Chef's Corner: Chef scares up some Halloween treats

Halloween is a truly magical time of year: houses decked out in macabre decorations, a month of fabulously campy horror films on television, children roving the streets in adorable costumes and last but not least, the candy. Of course the candy was better when it was free and plentiful, but since I'm too old to go out I delight in handing out candy and especially when I “accidentally” buy too much and end up having to eat the leftovers. Darn.

If you are like me and don't know what to do with all of the candy that didn't get handed out, try one of these delicious desserts made from surplus Hallowe'en spoils. (It's OK to buy the candy just to make them too)

Candy Bar Popcorn Balls
The classic salty-sweet treat, this decadent popcorn ball is made on the stovetop in no time at all. Store in an airtight container on the counter for up to two weeks for quick and easy snacking.
- 6 cups popper popcorn (about two bags of microwaveable variety)
- 9 mini candy bars (absolutely any kind without nougat or jelly will do)
- butter
- 3 1/2 cups miniature marshmallows
- Nonstick cooking spray OR Cold water

Chop or break candy bars into large bowl then combine with popcorn and set aside. Next, melt butter over a low heat in a large saucepan and then add marshmallows continually stirring over heat until mixture is smooth. Pour melted marshmallows over the popcorn and candy bars and toss to coat. Spray hands with cooking spray or run under cold water then form popcorn mixture into balls with hands.

Kraft Caramel Apple Cake
Best cake ever, if you can handle unwrapping those caramels!
- 1 pkg of 2 layer yellow cake mix
- 1 pkg instant pudding Vanilla flavoured
- 1 cup water
- 4 eggs
- 1/3 cup of oil
- 3 baking apples, peeled, cored and chopped
- 20 Kraft Caramels, unwrapped
- 3 tbsp milk
- 1/2 cup Slivered Almonds
- 1/2 cup Sweetened Coconut

Preheat oven to 350 F. Next, beat cake mix, dry pudding mix, water, eggs and oil in a large bowl until thoroughly blended then gently stir in apples and pour into greased 12” square pan. Bake for about one hour or until a toothpick inserted into the cake comes out clean. Remove from oven and let cool for 10 minutes; meanwhile microwave caramels and milk oh HIGH for 1 1/2minutes, stopping to stir every 30 seconds.

Cool until slightly thickened then drizzle over cake. Top with nuts and coconut. Store on counter in airtight container for up to four days.

Reese Peanut Butter Cup Cookies
Needless to say, Reese's are delicious by themselves, but baked into this very tender cookie, the brilliant chocolate and peanut butter cups reach whole new levels of sweet divinity.
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/3 cup unsalted butter
- 2 eggs
- 2 tsp vanilla
- 15 Reese Peanut Butter Cups, coarsely chopped or broken

Preheat oven to 350 F. In large bowl beat, or cream, together butter and sugars and when thoroughly mixed add eggs and vanilla and set aside. Next, in another large bowl combine flour, baking soda and salt then add in stages to creamed mixture stirring to combine between additions then gently stir in candy. Use hands or two spoons to make 1 inch balls of dough and spread evenly over a greased or nonstick baking sheet. Bake for 14 minutes. Makes 18 cookies.