Every year, I see stories on what to do with leftover Halloween candy like it’s a big inconvenience or something. Now, there is no judgement from me if you want to eat it straight from the bag with a glass of bourbon (try it, particularly if we get down two scores on Saturday!), but here are a couple of recipes for repurposing the candy into fun treats.
Let’s hope our Rebels can give us a treat this weekend too!
Reese’s Cookie Cups
Ingredients
- One 16.5 oz roll of peanut butter slice and bake cookie dough (May also chocolate chip OR Sugar Cookie dough)
- 24 mini Reese’s cups (the ones that are about as big around as a half dollar or a little smaller)
Directions
1) Preheat oven to 350°.
2) Spray a mini muffin pan with Pam.
3) Slice dough into 1” slices, and then cut into fourths.
4) Place 1/4 pieces of dough into each muffin cup.
5) Bake around 10-11 mins til dough starts to brown.
6) When you remove from the oven, press one mini Reese’s cup into each cookie. Cool and serve.
Sweet and Salty Snack Mix
Ingredients
- 1 bag of candy corn (or the autumn mix with the pumpkins in it, which is my favorite!)
- 1 jar of dry roasted, lightly salted peanuts
Directions
Combine candy corn and peanuts. I prefer about 1/2 and 1/2 or even 2/3 candy corn and 1/3 peanuts. Mix well, and serve. Don’t complain about candy corn until you’ve tried this!
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Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
