Halloween Candy Cookie Bars

By Angela Sellari Jump to Recipe

This is such a fun recipe. It’s perfect for your Halloween party. Also, a great way to use up leftover Halloween candy… if there is such a thing.

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar, packed
• 1 cup white granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled slightly
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups coarsely chopped assorted Hershey’s Halloween candy

Instructions:

Step 1: Preheat oven to 350 degrees F. Grease an 9×13-inch baking pan and line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper. Set aside.

Step 2: In a medium bowl whisk together flour, baking powder, and baking soda. Add both the white and brown sugar to the dry ingredients and stir. Set aside.

Step 3: In a separate medium bowl whisk together melted butter, eggs, and vanilla extract. Then add the wet ingredients to the dry and stir to combine. The dough will be thick and glossy. Stir in 1 cup of coarsely chopped candy. Use your fingers to evenly press the dough into the pan. Top with the remaining chopped Halloween candy.

Step 4: Bake for 27 to 30 minutes until golden brown and cooked through. Allow to cool for 15 minutes in the pan before slicing into bars. Store at room temperature for up to three days.

Happy Halloween!

Halloween Candy Cookie Bars

Angela Sellari

Indulge in these Halloween Candy Cookie Bars! This fun recipe uses all your leftover trick-or-treat candy for a delicious, festive dessert.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 333 kcal

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar packed
• 1 cup white granulated sugar
• 1 cup 2 sticks unsalted butter, melted and cooled slightly
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups coarsely chopped assorted Hershey’s Halloween candy

Instructions

 

• Preheat oven to 350 degrees F. Grease an 9×13-inch baking pan and line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper. Set aside.
• In a medium bowl whisk together flour, baking powder, and baking soda. Add both the white and brown sugar to the dry ingredients and stir. Set aside.
• In a separate medium bowl whisk together melted butter, eggs, and vanilla extract. Then add the wet ingredients to the dry and stir to combine. The dough will be thick and glossy. Stir in 1 cup of coarsely chopped candy. Use your fingers to evenly press the dough into the pan. Top with the remaining chopped Halloween candy.
• Bake for 27 to 30 minutes until golden brown and cooked through. Allow to cool for 15 minutes in the pan before slicing into bars. Store at room temperature for up to three days.

Nutrition

Calories: 333kcalCarbohydrates: 76gProtein: 5gFat: 1gSaturated Fat: 0.4gSodium: 184mgFiber: 1g

Keyword Halloween Candy Cookie Bars

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