Halloween is tonight, which means that tomorrow morning you could have a pile of candy in your house higher even than the average 6-year-old goblin, witch or superhero.

That's whether you have your own trick or treaters or not. Either your kids will bring home more candy than they can possibly eat before their teeth fall out, or you will have bought more sweets than the marauding neighborhood kids can possibly pour into their sacks.

What to do?

Get with the times. Recycle.

Much of that candy can be crushed, chopped or cut into chunks, then folded, layered, beaten, blended or otherwise combined into cake batters, cookie doughs, pudding or mousse mixtures, softened ice cream or pie fillings.

Halloween will never be the same again.

For example, chopped chocolate-covered toffee bars substitute superbly for chocolate chips in cookies. Chopped bittersweet or milk chocolate candy bars add distinction to an ordinary vanilla-flavored cookie dough. Slightly mashed caramel- and nut-based candy is divine stirred through softened coffee ice cream.

Candy adds a confection-like quality to desserts, but care should be taken in matching candy and dough or batter.

Choose a cookie dough with a moderate amount of sugar or cautiously reduce the portion of sugar by a few tablespoons. Chopped candy is best added to the more rugged drop cookie doughs (especially those flavored with vanilla or almond extract), which easily trap the sweet nuggets.

As for cakes, avoid adding candy to delicate batters, such as chiffon or angel food cake, and very thin, pourable cake batters; dense pound cakes or sturdy loaf cakes are best and, again, choose a batter that includes a reasonable amount of sugar and no other form of sweetener (such as honey, maple syrup, or corn syrup). Too much sugar and the cake won't bake right, besides being too sweet.

Chop the candy into 1/4- to 1/3-inch pieces and lightly dust them with a teaspoon or two of the recipe's flour mixture to prevent the candy from sinking to the bottom of the batter as the cake bakes.

Almost any kind of crushed candy can be folded into a plain mousse, pudding or ice cream chocolate covered caramel and nut candy bars work particularly well, as do chocolate-covered coconut candy bars. A brownie batter is the perfect vehicle for chopped toffee bars, chocolate-covered mints or crushed coconut candy bars. And, chopped chocolate-based bars laced with nuts and caramel can be sprinkled on top of a pan of hot brownies; after a few minutes, the melted pools can be spread to form a quick, no-fuss frosting.

When recycling candy bars, note the following:

Measurements For a 9-inch pan of brownies or bar cookies, use 2/3 cup chopped, coarsely chopped, or crushed candy; for a 9-inch bundt cake (such as a sturdy butter cake or pound cake), use 1 cup chopped or finely chopped candy; for a 10-inch bundt or tube pound cake or butter cake, use 1 to 1 1/3 cups chopped or finely chopped candy; for a cookie dough based on about 2 cups of flour, use 1 1/4 cups coarsely chopped, crushed or whole candy (such as chocolate morsels); for a 9-inch cheesecake, use 1 cup chopped, crushed or finely chopped candy; for a cupcake batter using approximately 2 cups of flour, use 2/3 cup chopped candy; add 1/3 cup crushed candy to graham cracker crumbs to make a pie shell.

For each pint of softened ice cream, use 2/3 cup (or less, to taste) crushed or chopped candy; for an ice cream pie filling, combine 1 cup chopped or crushed candy with each pint, or sprinkle the same amount on the bottom of the pie shell before you spread over the softened ice cream. As an ice cream, milk shake or sundae topping, use 1 to 2 tablespoons of chopped, coarsely chopped or crushed candy for each serving.

To use candy as a quick glaze for brownies and other bar cookies or as a sauce, use about 3/4 cup chopped candy to cover the contents of a 9-inch pan of brownies; heat 1 cup chopped candy with about 3 tablespoons milk to melt down the candy (or enough to make a pourable consistency), then spoon over ice cream or cake while hot. Chocolate and caramel (with or without nuts) and mint patties and drops make the best glazes or sauces.

Preparations

Partially freeze soft, caramel and nut-enhanced candy bars before chopping or cutting into chunks to preserve the shape and texture; for chewy-crisp coconut or peanut and chocolate candy bars, refrigerate the bars until firm, or overnight, if you wish, then proceed to cut or crush. It is also possible to mash the candy with the broad side of a knife or cleaver, or to crush candy with a rolling pin.

In warm weather, refrigerate chopped, crushed or chunked candy if you are preparing it well ahead of baking time; remove from the refrigerator to take the chill off before adding to a dough or batter.

Naming Names Here is a baker's guide to the best uses for specific brands of candy bars in dessert-making. All are commonly available in miniature and/or full size bars:

Almond Joy (Peter Paul Cadbury): Chopped, folded into plain vanilla or chocolate drop cookie dough, or into a dense brownie batter; chunked and mashed with the broadside of a knife or cleaver, folded through softened vanilla or chocolate ice cream.

