SHORTBREAD CANDY BARS RECIPE

Got leftover Halloween candies? Watch and learn how to turn your kids’ leftover chocolate candies and candy bars into these crumbly shortbread candy bars. These cookies can be stored in an airtight container, at room temperature, for up to 4 days.

Shortbread Candy Bars 
Yield: 16 bars

You’ll need: an 8-inch square baking dish

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1-1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

*** For directions please watch the video.

Want more leftover Halloween candies recipes? Try these…

Leftover Halloween Candy Hand Pies
Leftover Halloween Candy Blondies
Leftover Halloween Candy Brownie Trifle

FOUR-LAYER PUMPKIN CAKE RECIPE

Move over pumpkin pie… Hello, pumpkin cake! This jaw-dropping four-layer pumpkin cake topped with pecans, caramel and velvety spiced pumpkin cream cheese frosting will be the talk of any Thanksgiving dinner years to come. Watch the video and learn how super easy it is to make this luscious pumpkin cake. If you wish to lighten this cake, substitute the regular cream cheese and whipped topping for PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. If you wish to omit the caramel ice cream topping, microwave 10 KRAFT Caramels and 1 Tablespoon milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Four-Layer Pumpkin Cake
Yield: 16 servings

1 package (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

*** For directions please watch the video.

Want more pumpkin recipes? Try these…

Libby’s® Pumpkin Roll
Pumpkin-Swirl Brownies
Spicy Pumpkin Bundt Cake

PUMPKIN CAKE ROLL RECIPE

Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.

Pumpkin Cake Roll
Yield: 12 Servings

You’ll need: One 15-x 10- x 1-inch baking pan

For the cake:
Powdered sugar
3 eggs
1 cup granulated sugar
2/3 cup mashed cooked pumpkin*
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger**
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, if desired

For the filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1-1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired

*** For directions please watch the video.

Want more pumpkin recipes? Then try these…

Pumpkin Chocolate Tiramisu
Pumpkin Flan
Gluten-Free Pumpkin-Ginger Cupcakes
Mini Pumpkin Whoopie Pies