If you celebrate and enjoy taking part in Halloween, you will love this recipe. Year after year, I find myself with so much leftover Halloween candy. Can you relate? I typically do not allow my children to consume a lot of candy throughout the year. But I make a big exception on Halloween night. I let them eat (almost) as much as they would like. Then after that, it’s back to one piece a day for a few weeks until magically the Halloween candy has “disappeared.” I realize my years of getting away with this are coming to an end as they grow older and wiser. But for now, this is what I continue to do in my home.
In an effort to create additional fun Halloween traditions, I let my kids help me make various desserts the day after Halloween. We transform leftover Halloween candy into a Halloween Candy Cookie Skillet (don’t forget the vanilla ice cream!), a Halloween snack mix, white chocolate Halloween candy bark, and even candy cookies. As you can tell, lots of additional sweet treats. Making desserts after Halloween has been a great way to use up leftover candy without feeling like you have over indulged!
Even after all the baking, if you find yourself with additional leftover candy, you can contact the Ronald McDonald House (RMH) located on 6551 Nemours Parkway, Orlando 32827. Their phone number is (321) 319-4748, and they will gladly take wrapped leftover candy to pass out to children and families staying at the home. RMH is always looking for donations, and this is one simple way we can help give back to our community.
If you love Halloween as much as I do and hope to start a new tradition all while using up that leftover, coveted and hard-earned trick-or-treating candy, I hope you’ll make this candy cookie skillet with your family this month.
Halloween Candy Cookie Skillet
- 2 sticks salted butter room temperature
- ¾-cup white granulated sugar
- ¾-cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½-teaspoon salt
- 1 teaspoon baking soda
- 2-¼ cups all-purpose flour
- ½-cup chocolate chips
- 2 cups chocolate Halloween candy, unwrapped and chopped
- ½-cup M&Ms
- 3 tablespoons Halloween sprinkles, divided
- Preheat the oven to 375 degrees Fahrenheit.
- Using a stand mixer fitted with a paddle attachment, beat the room-temperature butter, granulated white sugar, and light brown sugar together for 1 minute on medium speed until creamy. Then, add in the eggs, vanilla extract and baking soda. Mix again for 30 seconds.
- Add the all-purpose flour to the mixture and mix on low speed for 20 seconds, then medium speed for 40 seconds until well-incorporated.
- Stop the mixer, add in the chocolate chips, chopped chocolate Halloween candy, M&Ms, and 2 tablespoons of the sprinkles. Mix on low for 10-15 seconds until just incorporated.
- Grease a 9-inch cast-iron skillet with vegetable oil. Wipe it clean so the skillet is just greased but not puddling with oil. Then, scoop the cookie batter into the skillet. Flatten with a silicone spatula and sprinkle the remaining 1 tablespoon of sprinkles on top of the cookie.
- Bake for 30 minutes until golden brown. Carefully remove the skillet from the oven and let it rest for 30 minutes. Cut into wedges and serve.
Note: If you have a lot of leftover candy, feel free to omit the chocolate chips and chop additional candy bars to mix into the batter.