Halloween Candy Cookie Bars
Thick and chewy cookie bars with Halloween candy bars folded in! The most delicious way to use up extra Halloween candy like Kit Kats, Snickers, M&Ms, Reese's Peanut Butter Cups, and any fun-size candy bar.
Servings 16 bars
Equipment
Ingredients
- 2 1/4 Cups (298g) all purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch*
- 1/2 tsp salt
- 3/4 Cup (170g) unsalted butter, melted and cooled slightly
- 3/4 Cup (150g) packed brown sugar light or dark
- 1/2 Cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 1/4 Cups (150g) fun-size candy bars, chopped into bits
Instructions
- Preheat the oven to 350ºF (177ºC). Prepare a 9-inch square baking pan by spraying the sides with baking spray and lining with parchment paper. Be sure to leave enough of an overhang that you can easily lift the cookie bars out once baked.
- Melt the butter: In a microwave safe bowl, heat the butter in 20-30 second intervals, stirring after each one, until the butter is melted. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, add the brown sugar and granulated sugar. Pour the melted butter on top and whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform.
- Add the dry ingredients to the wet ingredients and fold with a rubber spatula until a dough forms. Reserve about 1/8 Cup of the Halloween candy, then fold the rest into the dough.
- Press the dough into the prepared pan and top with the reserved Halloween candy. Bake for 25-30 minutes, until the edges are set and the top is golden. The cookie bars might seem soft in the middle but don't be tempted to over-bake! Let them cool in the pan for at least 20 minutes before lifting them out and cutting into squares.
Notes
*cornstarch makes this recipe extra soft. If you can’t find it locally, you can substitute it for 1/2 tsp baking powder.
To Make Ahead:
- The cookie dough can be made ahead and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months before baking.
- The baked cookie bars can be made ahead and stored in an airtight container at room temperature (or wrapped with plastic wrap over the top of the pan). They will remain fresh for up to three days this way. Alternatively, you can freeze the cookie bars for up to one month. I recommend wrapping them first in plastic wrap, then in foil.