Every year after Halloween, I am always left with an obscene amount of leftover candy. Usually, I give whatever extra candy I have, in addition to the candy I can’t eat, to my siblings. However, after the Great Sugar Coma of 2015, that tradition was firmly put to an end.
This recipe, from a website dedicated to food and creative recipes called Taste of Home, combines the tastiness of a dessert with the creative usage of leftover M&Ms and caramels. Although it doesn’t utilize all of the candy you got from trick-or-treating, it makes a dent and also saves you from the infamous candy stomachache many get after eating obscene amounts of candy.
M&M Oat Bars
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package caramels
3 tablespoons water
1 cup miniature semisweet chocolate chips
1 cup chopped walnuts
1 cup plain M&Ms
- In a large bowl, cream the butter and the brown sugar until the mixture is light and fluffy.
- Beat in the egg and the vanilla.
- Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
- Stir in oats.
- Press into a greased 15 in. x 10 in. x 1 in. baking pan.
- Bake at 350 degrees Fahrenheit for 10-15 minutes or until golden brown. Cool on a wire rack.
- In a microwave, melt the caramels with water; stir until smooth and spread over the crust.
- Sprinkle the melted caramels with the chocolate chips, nuts and M&Ms. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand for 5 minutes or until set.
- Cut into bars and serve.