Just in case you happen to have any Halloween candy left over Lisa found a really good recipe to use some of it up. And remember chocolate basically keeps for years as long as its sealed so even if you unearth a bag of forgotten Milky Ways in the pantry after Christmas this will still taste good!

Milky Way Shortbread Cookies

Recipe is from Mom's Big Book of Cookies by Lauren Chattman

Ingredients:

1 cup unbleached all purpose flour

1/3 cup confectioners sugar

2 TBSP cornstarch

1/4 tsp salt

7 TBSP unsalted butter, chilled and cut into 14 pieces

20 fun size Milky Way bars

Preheat oven to 350.

Line an 8-inch square baking pan with heavy duty aluminium foil, leaving at least 1 inch overhanging the top of the pan on all sides.

Combine the flour, confectioners' sugar, cornstarch and salt in a medium sized bowl and, with an electric mixer, mix on low speed to combine.

Add the butter and mix on low speed until the ingredients just come together in little clumps.

Sprinkle the mixture across the bottom of the prepared pan and press with your fingertips into an even layer.

Place the dish in the freezer for 15 minutes, then bake the crust until the edges are just golden, 18-20 minutes or so.

Place the Milky Way bars in 4 rows of 5 over the hot crust and return the pan to the oven.

Bake for 10 more minutes and remove the pan from the oven and then spread the melted candy into an even layer.

Bake an additional 5 minutes until the candy is all melted and bubbly.

Transfer the pan to a wire rack and let it cool completely.

Grasp the overhanging foil and lift the cookies out.  Put it on a cutting board and use a sharp knife to cut it into 20 pieces.

These Milky Way Shortbread bars will keep in an airtight container for about 3 days.  Makes 20.