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Turn your Halloween candy into tasty treats

Did the kids do a bumper crop of candy while Trick Or Treat-ing this year? Adam Richman offers recipes for desserts you can make with just about anything you can find in a Halloween candy bag and your own cupboard.

Halloween candy creations

Ingredients

    • Candy, candy and more candy!

Preparation

Baking Directions:

1. Chocolate Mint Blizzard ShakeFreeze peppermint patties or Junior Mints. Blend with 6-8 oz of milk and ice and a splash of vanilla extract to make a chocolate mint shake or blizzard.2. Ice Cream SandwichesPut Krackel, Nestle Crunch Bars or Plain M&Ms in a plastic bag. Place under a cutting board and press. When all candy is broken into small chunks, pour onto a plate. Take two cookies and a scoop of ice cream and make sandwiches. Roll in plate of broken candy so that candy adheres to ice cream. Wrap in plastic wrap and freeze.3. S'Mores CupsTake phyllo dough. Brush with melted butter, dust with graham cracker crumbs, place another sheet of phyllo over it. Repeat till you have 5-7 layers. Grease muffin tin. Cut 6"x6" squares. Press into and line muffin cups with dough. Put chocolate bar on bottom (preferably orig Hershey's) Then Marshmallow, then additional chocolate if desired. Fold the corners of dough in. Brush with butter. Bake at 350 for approx 10-15 min or until dough is golden brown and chocolate is mostly melted. You can eat while still melty but while be hot! Or let cool. Serve room temperature, but not cold.4. Oh, Hell Yes CheesecakeMake crust: 1 cup of graham cracker crumbs, 4.5 oz of food processed frozen Kit Kat crumbs, 5.5 tblsp of melted butter, 1/3 cup sugar, 1/8 tsp salt. Mix and press into greased 8.5-9" cake pan. Chill in fridge• Make filling: 5 8oz Philly Cream Cheese Packs, softened, mixed with food processed frozen Butterfinger crumbs, 13/4 cups sugar, 4 tblsp all-purpose flour, 5 large eggs, 3 egg yolks, 1 tsp vanilla. Pour in filling. Put cake pan on baking dish to handle spillage. Cook at 550 for 12 minutes, lower heat to 200 and cook for one hour. Loosely cover and let chill for 6 hours. Place a handful of Kraft-type caramels and 1 ½ tblsp of hot water in microwave safe bowl. Nuke til melted. Drizzle on top of cake. Sprinkle with sea salt. Serve at slightly cooler than room temp.

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