Here's what I do with our leftover Halloween candy:
First, I argue incessantly with Mr. Cafe Kim about who gets to eat it. Upon winning said argument, I proceed to eat as much of the candy as is humanly possible until my tummy starts to ache. Then, I scour my recipe box for recipes to utilize the leftover leftovers.
This fantastic Peanut Butter Candy Bar Square recipe from Bake or Break is the product of such a search.
1 16-ounce package Nutter Butter cookies, crushed
1/2 cup butter, melted
14 ounces sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
1 cup semisweet chocolate chips
1/2 cup honey-roasted peanuts
Preheat oven to 350. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Grease/spray foil. Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes. Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside. Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust. Drizzle condensed milk mixture over toppings. Bake for 25-27 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into bars. Makes 28 small or 18 large bars.