Candy Treat Recipes

Photo: The Hershey Co.

If you’re like me, I always want to make sure I have enough candy “for the kids” on Halloween so we now have plenty left for snacking after the trick-or-treaters have gotten their take. Apart from enjoying the “extra” candy on its own, it can make great contributions to cookies, brownies, and more. In these recipes, courtesy of The Hershey Co., Reese’s pieces, Reese’s Peanut Butter Cups, bites of Hershey bars, and Rolos make sweet combinations—and also sweet-and-salty duos. Whip up some treats for the next game-day get-together, potluck, or anytime!

Chunky Hershey Candy Brownies

Makes 24 Brownies | Recipe courtesy of The Hershey Co.

Give your brownies a new layer of sweetness. Chopped Hershey’s and Reese’s candy bars ensure the crunchy brownie experience you desire, and Hershey’s Cocoa gives it that rich chocolaty taste you love.

2 cups (any combination) chopped Hershey’s and Reese’s candy bars
1 cup (2 sticks) butter or margarine
2 cups sugar
2/3 cup Hershey’s Cocoa
4 eggs, beaten
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
2 teaspoons vanilla extract

1. Heat oven to 350°F. Grease a 13x9x2-inch baking pan. Remove wrappers from candies. Cut each candy into ½-inch pieces and set aside.
2. Melt butter in saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt, and baking soda; stir into chocolate mixture. Stir in vanilla and candy pieces. Spread in prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not overbake. Cool completely in pan on wire rack. Cut into bars.

Photo: The Hershey Co.

Chocolate Peanut Butter Cup Cracker Toffee

Makes 40 Pieces | Recipe courtesy of The Hershey Co.

This recipe has everything—flavor, texture, and crunch. The base is crispy saltine crackers topped with a blend of Reese’s Peanut Butter Chips and Hershey’s Milk Chocolate Chips to form the chocolate layer. Top it off with crushed peanuts and Reese’s Peanut Butter Cup Minis.

40 saltine crackers square
1¹/₃ cups (8-ounce package) Reese’s Peanut Butter Cups Minis
½ cup (1 stick) butter
½ cup packed light brown sugar
1 cup Reese’s Peanut Butter Chips
1 cup Hershey’s Milk Chocolate Chips
¾ cup salted peanut halves

1. Heat oven to 375°F. Line a 15½x10½x1-inch jelly roll pan with heavy-duty foil. Generously spray foil with nonstick cooking spray. Arrange crackers in bottom of pan with edges touching; set aside. Cut each peanut butter cup in half; set aside.
2. Heat butter and brown sugar over medium heat in heavy medium saucepan, stirring frequently, until butter melts. Increase heat to high; boil without stirring until entire surface is covered with bubbles (about 3 minutes). Pour mixture over crackers, spreading evenly to cover crackers.
3. Bake 5 minutes; remove from oven. Cool 3 minutes. Sprinkle peanut butter chips evenly over crackers. Cool an additional 2 minutes; sprinkle milk chocolate chips evenly over surface. Let stand 5 minutes or until chips have softened; spread evenly over crackers. Sprinkle peanut butter cup halves and peanut halves over chocolate mixture, pressing in lightly. Allow to sit until chocolate is set up and firm. Break or cut into pieces. Store covered in a cool, dry place.

Cook’s Note: Toffee portion continues to firm for two days. Cracker squares can be kept for at least two weeks.

Photo: The Hershey Co.

Chocolate Bar Surprise Cookies

Makes 60 Cookies | Recipe courtesy of The Hershey Co.

These chocolate bar cookies are made with Hershey’s Milk Chocolate Bars and Reese’s Pieces Candies to give this recipe the ultimate bite of chocolate and peanut butter crunch. They’ll be the fan-favorite pick at your dessert table. If you love these cookies but could do without the peanut butter, the all-chocolate Hershey Bar Cookies (below) will be perfect for you.

2 cups Hershey’s and Reese’s candy bars, chopped (any combination)
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup nuts chopped (optional)

1. Heat oven to 350°F. Remove wrappers from candies. Cut each candy into ½-inch pieces; set aside.
2. Stir together flour, baking soda, and salt. Beat butter, granulated sugar, brown sugar, and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in candy pieces and nuts, if desired. Drop by rounded tablespoons onto ungreased cookie sheet.
3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Photo: The Hershey Co.

Hershey Bar Cookies

Makes 18 Cookies | Recipe courtesy of The Hershey Co.

