Here's some recipes that use candy bars in case you end up with some spares after Halloween. Warning: these are so sweet, just reading about it can make your teeth ache.

Goodness! This first one makes only 24 cookies?



Butterfinger Oatmeal Cookies

Butterfinger Oatmeal Cookies
adapted from Quaker oats vanishing oatmeal cookie recipe
Makes 24
1/2 C butter, softened
1/2 C brown sugar
1/4 C sugar
1 eggs
1/2 tsp vanilla extract
3/4 C flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 C quick oats
12 mini Butterfinger bars {or 2 regular size}, roughly chopped

Preheat oven to 350 degrees. In a large bowl, cream the butter, brown sugar and sugar together. Beat in the egg and vanilla. In a separate bowl, mix together the flour, baking soda, cinnamon and oats. Add the dry ingredients into the wet and mix just to combine. Gently mix in the chopped Butterfingers. Drop by spoonfuls onto a baking sheet. Bake for 11-12 minutes or until golden brown. Remove from oven and after a minute, remove cookies and cool on a cooling rack.

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I'm sharing this next one because it sounds so excessive, like putting butter on bacon.

Candy Icebox Bars

18 chocolate graham crackers (2 sleeves from a 14.4-ounce package)
3/4 cup confectioners' sugar
1/2 cup (1 stick) butter
1 cup peanut butter
3 cups assorted fun-size candy bar halves
1 cup semisweet chocolate chips

Line a 9- x 13-inch baking dish with waxed paper extended on all sides.
In a food processor, pulse graham crackers until finely ground. Place in a large bowl and add confectioners' sugar.
In a medium microwaveable bowl, combine butter and peanut butter and microwave 1 minute, or until melted, stirring until smooth. Stir into crumb mixture; let cool 5 minutes. Fold in candy bar pieces. Press mixture into prepared baking dish.
In a medium microwaveable bowl, microwave chocolate chips about 1 minute, stirring occasionally until melted and smooth. Spread over candy mixture and refrigerate until set.
Remove from pan to a cutting board, remove waxed paper, and cut into bars.

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Milky Way cake has been around for many years. The thing is, by the time you melt those candy bars, they disappear and it ends up looking like just another chocolate cake, and there are so many other ingredients, seems like it's not worth the trouble to put in candy bars.

Here is a recipe from Paula Deen, so you know it's over the top. Since candy bars tend to be so expensive - 80 or 90 cents each, this cake can be a real budget buster. Of course, if you've got trick or treat candy, it's not so bad.


Milky Way Cake
(from Paula Deen)

For Cake:
confectioners' sugar, for dusting pans
8 (1 3/4 ounce) Milky Way bars
1 1/2 cups butter
2 cups granulated sugar
4 eggs, well beaten
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
1 teaspoon vanilla extract
For Icing:
2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
6 ounces chocolate chips
1 cup chopped pecans

1. Preheat the oven to 325ºF. Grease three 9-inch cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.

2. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla.

3. Divide the batter among the prepared pans and bake for 30-40 minutes or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.

4. While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.

16 - 20 servings.

I know, all this is horrible. IF I had a nice assortment of fun size bars, this is what I would try. Yes, it's still bad for you, but I'm curious as to how it would be. It might not be worth making again.

Original Graham Cracker Chunk Bars

1 package graham crackers
1 cup butter
Sliced pecans
1/2 cup brown sugar
Assorted fun size candy bars, cut into 1/2 inch dice
Additional nuts if desired

Line a 10 by 15 inch pan with foil. Butter foil. Cover pan with whole graham crackers. Boil sugar and butter for 2 minutes. Pour over the crackers. Bake at 400 degrees for 6 to 7 minutes. Pour candy over the bars. Let stand a few minutes, then spread. Sprinkle with nuts.