Now that kids go to parties or trunk and treats rather than going door to door trick-or-treating, most of us have lots of Halloween candy left over. We buy large bags just in case we get a few trick-or-treaters, but rarely use it all. We can, of course, eat it and gain several pounds, or find new ways to use it. Trick-or-Treat Brownies are always a good way to use leftover candy bars, but there are dozens of other ways to use them up. Although the candy bars last a long time when stored in a cool place, they can be used in the following Candy Bar Coffee Cake at an upcoming holiday brunch. This one is very easy, and contains only about four ingredients, including refrigerator biscuits.
This coffee cake can be put together and be ready for baking in about 10 minutes. It should be served warm and on the same day that it is baked.

12 Servings

1/2 cup butter
2 16 oz. cans jumbo refrigerator biscuits (such as Pillsbury Grands)

3 cups fun size candy bars, (no Kit Kats) coarsely chopped

1 cup powdered sugar, mixed with enough milk to make a smooth glaze

1. Preheat oven to 350º.
2. Spray a regular Bundt pan liberally with non-stick spray.
3. Melt the butter in a large bowl.
4. Cut the biscuits into quarters and toss them in the butter.
5. Arrange 1/3 of the biscuits on the bottom of the Bundt pan; sprinkle with one cup of the chopped candy bars.
6. Add another layer of the biscuits, sprinkle with another cup of the chopped candy bars, then the remaining biscuits and the remaining candy bars.
7. Bake 35-40 minutes or until golden brown and thoroughly baked through.
8. Remove from the oven, let sit five minutes, then invert onto a serving platter.
9. Drizzle with the powdered sugar mixture and serve warm.

Amount Per Serving
Calories 392 Calories from Fat 192
Percent Total Calories From: Fat 49% Protein 5% Carb. 46%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 14 g
Cholesterol 26 mg
Sodium 676 mg
Total Carbohydrate 45 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 9%