As far as problems go, extra candy isn’t a bad one. 

It doesn’t matter how old you are, how much effort you put into your costume, or whether you’re actually out trick-or-treating. It’s Halloween season, and that means you’re going to be inundated with large amounts of candy.

Maybe you miscalculated something, or maybe you just encountered a deal too good to overlook. Maybe you’ve got some kind friends or diligent kids who know where on the block to score the full bars. Whatever the case, you probably need guidance. Read on for ideas on how to make excess Halloween candy taste even better.

Almond Joy

Chop up leftover Almond Joy candy bars and mix them into cookie dough, Almond Joy Blondies, or Almond Joy Brownies. Or, melt the bars down and use the chocolatey nut mixture to coat bacon.

Candy Corn

Candy corn is nothing short of controversial, but done right, cooking with it can turn haters around. Try melting it down to use as a glaze for pound cakes. If you’d rather pair it with chocolate, try your hand at Chocolate Candy Corn Truffles or Candy Corn Fudge. You can also incorporate it into Haunted Chocolate Bark or use it as a garnish for caramel apples. If all else fails, try them with a glass of wine.


With all the ways you can utilize it, leftover caramel is the opposite of a problem. Melt caramel candies down for caramel apples or spread individual candies over batter in baked goods like Caramel Brownies or Caramel Popcorn Cookies. You can also pair excess caramel candies with dark chocolate and sea salt flakes for a rich upgrade.

Malted Milk Balls

I learned this the hard way: Kids will pick over everything else in the plastic cauldron if any malted milk balls are in sight. If you’re a malt fiend, though, you’re in luck. Blend them up with some ice cream and milk for a fun twist on a malted shake, or stick them on top of some Candy Brownies. Or, crush them and use them to make Chocolate and Malt Pudding, Malted Magic Cookie Bars, or Malted Hot Cocoa.


When it comes to baking with M&Ms, the possibilities are endless. For a more seasonal treat, try Monster Brownies, Monster Cookies or these 5-Ingredient Churros. Or stash them in your pantry and save them for whenever an Ultimate M&M Cookie craving strikes.

Milky Way

Got Milky Way? Then get your best knife out. Chopped Milky Way bars are integral in Milky Way Pudding, Milky Way Cheesecake, and Heavenly Candy Bar Cupcakes.


Mints are one of the big candies of Christmas, so you could just store these and save them for holiday baking—or go ahead and get started, since time is an illusion. If you were lucky enough to snatch some creme de menthe chocolates, use them to make Andes Mint Brownies or Mint Chocolate Chip Cupcakes. If some weirdo put out a bunch of peppermints this year, though, we suggest going straight to holiday baking mode and trying out a Crushed-Peppermint Cheesecake.

Reese’s Cups

Chocolate and peanut butter lovers, you’ve hit the holy grail, and you’ve got options. Aside from melting them into drinking chocolate or baking Peanut Butter Cup Cookies or Peanut Butter Cup Blondies. You could also freeze them to eat on their own or incorporate them into this Peanut Butter Cup Pie, or use them as a topping for this Peanut Butter-Chocolate Shake. You can also get crafty and make your own Reese’s advent calendar, or take some inspiration from this superfan and use them to trim your Christmas tree.


Yes, I know the temperatures just dropped, but if you’ve never frozen a Snickers bar, you are not living to your full potential. In the mood for something more dynamic? I’ve got two words for you: Snickers Cheesecake.