Vanilla Crispy Treats With Leftover Halloween Candy Recipe By Tasty

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VANILLA CRISPY TREATS WITH LEFTOVER HALLOWEEN CANDY RECIPE BY TASTY



Vanilla Crispy Treats With Leftover Halloween Candy Recipe by Tasty image

No tricks here, only treats! Natalie and Laura Potter of @BlissAndBaker show you a sweet way to upgrade rice crispy treats that might just put you in a Halloween candy coma. We say, "bring it on!"

Provided by Betsy Carter

Categories     Desserts

Time 1h15m

Yield 9 servings

Number Of Ingredients 6

1 tablespoon granulated sugar
2 ½ cups chocolate candy, divided
6 tablespoons salted butter, 3/4 stick
10 cups mini marshmallows
1 teaspoon vanilla extract
7 cups rice cereal

Steps:

  • Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
  • Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
  • In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
  • Stir in the rice cereal. Remove from heat. Let cool slightly.
  • Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
  • Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
  • Enjoy!

Nutrition Facts : Calories 849 calories, Carbohydrate 173 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, Sugar 89 grams

LEFTOVER HALLOWEEN CANDY-BOTTOM CHEESECAKE RECIPE BY TASTY



Leftover Halloween Candy-Bottom Cheesecake Recipe by Tasty image

Here's what you need: assorted chocolate candy, brown sugar, granulated sugar, unsalted butter, large egg, vanilla extract, kosher salt, baking soda, all-purpose flour, cream cheese, granulated sugar, kosher salt, vanilla extract, large eggs, chocolate syrup

Provided by Merle O'Neal

Categories     Desserts

Yield 10 servings

Number Of Ingredients 15

1 ¾ cups assorted chocolate candy
½ cup brown sugar
¼ cup granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 teaspoon baking soda
1 cup all-purpose flour
24 oz cream cheese
½ cup granulated sugar
½ teaspoon kosher salt
½ tablespoon vanilla extract
2 large eggs
chocolate syrup

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) springform pan with cooking spray.
  • Make the cookie base: Chop the candy into bite-size pieces, then transfer to a medium bowl and set aside.
  • In a large bowl, whisk together the brown sugar and granulated sugar. Add the butter and cream with an electric hand mixer until fluffy.
  • Add the egg, vanilla, salt, and baking soda and mix with a rubber spatula to combine.
  • Fold in the flour just until smooth, then add the candy pieces and fold to incorporate.
  • Transfer the dough to the prepared springform pan and pat down in an even layer. Refrigerate until ready to use.
  • Make the cheesecake filling: In a large bowl, combine the cream cheese and sugar. Beat with an electric hand mixer until smooth.
  • Add the salt, vanilla, and eggs and beat to combine.
  • Pour the filling over the chilled base and smooth the top.
  • Bake 35-40 minutes, until the sides are golden but the center still jiggles slightly. Let cool to room temperature.
  • Drizzle chocolate syrup in a spiral pattern over the cheesecake. Using a toothpick, draw lines outward from the center to create a spiderweb pattern.
  • Un-mold the cheesecake, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 42 grams, Fat 36 grams, Fiber 0 grams, Protein 8 grams, Sugar 29 grams

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