November is my favorite month for sweets. Not because of the holidays but because of the insane savings on Halloween clearance candy. At this time of year, retailers are desperate to dump their bags of tiny, Halloween-themed candy bars. You can find them for at least half price or, in some cases, 75 or 90% off. I’ve taken advantage of these sales and collected an embarrassing amount of candy. I haven’t even pictured it all here!
This recipe is an excellent way to use up any excess candy. The brownies are packed with over thirty mini candy bars! The brownie batter itself is flavored with hot cocoa mix. I used Swiss Miss dark but you could use any kind.
I used whatever candy I had lying around: Kits Kats, 3 MuskeFEARS with red filling, Dove Promises, Russel Stover’s chocolate-covered marshmallow and caramel pumpkins and some minty Hershey’s candies. But you can use anything here. I’m not a big fan of marshmallows as a general rule but you could play up the hot cocoa theme and use all chocolate-covered marshmallows, a cocoa mix with mini marshmallows and top with whipped cream! I’m brilliant!
Candy Stockpile Brownies
1 cup flour
½ cup hot cocoa mix
¼ cup unsweetened cocoa powder
1 ¼ cup granulated sugar
¾ cup unsalted butter, melted
1 ¼ cups chopped assorted candy bars (about 22)
Additional ½ cup chopped assorted candy bars (about 9)
Preheat oven to 350° F.
Whisk or sift together flour, cocoa mix and cocoa powder.
In a separate bowl, combine butter and sugar.
Mix in eggs, one at a time.
Combine wet and dry ingredients.
Mix in 1 1/4 cup chopped candy bars.
Spread batter in greased 8×8” baking dish.
Top with remaining 1/2 cup candy bars.
Bake for 30-35 minutes.
Remove from oven and let cool.