30 Halloween Treats Using Leftover Candy

From crunchy barks and blondies to freezer pies and party mixes, these leftover candy dessert recipes for Halloween are easy wins.

Keep a few baking basics handy so you can create these candy remix recipes for Halloween anytime you’re wondering how to use leftover Halloween candy in desserts.

Handy gear: half-sheet pans, parchment paper, 9×13 pan, 8×8 pan, springform pan, cooling rack, offset spatula, mixing bowls, and a sturdy silicone spatula.

Midnight Candy Bar Blondies

Chewy, butterscotch-rich blondies loaded with chopped minis—perfect for a bake-and-share tray. The edges get glossy while the centers stay fudgy.

Ingredients

• ½ cup unsalted butter, melted
• 1 cup brown sugar
• 1 large egg + 1 teaspoon vanilla
• 1 cup all-purpose flour + ½ teaspoon salt
• 1 cup chopped assorted chocolate bars (about 6 oz)

Directions

1. Heat oven to 350°F; line an 8×8 pan with parchment. Stir butter, sugar, egg, vanilla; fold in flour/salt and candy.
2. Bake 22–26 minutes; cool fully before slicing.

Monster Mash Cookie Bars

A one-bowl bar that uses everything from M&M’s to pretzels. Sprinkle more candy on top halfway through baking for a picture-perfect finish.

Ingredients

• ½ cup unsalted butter, melted
• ¾ cup brown sugar + ¼ cup granulated sugar
• 1 large egg + 1 teaspoon vanilla
• 1¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
• 1 cup mixed candies (M&M’s, chopped PB cups, etc.)

Directions

1. Mix wet, then dry; fold in candy. Press into a parchment-lined 9×13 pan.
2. Bake 20–24 minutes at 350°F; cool and cut.

Leftover Candy Fudge (Microwave)

Silky two-ingredient base studded with chopped minis. It sets fast and slices clean.

Ingredients

• 3 cups semi-sweet chocolate chips (18 oz)
• 1 (14 oz) can sweetened condensed milk
• 1 cup chopped assorted candy

Directions

1. Microwave chips + milk 60–90 seconds; stir smooth. Fold in candy.
2. Spread in parchment-lined 8×8; chill 2 hours; cut squares.

Trick-or-Treat Rocky Road

Crunchy, gooey, and loaded with texture—pretzels add a salty snap. Break into jagged slabs.

Ingredients

• 12 oz dark chocolate, melted
• 2 cups mini marshmallows
• 1 cup pretzel pieces
• 1 cup chopped candy bars

Directions

1. Toss marshmallows, pretzels, candy with melted chocolate.
2. Spread on a lined sheet pan; chill 45 minutes; break.

Candy Corn Popcorn Crunch

Sweet-salty clusters you can hand out in bags. Add peanuts or keep nut-free.

Ingredients

• 8 cups plain popped popcorn
• 1½ cups candy corn
• 1 cup mini pretzels
• 8 oz white melting wafers

Directions

1. Mix popcorn, candy, pretzels; drizzle melted wafers; toss.
2. Spread on parchment; set; break into chunks.

Peanut Butter Cup Skillet Cookie

A gooey-centered, shareable cookie with PB cup pockets. Serve warm with scoops.

Ingredients

• ½ cup unsalted butter, melted
• ½ cup brown sugar + ⅓ cup granulated sugar
• 1 large egg + 1 teaspoon vanilla
• 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
• 1 cup chopped peanut butter cups

Directions

1. Stir dough; fold in PB cups; spread in greased 10-inch cast-iron skillet.
2. Bake 350°F for 18–22 minutes; rest 10 minutes.

Leftover Candy Cheesecake Bars

Creamy vanilla cheesecake over a chocolate cookie crust, dotted with chopped minis. Great make-ahead dessert.