Calling all chocolate lovers! Get ready for a cookie chock-full of candy. Milk chocolate and dark chocolate come together in this recipe that makes cookies that look as good as they taste. To add some more texture and flavor, try adding in chopped walnuts, butterscotch chips, or sweetened coconut flakes. Chocolate cookies are a shareable snack for parties or a just-because dessert that pairs perfectly with a glass of milk or a cup of coffee.

6 (1.55 ounces each) Hershey’s Milk Chocolate Bar, divided
6 (1.45 ounces each) Hershey’s Special Dark Mildly Sweet Chocolate Bars, divided
1 cup (2 sticks) butter or margarine, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup Hershey’s Cocoa
¾ teaspoon baking soda
¼ teaspoon salt
½ cup coarsely chopped walnuts (optional)

1. Heat oven to 350°F. Remove wrappers from chocolate bars. Set aside 1 milk chocolate bar and 1 dark chocolate bar.
2. Coarsely chop 2 milk chocolate bars and 2 dark chocolate bars; set aside. Break remaining 3 milk chocolate and 3 dark chocolate bars into sections. Break each section in half; set aside.
3. Beat butter and sugar until fluffy. Add eggs and vanilla; mix well. Stir together flour, cocoa, baking soda, and salt. Gradually add to butter mixture, beating until well blended. Stir in chopped chocolate and walnuts, if desired.
4. Drop ¼ cup measurements of dough about 4 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or just until set. Cool 4 to 5 minutes; lightly press 6 to 8 broken chocolate bar pieces into top of each cookie. Remove from cookie sheet to wire rack. Cool completely.
5. Coarsely chop remaining milk chocolate bar and place into small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each heating, until chocolate is melted and smooth. Drizzle over each cookie. Repeat procedure for remaining dark chocolate bar.

Photo: The Hershey Co.

Rolo Pretzel Bark

Makes 1 Pound | Recipe courtesy of The Hershey Co.

Get your game on with this sweet and salty treat. Chocolate, Rolo Creamy Caramels, and salty pretzels come together for a chewy, crunchy treat to remember. Best of all? This recipe is no-bake and so simple to make. You can also make these with a chocolate-caramel-pecan-pretzel combination.

15 Rolo Creamy Caramels in Chocolate Candy
1 cup Hershey’s Semi-Sweet Chocolate Chips
1 cup Hershey’s Milk Chocolate Chips
1 teaspoon shortening (do NOT use butter, margarine, spread, or oil)
16 soft caramel candies, divided
1 tablespoon heavy cream, divided
18 small pretzel twists

1. Line cookies sheet or tray with parchment paper; set aside. Remove wrappers from chewy caramel candies; chop and set aside.
2. Place semi-sweet chocolate chips, milk chocolate chips, and shortening in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread over parchment paper in rectangular shape (about 11×13 inches).
3. Remove wrappers from soft caramels. Place 8 caramels and 1½ teaspoons heavy cream in small microwave-safe bowl. Microwave at medium (50%) 30 seconds or until caramels are melted and smooth when stirred. Drizzle over chocolate.
4. Sprinkle reserved chewy caramel pieces over chocolate and caramel. Top with pretzels, breaking to get good coverage.
5. Melt remaining 8 soft caramels and remaining 1½ teaspoons heavy cream in small microwave bowl following above melting directions for soft caramels. Drizzle over bark.
6. Refrigerate until very firm. Break into pieces. For best results store in one layer in airtight container in cool, dry place.

Photo: The Hershey Co.

Rolo Pretzel Sandwiches

Makes 25 Sandwiches | Recipe courtesy of The Hershey Co.

Sweet, salty, and simple, these are a must-taste treat. Each snack features a Rolo Creamy Caramel in Chocolate Candy sandwiched between two crunchy waffle pretzels.

25 Rolo Creamy Caramels in Chocolate Candy
50 small pretzel squares

1. Heat oven to 250°F. Line a cookie sheet or baking pan with parchment paper or foil. Remove wrappers from creamy candies; set aside.
2. Place 25 pretzel squares on prepared sheet. Top each pretzel with creamy candy. Bake 3 minutes or until candy starts to soften, but not melt. Remove from oven; place second pretzel square on candy, pressing down lightly to make sandwich. Cool completely.

Note: For a festive twist, try the Holiday Rolo Pretzel Sandwiches, a white creme-dipped version with red and green sprinkles for the upcoming holidays.