Leftover Halloween candy recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Use up that extra Halloween candy in two recipes that will have your sweet tooth thanking you.

Chef Rob Koeller shared his tricks for extra treats.

Here are the featured recipes:

Leftover Candy Stuffed Brownies


  • 4 ounces chopped unsweetened chocolate
  • ½ cup virgin coconut oil
  • 5 cups sugar
  • 2 teaspoons vanilla extract
  • 3 lightly beaten eggs
  • 1 cup all-purpose flour
  • 1½ teaspoons salt
  • 1 tablespoon instant coffee granules or 2 teaspoons instant espresso powder (optional)
  • Leftover fun size candy, chocolate chips


Preheat oven to 350 F. Line a 8x8-inch baking pan with parchment paper.

Melt together unsweetened chocolate and coconut oil. I do that on the stove top but you can also use the microwave.

Stir in sugar, vanilla, eggs, salt, optional coffee/espresso powder, and flour. Stir after each addition.

Pour half of the batter into prepared pan, place candy bars on top and pour remaining batter into pan. Sprinkle with smarties or chocolate chips etc. and bake for 30-40 minutes until a toothpick inserted in the center comes out with only crumbs but no batter attached.

Cool before cutting into squares. Store in an air-tight container.

Candy Corn Popcorn Balls


  • 6 tablespoons popcorn kernels
  • 1/4 cup peanut oil
  • 1/2 cup sugar
  • Cooking spray
  • 1 cup candy corn
  • 1/2 cup salted roasted peanuts
  • 4 cups mini marshmallows (about 2/3 of a 10-ounce bag)
  • 4 tablespoons unsalted butter


Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.

Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.

Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.

Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.