One of the best parts of Halloween as a parent is of course eating all the leftover candy. The way my husband and I go about things is to let the kids know that they can have as much as they want after trick-or-treating and that they’re done after that. After you check on their precious angel faces snoozing away in their beds is when the fun really begins and you get to dump out the goods and check out their (now your) stash. Oh yay! Still plenty of candy bars left to munch on while you watch a horror once a year. It’s not too much of a fight over the good candy since I am the candy bar gal while my husband prefers the gummy candies. But there are definitely fights over Twixes. Who doesn’t love a good Twix?

After you binge eat the candy while you binge watch Stranger Things and there is still a bucket full of candy, what else do you do with it? Why, you make a skillet cookie cake, of course!

I don’t give up my mini candy bars easily, but I am willing to make an exception if it means turning the candy bars into something even better by turning it into a cake cookie! That’s perfectly fine with me. Check out this easy recipe from Real Simple magazine for the perfect way to use those leftover candy bars.

Leftover Candy Skillet Cookie Cake

1 ½ cups all-purpose flour

¾ tsp. baking soda

¾ tsp. salt

1 ½ sticks melted unsalted butter

1 teaspoon pure vanilla extract

2 cups mixed leftover Halloween candy (such as M&M’s, peanut butter cups, and other fun-size candy bars)

Preheat oven to 350 degrees F. Coat an oven-safe 10-in. skillet with cooking spray. Whisk 1 ½ cups all-purpose flour and ¾ tsp. each baking soda and salt in a medium bowl. Using an electric mixer, beat 1 ½ sticks melted unsalted butter with ½ cup packed light brown sugar on medium-high until combined. Add 2 eggs, 1 at a time, and 1 teaspoon pure vanilla extract; beat to combine. With mixer on low, gradually add flour mixture; beat until just combined. Fold in 2 cups mixed leftover Halloween candySpread dough evenly into skillet. Bake until golden brown, 25 to 30 minutes. Let cool slightly. Serve warm or at room temperature.

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