Type what you have

Ingredients

• ✓ candy corn
• peanut butter
• chocolate chip

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl; microwave on 50 percent power in 20-second increments, stirring each time, until melted, about 1 minute.
3. 3 Stir peanut butter into candy corn until smooth. Spread mixture on the prepared baking sheet; freeze until hardened, about 20 minutes.
4. 4 Place chocolate chips in a microwave-safe bowl; microwave on 50 percent power in 20-second increments, stirring each time, until melted, about 1 minute.
5. 5 Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

By amandahouck85

Ingredients

• ✓ candy corn
• peanut butter
• semisweet chocolate chip
• vegetable shortening

Instructions

1. 1 Line a 9x13-inch pan with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
3. 3 Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
4. 4 Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

By Kelli Stovall

Ingredients

• ✓ candy corn
• ice
• heavy cream
• butter
• confectioners' sugar

Instructions

1. 1 Fill a large bowl with ice creating an ice bath.
2. 2 Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.

By Christine

Ingredients

• ✓ candy corn
• apple
• peanut butter

Instructions

1. 1 Slice each wedge of apple in half the long way, making two smaller wedges. Spread about 3/4 teaspoon of peanut butter on one cut side of a small wedge, and place 5 or 6 pieces of candy corn sticking out of the peanut butter for teeth. Spread 3/4 teaspoon of peanut butter onto the cut side of second small wedge. Lightly press second wedge to the tops of the candy corn teeth, with the peanut butter to the inside, to form lips. Repeat with remaining apples, peanut butter, and candy corn.

By Cheryl

Ingredients

• ✓ candy corn
• pretzel snap
• chocolate candy

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange the pretzels in a single layer on the tray. Place a single Hersey's Hug on the center of each pretzel.
3. 3 Bake until hugs start to melt slightly, 4 to 5 minutes. You want the chocolate candies to be soft but not entirely melted.
4. 4 Remove from the oven and quickly place a candy corn on top of each hug, pressing down to secure in the chocolate. Move to the fridge to cool for about 30 minutes.

By Annie Campbell

Ingredients

• ✓ candy corn
• corn snack
• cheese-flavored cracker
• popcorn
• pretzel stick
• brown sugar
• corn syrup
• butter
• salt
• vanilla extract
• baking soda
• vanilla candy coating
• candy eyeball
• candy-coated peanut butter pieces

Instructions

1. 1 Preheat the oven to 255 degrees F (124 degrees C).
2. 2 Combine corn snacks, cheese crackers, popcorn, and pretzel sticks in a large roasting pan.
3. 3 Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring frequently, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup over snack mixture in the roasting pan; stir to coat.
4. 4 Bake in the preheated oven for 1 hour, stirring to coat every 15 minutes.
5. 5 Line a countertop with waxed paper. Spread snack mix into a single layer on top.
6. 6 Place candy coating in a microwave-safe bowl and heat in the microwave for 1 minute. Stir until smooth and place a dot of melted candy on the back of a candy eyeball; attach to a corn snack. Repeat with remaining eyeballs.
7. 7 Transfer snack mix to a large bowl. Stir in candy corn and peanut butter candy pieces until incorporated.

By SunnyDaysNora

Ingredients

• ✓ candy corn
• oreo cookie
• baking chocolate
• chocolate malted milk ball
• cinnamon red hot candy

Instructions

1. 1 Gather all ingredients.
2. 2 Separate each cookie, leaving all the creme filling on one half of each. Set filling-topped halves aside.
3. 3 Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 minutes or until chocolate is firm.
4. 4 Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use additional melted chocolate to attach cinnamon candies to bodies for the heads.
5. 5 Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

By Oreo

Ingredients

• ✓ candy corn
• popcorn
• peanut
• butter
• margarine
• miniature marshmallow
• red food coloring
• yellow food coloring
• red licorice
• black licorice

Instructions

1. 1 Gather all ingredients. Grease a muffin pan and set aside.
2. 2 Place popcorn, candy corn and peanuts into a large bowl and set aside.
3. 3 Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
4. 4 When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
5. 5 Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it.
6. 6 Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

By ALETA1314

Ingredients

• ✓ candy corn
• chocolate cake mix
• black licorice
• white frosting
• cinnamon red hot candy
• orange decorator sugar

Instructions

1. 1 Prepare cupcakes according to package directions. Let cool completely.
2. 2 Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

By Heatherly Noble

Ingredients

• ✓ candy corn
• chocolate sandwich cookie
• pretzel
• raisin
• white chocolate
• orange sprinkle
• brown sprinkle

Instructions

1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. 2 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By Julie G

Ingredients

• ✓ candy corn
• all-purpose flour
• baking powder
• butter
• white sugar
• brown sugar
• sugar
• sucralose blend
• egg
• vanilla extract
• white chocolate chip
• milk chocolate
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
2. 2 Whisk flour and baking powder in a small bowl to remove any lumps.
3. 3 Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
4. 4 Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.

By Sandra Garth

Ingredients

• ✓ candy corn
• baking mix
• milk
• sugar
• butter
• black licorice
• confectioners sugar
• milk
• orange extract
• green food coloring
• orange food coloring

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
3. 3 Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife.
4. 4 Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
5. 5 Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
6. 6 While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
7. 7 Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
8. 8 Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

By Pi3

Ingredients

• ✓ candy corn
• nonstick cooking spray
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• butter
• cocoa powder
• milk
• powdered sugar
• candy eyeball
• candy-coated chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup mini muffin tin with cooking spray.
2. 2 Make the brownies: Cream butter and sugar together in a bowl with an electric mixer. Add egg and vanilla; mix well. Stir flour, cocoa powder, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture and mix until batter is smooth. Divide batter evenly among the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4. 4 Meanwhile, prepare the frosting: Combine butter, cocoa powder, and milk in a bowl and mix with an electric mixer until smooth. Gradually add powdered sugar and mix until frosting is smooth and fluffy.
5. 5 Spoon frosting in a piping bag fitted with a Wilton #10 tip. Pipe a circle of frosting near the bottom half of each mini brownie to create the turkey's head. Add two candy eyes. Add 1 red chocolate piece to form the beak. Pipe 5 lines of frosting in the shape of a semi-circle formation coming up from the head. Place a piece of candy corn on each of the 5 lines to form the turkey's feathers.

By Kim's Cooking Now