Leftover Halloween Candy Cookie Cake – have a bunch of leftover candy from handing out to trick or treaters or did your kids bring home a lot of candy from doing the tricking and treating that you know nobody will eat? Well, this recipe is perfect for you.
We moved into a new house earlier this year and it’s located in a very active neighborhood. Like so active, it’s almost (but not yet) reached a HOA fee, active.
And they hosted a shindig for the kids of the neighborhood and of course we chipped in and my nephew even got to take part, and we ended up coming home with a lot of candy, both from my nephew and then just extra they had leftover.
So now, we have all this candy that my nephew is definitely not gonna eat, especially if it’s peanut butter, that just gonna sit and go bad because both my boyfriend and me would rather have fruit than candy.
That’s where this Leftover Halloween Candy Cake comes in. It used up the excess of leftover candy and the candy your kids won’t eat.
And its yummy, so it’s worth it. Let’s go!
Leftover Halloween Candy Cookie Cake
The ingredients you’ll need for the cake :
- 2 sticks (one cup) of unsalted butter, melted
- 1 cup of tightly packed brown sugar
- 1 1/2 cups of granulated sugar
- 3 eggs
- splash of vanilla (measure with your heart)
- 2 cups of all-purpose flour
- 1/4 cup of cornstarch
- 1/2 teaspoon of salt
- 2 cups of leftover chocolate halloween candy, roughly chopped
For the chocolate buttercream frosting, you’ll need:
- 2 sticks of butter
- 1/2 cup of cocoa butter
- 2 cups of powdered sugar
- splash of vanilla (again, measure with your heart)
- 1/2 teaspoon of salt
You’ll also need a seasoned 10-inch cast iron skillet.
You can season it by washing it with soap and water then placing it a 500 degree preheated oven, upside down to dry.
After it’s dry, which should only take a few minutes, take it out (use oven mitts because it will be hot), pour about 2 tablespoons of a high heat oil (canola, vegetable, crisco), spread it out with a wad of paper towels, then place it back in the oven upside down on the top rack, with a cookie sheet on the bottom rack to catch any oil that drips off the pan.
If you season it the same day as making this cake, make sure it’s at least cool enough to touch before starting this recipe.
Leftover Halloween Candy Cookie Cake
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
Next add in the eggs and vanilla. Beat until well combined.
Add in the flour, cornstarch and salt. Be sure not to over mix.
Fold in the roughly chopped chocolate candy. You can use peanut butter cups, candy bars, MnMs, etc.
Spread the batter into the seasoned cast iron skillet and bake for 40-45 minutes, then let rest until completely cool.
Oh, and the secret to one of those picture perfect dessert where the top just looks perfect in every way, I know you know what I’m talking about, is to take a few of whatever candy is going inside the candy, and put some one top.
Just do it, trust me. It’ll make it look like it came straight out of your favorite bakery.
Chocolate Buttercream Frosting
For the frosting, I really recommend using a stand mixer. I mean, you can use a hand held mixer, but your arm is gonna get really tired.
In the stand mixer, whip 2 softened sticks of unsalted butter. Sift 2 cups of powdered sugar and 1/2 cup of cocoa powder in the bowl then whip on low until completely combined then turn up the speed all the way up.
Whip for at least 5 minutes. The frosting will double in size and become very light and fluffy.
When the cookie cake is completely cool, use a piping bag or ziplock bag to pipe the frosting onto the cake around the edge.
And there ya have it,
Leftover Halloween Candy Cookie Cake.
Oh, and the kids whose candy you put in this because they didn’t like the candy, will suddenly like the candy when they try this!
Leftover Halloween Candy Cookie Cake
Ingredients
- For the cake :
- 2 sticks (one cup) of unsalted butter, melted
- 1 cup of tightly packed brown sugar
- 1 1/2 cups of granulated sugar
- 3 eggs
- splash of vanilla (measure with your heart)
- 2 cups of all-purpose flour
- 1/4 cup of cornstarch
- 1/2 teaspoon of salt
- 2 cups of leftover chocolate halloween candy, roughly chopped
- For the frosting:
- 2 sticks of butter
- 1/2 cup of cocoa butter
- 2 cups of powdered sugar
- splash of vanilla (again, measure with your heart)
- 1/2 teaspoon of salt
Instructions
- Preheat the oven to 350 degrees and have a preseasoned cast iron skillet ready.
- In a stand mixer, beat the butter, granulated and brown sugar together. Add in eggs and vanilla. Add in the flour, cornstarch, and salt, don't over mix. Fold in the chopped candy.
- Pour into the skillet, bake for 40-45 minutes. Let cool completely before you frost.
- For the frosting whip the butter until creamy. Sift in the powdered sugar and cocoa powder, and add in the vanilla and salt. Whip on high for at least 5 minutes. Use a piping bag to pipe onto the cake.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 742Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 103mgSodium: 358mgCarbohydrates: 97gFiber: 2gSugar: 75gProtein: 6g
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