Candy Overload

On November 1st, parents across this country, from one coast to another, will all be dealing with the same problem. TOO MUCH candy! Little ones will bring it home by the bagful on Halloween night, and even after picking through and probably disposing of some, there will still more than enough to feed an entire army for months! Or, many of you might have a different kind of candy problem. You bought bag after bag to hand out to the little ghosts and goblins, but only a tenth of what you anticipated rang your doorbell. So, if you find yourself with one, or both, of these problems come Thursday morning, I've got a great resolution for you that is yummy and easy at the same time. Why not take some of those candy bars and turn them into another dessert? How about adding in some fruit so you can feel better about eating it? When I saw this idea I thought it was pretty ingenious, and not just because it contained my favorite candy bar of all time. And yes, before you ask, I'm the mom that when I go through my son's candy bag at the end of the night, is sure to sneak a couple for myself. Don't judge...you know you do it too! So if you find yourself very "candy happy" and want to use some of it in a new,unique way, this salad is just the answer!

Apple Candy Bar Salad 

1 (3.4 oz) box French vanilla instant pudding

3/4 c. milk

1 1/2 c. Cool Whip

2 large honeycrisp apples, cored and chopped into bite sized chunks

2 Snickers candy bars (regular size), chopped

1/2 c. coconut

1 small chocolate bar, optional

With a wire whisk, combine 1/2 of the pudding mix and milk. Whisk for 2 minutes and let rest for 2 minutes until soft set. Fold in Cool Whip and remaining pudding mix. Stir well to combine. Add apples and candy bars. Stir. Add coconut. Stir well. Using a lemon zester, grate chocolate over the to to garnish. Chill until serving.

Shared on Mandy's Recipe Box Oct. 30, 2012
Shared on Lady Behind The Curtain Oct. 31, 2012
Shared on Miz Helen's Country Cottage Nov. 1, 2012
Shared on The Country Cook Nov. 2, 2012

 

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Adapted from Taste of Home