Leftover Halloween Candy Cookie Bars
Total Time
1 hour 25 minutes
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
16 bars
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (105g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cup (175g) all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 1/4 cup chopped candy (tiny bite-sized pieces), plus more for the top
- 1/2 cup dark chocolate chips
- Flaky sea salt, for sprinkling on top
How would you rate this recipe?
Preparation
Step 1
For the candy that will be going on top of the cookie bars, chop what is needed and place in the freezer (this does not include the 1 1/4 cup of chopped candy going inside the bars).
Step 2
Preheat the oven to 350F and grease and line a square 8×8 baking dish.
Step 3
In a small bowl whisk together the flour, baking powder, and salt.
Step 4
In a large mixing bowl whisk together the butter and sugars, followed by the egg and vanilla.
Step 5
When smooth and well combined, use a rubber spatula to fold in the dry ingredients followed by the chopped candies.
Step 6
Spread the batter into the pan and top with an even spread of dark chocolate chips. They will melt and become the glue that holds all the candy on top, so get a good even cover of chocolate.
Step 7
Bake for 25-30 minutes.
Step 8
Right when they’re done baking, pull the candy from the freezer and immediately decorate the bars while the chocolate chips are still melted.
Step 9
Top with a generous pinch of sea salt and refrigerate for about 30 minutes, or until the bottom of the pan is no longer hot.
Step 10
Lift the bars out, slice, and enjoy!
Step 11
Save recipe for the next time?
Chef's notes
These cookie bars are best enjoyed at room temperature, but can be stored in a container in the refrigerator or at room temperature.
They will keep longer in the refrigerator (about 4-5 days), but will remain just as good at room temperature (about 2-3 days).
I haven’t tested it, but I think this recipe could work well with a gluten-free baking flour substitution. Also make sure to use gluten-free candies!
