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Easy Leftover Halloween Candy Cookie Bars

Leftover Halloween Candy Cookie Bars - featured image
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Transform your leftover Halloween candy into chewy, buttery cookie bars with crispy edges and gooey pockets of caramel, chocolate, and crunch. This quick and easy recipe is the perfect solution for post-Halloween candy piles.

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 leftover Halloween candy (mix of chewy, crunchy, and pure chocolate)
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Chop your leftover Halloween candy into roughly 1/2-inch pieces. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 3 minutes until light and fluffy. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat for another 30 seconds.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the flour disappears, about 30 seconds. Do not overmix.
  7. Remove the bowl from the mixer and use a rubber spatula to fold in the chopped candy and chocolate chips (if using) until evenly distributed.
  8. Transfer the dough to the prepared baking pan. Using slightly damp fingers, press the dough evenly into the pan, making sure it reaches all corners and is relatively level.
  9. Bake for 22-26 minutes, until the edges are golden brown and the center looks set and slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Place the pan on a cooling rack and let the bars cool for at least 30 minutes in the pan. Then, using the parchment paper overhang, lift the entire slab out of the pan and transfer to the cooling rack to cool completely, about another 30 minutes.
  11. Once completely cool, use a sharp chef’s knife to cut the slab into 24 bars (6 rows by 4 rows). Wipe the knife clean between cuts for neat edges.

Notes

Avoid using powdery or very soft candies like candy corn or chalky mints. For best results, use a mix of chewy (caramel-filled), crunchy (wafer or crisp), and pure chocolate candies. Let bars cool completely before cutting to prevent crumbling. Bars taste even better the next day.

Nutrition

Keywords: leftover Halloween candy, cookie bars, easy dessert, Halloween recipe, candy bars, chewy cookie bars

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