These Leftover Candy Halloween Tarts are sweet treats that are a fun way to eat your Halloween Candy in a different form. And you know what goes great with chocolate? More chocolate! Yes, these candy tarts have more chocolate (instant chocolate almond pudding) and are topped with whipped cream and leftover candy.
And the beauty is that the pastry perfectly balances the sweet candy and fillings. It's all in an easy Halloween dessert (you can make them pre- or post-Halloween for a Halloween party) that will take you about 20 minutes to throw together! So if you're not sure what to do with leftover Halloween candy and are looking for recipes with leftover Halloween candy, you've come to the right place. This recipe will give your candy a new life, and it's a nice change of pace from the typical leftover Halloween candy cookie bars!
Why You'll Love This Recipe
- Transportable. These Halloween Tarts are great for bringing along to a potluck or party!
- Easy to make. This Halloween Tart is super easy to make, especially if you use pudding snacks and store-bought tart shells.
- Make-ahead. You can make this up to 2 days in advance.
- Uses up Halloween Candy. You only need a few ingredients and leftover candy.
I have to admit that I usually don't have leftover Halloween candy. And even if I did, my teenage kids (who no longer trick-or-treat) would polish it off in no time, with a little help from their parents. But this was a weird year. November 1st came around, and I had a lot left over! So I made good use of it with these Leftover Candy Halloween Tarts!
This leftover Halloween candy recipe was inspired by my other Halloween candy recipes, Boo Batter Ice Cream (no churn) and Halloween Jack o'lantern Candy Cupcakes on this site. They are both loaded with candy and make great use of your leftover Halloween candy, too!
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Like I said, leftover candy isn't usually a problem in our house, but this year was different - we had too much chocolate and candy. And I had even asked my husband to buy extra Halloween candy in advance so I could make a 'leftover' candy recipe because I've been told by others that this is something that happens to them. So here we are with this huge stash of candy....we had so much candy!
🥘Ingredient Notes
If you're looking for creative ways to use Halloween candy leftovers, this Leftover Halloween Candy recipe, you'll only need a handful of ingredients:
- Tart shells. I use store-bought. I prefer to use Tenderflake because they are flaky and the texture and taste is similar to homemade. The no-name brand tastes too salty!
- Whipping cream (heavy cream). Make sure you are using 33-36% fat. You could also use store-bought whipped cream *See Top tip if using spray whipped cream
- Leftover Halloween candy. This is the star of the show! I chopped chocolate bars, Reese's peanut butter cups, Smarties, and Jolly Rancher gummies. Try to use a combination of sweet and tart candies (but not too many tart candies).
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Candy- you can use leftover candy or buy candy specifically for these candy tarts. You could use any candy you prefer. I use chocolate like Kit Kats, Twix bars, Milky Way chocolate bars, Butterfinger candy bars, Heath bars (aka Skor bars), Reese's pieces, and Reese's peanut butter cups. I also use sweet tarts, leftover M&M, Jolly Ranchers (gummies), and leftover candy corn. You could even use cookie dough (just replace raisins with chocolate chips)! * I do NOT recommend using hard candy in this recipe. You could also add some Halloween sprinkles
- Pudding - use any type of pudding you prefer - white chocolate, pistachio, butterscotch etc... You could also use pudding cups (Snack packs) so you don't have to make the pudding
- Whipped cream - use a whipped topping or spray whipped cream to make this quicker
- Flavoring - you can use a peppermint extract, cake batter (it will be similar to boo batter flavor), vanilla extract, or any kind of extract you prefer
- Tart Shells- you can use store-bought tart shells for the sake of time or make your own pie dough with my No Fail Pie Crust (Cold Water Pastry)
- WW friendly- use a non-fat whipped topping and sugar-free pudding to lighten this up
🔪Step-by-Step: How to make Candy Halloween Tarts
Bake tart shells as per instructions on package. Cool. Meanwhile, in a large bowl, make up box of instant chocolate pudding as per package directions * If using prepared snack pack pudding (see variations), skip this step.
