Whether you over-anticipated the number of trick or treaters paying you a visit this Halloween, or you under-anticipated the success of your (or your kids’) trick-or-treating ability, you’ll likely have a bounty of leftover Halloween candy lying around this weekend.
Enter Alex, one of our recipe writers and baker extraordinaire. Alex is our go-to for anything sweet. Plus, he has an uncanny ability to sneak foods into other foods, making him the perfect recipe writer for this particular scenario. Why? Because we’re stashing our leftover candy in a cookie. Err, brownie? It’s a baked good that defies all classification, but for simplicity, we’ll just call it cake. Share it with the office on Monday morning because it’s so ridiculously indulgent, you shouldn’t realistically eat it all yourself!
This “cake” has a sugar cookie base, a leftover Halloween candy center, and a Five-Ingredient Brownie top. When baking, the chocolate of the chopped candy bars melts into the surrounding layers of cookie and brownie, forming a gooey, rich layer in the center that can’t be beat by any other baked good. And Alex knows baked goods.
Read on for the recipe!
Leftover Halloween Candy Cake
Cookie Dough Layer:
2/3 Cup Salted Butter
1 1/3 Cup Sugar
2 Cups All-Purpose Flours
2 Teaspoons Vanilla Extract
1 Cup Mix-Ins (We used Crispy M&M’s™)
Candy Bar Layer:
About 2 Cups Crushed Candy Bars (This recipe works best with chocolate-based candies but marshmallows and candy corn are fun too. We used a mix of Snickers™, Butterfingers,™ Crunch Bars™ & Mr. Goodbars™)
½ Cup All-Purpose Flour
1 Cup Sugar
½ Cup Salted Butter, Melted
1/3 Cup Cocoa Powder
1/2 Cup Mix-Ins (We used candy corn, cut up marshmallows Peeps™ and 1 Hershey’s Candy Corn Chocolate Bar™)
Preheat the oven to 350°F. Generously grease the bottom and sides of a 9-inch by 9-inch pan with a little butter or oil; line the pan with parchment paper, leaving a 1-inch overhang on two opposite sides.
To prepare the sugar cookie layer, in a standing mixer, cream the butter and sugar together until fluffy and pale. Stir in the vanilla. Working one at a time, add the eggs, beating thoroughly after each addition. Using a spatula or spoon, gently fold in the flour and mix-ins until well combined.
Transfer the finished batter to the prepared pan. Evenly sprinkle the crushed candy bars over the top.
To prepare the brownie layer, in a large bowl, combine the flour, sugar and cocoa powder. In a separate bowl, whisk together the melted butter and eggs. Pour the butter mixture over the flour mixture; stir to combine. Using a spoon or spatula, fold in the mix-ins.
Pour the brownie batter over the candy bar layer; carefully spread the batter to the edges without disturbing the candy bar layer.
Bake 60 to 70 minutes, or until the top is crackly and set, and a toothpick inserted into the center comes out mostly clean (you may pick up some melted chocolate from the candy along the way!) Remove from the oven. Let cool at room temperature for 15 minutes, then refrigerate for 1 hour to set the fudge in the brownie. Once completely cool and set, using the edges of the parchment paper, remove the loaf from the pan. Transfer to a serving dish and decorate, if desired. Enjoy!
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