Chef David Scalise from the HIlton Anatole shares two delicious recipes ideas for leftover Halloween candy.
HALLOWEEN "CANDY CRUSH" PRETZEL MIX
2 cups coarsely broken pretzels
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/3 cup dry milk powder
6 tablespoons unsalted butter
1 regular bag Reese's Pieces
1 Butterfinger bar broken up into small pieces
Preheat oven to 275F. Line a small baking sheet and set aside.
Melt the butter and pour it into a large bowl. Slowly stir in the sugar and milk powder until fully combined.
Stir in the pretzels and spread them on a lined baking sheet.
Bake for about 20 minutes.
Allow the pretzels to cool completely before breaking them apart and adding them to a small bowl and tossing them with the Reese's Pieces and Butterfinger pieces.
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Decorate with your favorite Halloween candy.