter until nice and runny, about 45 seconds. Pour in quartered peanut butter cups, stir gently then pour over treats. Drizzle melted chocolate over top and refrigerate to harden. When set, cut into squares and serve.
Pumpkin Cupcakes with Maple Frosting - Courtesy of Ina Garten via House Beautiful. Sprinkled with chopped Heath bars, these cinnamon-y pumpkin cupcakes get a nice toffee and milk chocolate crunch.
Cupcake Ingredients 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil 1/2 cup coarsely chopped Heath bars (2 1.4-ounce bars), for serving
Maple Frosting Ingredients 6 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 1/4 teaspoon natural maple flavoring 1/2 teaspoon pure vanilla extract 2 cups sifted confectioners' sugar
Directions Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar and vegetable oil. Add the flour mixture and stir until combined.
Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
For the Maple Frosting, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.