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    Decadent desserts with leftover candy

    By | Shine Food – Wed, Oct 12, 2011 6:00 PM EDT

    Instead of hauling all of your leftover Halloween candy to the office or hiding it in a drawer, transform it into amazing treats.

    Candy Corn Fudge
    Candy corn finds a new home inside this melt-in-your-mouth fudge recipe. An optional drizzle of white and semisweet chocolate adds an easy decoration. Swirl and serve!

    Ingredients:
     1 7-oz. jar marshmallow cream
    1 1/2 cups sugar
    2/3 cup evaporated milk
    2 tablespoons unsalted butter
    2 cups candy corn (about 12 oz.)
    1 cup semisweet chocolate chips
    1 cup salted peanuts, chopped
    1 ounce semisweet chocolate, chopped, optional
    1 ounce white chocolate, chopped, optional

    Preparation:
     1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes. 2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours. 3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.

    Two-Layer Caramel-Pecan Bars
    Experience sheer delight when you bite into a chewy pecan bar with a decadent buttery crust and a gooey caramel topping.

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    Double Chocolate Chunk Cookies
    Chocolate chip cookies are twice as nice when you use both milk chocolate bars and semisweet chocolate chunks.

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    Toffee Crunch Cake
    Dazzle your guests with a double-layer chocolate cake covered in a creamy caramel-toffee frosting and topped with chopped almonds.

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