If you’re lucky enough to find leftover Mars bars or marshmallows, try these delightful hacks to reinvent them!

A few forgotten Halloween candies always seem to languish in the sack and cupboard. Here are two ways to reinvent them long after Halloween’s gone.

Tiny Pavlova Puffs

Leftover marshmallows get glamorous. Turn them into miniatures of the meringue dessert Pavlova! Line a large microwaveable plate with parchment. Dip bottoms of marshmallows into vegetable oil, letting excess drip off. Up to 4 at a time, place upright on parchment about 3 in. (8 cm) apart. Heat in the microwave on 50% power (press the power button until it’s at level 5, not 10) for 40 sec. Dip a teaspoon in cold water, shaking off excess. Push the back of the spoon into the middle of the softened marshmallow to create a “bowl.” Swivel the spoon around to widen and deepen the opening. Let cool completely. These can be made to this point up to 2 days ahead, stored at room temperature. To serve, place marshmallows on parchment squares or mini muffin liners. Fill with dollops of whipped cream, raspberries and blueberries. Serve immediately.

Mars Bar Cracker Brittle

Got a chocolate bar or two rattling around from Halloween? If it’s Mars bars, make this scrumptious crunchy, chewy, salty-sweet treat. On a parchment-lined baking sheet, arrange saltine-type crackers into a single-layer “grid,” such as 3 rows of 3 (for a grid of 9). Or use as many crackers as you like. Make sure their sides are touching, with no spaces. Cut Mars bars into ¼ in. (5 mm) thick slices; lay them on the crackers to cover most of their surface (gaps are fine). Sprinkle with a little flaky salt (if the crackers have salted tops, skip this step). Finish with a generous sprinkling of chopped pecans, walnuts or almonds. Bake for 12 min. in a preheated 160°C  (325°F) oven until the topping is puffy. Remove from oven and let cool completely (the puffiness will deflate). Cut out crackers at their original edges to serve. It’s hard to stop at just one!