Baby Ruth (Planters Lifesavers): Chopped, stir into a brown sugar or vanilla cookie dough, vanilla cheesecake batter or bar cookie dough; chunked and flattened with the broadside of a knife or cleaver, fold through softened vanilla, caramel or caramel ice cream, use as a layering ingredient in ice cream cakes and ice cream pies; coarsely chopped, add to brownie batter.

Bar None (Hershey): Chop, stir into drop cookie batter, especially brown sugar, vanilla or chocolate, use as a topping for ice cream; coarsely chopped, fold into bar cookie batter; crushed, fold through vanilla, caramel, coffee or chocolate ice cream.

Bounty, dark chocolate or milk chocolate variety (Mars): Chopped, add to drop cookie doughs, sturdy cheesecake and pound cake batters; crushed, layer with ice cream in parfaits or in an ice cream pie; crushed with the broadside of a knife, fold through frozen yogurt or softened ice cream.

Butterfinger (Planters Lifesavers): Crushed, add to vanilla, chocolate or peanut butter cookie batter, softened ice cream (notably vanilla), sturdy cupcake batter, or combine with graham cracker crumbs to form a pie shell; chunks and lightly crushed with the broadside of a knife or cleaver, fold through brownie or bar cookie batter; finely chopped, add to vanilla pound cake batter, vanilla cheesecake batter or stove top-cooked cornstarch-based pudding; coarsely chopped, use as a topping for ice cream, and as an ingredient to layer in ice cream cakes.

Caramello (Peter Paul Cadbury): Chunked and lightly crushed with the broadside of a knife, fold through softened ice cream and drop cookie dough; melted down with a few spoonfuls of milk, use as a topping for pound cake, bundt cake or angel food cake.

Chunky (Nestle): Chopped, add to softened peanut butter, vanilla, or chocolate ice cream, use as a layering ingredient in ice cream pies, ice cream cakes or ice cream sundaes, or as a topping for ice cream desserts; coarsely chopped, fold through vanilla drop cookie dough or bar cookie dough.

Clark Bar (Leaf): Chopped, add to drop cookie dough, fold through softened vanilla or chocolate ice cream; coarsely chop, use as a topping for ice cream sodas, ice cream sundaes and malted milk drinks.

5th Avenue Bar (Hershey): Chopped, stirred into a brownie batter, drop cookie batter (especially one based on peanut butter); chunked and crushed with a rolling pin, stirred into a cooled stove top-cooked pudding; finely chopped, added to a chocolate or peanut butter pie filling or softened ice cream.

Goldenberg's Peanut Chews: Chopped, add to peanut butter pies, soft or crisp drop cookie doughs, cooled stove-top cooked cornstarch puddings, especially vanilla and butterscotch; finely chopped, fold through vanilla, chocolate or caramel mousse mixtures; chunks, fold through softened vanilla, chocolate, coffee or caramel ice cream; use as a layering ingredient in ice cream pies.

Goobers (Nestle): And to vanilla, chocolate or peanut butter drop cookie dough.

Heath (Heath and Sons): Chopped, stir into cookie dough, fold through chocolate or butterscotch brownie batter, fold through softened ice cream (especially vanilla or chocolate), sprinkle on the bottom of a graham cracker pie shell, top with softened ice cream and refreeze to make an ice cream pie; crushed, add to graham cracker crumbs when making a pie shell; finely chopped, stir into a vanilla shortbread batter.

Hershey's Milk Chocolate (Hershey Chocolate): Chopped, stir into to drop cookie dough, or cupcake batter; coarsely chopped, scatter bits of candy over pan of brownies while hot from the oven, let stand, spread with a knife to form a glaze, and cool completely before cutting into squares.

Hershey's Milk Chocolate Kisses and Hershey's Kisses with Almonds (Hershey Chocolate): Chopped, add to chocolate brownie batter, chocolate or vanilla drop cookie dough.

Junior Mints (Warner-Lambert): Chopped, fold through vanilla, mint or chocolate drop cookie dough batter, vanilla cheesecake batter, vanilla or chocolate pound cake batter, a meringue cookie mixture; crushed with the broadside of a knife or cleaver, stir into a dense brownie batter, softened mint, vanilla or chocolate ice cream; coarsely chopped, sprinkle over baked chocolate or chocolate chip brownies as soon as they come out of the oven, let melt down completely, spread with a knife, cool completely to form a simple glaze.

Mars Almond Bar (Mars): Chunked and flattened slightly with the broadside of a knife or cleaver, fold into softened ice cream; chopped, stir into a dense chocolate or butterscotch brownie batter; coarsely chopped, add to a bar cookie batter.

Milk Duds (Leaf): Crushed with the broadside of a knife or cleaver, fold through softened caramel, chocolate, coffee or vanilla ice cream, chocolate or caramel brownie batter; halved, stir into crisp or soft vanilla, chocolate or brown sugar drop cookie dough, bar cookie dough; melted with a few tablespoons of milk, use as a quick topping for ice cream or ice cream sundaes, or use in ice cream sodas, shakes, or malteds.

