Does anyone actually enjoy candy corn? Are people legitimately excited to eat it? It feels more like a halloween decoration than a piece of candy…and it kind of tastes like sugary plastic.

But somehow every year I end up with a bunch of candy corn–among other halloween candy. I don’t even know any one who would be trick-or-treating, nor does anyone trick-or-treat at my building. So, what in the world am I supposed to do with this leftover candy?

(Hint: it’s the answer to everything). PIE.

So yes, today we’re eating a pie stuffed with leftover candy. And it’s even topped with candy corn *for decoration*.

Not for eating.

Because no one should be subject to eating those darn things.

But, moving on.

I stopped at Target the other day to grab some of the ingredients, and just happened to walk through their boo-porium–yes, that name is real–where I found…The. Most. Amazing. T-Shirt. Ever.

Naturally, I had to have it.

Come on! It’s great.

Almost as great as this chocolatey, peanut butter, sweet & salty, candy creation. I promise you’ll want a second slice. Plus you’re recycling your halloween candy, so that means it’s sustainable, right? (jk, I’m not that ridiculous).

Leftover Halloween Candy Pie

Crust Ingredients

8 oz salted pretzels
6-8 tbsp butter, melted (more or less depending on how dry your pretzels are)

Cookie Filling Ingredients

2 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter (1 1/2 sticks), melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup leftover halloween candy, roughly chopped

Topping Ingredients

1/3 cup heavy cream
4 oz high-quality dark chocolate, chopped
2 tbsp creamy peanut butter
2 tbsp nutella
Additional leftover candy for topping

Directions

Make the crust: Crush your pretzels in a food processor until finely ground, or place in a ziplock bag and crush with a rolling pin. Add the melted butter and mix until it’s the texture of wet sand. Press into the bottom of your 9-inch pie pan, and chill in the freezer until ready to bake.

Make the cookie filling: Preheat oven to 350 degrees. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

In a separate bowl, beat the butter and sugars together with an electric mixer until thoroughly blended. Beat in the egg, egg yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Then using a rubber spatula, stir in your leftover candy pieces.

Place dough out into your prepared pretzel crust, using your fingers press the dough into an even layer. Bake until the cookie filling is light golden brown and the outer edges have started to harden, 35 to 40 minutes. Remove from the oven and allow to cool completely before topping with ganache.

Make the ganache topping: Place the chopped chocolate, peanut butter and nutella in a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and the cream is warm. Pour the cream over the chocolate and let it sit for about 30 seconds. Then stir the mixture continuously until smooth. Let it cool slightly until it thickens, then spread on your cookie pie. Top with leftover halloween candy.

Goes well with a scoop of ice cream…and maybe more candy. Dig in!