Peanut Butter Snickers Brownies & Cookie Candy Cupcakes

Welcome back to Someone’s In The Kitchen! Hope everyone had a safe and happy Halloween! I know the subject of Halloween can be somewhat controversial in Christian circles and I don’t know what it was like for you growing up; but for me it was always a simple time of fun, family, costumes, and candy. Lots and lots of candy. I have really fond memories of trick or treating and then being at my grandma’s house with our family while enjoying sandwiches, chips, and my dad’s “green punch”. It was a tradition that my great grandma started and she kept up for all of us. My grandma just went to be with the Lord last week, and it’s been hard for our family to let her go. But we will continue to keep up the traditions that she made so special for us. And that’s exactly what we did yesterday; making our traditional food and treats… and eating way too much sugar!

Whatever your tradition is, I’m sure a lot of you have left over candy lying around your house. And while yes, you could just keep enjoying your miniature snickers, milky ways, and m&m’s or you could be creative with of them! Here are a couple of my favorite ways to use left over Halloween candy!

Peanut Butter Snickers Brownies –
(Recipe & photo found @ http://www.twopeasandtheirpod.com)

A really fun way to use left over candy is … bake them into moist, fudgy brownies! Oh yes, what could be better than biting into a brownie with a candy center? This is a really delish recipe for Peanut Butter Snickers Brownies. My sister and I made these last week but used mini Milky Way bars instead. The brownies were so fudgy and the Milky Ways added a gooey caramel filling. This recipe would probably be good with just about any candy, so be creative!

Ingredients:
1 cup butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup dutch processed cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped Snickers candy bars
1/3 cup creamy peanut butter

Directions:

Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Snickers candy bar chunks. Pour batter into prepared pan.

Drop dollops of peanut butter over the batter. Using a knife, swirl peanut butter into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Cookie Candy Cupcakes –

This is actually something that my cousin Pam, my sister, and I used to make when we were kids… we didn’t have a name for it but the best I can come up with is Cookie Candy Cupcakes lol. We would make chocolate chip cookie dough, add in all the left over candy we had, and instead of cookies we would make them into cupcakes! It’s a really simple, fun, and easy recipe that you can let the kids do all on their own. Apparently we were a little ahead of our time as I have recently seen the same idea on the internet. The pictures I’ve seen have also included chocolate frosting on top… which is an inspired idea, in my opinion. Below is my favorite chocolate chip cookie recipe to get you started!

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Butter Flavored Crisco
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
left over Halloween candy, chopped

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat Butter Flavored Crisco, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped candy. Drop cookie dough into a cupcake cake pan and bake for 9 to 11 minutes or until golden brown. Cool in cupcake pan for 2 minutes; remove to wire racks to cool completely. (If you want to go a little crazy, top with your favorite chocolate frosting and pretty sprinkles! :))

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About Krystal Rodriguez

Follower of Christ. Twenty-something from Texas. Blogger. Baker. Music addict. Night owl. Chocoholic. Lover of all things creative. You can find me blogging here: https://thewakingezine.wordpress.com and here: http://softlyspokensimplysaid.blogspot.com :)
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