If Korea celebrated Halloween, this is the candy you would find in your bag.
Break me off a piece of that Kic Ker bar. Look familiar?
Jjang Shyuh Yo, cola flavored, sour gummies.
Myee Goomi, grape gummies.
Jjang Shuh Yo. Skulls and bones style.
TP, a relative of the peanut M&M.
Sunflower, seed shaped chocolates.
Learn your ABCs chocolate.
Chupa Chups lollipops in strawberries and cream and berry yogurt.
Sweet and Sour chewies. My sister’s favorite.
Crunky, the long lost relative of Nestle Crunch (which, by the way I have not seen in quite some time!).
Atlas, an almond bar with a buttery filling.
Free Time, similar to the Snickers bar sans the caramel. Instead it is creamier in a milky, coffee creamer sort of way.
Mini Shell. Comes in four flavors: sweet mocha, almond, strawberry, and apple yogurt.
The Stone Age. Chocolate covered candy to look like little pebble stones.
Pepero. Crispy, buttery sticks covered in chocolate and nuts.
So, what did I do with all this “Halloween” candy? I made cookies! It’s the Halloween version of Milk Bar’s Compost Cookie. If you’ve never been to David Chang of Momofuku’s dessert outpost called Milk Bar, then you’re missing out on some of New York’s contemporary restaurant scene. The Compost Cookie is a combination of potato chips, pretzels, butterscotch, and chocolate. It doesn’t quite live up to its interesting name, but it’s a unique concept. My cookies were definitely more loaded, with more than twelve different types of filler ingredients. I even added a few handfuls of cereal to add some more texture. The texture idea was good, but adding to already 3 cups of candy was not. The cookies were too crowded, with not enough dough to each bite. Otherwise they were amazing. My mom even compared them to Mrs. Fields! Mrs. Fields. Now that is a complement.
I’m not sure what to call these cookies. I’m tempted to name them Halloween Vomit, however, I don’t think Mrs. Fields would approve. Any suggestions? For now I’ll call them Halloween Hangover Cookies, but that too implies the V word.
Halloween Hangover Cookies
Adapted from Better Homes and Gardens: New Cookbook
1 cup butter, at room temperature
2 ½ cup all purpose flour
1 cup brown sugar
1 teaspoon vanilla
½ teaspoon baking soda
3 cups candy, chopped into small bits (do not use gummies or jellies)
Preheat oven 375 degrees F.
Beat butter until light and fluffy. Add half the flour, all of the sugar, eggs, vanilla, and baking soda. Combine well. Add the rest of the flour and mix. Fold in the candy. On a lined baking sheet, drop rounded tablespoonfuls 2 inches apart. Bake for 8-10 minutes or until edges are browned.
Cool on a rack. Best served warm.