Candy Bar Bites

How are all you East Coast-ers doing this morning? I hope everyone was able to stay safe and dry during the worst of the hurricane yesterday, and maybe even make the best of it with some family fun by candle light. Today I have an awesome recipe that will help you get re-invent of some of that extra Halloween candy that will be lying around come tomorrow. I made these candy bar bites for our party after I saw them on Reluctant Entertainer and they were a hit! The recipe is so simple I’m pretty sure you’re not going to be able to wait until after Halloween to make them.

Puff pastry plus mini candy bars equals an amazing mini treat that, straight out of the oven, tastes just like deep fried candy bars. That’s what I call a win-win situation.

Candy Bar Bites
(Recipe adapted from Reluctant Entertainer)

Ingredients + Supplies:

1 package puff pastry sheets (That’s 2 sheets!), thawed
48 bite-size candy bars (I used mini Reese’s and mini Snickers. Both were delightful.)
Chocolate (for melting) and sprinkles (optional, for decorating)
Mini cupcake liners
Mini muffin tin

To Make:

1. Pre-heat your oven to 400°F. Line mini muffin tin with mini cupcake liners.

2. Unfold pastry sheets on a lightly floured surface and roll each into a 10″ square. Cut each sheet into 25 squares, 2″ each. It makes 50 total, but you only need 48!

3. Brush the edges of your squares with water. Unwrap your candy bars and place one, top-side down, in the center of each square. Fold the corners up and press to seal. Place, seam-side down, into each cupcake liner.

4. Bake for about 10-12 minutes or until the candy bar bites are golden. Let cool slightly and remove from the pan to cool completely on wire racks. Or do what I did and eat them slightly warm! Those were my favorite.

5. If decorating, once the ones you haven’t already eaten are cooled, melt chocolate in a double boiler. Drizzle over the candy bar bites or dollop on top. Finish with sprinkles.

6. Eat the rest.