Using up leftover Halloween Candy

Got a lot of Halloween candy left? Here are few recipes that might help you get rid of it:

CANDY BAR BROWNIES

Ingredients:
1 german chocolate cake mix
3/4 cup melted butter
2/3 cup sweetened condensed milk
1 large bag chocolate coated nougat or peanut candy bars

Directions:
Mix cake mix with melted butter and condensed milk, Spread out 1/2 of the mixture into a 9×13 pan. Bake at 350F degrees for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth. Put it back into the oven and bake it at 350F for 20 minutes until melted. Let cool before serving.

BUTTERFINGER CAKE

Ingredients:
1 angel food cake — crumbled
1/2 cup butter
4 egg yolks
2 cups confectioner’s sugar
1 teaspoon vanilla
16 ounces Cool Whip — thawed slightly
8 large Butterfinger candy bars

Directions:
Freeze candy bars in wrappers for at least two hours. Crush bars (while in wrappers) using a rollng pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip. In a 9 x 13 inch pan layer half of the angel food cake; a layer of half of the Cool Whip mixture; then a layer of half of the crushed candy bars; repeat.

CANDY BAR SMOOTHIES

Ingredients:
1 cup chocolate milk
1 cup chocolate ice cream
2 Kit Kat candy bars, chopped

Directions:

Combine the milk and ice cream in a blender; process just until smooth.
Pour into a bowl; cover and freeze 3 hours or until frozen. Stir with a fork until slushy, and stir in wafer bars. Serve immediately.

APPLE CANDY BAR SALAD

Ingredients:
6 apples, chopped
6 regular size chocolate coated nougat candy bars, chopped
12 ounces cool whip, thawed

Directions:
Combine the apples and chopped candy bars in a bowl. Fold in cool whip. Serve chilled.