Malted-Milk-Ball Cookies  

Makes 3½ dozen.

Adapted slightly from the Gimme Candy Web site, Put the candies in a zipper-locked plastic bag and smash them with a rolling pin. My 5-year-old daughter loved doing this. "I feel just like the Flintstones baby!" she said.

  •   ½ c. butter

  •   ½ c. brown sugar, packed

  •   ¼ c. granulated sugar

  •   ½ tsp. vanilla

  •   1 egg

  •   1½ c. flour

  •   ½ tsp. baking soda

  •   ½ tsp. salt

  •   1 c. (about 6 oz.) crushed malted milk balls

    Preheat the oven to 375 degrees. Cream butter, brown sugar, granulated sugar and vanilla until light and fluffy. Add egg and beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in crushed malted milk balls.

    Drop by teaspoonsful onto greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until light brown. Cool slightly before removing from cookie sheets.

    Nutrition information per 1 cookie:

    Calories  70

    Carbohydrates  10 g

    Protein  1 g

    Fat  3 g

    including sat. fat  2 g

    Cholesterol  11 mg

    Sodium  66 mg

    Calcium  11 mg

    Dietary fiber  0 g

    Diabetic exchanges per serving: ½ bread/ starch exch., and ½ fat exch.

    Fun Logs  

    Makes 4 dozen.

    These interesting cookies are made like biscotti, but they are softer because they are not double-baked. From Gimme Candy, credited to Cookbooks On/Line,


  •   6 regular size (or 14 Fun Size) Baby Ruth or Snickers candy bars

  •   ¾ c. butter, softened

  •   1¼ c. sugar

  •   3 eggs

  •   1 tsp. vanilla

  •   2 tsp. baking powder

  •   ¼ tsp. allspice

  •   ½ tsp. cinnamon

  •   ½ tsp. salt

  •   4 c. all-purpose flour


  •   3 tsp. sugar

  •   ½ tsp. cinnamon

    Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Blend in eggs and vanilla.

    In another bowl, stir together baking powder, allspice, cinnamon, salt and flour. Add dry ingredients to wet mixture. Mix with spoon and then with hands to form the dough into a ball.

    Divide the ball in half forming each one into a roll. On waxed paper, flatten each roll into a rectangle about 16 by 5 inches. Place the candy bars across the middle on the long side of each rectangle. Fold the dough over the bars and press the edges together.

    Place seam sides down on greased cookie sheets and bake 30 minutes. Slice each log into 24 pieces when cool.

    Mix the sugar and cinnamon for the topping and lightly sprinkle cut sides.

    Nutrition information per 1 piece serving:

    Calories  125

    Carbohydrates  18 g

    Protein  2 g

    Fat  5 g

    including sat. fat  3 g

    Cholesterol  23 mg

    Sodium  84 mg

    Calcium  20 mg

    Dietary fiber  0 g

    Diabetic exchanges per serving: ½ fruit exch., ½ bread/ starch exch., and 1 fat exch.

    Peppermint Candy Brownies  

    Makes 16.

    I don't know many children who like peppermint candies. I never buy them, but we always seem to have them in our candy jar. Here's a good way to use them up. The candy lends a richness and a mellow taste to these brownies. Pull out this recipe in January for leftover candy canes. Again, put the candy in a zipper-locked plastic bag and crush it with a rolling pin. From SOAR, the Searchable Online Archive of Recipes,

  •   ¾ c. flour

  •   ½ tsp. baking powder

  •   ¼ tsp. salt

  •   2 (1-oz.) squares unsweetened chocolate

  •   1/3 c. butter

  •   2 eggs

  •   1 c. sugar

  •   ½ c. chopped nuts

  •   ½ c. peppermint candy (15 to 18 pieces), coarsely crushed

    Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Combine flour, baking powder and salt; set aside.

    Melt the chocolate and butter together, either over low heat or microwave on high for 45 seconds, stir, and continue to heat in 15-second increments until melted. Cool chocolate slightly.

    Beat eggs and sugar together until light. Add chocolate mixture and stir until smooth. Fold in dry ingredients, nuts and candy.

    Transfer mixture to the prepared pan. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out with moist, but not wet, crumbs. Cool before cutting into squares.

    Nutrition information per brownie:

    Calories  170

    Carbohydrates  22 g

    Protein  2 g

    Fat  9 g

    including sat. fat  4 g

    Cholesterol  37 mg

    Sodium  87 mg

    Calcium  20 mg

    Dietary fiber  1 g

    Diabetic exchanges per serving: 1 fruit exch., ½ bread/ starch exch., and 1½ fat exch.

    Peanut Butterfinger Cookies  

    Makes about 5 dozen.

    Adapted from Gimme Candy. Using creamy peanut butter makes the cookies less crumbly.