Ingredients

• Crust: 20 chocolate sandwich cookies (crushed, ~2 cups) + 5 tablespoon melted butter
• Filling: 16 oz cream cheese (soft), ½ cup sugar, 2 eggs, ½ cup sour cream, 1 teaspoon vanilla
• Mix-in: 1 cup chopped candy

Directions

1. Press crust into lined 8×8; bake 8 minutes at 325°F.
2. Beat filling; fold in candy; bake 30–35 minutes; chill 4 hours.

Candy Bar Banana Bread

Moist, chocolate-studded loaf perfect for breakfast-ish treats. Sprinkle extra candy on top.

Ingredients

• 3 ripe bananas, mashed (1¼ cups)
• ½ cup granulated sugar
• ⅓ cup oil
• 1 egg + 1 teaspoon vanilla
• 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
• ¾ cup chopped candy bars

Directions

1. Mix wet; fold in dry and candy.
2. Bake in a lined 9×5 loaf pan at 350°F for 55–65 minutes.

No-Churn Leftover Candy Ice Cream

Creamy, scoopable, and zero churn—just fold and freeze. Swirl caramel or fudge if you like.

Ingredients

• 2 cups cold heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla
• 1½ cups chopped candy

Directions

1. Whip cream to stiff peaks; fold in condensed milk and vanilla.
2. Fold in candy; freeze in a loaf pan 6 hours.

Halloween Candy Bark (Two-Tone)

Dark and white chocolate ribbons topped with every mini you’ve got. Break into shards for party platters.

Ingredients

• 12 oz dark melting wafers
• 8 oz white melting wafers
• 1½ cups assorted chopped candy

Directions

1. Spread melted dark chocolate; drizzle white; swirl.
2. Scatter candy; set; break apart.

S’mores Brownie Bites with Minis

Fudgy brownie cups crowned with marshmallow and a square of candy. Gooey inside, toasty on top.

Ingredients

• 1 boxed brownie mix + box additions
• 24 mini marshmallows
• 12 fun-size chocolate bars, halved

Directions

1. Bake mix in a greased mini muffin pan 12–14 minutes.
2. Top each with marshmallow + candy; bake 1–2 minutes; cool.

Candy-Stuffed Rice Krispies Pinwheels

Swirled bars with a chocolate-candy stripe inside—super cute for lunchboxes. Slice and wrap.

Ingredients

• 3 tablespoon butter
• 4 cups mini marshmallows
• 6 cups crisp rice cereal
• 1 cup mini M&M’s or chopped candy
• ½ cup melted chocolate

Directions

1. Make cereal mixture; press on a large parchment into a 10×14 rectangle.
2. Spread chocolate; sprinkle candy; roll up tightly; chill 30 minutes; slice.

Leftover Candy Magic Cookie Bars

Seven-layer bars get a Halloween upgrade with chopped minis. Buttery, gooey, and foolproof.

Ingredients

• 1½ cups graham crumbs + 6 tablespoon melted butter
• 1 (14 oz) can sweetened condensed milk
• 1½ cups chopped candy + 1 cup chocolate chips
• 1 cup shredded coconut (optional)
• ½ cup chopped nuts (optional)

Directions

1. Press crust in a lined 9×13 pan.
2. Layer everything; bake 25–30 minutes at 350°F; cool.

Candy Bar Trifle Cups

Layered pudding, crushed cookies, and candy—individual cups look fancy with zero effort.

Ingredients

• 3 cups cold milk + 2 (3.9 oz) boxes instant chocolate pudding
• 20 chocolate sandwich cookies, crushed
• 2 cups chopped candy
• 2 cups whipped topping

Directions

1. Make pudding; layer pudding, cookies, candy in 10 cups.
2. Top with whipped topping and a few candy bits.

Caramel Apple Nachos with Candy

Shareable platter of crisp apples, warm caramel, and chopped minis. Kids love the build-your-own vibe.

