Matzav Mazon: Leftover Candy Recipes


gourmet-kosher-cookingBy for

Now that Purim has come and gone, most of us are left with the question of what to do with all that leftover candy and nosh from Mishloach Manos. After all, with Passover only a few weeks away, and the children just itching to eat all of it in one fell swoop, it’s just begging to be used in a more productive way. No one likes to waste, and no one likes to feed 10 tons of sugar to their kids. So why not try out one of these candy-saver recipes for dessert (or even the main course!) at one of your upcoming Shabbos tables? Maybe you’ll end up buying the candy for yourself year-round!

For more great candy-saver recipes, go to

Leftover Candy Chocolate Bark


1 pound bittersweet chocolate chips
3 (2.1-ounce) Butterfinger candy bars cut into irregular 1-inch pieces, or other candy bar of choice
3 (1.4-ounce) heath toffee candy bars, cut into irregular ½ inch pieces or other candy of choice
8 (.55 ounce) peanut butter cups, each cut into 8 wedges, or other candy bar of choice
¼ cup honey-roasted peanuts
3 ounces high quality white chocolate, chopped
Reese’s Pieces and/or M & M’s


Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil, spread to ¼ inch thickness (about 12 x 10 inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere (or use whatever candy you have leftover).

Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate, wave from side to side over bark, creating zigzag lines. Scatter Reese’s Pieces and M&M’s over, making sure candy touches melted chocolate.

Chill bark until firm, 30 minutes. Slide foil with candy onto work surface. Peel off foil and cut bark into irregular pieces.

Potato Chip Chocolate Toffee


2 sticks unsalted margarine
5 cups thick cut potato chips
1 cup sugar
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar or white vinegar
5 ounces bittersweet or semisweet chocolate, finely chopped


Line a baking sheet with foil and spray with non-stick cooking spray. Set 1 cup potato chips aside. Break the remaining chips in half if they are large.

Combine the margarine, sugar, vanilla extract and vinegar in a saucepan over medium high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer registers 320 degrees, about 10 minutes. Remove from the heat and stir in the 4 cups chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 cup chips on tops of the toffee and let cool.

Put about ¾ of the chocolate in a microwave safe glass bowl and microwave 30 seconds. Stir, then continue to microwave in 30-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes. Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces.

Tootsie Roll Cheesecake


1 2/3 cups graham cracker crumbs
1 1/2 cups granulated sugar, divided
1/4 cup butter, softened
32 ounces cream cheese, softened
6 eggs
1 cup dairy sour cream
Juice of 1 lemon
1 teaspoon vanilla extract
8 ounces Tootsie Rolls
1/3 cup whipping cream


Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 1O-inch round, 2-inch deep cake pan (do not use spring-form pan as the batter is too thin). Press crumb mixture evenly into bottom of pan.

Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla extract, beating well until smooth.

Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Bake in a 300 degree F oven for about 2 hours or until center is set and a wooden pick inserted near the center comes out clean. Cool, then chill several hours or overnight.

To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert onto serving platter.

Potato Chip Baked Chicken


1 chicken, cut in 1/8’s
1/2 cup margarine
Garlic salt
Potato chips, crushed

Melt the margarine in a baking pan and add the garlic salt. Roll the chicken pieces in the margarine and place in a baking dish. Sprinkle with crushed potato chips (fully coating the chicken). Bake uncovered for 1 hour at 350 degrees.



  1. or, with all that leftover candy/nosh/food your family will never eat, you can donate it to your local Tomchei Shabbos