#SundaySupper: Recipes That Use Leftover Halloween Candy

It’s October 30th, the day my Treat turns the big O-N-E! It also happens to be the day before Halloween, which is why our #SundaySupper team has gathered together over 20 recipe ideas for using up all of that leftover Halloween candy. Thank you to T.R. Crumbly of Gluten Free Crumbly for hosting this sweet event.

We have lived in 4 different homes since being married in 2010 and have yet to hand out candy to more than 10 kids on a Halloween. It makes me a little saddened. Growing up our neighborhood was a great trick-or-treating destination and my parents would had out tons of candy! As the years went on people stopped going down the middle streets of the block so my parents would set up shop at the end of the driveway to let trick-or-treaters know there were houses worth stopping for.

Our first home in NWFL was a townhome on the corner across from a gas station – not exactly kid friendly. Our second home in NWFL was in a real neighborhood, but we still didn’t get any trick-or-treaters! I chalked it up to living in the bible belt, the largest church in town always did a trunk-or-treat type of thing.

I had huge hopes when we moved to Ohio. Our long standing neighborhood home was a bus stop. How could we not get trick-or-treaters?! Halloween 1 in Ohio arrived with freezing rain. The handful of children who braved the elements earned more than their fair share of our Halloween candy!

I spent Halloween 2 in Ohio in the hospital with our family’s newest addition, Treat. The grandparents manned the house, handing out candy, and taking Firecracker for his first trick-or-treating.

My 1 day old Treat – 2015

This year is our first in California and my hopes for trick-or-treaters is close to zero. My friend informed me that one of the main streets shuts down and does trick-or-treating for two hours on Halloween. So, like most families in our area, we’ll be heading that way. I will, of course, leave a bowl out of candy, just in case!

That long “sob story” of Halloweens as an adult means I’ve definitely experienced an over abundance of candy come November. Usually, the candy would make its way to the office.

This year, I bought one bag of KitKats and Reese’s. I wanted candy in the house that I wouldn’t mind eating should I be left with a bunch of it.

Turns out, I picked candy that lends itself nicely to post-Halloween baking, too!

Peanut Butter Cup Coffee Cake | Sew You Think You Can Cook (toddler)

Peanut Butter Cup Coffee Cake


  • 1 C buttermilk
  • 3/4 C vegetable oil
  • 1 egg
  • 2 1/2 C flour
  • 3/4 C brown sugar
  • 3/4 C sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 4-5 Reese’s peanut butter cups, chopped


  1. Preheat oven to 350 degrees F. Line an 8×8″ cake pan with foil and lightly grease.
  2. Whisk together buttermilk, oil, and egg in a small bowl.
  3. In a large bowl, whisk the flour, sugars, cinnamon, salt, and nutmeg. Remove 1/2 C of the mixture and set aside. Add in the baking soda, and mix to combine.
  4. Combine the wet ingredients into the dry. Pour batter into prepared cake pan. Top with chopped peanut butter cups and reserved flour mixture.
  5. Bake 50-60 minutes, or until a knife inserted comes out cleanly.

*This recipe is adapted from Jocelyn at http://insidebrucrewlife.com/2014/05/peanut-butter-cup-coffee-cake/*

Peanut Butter Cup Coffee Cake for #SundaySupper from Sew You Think You Can Cook








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Copy Cat: Reese’s Cups

I can’t have a candy week without including the most popular piece of candy – Reese’s.

That chocolate and peanut butter combination has become a winning recipe in everything from cakes to ice cream.

Reese’s has been one of those candies I thought would be easiest to make as there isn’t any boiling of sugar involved. I couldn’t have been more right! Although slightly tedious, this was a chocolate product I managed to do without supervision.

I had enough chocolate to make 24 Reese’s cups – thank heavens for the invention of the spatula because I scraped that bowl clean to cover that final piece of candy. I had enough peanut butter to make probably 10-15 more chocolate peanut butter cups. (I saved that peanut butter filling for mixing into brownie batter – because, why not!?)

I was quite nervous that despite spraying them I wouldn’t be able to pull the candies out of the cupcake liners. I had nothing to fear and these tasted just like the real thing- maybe better!

Without the added chemistry type ingredients, these babies melt fairly quickly, so I suggest storing them in the fridge.

