The Crib: A Blog for New Parents

Because my kids would eat every piece of their Halloween candy within the first few days if I let them, (which I won’t, no matter how sweetly they beg) I discovered a good way to make the candy last longer, and eliminate a few tummy aches too.

Suckers (lollie-pops), I keep these in the freezer, they don’t get sticky and gooey if frozen, and they are pretty useful for soothing a sore throat.

Chocolate also stays better if you keep it in the fridge, or freezer, less of a mess. Some of the chocolate candy, such as M&Ms’, candy bars (if you chop them up), and Reece’s Pieces, can be used in baking. Adding them to cookies or brownies is a way for the kids to have fun and get involved in cooking too.

My kids also like to add Skittles to a cup of yogurt, it sounds strange to me, but they swear it tastes good.

This recipe is a favorite of my girls, they always seem to have an awful lot of Snickers, Butterfinger, and Milky Way bars, and for this recipe, you can use any of them, or even mix them together.

Candy Bar Pie (using Snickers candy bars)

• 10 SERVINGS
• 1 (15 OZ) Pillsbury All Ready Pie Crust
  

• FILLING:
• 5 (2.07-oz) Snickers candy bars
• 1/2 cup sugar
• 4 (3-oz) pkg. cream cheese, softened
• 2 eggs
• 1/3 cup sour cream
• 1/3 cup creamy peanut butter
  

• TOPPING:
• 3 tablespoons whipping cream
• 2/3 cup M&M’s

Heat oven to 450 F. Prepare piecrust according to package instructions for filled one-crust pie using 9-inch pie pan. Bake at 450 F. for 5-7 minutes or until very light golden brown. Remove from oven; cool. Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Or you could throw it in a food processor. Place candy bar pieces over bottom of partially baked crust. In small bowl, combine sugar & cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream & peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325 F. for 30-40 minutes or until center is set. Cool completely.

In small saucepan, heat whipping cream until very warm. Remove from heat; stir in M&M’s. Stir until candy is melted & mixture is smooth. Spread over top of pie. Refrigerate 2-3 hours before serving. Store in refrigerator.