Each Halloween, I journey to the store and buy enough bags of chocolate minis to give a proper (and parent-annoying) sugar rush to dozens of cute little Spidermen, Harry Potters, and princesses in pink shimmery dresses. I’ll fill a bowl with Krackel bars, M&M’s, Twix, and Reese’s Cups, and set it next to the front door, and then I’ll wait, excited at the prospect of receiving a visit from a charming pigtailed fairy or super-scary skeleton. I’ll continue to wait, and then wait some more, until it’s nearing 10 p.m., that magic hour at which I finally give up and realize that we don’t really get trick-or-treaters in our neighborhood and we never have.
But, this has never stopped me from two things: wishful thinking, and the joy of having lots and lots of uneaten Halloween candy. Yet, even when I’m swollen with disappointment, I can only eat so many Swedish Fish and Hershey’s fun size in one evening. So I get creative—as in recipe creative—by reinventing some of that Halloween candy in magical ways, even serving it up for breakfast. Don’t knock candy for breakfast until you’ve tried it.
Why not invite a bunch of friends over for candy corn cocktails along with brunch made with, you guessed it, leftover Halloween candy? Or maybe you’ve got a busy Monday at work and need a serious sugar-laden pick-me-up and only pancakes made with crumbled chocolate bars in them will suffice? Whatever your reason is for wanting to enjoy candy for breakfast (not that you need a reason), here’s some sugary breakfast inspiration so you can start your day off the right way.
Candy corn scones
I always have a surplus of candy corn. Maybe, it’s because the chocolate bars are always the ones to go first leaving the candy corn to sit at the bottom of the bowl. Candy corn is great for baking because it’s pure sugar, so try adding it to muffins, pancakes, waffles or make this delicious scone recipe that combines all the flavors of fall cooking: oranges, cranberries, and yes—candy corn.
Rolo coffee creamer
Want to spike that coffee with caramel and chocolate? Try making your own coffee creamer infused with the Rolo candy bars. Not a fan of Rolos? Just substitute your favorite melty chocolate candy in this candy creamer recipe and sip away.
There’s not much I don’t like about a Twix bar; milk chocolate enrobes a crunchy, buttery cookie that’s layered with caramel. Pretty near perfection in my book, so why not chop up some of this delightful candy and then put it in a muffin? This way, you can eat Twix for breakfast under the guise that, just maybe, it’s kinda sorta healthy.
Put some chocolate, peanuts and caramel in your next batch of homemade pancakes with this recipe for Snickers bar pancakes. These buttermilk pancakes get doused in Snickers bar syrup that has a touch of maple syrup in it, making them extra tasty and breakfasty.
Kit Kat croissants
Next up is one of the easier recipes, as it only requires Kit Kat bars and refrigerated crescent roll dough. Put the two together and what do you get? A quick and easy chocolate Kit Kat croissant. In theory, you can substitute any candy for this recipe so feel free to get creative with this one.
Reese’s Peanut Butter Cup French Toast Casserole
Last, but not least, try your hand at making this indulgent French toast casserole with Reese’s Peanut Butter Cups. Creamy peanut butter and milk chocolate meet cream, cubed bread, eggs, and sugar along with a drizzle or four of homemade Reese’s Cup chocolate sauce.
So, here’s to hoping you get some trick-or-treaters this year—or here’s to hoping you don’t get any at all and get to keep all that candy for yourself.
- Yields: Serves 8 to 10 servings
Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. In a large bowl, whisk the eggs, half and half, cream, sugar, vanilla, cinnamon, and salt. Add a layer of the bread cubes to the casserole dish. Then top the bread with half of the Reese’s Peanut Butter Cups. Add another layer of bread and then top that with the remaining Reese’s cups. Pour the egg mixture over the bread, pushing the bread into the liquid. Drizzle the top with the melted butter and half of the Reese’s sauce. Reserve the remaining Reese’s sauce.
Bake casserole uncovered 40 to 45 minutes or until a knife inserted into the middle comes out clean. Cut casserole into squares and drizzle with warm Reese’s sauce. Garnish with extra Reese’s Peanut Butter Cups.
In a small pan, over medium heat, add the Reese’s cups, heavy cream, sugar and peanut butter. Stir until the sugar is dissolved.
Simmer 10 to 12 minutes uncovered or until the sauce easily coats the back of a spoon.
Set sauce aside and keep warm. Sauce can be made up to a day ahead and stored in the refrigerator.