Add instant pudding (2 tablespoon approximately) to each cup. Then add 1 cup of chopped chocolates, dividing evenly by 12 tarts.
Add whipped cream to each tart, dividing evenly by all tarts.
Then top with more candy pieces.
Hint: Use a pastry bag with a 1M tip to pipe whipped cream on top of tarts. It looks nicer than spooning it on.
Expert Recipe Tips
- Chop candy evenly: When cutting up your leftover candy, try to keep the pieces fairly uniform in size so every bite has a balanced mix of chocolate and texture. A sharp chef's knife works best for clean cuts through candy bars.
- Avoid hard candies: Skip rock-hard candies (like lollipops or hard Jolly Ranchers) since they don't soften and can ruin the texture contrast. Stick to chocolate-based or chewy candies for the best results.
- Cool tart shells completely: Make sure your tart shells are fully cooled before adding the pudding. If they're even slightly warm, the filling can melt or separate.
- Use a pastry bag for a polished look: Pipe the whipped cream using a 1M star tip for a bakery-style finish. It looks more impressive and holds its shape better than spooned cream.
- Stabilize whipped cream for make-ahead: If you're prepping ahead, stabilize your whipped cream with piping gel so it holds up for 1-2 days without deflating or weeping. (You'll need 2 tablespoon piping gel per cup of whipping cream, added at the soft peaks stage.)
- Layer strategically: Add a small spoonful of pudding first, then the chopped candy, then the whipped cream, and finish with more candy on top. This ensures the best visual appeal and flavor layering.
- Mix candy textures: Combine creamy (like Reese's cups) with crunchy (like Smarties or M&Ms) and chewy (like gummies) for a fun mix of textures in every bite.
- Serve chilled: These tarts taste best when cold. Chill for at least 30 minutes before serving to let the flavors meld and the pudding firm up slightly.
- Don't overfill: Avoid adding too much pudding or candy or it may spill over once you add the whipped cream topping. A level surface makes decorating easier too.
- Use pudding cups for shortcuts: If you're short on time, grab pre-made pudding cups instead of making instant pudding. It saves dishes and cleanup time without sacrificing flavor.
🌡️Storing
Store these candy tarts in the fridge in an airtight container, as the ingredients are perishable. You can store the leftovers for up to 2 days.
If you want to make this recipe in advance, store the ingredients separately in airtight containers for up to 4 days (make sure you stabilize the whipped cream (see Top Tip) if you want it to hold.
These ingredients do not hold up well to freezing.
👪 Serving size
This easy tart recipe makes 12 tarts. However, you can also cut this recipe in half or double or triple it by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you'd like and the ingredient amounts will adjust accordingly. You will need more tart pans (aka muffin tins) if you double or triple the recipe.
Top tip
If you are using real whipped cream and would like to make it in advance, the best way to make sure it will hold its whip is to stabilize it. I stabilize mine with piping gel (affiliate link) instead of gelatin because it's so much easier! You need 2 tbsps of piping gel per cup of whipping cream, and you add it at the soft peaks stage, then beat to stiff peaks. *If you store it in the fridge for a day or two, you can beat it to stiff peaks again with an electric mixer.
If you use a spray bottle of whipped cream, add just prior to serving, as it melts and won't hold up for very long.
🎥 Video
If you're not sure how to beat your whipped cream to stiff peaks, watch this video: How to whip whipping cream to stiff peaks
❔ Recipe FAQs
Yes! Homemade tart shells will work perfectly with this recipe. Just make sure they are fully baked and cooled before adding the pudding and toppings. You can use your own pastry recipe or my No Fail Pie Crust (Cold Water Pastry).
Add the candy toppings shortly before serving. If you need to prep ahead, store chopped candies separately in an airtight container and sprinkle them on just before serving time.
Chocolate-based candies work best because they complement the pudding and whipped cream. Candy bars like Kit Kat, Twix, Snickers, Reese's, or M&M's are all great choices. Avoid using very hard candies, as they don't pair well with the soft textures.
