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Why are the mini versions of candy bars always called “fun sized?” Who wants a tiny candy bar? Giant versions … now that is fun. I mean if you think about it, it makes

perfect sense: mini versions for children and extra large versions for us grown-ups, right? Well, if you agree with me then unfortunately, it’s going to be tough to find extra large varieties of some of our favorite Halloween treats but fear not because we can make them ourselves.

If you don’t have any interest in learning how to make gigantic versions of Snickers, Twix, or Peanut Butter Cups then stop reading right now. But if you’re ready to make your adult Halloween dreams come true then this post is for you, especially if you’ve got a Halloween party to attend this week because honestly, these desserts make the most incredible centerpieces (right up to the last bite).

Okay, ready? If you’ve got access to standard baking tools and a grocery store, you’re all set to make real “fun sized” Halloween candy.

Before you click on the links below for full recipes, take special note of these tips to make sure everything comes out picture perfect.

Choose Quality Ingredients

If you decide to make one or all of the following recipes for your Halloween weekend, be sure to go with the good stuff. I don’t mean that you should buy internationally sourced, hand crafted chocolate bars to bake with but you should aim for a cacao percentage of anywhere between 40 and 60 percent. Sixty percent cacao qualifies as dark chocolate and anything higher will be more bitter than sweet. Forty percent is milk chocolate and going lower will taste more cheap than gourmet. Sound like a plan? Great.

Okay so let’s dive in! These recipes from Epicurious will help you to turn your favorite candy bars into decadent party hits. The real questions is, where will you start?

Salty Peanut Butter Chocolate Tart aka Grown Up Reese’s Peanut Butter Cup

Crunchy Caramel Cookies aka Grown Up Twix

Peanut Nougat Candy Delight aka Grown Up Snickers

Now if you’ll excuse me, I have a Halloween party to prepare for and by prepare I mean bake all of the above.

• About
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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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