The answer, of course, is to make it into treats that you can give away to adults as well as kids. Or in other words, bake with it! (Disclaimer: I cannot help you if you did not purchase mini candy bars. Death to non-chocolate Halloween candy!)
1. Chose a favorite cake or cupcake recipe. I did banana cupcakes with Hershey's milk chocolate and chocolate cupcakes with Reese's Peanut Butter Cups.
2. Chop bars into small pieces. It can be helpful to put softer candy like Reese's Peanut Butter Cups in the refrigerator too harden up beforehand.
3. Prepare recipe according to directions.
4. At the very end, mix in 1 to 1/2 cups of chopped candy.
5. Bake as directed and add icing according to taste.
6. Use extra candy to decorate the top. I sprinkled the icing with the smallest shavings of chocolate and then topped each with half of a mini Hershey bar. Decorating is important because it allows you to use more candy. I got all the Peanut Butter Cups into the cupcake batter, but without the little flowers, I'd still be stuck with a bunch of Reese's Pieces.
As an added bonus, you can carry your treats with your super cool double-decker cupcake holder like mine below from Goodwill.
Hope you have a wonderful time exploring your creativity and spreading the sugar (uh, I mean love). A friend said she'd eat all the leftover Almond Joys, so next I'm contemplating a pumpkin cheesecake with Kit Kat crumble topping. Stay tuned...