Ingredients

• 4 Granny Smith apples, thinly sliced
• ½ cup caramel sauce (warmed)
• ¼ cup chocolate sauce (optional)
• 1 cup chopped candy

Directions

1. Fan apples on a platter; drizzle caramel (and chocolate).
2. Sprinkle candy; serve immediately.

Candy-Studded Oatmeal Cookies

Chewy oatmeal base dotted with colorful minis—bakes up soft with crisp edges.

Ingredients

• ½ cup unsalted butter, soft
• ½ cup brown sugar + ⅓ cup granulated sugar
• 1 egg + 1 teaspoon vanilla
• ¾ cup flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
• 1½ cups old-fashioned oats
• ¾ cup mini M&M’s or chopped candy

Directions

1. Cream butter/sugars; beat in egg/vanilla; add dry; fold oats and candy.
2. Scoop 2 tablespoon mounds; bake 350°F for 10–12 minutes.

Leftover Candy Milkshakes

Creamy diner-style shakes that spotlight your favorite minis. Make it a “flight” with different candies.

Ingredients

• 2 cups vanilla ice cream
• ½ cup milk
• ¾ cup chopped candy
• Whipped cream (topping)

Directions

1. Blend ice cream and milk to thick; pulse in candy.
2. Pour into chilled glasses; top with whipped cream.

Brown Butter Candy Rice Krispies

Nostalgic bars with nutty brown-butter depth and colorful crunch.

Ingredients

• 6 tablespoon unsalted butter
• 5 cups mini marshmallows
• ¼ teaspoon salt
• 6 cups crisp rice cereal
• 1 cup chopped candy

Directions

1. Brown butter until amber; stir in marshmallows/salt to melt.
2. Fold cereal and candy; press into lined 9×13; cool and cut.

Halloween Trail Mix Granola

Crunchy clusters for snacking or parfaits—toss in candy post-bake.

Ingredients

• 3 cups old-fashioned oats
• 1 cup chopped nuts or seeds
• ½ cup honey or maple syrup
• ⅓ cup oil
• 1 teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon salt
• 1 cup chopped candy (M&M’s, PB cups)

Directions

1. Mix oats, nuts, syrup, oil, vanilla, cinnamon, salt
2. Bake 300°F for 35–40 minutes, stirring once.
3. Cool; stir in candy.

Candy-Crammed Brownie Slab

A party-size brownie covered edge-to-edge with minis. Slice small—these are rich.

Ingredients

• 1 boxed brownie mix + box additions
• 2 cups chopped assorted candy

Directions

1. Bake brownies in a lined half-sheet pan 18–22 minutes at 350°F.
2. Sprinkle candy over hot brownies; press lightly; cool to set.

Leftover Candy Icebox Pie

Creamy mousse piled into a cookie crust, topped with candy confetti. No-bake and freezer-friendly.

Ingredients

• Crust: 2 cups chocolate cookie crumbs + 6 tablespoon melted butter
• Filling: 8 oz cream cheese (soft), 1 cup powdered sugar, 1 teaspoon vanilla, 1½ cups cold heavy cream (whipped)
• 1½ cups chopped candy

Directions

1. Press crust in a springform pan; chill 20 minutes.
2. Beat cream cheese/sugar/vanilla; fold in whipped cream and candy; fill crust; chill 4 hours.

Candy-Studded Pumpkin Muffins

Tender, warmly spiced muffins with chocolatey pops in every bite.

Ingredients

• 1½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
• 1 cup pumpkin purée
• ⅓ cup oil
• 2 eggs
• 1 teaspoon vanilla
• ¾ cup chopped candy

Directions

1. Whisk wet; fold in dry and candy.
2. Bake 375°F in lined muffin tin 18–20 minutes.

Candy Bar Pancakes (Weekend Treat)

Stacked pancakes with melted pockets of minis—serve with a drizzle of warm fudge.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoon melted butter
• ¾ cup chopped candy

Directions

1. Mix batter; fold in candy.
2. Cook on a lightly oiled griddle; serve warm.

Triple-Chocolate Candy Bark Pretzel Bites

Mini pretzels topped with chocolate and a candy crown—great for gifting.

