Now that Halloween has come and gone, it’s time to figure out what needs to be done with all of that delicious leftover Halloween candy… because there’s ALWAYS room for more! So today, we’re sharing a gluten-free, leftover Halloween candy bar recipe (with plant-based options) that’s suitable for both the kids AND grownups! Enjoy!
Repurposed Halloween Candy: DIY Leftover Candy Bars – Brit, Team Ambrosia
I have to admit that I am a little sadder than what is probably deemed socially acceptable now that Halloween 2016 is officially over… only 362 days left to go until next years’ freaky festivities!!! Sigh, so far away!!
So in a dire attempt to uncover some sort of silver lining in this extremely sad (in my humble opinion) situation, I’ve decided to squeeze every last ounce out of Halloween 2016 with these gluten-free, leftover Halloween candy bars!
Ingredients
- 2 sticks of unsalted butter, softened OR vegan margarine
- 1 ¾ cup of coconut sugar
- 2 large eggs – OR 2 tbsp of ground flax and 6 tsp of water
- 1 tablespoon of vanilla extract
- 3 cups of Bob’s Red Mill Coconut Flour
- ½ teaspoon salt
- 1 teaspoon of Ambrosia’s Own baking soda
- Leftover Halloween Candy Bars (chopped into small pieces) OR if you’ve already eaten your way through them all… 1 bag of Lilly’s Chocolate Chips!
Directions
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper
- In a medium bowl, mix together your wet ingredients until fluffy
- Mix your dry ingredients in a separate bowl
- Add your wet ingredients to the dry ingredients slowly; mix until all ingredients are well integrated
- Add in either chocolate chips or leftover candy pieces
- Use a spoon or ice cream scoop to scoop out your individual cookies and place them on the baking sheet
- Bake for 9 to 14 minutes; be sure to continuously check on them – cook until desired texture (gooey, tougher etc)
- Once they’ve finished baking, take them out of the oven and allow them to cool for about 5-10 minutes
- Serve!
Will you be giving this a try?!
