How to Reuse Your Leftover Halloween Candy

Gina Jelliff
Nov 4, 2015
2 min read

Tired of Your Halloween Candy?

Chews and Booze hopes that all of our readers had a spook-tacular Halloween weekend. Now that it’s over and Christmas is upon us, it is time to get rid of that candy. Unless, you enjoy having it in your closet until the New Year.

As much as I love indulging on the leftover candy, I also love eating other recipes with the candy in it.

One of my all-time favorite candies since I was a little kid is Reese’s Peanut Butter Cups. I would always pick these out when I used to go trick-or-treating.

So, when I came across the recipe of Peanut Butter Brownie Trifle I couldn’t resist and I’m sure you won’t be able to either.

Peanut Butter Brownie Trifle

Ingredients

1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature Reeses peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).