You can’t walk past an end cap in your local Brookshire’s right now without pumping into a boo-tiful display of Halloween candy. Sweet Tarts, lollipops, gummy bears. You name it; you can buy it in bulk right now.
Personally, I go straight for the chocolate and I love the miniature-sized candy bars are the best. Luckily for me, I have one son who loves chocolate, and one who doesn’t, so I have carte blanche to raid his Halloween pumpkin and pillage all the bite-sized Butterfingers and Snickers.
This recipe is a fun way to use leftover Halloween candy. It’s also great for a holiday party or just a wonderful way to use those bulk bags of mini candy bars.
Snickers Puffs (or Milky Way Puffs)
1 (8 oz) can Pillsbury crescent dinner rolls
2 Tbs butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars
1/2 cup confectioners’ sugar
2 tsp cocoa
2 or 3 tsp milk
Preheat oven to 375°F.
Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.
In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.
Nutritional Information: Calories 208; Calories from Fat 78; Total Fat 9 g; Saturated Fat 5 g; Cholesterol 11mg; Sodium 212 mg; Total Carbohydrates 30 g; Dietary Fiber 1 g; Sugars 14 g; Protein 4 g