Milky Way and Milky Way Dark (Mars): Chunked and mashed slightly with a rolling pin, fold into plain vanilla mousse or softened vanilla, chocolate or coffee ice cream; diced, fold into a drop cookie dough or brownie batter.

M&M's or Peanut M&M's (Mars): Stir into vanilla, peanut butter, or chocolate drop cookie dough.

Mounds (Peter Paul Cadbury): Chopped, folded into plain vanilla or chocolate drop cookie dough, or into a dense brownie batter; chunked and mashed with the broadside of a knife or cleaver, folded through softened vanilla or chocolate ice cream.

Mr. Goodbar (Hershey): Coarsely chopped, add to drop cookie dough, bar cookie dough, chocolate brownie batter; finely chopped, add to cupcake batter, vanilla or chocolate pound cake batter; fold through softened ice cream.

Nestle Crunch (Nestle): Finely chopped, add to softened ice cream; chopped, add to chocolate brownie batter.

Oh Henry! (Nestle): Chunked and mashed, fold through drop cookie or brownie batter; chop finely and sprinkle on top of sheet cakes or brownies immediately after removing from the oven, let stand until melted down, then spread to form a light frosting; finely chopped, fold through chocolate mousse.

100 Grand (Nestle): Chopped, folded through softened vanilla, caramel or chocolate ice cream or ice cream destined to fill a pie shell (for an ice cream pie), or stirred through a chocolate chip cookie batter (in place of the chips).

Raisinets (Nestle): Stir into vanilla, chocolate, oatmeal, molasses or spice drop cookie dough, bar cookie dough.

Reese's Milk Chocolate Peanut Butter Cups (Reese Candy): Chopped, fold through chocolate brown batter, vanilla, chocolate or peanut butter drop cookie dough; finely chopped, stir into dense cupcake batter, bar cookie batter, vanilla or chocolate cheesecake batter, or vanilla or caramel pound cake batter; coarsely chopped, use as a topping for ice cream, fold through softened ice cream, use as a layering ingredient in ice cream pies.

Reese's Pieces (Reese Candy): Use in drop cookie doughs, especially chocolate, vanilla, or peanut butter; fold through chocolate, butterscotch or peanut butter brownie batter.

Rolo (Hershey): Crushed, add to brownie batters, softened ice cream and mousse, and offer as a topping for sundaes; coarsely chopped, fold through drop cookie dough or softened ice cream destined for an ice cream pie.

Skor (Hershey): Chopped, stir into cookie dough, fold through chocolate or butterscotch brownie batter, fold through softened ice cream (especially vanilla or chocolate), sprinkle on the bottom of a gram cracker pie shell, top with softened ice cream and refreeze to make an ice cream pie; crushed, add to graham cracker crumbs when making a pie shell; finely chopped, stir into a vanilla shortbread batter.

Snickers and Peanut Butter Snickers (Mars): Finely chopped, added to pound cake and butter cake batters; chunked and mashed lightly with the broadside of a knife, folded through softened ice cream or yogurt, chocolate or vanilla mousse; coarsely chopped, added to chocolate brownie batter or cookie doughs.

3 Musketeers (Mars): Chunked, add to chocolate brownie batter; chunked and crushed, fold into softened ice cream, especially vanilla, coffee or chocolate; chopped, add to batter for plain chocolate or vanilla sheet cake.

Twix, milk chocolate and caramel variety (Mars): Chopped, as a topping for ice cream or frozen yogurt; coarsely chopped, fold through chocolate brownie batter.

Twix, milk chocolate and peanut butter variety (Mars): Chopped, as a topping for ice cream or frozen yogurt; coarsely chopped, fold into peanut butter cookie dough, or into batter for butterscotch brownies; crushed, use as a topping for malted milk shakes and ice cream sundaes.

Whoppers (Leaf-Donruss): Lightly crushed with the broadside of a knife or cleaver, fold stir into bar cookie dough, chocolate brownie batter, softened vanilla, chocolate or caramel ice cream; chopped, use as a layering ingredient in ice cream cakes or ice cream pies, stir into vanilla or caramel cheesecake batter; chopped, stir into vanilla drop cookie dough, use as a topping for ice cream, malted milkshakes, and ice cream sundaes.

York Peppermint Pattie (Peter Paul Cadbury): Chopped, fold through softened peppermint, chocolate, or vanilla ice cream, a meringue cookie mixture, chocolate or mint brownie batter.

Zagnut (Leaf): Crushed or coarsely chopped, add to vanilla, caramel, or brown sugar cookie dough; fold into softened caramel, vanilla or coconut ice cream, use as a topping for ice cream, sprinkle on top of a brownie batter just before baking, combine with graham cracker crumbs to form a pie shell, sprinkle on top of ice cream shakes or sodas; chopped, stir into chocolate or butterscotch brownie batter.

Lisa Yockelson's most recent book in her series on country baking is "Country Cookies: An Old-Fashioned Collection."