Copy Cat: Reese’s Cups


  • 1 bag (11.5 oz) milk chocolate chips (you could use dark or white chocolate if you prefer)
  • 1 jar (10 oz) creamy peanut butter
  • 3/4 C + 2 tbsp powdered sugar
  • 2-3 tbsp melted butter


  1. Line a mini muffin tray with mini cupcake liners. Lightly spray with cooking spray.
  2. Melt chocolate over a double boiler.
  3. Spoon chocolate into liners and spread it up the sides. Place tray in the fridge for 10 minutes.
  4. In a large bowl mix peanut butter, powdered sugar, and butter with a hand mixer until smooth. Place in a piping bag. Pipe peanut butter mixture into chocolate lined cups. Flatten with spoon or finger.
  5. Top peanut butter filled cups with remaining melted chocolate.
  6. Chill at least 1 hour.

*This recipe is adapted from Jillee at http://www.onegoodthingbyjillee.com/2012/04/homemade-reeses-peanut-butter-cups.html

Copy Cat: Reese's Cups | Sew You Think You Can Cook

Chocolate Cupcakes with Peanut Butter Frosting

Today is my husband’s birthday! Some of his coworker’s know I’m a food (mostly) blogger and are always complaining that Stuart doesn’t bring in enough leftovers at lunch for everyone. So today I’m sending him to work with cupcakes!

I wanted to make them from scratch instead of using a box. I was trying to decide what flavor profile to do and decided to go with a play on his favorite candy bar: the Almond Joy. The frosting recipe called for coconut extract, but because I have a coconut allergy I didn’t want to buy a bottle to use 1/4 tsp. I looked up how to make my own, but doing so requires a fresh coconut. I decided to substitute vanilla extract, and trust that the coconut milk used to make the frosting will keep the coconut flavor alive. They’re additionally topped with shredded coconut (and an almond).

If you notice, the title of this blog post is Chocolate Cupcakes with Peanut Butter Frosting, not Coconut. That’s because I typed up the post before I made the frosting. The frosting did not turn out well. The texture was all off – it wasn’t smooth and almost looked like glitter.

So I switched it up and decided to go with peanut butter frosting. (It’s a good thing I got the new glass KitchenAid bowl for Christmas so I didn’t have to do dishes in between frostings, thanks parents!) I asked, “Can I just pretend Reese’s are your favorite candy?” “Yes, I like Reese’s!” Also, instead of pretending to be perfect, you get to know my Plan B secret! I followed the frosting recipe I used on my Caramel Filled Chocolate Avocado Cupcakes with Peanut Butter Caramel Frosting, omitting the caramel.

Chocolate Cupcakes Peanut Butter Frosting

Chocolate Cupcakes with Coconut Peanut Butter Frosting

Ingredients for cupcake:

  • 2/3 C cocoa powder
  • 1 tsp baking soda
  • 1/2 C butter, melted
  • 1/3 C vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 1/3 C sugar
  • 3/4 tsp salt
  • 2 eggs
  • 2 egg yolks
  • 1/2 C heavy cream
  • 1 3/4 C flour

Ingredients for frosting:

  • 1 C salted butter, at room temperature
  • 1/4 C canned coconut milk
  • 1 tsp vanilla extract
  • 4 C powdered sugar
  • 1/2 stick unsalted butter, at room temperature
  • 2 C powdered sugar
  • 1/8 C + 1 tsp milk
  • 1/4 C peanut butter


  1. Boil 1 C of water in the microwave. Mix together cocoa powder and baking soda. Whisk in the boiling water and whisk until the mixture no longer bubbles and is smooth. Set aside.
  2. In a large mixing bowl, beat melted butter, oil, vanilla, sugar, and salt with a hand mixer. Add in the two eggs and beat until combined. Repeat with the egg yolks. Add the cocoa mixture and heavy cream. Once combined add in the flour in batches, mixing after each addition.
  3. Pour cupcake batter into 2 dozen cupcake tins. Bake at 350 degrees for 18 minutes, or until a toothpick comes clean when inserted. Let cool.
  4. Make the frosting: Using a stand mixer, beat the butter and coconut milk until fluffy. Mix in the extract. Slowly add in the powdered sugar until a frosting is made! In a stand mixer beat together sugar, butter, and milk. When combined fully add in the peanut butter.
  5. Top cooled cupcakes with frosting. Top with shredded coconut and an almond, if desired.

*The cupcake recipe is adapted from Jaclyn at http://www.cookingclassy.com/2013/02/chocolate-cupcakes-with-coconut-frosting-almonds-almond-joy-cupcakes/*

Chocolate Cupcakes Peanut Butter Frosting