This year, I was away for Halloween, visiting my grandson--which has only happened one other time in our 44 years of marriage. I knew my hubby couldn't handle running out of candy so I bought a large bag (you know, the ones at Costco!) and then, just a few days before, I bought a couple of smaller bags...just in case. You may have guessed--we only had 3 come out (on a dry night) and now I'm laden with candy!
I've looked at that dish since I arrived home on Tuesday night, wondering what I could do with all that candy. Then, I remembered what Ari said to me when we were doing crafts and baking, "Mimi, I've got a good idea," oh, the creativity of children; letting your imagination be your guide! I thought, "why not chop up some of that candy and put it on top of shortbread." Maybe not the most elegant recipe I've thought up, but what a nice treat with a hot cup of cocoa or tea.
Halloween Candy Shortbread
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup confectioners' sugar (icing sugar)
1/4 tsp. salt
1 vanilla bean, split and scraped
2 cups King Arthur all-purpose flour
1 - 2 cups chopped Halloween Candy bars (I used Almond Joy)
Preheat oven to 325F-degrees. Spray a 9-inch square baking pan with a non-stick baking spray and set aside.
In a stand mixer, using the paddle attachment, cream butter and sugar thoroughly. Add the salt and vanilla bean and mix on Speed 2 once more, scraping down the sides of the bowl as needed with a spatula.
Lower the oven temperature to 300F-degrees and continue baking another 5 to 7 minutes. The chocolate will be soft and if you like, take a small off-set spatula to smooth the top. Let cool completely, then, cut into bars.
BTW...I haven't forgotten about this month's apron, it will be up tomorrow with a recipe for Thanksgiving:-D