BURLINGTON, Vt. -
Trick-or-treaters either left you with mounds of candy, or your kids brought home too much to ask for.
After the initial sugar rush from Halloween night, what are you going to do with all that candy? Kristin Carlson spoke with Chef Kat Kessler from NECI, who is crushing up candy to make her own treats -- Franken Blondies.
Kat Kessler
FRANKENBLONDIE
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Half sheet tray
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Ingredient
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Prep Notes
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18 oz.
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butter
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2#
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brown sugar
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5 each
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eggs
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2 tsp.
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Vanilla extract
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21 oz.
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All purpose flour
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1 tsp.
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baking powder
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1 tsp.
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Salt
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12 oz.
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Candy, chopped
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- Line a flat half sheet tray with parchment paper. Spray with pan release.
- Melt the butter, cool.
- Place brown sugar in a large mixing bowl.
- Add melted butter, stirring until blended.
- Add eggs one at a time, scrape bowl.
- Add dry ingredients, blend to mix thoroughly.
- Stir chopped candy.
- Spread evenly in prepared pan.
- Bake at 350F until set, approximately 22 to 27 minutes. Blondies will rise up, then collapse slightly and develop a shiny crust. This signals that they are done.
- Cool and enjoy.
Chef's note: chocolate, caramel and nut based candied work best for this recipe. Fruity or gummy candy is not recommended.