Ingredients

• 48 mini pretzels
• 12 oz dark melting wafers
• 48 bite-size candies (like Rolos, PB cups minis)

Directions

1. Spoon or pipe melted chocolate onto pretzels; top with candy.
2. Set on parchment; cool until firm.

Leftover Candy Tiramisu Cups (No-Egg)

A playful twist with crushed candy layered between coffee-kissed cookies and cream.

Ingredients

• ¾ cup strong coffee (cooled)
• 24 ladyfingers (or butter cookies)
• 8 oz mascarpone
• 1 cup cold heavy cream
• ¼ cup powdered sugar, 1 teaspoon vanilla
• 1 cup chopped candy

Directions

1. Whip cream with sugar; fold into mascarpone + vanilla.
2. Dip cookies; layer with cream and candy in 8 cups; chill 2 hours.

Candy-Chunk Scones (Freezer Friendly)

Buttery triangles dotted with candy like chocolate and caramel bits. Taste great with cocoa.

Ingredients

• 2 cups all-purpose flour
• ⅓ cup sugar
• 1 tablespoon baking powder, ½ teaspoon salt
• ½ cup cold butter, cubed
• ¾ cup heavy cream + 1 teaspoon vanilla
• 1 cup chopped candy

Directions

1. Cut butter into dry; stir in cream/vanilla; fold in candy; pat to 8-inch round; cut 8 wedges.
2. Bake 400°F for 16–18 minutes on a lined sheet pan.

Pretzel-Candy Turtle Clusters

Snap-crackle turtles with a candy center and chocolate cap.

Ingredients

• 30 mini pretzels
• 30 soft caramels or Rolo-style candies
• 1 cup pecan halves
• 6 oz melted chocolate

Directions

1. Place pretzels on a lined pan; top each with caramel; warm 300°F for 3–4 minutes to soften; press a pecan.
2. Drizzle or cap with chocolate; set.

Candy Bar Ice Cream Sandwiches

A fast freezer dessert using store cookies and softened ice cream plus chunks of minis.

Ingredients

• 12 large chocolate chip cookies
• 2 cups vanilla ice cream, softened
• 1 cup chopped candy

Directions

1. Stir candy into ice cream; scoop between cookies.
2. Wrap and freeze 2 hours.

Leftover Candy Cupcakes (Party Saver)

Fluffy cupcakes with a hidden candy center and quick chocolate frosting.

Ingredients

• 1 box vanilla cake mix + box additions
• 24 bite-size candies (centers)
• Frosting: ½ cup butter, 2 cups powdered sugar, ¼ cup cocoa, 2–4 tablespoon milk, 1 teaspoon vanilla

Directions

1. Bake cupcakes 16–18 minutes at 350°F; press a candy into each hot cupcake; cool.
2. Beat frosting; pipe on top.

Chocolate-Candy Parfaits (5 Minutes)

Layer yogurt or pudding with cookie crumbs and chopped minis—weeknight dessert solved.

Ingredients

• 2 cups chocolate pudding or Greek yogurt
• 1 cup crushed chocolate cookies
• 1 cup chopped candy

Directions

1. Layer pudding, crumbs, candy in 6 glasses.
2. Serve immediately or chill 30 minutes.

Candy-Studded Shortbread Squares

Buttery, crisp bars with chocolate chunks throughout—slice tiny squares for snacking.

Ingredients

• 1 cup unsalted butter, soft
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup chopped candy

Directions

1. Cream butter/sugar; mix in flour and salt; fold candy.
2. Press into lined 9×13; bake 325°F for 28–32 minutes; cool and cut.

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Sweet Farewell

Pile a tray with a few bakes (blondies, magic bars), a no-bake (bark or rocky road), and something cold (no-churn ice cream or icebox pie).

Set out scoops and small plates, and let everyone mix and match their way through the stash.

The best part of Halloween is stretching the candy magic just a little bit longer.