What to Do With Leftover Halloween Candy: A Chef's Recipe
If the kids brought home a hefty haul of candy for Halloween and it’s physically impossible to eat all the sweets at once, you can make a simple cake out of them. Fernando Desa, chef at Goya Foods, shared with Fox News with his Halloween Candy Bark recipe.
Photo: Manyakotic | Dreamstime.com
Making dessert is the easiest way to quickly use up a lot of candy without having to keep it in the freezer for who knows how long. This recipe works with almost any candy and combines salty and sweet flavors.
"Making a Halloween Candy Bark is a fun, delicious, and budget-friendly way to get creative in the kitchen with your kids," Desa told Fox News Digital. "Plus, it saves money on buying new candy. And kids should enjoy the process of making it."
On the subject: Ten recipes for warming autumn drinks for cozy get-togethers with friends
Recipe "Candy Crust"» for Halloween by Fernando Des
Ingredients
1 cup salted butter
1 cup Goya Turbinado cane sugar (or any brand of cane sugar)
Goya saltine crackers (or any other brand)
12-ounce (340-gram) bag semisweet chocolate. Leftover Halloween candy, chopped as desired.
Preparation
1. Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 cookie sheet with aluminum foil or parchment paper.
2. Place saltine crackers tightly next to each other on a baking sheet.
3. In a large saucepan, melt 1 cup butter and 1 cup Goya cane sugar over medium heat. Bring the mixture to a boil, stirring constantly until the mixture caramelizes.
4. When the mixture has boiled for about 3 minutes, pour it over the saltine crackers and use a spatula to spread it evenly over the crackers. Do this quickly because the caramel will begin to harden.
You may be interested in: top New York news, stories of our immigrants and helpful tips about life in the Big Apple - read it all on ForumDaily New York
5. Place the baking sheet in the oven for about 5 minutes, until the caramel glaze begins to bubble.
6. Remove the pan from the oven and spread the chocolate chips evenly over the boiling caramel. Put the pan back in the oven and wait 3 minutes for the chocolate to melt. Spread the chocolate evenly over the caramel glaze.
7. Sprinkle the remaining candies on top, cool the dessert and place in the refrigerator for 2 hours to cool completely.
8. When the dessert has cooled completely, remove the baking sheet from the refrigerator and divide it into small pieces.
Read also on ForumDaily:
We tested Google's AI recipe generator: this service helps you decide what to cook
Subscribe to ForumDaily on Google NewsDo you want more important and interesting news about life in the USA and immigration to America? — support us donate! Also subscribe to our page Facebook. Select the “Priority in display” option and read us first. Also, don't forget to subscribe to our РєР ° РЅР ° Р »РІ Telegram and Instagram- there is a lot of interesting things there. And join thousands of readers ForumDaily New York — there you will find a lot of interesting and positive information about life in the metropolis.
Editor's Choice