Definitely! You can use mini tart shells for bite-sized portions or make a single large tart using a pie shell. Just layer the pudding, whipped cream, and candy in the same order
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If you're looking for recipes for delicious leftover Halloween candy recipes, you'll love these easy Halloween candy tarts! It's a delicious dessert and a great recipe for using up that candy.
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🎃🍬 Halloween Candy Tarts Recipe
Equipment
Ingredients
- 12 tart shells * I use store-bought
- 170 g - box of instant chocolate pudding *you will have leftover
- ¼ teaspoon almond extract
- 1 cup whipped cream *it will double in volume
- 1 tablespoon white granulated sugar
- 2-3 cups leftover Halloween candy
- 2 tablespoon piping gel (optional)
Instructions
- Bake tart shells as per instructions on package. Cool.
- Meanwhile, in a large bowl, make up box of instant chocolate pudding as per package directions * If using prepared snack pack pudding (see variations), skip this step
- Mix almond extract into pudding.
- Beat whipped cream to soft peaks, add white granulated sugar and beat to stiff peaks *If using a prepared whipped topping (see variations) skip this step *See video in post for instructions on how to beat whipped cream to stiff peaks
- Gather candy you are using and chop up larger pieces ( chocolate bars etc..). I used 1 cup of chopped chocolate bars and Reese's peanut butter cups.
Assembly:
- Add approximately 2 tablespoon of chocolate pudding to each tart shell.
- Add chocolate, dividing evenly by 12 tarts.
- Add whipped cream, dividing evenly by 12 tarts
- Add on candies such as smarties, Reese's pieces, and Jolly Rancher gummies. Top with a piece of chocolate (I used ½ a mini Reese's peanut butter cup)
Notes
- Chop candy evenly: When cutting up your leftover candy, try to keep the pieces fairly uniform in size so every bite has a balanced mix of chocolate and texture. A sharp chef's knife works best for clean cuts through candy bars.
- Avoid hard candies: Skip rock-hard candies (like lollipops or hard Jolly Ranchers) since they don't soften and can ruin the texture contrast. Stick to chocolate-based or chewy candies for the best results.
- Cool tart shells completely: Make sure your tart shells are fully cooled before adding the pudding. If they're even slightly warm, the filling can melt or separate.
- Use a pastry bag for a polished look: Pipe the whipped cream using a 1M star tip for a bakery-style finish. It looks more impressive and holds its shape better than spooned cream.
- Stabilize whipped cream for make-ahead: If you're prepping ahead, stabilize your whipped cream with piping gel so it holds up for 1-2 days without deflating or weeping. (You'll need 2 tablespoon piping gel per cup of whipping cream, added at the soft peaks stage.)
- Layer strategically: Add a small spoonful of pudding first, then the chopped candy, then the whipped cream, and finish with more candy on top. This ensures the best visual appeal and flavor layering.
- Mix candy textures: Combine creamy (like Reese's cups) with crunchy (like Smarties or M&Ms) and chewy (like gummies) for a fun mix of textures in every bite.
- Serve chilled: These tarts taste best when cold. Chill for at least 30 minutes before serving to let the flavors meld and the pudding firm up slightly.
- Don't overfill: Avoid adding too much pudding or candy or it may spill over once you add the whipped cream topping. A level surface makes decorating easier too.
- Use pudding cups for shortcuts: If you're short on time, grab pre-made pudding cups instead of making instant pudding. It saves dishes and cleanup time without sacrificing flavor.
Jen
What a fantastic idea! I am making these tonight!
Terri Gilson
Hi Jen,
Awesome- enjoy!
Terri
Terri Gilson
I created these Leftover Candy Halloween Tarts to give those leftover treats new life in the form of an easy dessert. The pastry perfectly balances the sweet candy and chocolate pudding filling. Plus, they only take about 20 minutes to make - perfect for a quick post-Halloween treat!