Because we knew you were totally worried about what to do with any leftover Halloween candy, we came up with this ingenious flatbread recipe that takes sticky kid’s stuff to a new culinary level. Behold, the candy bar empanada. Coated with cinnamon and sugar, this indulgent flatbread dessert takes a mere snack sized candy bar and elevates it to white plate status. Crispy crunchy on the outside, warm and gooey on the inside. (You need to make this with that peanut butter cup in your desk drawer right now.)
Your inner (or outer) child will scream with delight when you make them this simple flatbread snack using fun sized candy bars. Get the sweet and lowdown here:
Candy Bar Empanadas
- 1 Flatout Foldit
- 1 Regular sized, or two mini candy bars of your choice, chopped
- Coconut oil spray
- 1/2 cup coconut sugar + 1 tablespoon cinnamon, mixed together
Preheat oven to 350°F. Spray Flatout flatbread with coconut oil spray, then coat the flatbread with the cinnamon and sugar mixture. Place the flatbread on a baking sheet and top with the chopped candy bars. Spray the rim of the flatbread, and fold in half, pressing firmly around the edges to seal them. Bake at 350° for about 12 minutes. Enjoy!