Too many treats?

Put that leftover trick-or-treat candy to good use in these recipes

Trick or Treat Cheesecake Ingredients

• cooking spray Crust: • 25 chocolate sandwich cookies (such as Oreo®), crushed • 1/ 3 cup white sugar • 1/ 3 cup melted butter Filling: • 2 (8 ounce) packages cream cheese, softened • 1 (14 ounce) can sweetened condensed milk • 3 eggs • 20 mini chocolate- coated candy bars (such as Snickers®), cut into quarters • 2 teaspoons vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper. 2. Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan. 3. Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust. 4. Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

Chunky Halloween Candy Cookies Ingredients

• 1 cup butter • 1 cup brown sugar, packed • ½ cup white sugar • 2 eggs • 2 cups all-purpose flour • 1 tablespoon baking powder • 1 teaspoon vanilla extract • 20 (.3 ounce) miniature bars fun-sized candy bars, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth. 3. Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time. 4. Drop spoonfuls of dough 2 inches apart onto 2 baking sheets. 5. Bake in the preheated oven until cookies are golden, about 10 minutes.

Kit Kat® Bundt® Cake

Use Kit Kats, Whoppers, Twix — mix and match with any chocolate candy to your tastes and it won’t ruin the cake.

Ingredients

• cooking spray • 4 cups all-purpose flour • 2 tablespoons baking powder • ¾ teaspoon salt • 2 ½ cups white sugar • 2 cups butter, at room temperature • 2/ 3 cup milk • 5 eggs • 1 ½ teaspoons vanilla extract • 6 snack-size chocolate- covered candy bars, coarsely chopped, or more to taste • 1 tablespoon all-purpose flour

Frosting:

• ¼ cup white sugar • ¼ cup evaporated milk • ¼ cup butter • ¼ cup chocolate chips • ½ teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray. 2. Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes. 3. Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan. 4. Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack. 5. Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.