  •   ¾ c. granulated sugar

  •    2/3 c. brown sugar

  •   ½ c. butter, softened

  •   1 egg

  •   1½ tsp. vanilla

  •   1¼ c. creamy peanut butter

  •   1¼ c. flour

  •   ½ tsp. baking soda

  •   ¼ tsp. salt

  •   5 (2.1 oz.) or 15 (Fun Size) Butterfinger candy bars, crushed or chopped

    Preheat oven to 350 degrees. Lightly grease 2 cookie sheets.

    Blend sugars, butter, egg and vanilla with an electric mixer until fluffy. Blend in peanut butter.

    Add flour, baking soda and salt and blend until just combined.

    Stir in candy bar pieces by hand, kneading them in with hands if necessary.

    Roll dough into walnut-sized balls and place on prepared cookie sheets. Flatten slightly with a fork. Bake 10 to 12 minutes. Cool on cookie sheets for about three minutes before transferring to racks.

    Nutrition information per cookie:

    Calories  100

    Carbohydrates  11 g

    Protein  2 g

    Fat  5 g

    including sat. fat  2 g

    Cholesterol  8 mg

    Sodium  65 mg

    Calcium  7 mg

    Dietary fiber  0 g

    Diabetic exchanges per serving: 1 fruit exch., and 1 fat exch.

    Snickers Cheesecake Squares  

    Makes 24.

    From the Kraft Foods web site,



  •   2 c. crumbs from Oreo Sandwich cookies (or prepackaged crumbs) or from other chocolate cookies

  •   ¼ c. butter or margarine, melted


  •   2 lb. (4 8-oz. blocks) cream cheese, softened

  •   1 c. sugar

  •   1 tsp. vanilla

  •   4 eggs

  •   4 (2.07 oz.) or 8 to 9 Fun-Size Snickers candy bars, chopped, divided

    Preheat oven to 350 degrees.

    For crust, mix crumbs and butter. Press into bottom of 9-by 13-inch baking pan.

    For filling, mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs; mix until blended. Gently stir in 1 cup of the chopped candy. Pour into crust. Sprinkle with remaining chopped candy.

    Bake for 40 minutes or until center is almost set. Cool. Refrigerate at least three hours. Cut into squares.

    Nutrition information per serving:

    Calories  280

    Carbohydrates  22 g

    Protein  5 g

    Fat  20 g

    including sat. fat  11 g

    Cholesterol  84 mg

    Sodium  220 mg

    Calcium  40 mg

    Dietary fiber  1 g

    Diabetic exchanges per serving: 1 fruit exch., ½ bread/ starch exch., ½ high-fat meat exch., and 3 fat exch.

    Candy Bar Pie  

    Makes 10 servings.

    Add your favorite candy bars to this simple recipe. Try a chocolate-cookie crust for a variation. From SOAR.

  •   4 c. milk, divided

  •   2 (3¾-oz.) pkg. instant vanilla pudding

  •   1 c. nondairy frozen whipped topping

  •   3 regular size (or 7 to 8 Fun-Size) candy bars, chopped

  •   1 (10-in.) pie shell, baked

  •   2 (3¾-oz.) pkg. instant chocolate pudding

    Combine 1½ cups milk, vanilla pudding and ½ cup whipped topping. Beat with electric mixer until very smooth. Fold in candy pieces. Spread in pie shell.

    Combine remaining milk, whipped topping and chocolate pudding. Beat until smooth. Spread on top of vanilla layer. Refrigerate.

    Nutrition information per serving:

    Calories  410

    Carbohydrates  67 g

    Protein  6 g

    Fat  14 g

    including sat. fat  7 g

    Cholesterol  13 mg

    Sodium  760 mg

    Calcium  155 mg

    Dietary fiber  1 g

    Diabetic exchanges per serving: 3 fruit exch., 1½ bread/ starch exch., and 2½ fat exch.

    Tootsie Roll Ice Cream Sauce  

    Makes about 1 cup.

    This sauce tastes a bit like chocolate and has a caramel-like texture. From the Tootsie web site,

  •   35 Tootsie Roll Midgees

  •   ¼ c. water

    Unwrap the candy and place in microwave-safe container. Add water. Microwave on high for 1 minute. Stir. Continue heating for 15-second intervals until mixture is smooth and melted; cool and then refrigerate.

    Nutrition information per 1 tbsp. serving:

    Calories  60

    Carbohydrates  12 g

    Protein  0 g

    Fat  1 g

    including sat. fat  0 g

    Cholesterol  0 mg

    Sodium  4 mg

    Calcium  3 mg

    Dietary fiber  0 g

    Diabetic exchanges per serving: 1 fruit exch.

    Corn Cobs  

    Makes 8 servings.

    Leftover candy corn? Try these from Better Homes and Gardens "Silly Snacks" children's cookbook.

  •   3 tbsp. margarine or butter

  •   4 c. tiny marshmallows

  •   2 c. popped popcorn

  •   2 c. puffed corn cereal, such as Kix

  •   1 c. candy corn

  •   8 wooden craft sticks

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