Libby Hires, Local Columnist

There is always a bit of excitement the last week of October as children and kids at heart get ready for Halloween. My family has so many wonderful memories of family time spent together with friends during and after the door to door hunt for candy. We would have a cookout after trick or treating which was a great way to end the evening, especially if the holiday fell on a school night.

Thank goodness it falls on Friday this year!

The kids would try to collect as much candy as possible within the shortest time possible. Afterwards, they would gather in our living room for the candy exchange. Bags would be poured out and the begging and bargaining would begin. What can you do with all of that candy?!

Well, if it’s chocolate, I’m always game to take it off your hands. Sour candy?

My kids and grandkids will be in line for that.

Seriously though, what CAN you do with the excess? Store it in a container and divvy it out in small batches. Getting creative, you can create some delicious treats. Think of it as repurposing Halloween candy. After all, Thanksgiving and Christmas are fast approaching.

Cookies and other desserts are ready to be made and served! Try these recipes for using miniature candies…unless, of course, you do want to send them my way. Happy Halloween!

Candy Bar Fudge

(Microwave fudge is a breeze! Just remember that cooking in increments and stirring are crucial steps!)

• 14 oz can sweetened condensed milk (not evaporated milk)

• 2 cups broken or chopped chocolate bar candy (like Hersheys)

• 1 tsp vanilla extract Directions:

Line an 8x8-inch pan with parchment paper and set it aside.

1. In a large microwave-safe bowl (Pyrex), combine the condensed milk and chocolate chips. Microwave on high for 1 minute.

2. Stir, and continue microwaving in 30-second increments until the candy is completely melted and the mixture is smooth.

3. Stir in the vanilla extract.

4. Pour the fudge into the prepared pan and smooth the top with a spatula.

5. Allow to cool.

6. Refrigerate for at least 2 hours, or until firm.

7. Once set, use the parchment paper to lift the fudge out of the pan and cut it into small squares.

M&M Cookies

(Try a mixture of dark chocolate and milk chocolate! You can also use regular chocolate chips.)

• 1 ½ cups butter, softened • 1 cup granulated sugar • 1 ½ cups brown sugar, firmly packed

• 2 eggs • 1 Tablespoon vanilla extract • 4 cups self rising flour • 2 cups chopped candy bars (Hershey bar-type)*

• 2 cups M&Ms Directions:

1. Preheat the oven to 375 F. Line a cookie sheet with parchment paper.

2. Add butter, sugar, and brown sugar to a large mixing bowl. With an electric mixer, beat until light and fluffy, scraping the sides of the bowl as needed. Add egg and vanilla and mix until combined. Gradually mix in the flour and mix until combined.. Stir in chocolate chips and M&M’s.

3. Scoop dough into large balls (about 3 tablespoons) and place on a prepared baking sheet about 2 inches apart.

4. Bake for 8 to10 minutes or until light golden brown around the edges.

5. Let stand for1 minute on a cookie sheet, then transfer to the cooling rack to cool completely. Store in an airtight container.

Libby Hires is a columnist for the Bryan County News.