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The Perfect Post-Halloween Candy Cookie Bars Recipe

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These candy cookie bars are the ultimate solution for using up leftover Halloween candy. Soft, chewy, and packed with pockets of melted chocolate, caramel, and nougat, they come together in about 35 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped assorted Halloween candy bars (about 12–15 fun-size bars)
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with nonstick spray.
  2. Chop the candy bars into roughly 1/2-inch pieces. Set aside.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined. Scrape the bowl again.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture in two additions, mixing on low speed until just combined after each. Stop mixing as soon as no white streaks remain.
  7. Gently fold in the chopped candy and chocolate chips (if using) with a spatula until evenly distributed.
  8. Transfer the dough to the prepared pan and press into an even layer using a spatula or lightly greased hands.
  9. Bake for 22-26 minutes, until the edges are golden brown and the center is set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Cool completely in the pan on a cooling rack, at least 2 hours (or refrigerate for 45 minutes).
  11. Once cool, use the parchment overhang to lift the slab out of the pan. Cut into squares (24 bars recommended) with a sharp knife.

Notes

For best results, chill the candy before chopping to prevent sticking. Do not overbake; pull bars when center still looks slightly underdone. Let bars cool completely before cutting to allow candy to set. Bars are even better the next day as flavors meld.

Nutrition

Keywords: candy cookie bars, Halloween candy recipe, leftover candy, cookie bars, easy dessert, chocolate, caramel, nougat

Find it online: https://elaraeats.com/the-perfect-post-halloween-candy-cookie-bars-recipe/