Want to see something really pathetic?
This is our Halloween candy bowl on Halloween night. See any kids crowded around it, happily selecting their favorite pieces? Neither do I.
See, what happened is that last year I was expecting to have no trick or treaters (because we don’t live in a very trick or treating-friendly neighborhood, and also because it was raining), and didn’t buy very much candy, and then at 10PM about five hundred teenagers showed up at my front door, requiring me to do a mad dash around our house in search of errant candy corn and such.
So this year I stocked up, and made sure that we got home from our own trick or treating adventures in time to at least greet a few kids.
I mean literally nothing. Not one person came to our door.
What this means is that we’re in the not-all-that-unfortunate position of having really a lot of Halloween candy sitting around our house. But there are only so many fun-sized Snickers bars one can eat, so I went in search of recipes for which my leftovers could be called into action, and: magic bars.
These are really really really delicious. (And you can swap in other types of chocolate for the Snickers if you happen to have loads of something else laying around.)
Leftover Halloween Snickers Magic Bars (adapted from this recipe)
What You Need:
- 1 cup graham cracker crumbs (about 8 full graham crackers, ground up)
- 1/4 cup butter, melted
- 1/2 cup milk chocolate chips
- 1 cup peanut butter chips
- 8 fun-sized Snickers bars, chopped
- 10 unwrapped Werther’s soft caramels, chopped
- 3/4 cup dry-roasted peanuts
- 8 oz sweetened condensed milk (a little more than half a standard 14-oz can)
What You Do:
1. Preheat your oven to 350F.
2. Line an 8×8 baking tray with foil or parchment paper and spray generously with cooking spray.
3. Mix together the graham cracker crumbs and the melted butter, and use a paper towel to press them into the bottom of the baking tray.
4. Layer on the chocolate chips, peanut butter chips, chopped Snickers bars, chopped caramels, and peanuts (in that order).
5. Drizzle over condensed milk. Bake for 35-38 minutes, and let cool completely before removing from pan by lifting out foil.
(Bars will stay fresh for up to 10 days at room temperature in a covered container.)