Every year we seem to have an abundance of Halloween candy. I’m not complaining since I have the biggest sweet tooth and enjoy my fair share after the kid’s bedtimes. I just think we can be more productive with it! This Reese’s Peanut Butter S’More Parfait in perfection in a jar. It’s the one leftover Halloween candy recipe you should make time for.
It’s has the gooey goodness of a campfire marshmallow combined with everyone’s favorite candy – Reese’s Peanut Butter Cups. Make sure to get your spoon to the bottom to get a complete mouthful of the chocolatey flavor. Serve them together on a tray for a party or as an easy family dessert.
I love making this the day after Halloween and it’s become a tradition for our family! It’s such a fun way to use up the candy and it’s a creative leftover Halloween candy recipe that you’re going to love too.
Looking for even more great ways to use that leftover Halloween candy? Here are some great recipes that’ll get that candy put to good use:
Reese’s Leftover Halloween Candy Recipe
You can make this cute parfait dessert is miniature glass bowls or mason jars. I love to put them in glass, so you can visually see the layers! There’s nothing better than seeing your spoon reach down and grab every layer of goodness while you’re enjoying the dessert.
When To Make This Reese’s S’more Parfait
Obviously, make it after Halloween as a great way to get rid of your kid’s candy stash. I also love making it during the summer though! S’mores are synonymous with summertime. That burnt marshmallow flavor is a favorite summer dessert. The idea for the recipe came to me after Halloween, but it’s obviously great anytime!
If you want to make your pudding with a non-dairy milk, you certainly can. Marshmallow fluff is the best way to get that layered look, but miniature marshmallows would also work in the middle portion. Then, of course, you can change up the candy that you want to use! Peanut butter cups go great with the peanut butter mousse, but change out the candy if you want.
What To Use Instead Of A Bakery Torch
I’ll be honest here – this recipe is super easy with a bakery torch (that you can buy off of Amazon). Don’t let it intimidate you. It’s actually an easy way to control a flambé method. However, if you don’t own a bakery torch, you can use a match and gently run it over the miniature marshmallows on top. If any catch fire, just blow it out. You’ll get that same s’more effect!
How To Keep Leftover S’more Parfait Fresh
If you have any leftovers, you can add the lid back on top of the jar and keep them in the refrigerator to enjoy later. For best freshness, enjoy these parfaits within 2-3 days of making them. They do not freeze well, so just enjoy them from the fridge and toss when finished.
What You’ll Need From The Store:
- Crushed Graham Cracker Crumbs
- Marshmallow Fluff
- Reese’s Peanut Butter Cups
- Miniature Marshmallows
- Granulated Sugar
- Cocoa Powder
- Whole Milk
- Unsalted Butter
- Vanilla Extract
- Peanut Butter
- Light Brown Sugar
- Kosher Salt
- Heavy Whipping Cream
Reese’s S’more Parfait With Leftover Halloween Candy
For the chocolate pudding, In a microwave-safe bowl, whisk together sugar, cocoa, cornstarch, and salt.
Stir to add the milk. Microwave at HIGH (7 to 10 minutes). Bring mixture to a full boil (stir every 2 minutes). Slowly add in butter and vanilla. Bring to room temperature. Refrigerate for 2-3 hours to thicken.
For the Peanut Butter Mousse, In a medium bowl add the peanut butter, brown sugar, and coarse salt. Beat until thoroughly blended. Slowly mix in 1/4 cup of whip cream.
Add the other 1/4 cup whip cream beat until blended. Pour the remaining 1/2 cup whip cream, sugar, and vanilla in the chilled bowl. Beat until peaks form. Gently fold into peanut butter mixture 1/3 at a time. Chill.
How to Assemble Your Reese’s S’more Parfait:
Crushed Graham Crackers (bottom layer)
Marshmallow Fluff & Peanut Butter Mousse
Chopped Reeses Cups
Top with mini marshmallows
Use a bakery torch roast the marshmallows.
- 1 Mason Jar Per Serving
- Bakery torch
- 2 packs of Graham crackers (crushed)
- 1 Jar Marshmallow Fluff
- 1 Bag Reeses Peanut Butter Cups (chopped)
- 1 Bag Mini Marshmallows
Chocolate Pudding Ingredients:
- 2/3 Cups Granulated Sugar
- 1/4 Cups Cocoa Powder
- 3 TBSP Cornstarch
- 1/4 tsp Salt
- 2 1/4 Cups Whole Milk
- 2 TBSP Unsalted Butter
- 1 tsp Vanilla Extract
Peanut Butter Mousse Ingredients:
- 1/2 C Creamy Peanut Butter
- 1/4 C Light Brown Sugar (packed)
- Pinch of Coarse Kosher salt
- 1 Cup Heavy Whipping Cream (chilled and divided)
- 1 TBSP Granulated Sugar
- 1 tsp Vanilla Extract
- Chocolate pudding directions: In a microwave-safe bowl whisk together sugar, cocoa, cornstarch, and salt. Stir to add the milk. Microwave at HIGH (7 to 10 minutes)
- Bring mixture to a full boil. (stir every 2 minutes) Slowly add in butter and vanilla. Bring to room temperature.
- Refrigerate for 2-3 hours to thicken.
- Peanut Butter Mousse Directions: In a medium bowl add the peanut butter, brown sugar, and coarse salt. Beat until thoroughly blended.
- Slowly mix in 1/4 cup of whip cream. Add the other 1/4 cup whip cream beat until blended.
- Pour the remaining 1/2 cup whip cream, sugar, and vanilla in the chilled bowl.
- Beat until peaks form, Gently fold into peanut butter mixture 1/3 at a time. Chill.
- Assemble your jar: Crushed graham crackers (bottom layer), Chocolate pudding, Marshmallow fluff, Peanut butter mousse, Chopped Reeses cups, Top with mini marshmallows, Use your bakery torch roast the marshmallows.
Place any leftovers in the refrigerator to enjoy within 3-4 days of making it. Substitute your favorite candy to use instead of Reese's - if desired.
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Amount Per Serving: Calories: 649Total Fat: 20gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 93mgSodium: 127mgCarbohydrates: 66gFiber: 7gSugar: 75gProtein: 30g
**Nutrition is calculated by a third party. Actual values may vary.