(photos updated 10.29.2019)
These Halloween Candy Cookie Bars are the ultimate treat! Buttery, sweet, thick and chewy. They’re the perfect way to use up leftover Halloween candy.
These cookie bars are worth the splurge. They are buttery, sweet, thick and chewy; definitely a treat, which is why they’re the perfect way to use up and share your leftover Halloween candy.
We don’t have little ones yet, but we do get trick or treaters, so we always have candy leftovers. If your hood doesn’t get trick or treaters, or your kids are too little, or too old for all that anymore, you know Halloween candy is marked down right now after the fact, and this is a fun way to snag candy on sale, and a really good excuse to make a batch of Halloween Candy Cookie Bars.
The base for these Halloween Candy Cookie Bars are the same as a chocolate chip base but with candy instead. The first few years I made these cookie bars, I used white sugar. For the most part these days, we don’t usually have white sugar in the pantry, but did have coconut palm sugar – which is less processed, with a lower glycemic index and they tasted just the same. That being said, we’re using all purpose flour and leftover CANDY, so use either white sugar or coconut. No need to buy extra ingredients.
What kind of candy should I use
Any chocolate candy, chopped, will do for this cookie bar recipe! I wouldn’t recommend candy that’s fruity or sour for these cookie bars. Stick with any chocolate variety. For my recipe I used a mix of the following leftover candy:
- Reese’s Peanut Butter Cups
- M&Ms, plain
- 100 Grand
- Milky Way
- Kit Kat bars
As a last minute addition, I opted to add flaky sea salt and I highly recommend it! You do you, though.
These Halloween Candy Cookie Bars are perfect to bring to a potluck at the office, a football party over the weekend and of course a Halloween party.
A baker, I am not. But I followed the basic guidelines for chocolate chip cookies, and added chopped candy instead of chocolate chips. I mean….if I can do that, anyone can. Cheers, witches!
Tools used to make this recipe/shoot this dessert:
halloween candy cookie bars
- cooking spray
- 1 cup 2 sticks unsalted butter, melted
- ½ cup sugar - can also use coconut sugar
- 1 cup packed light brown sugar
- 2 large eggs, whisked
- 1½ teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoon sea salt
- 1 cup assorted Halloween candy - roughly chopped
- Flaky sea salt, to garnish (optional) - such as Maldon
- Preheat the oven to 350 degrees F.
- Line an 8-inch square baking dish with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
- To a large bowl, using a hand mixer, mix together the melted butter with the sugar and light brown sugar until smooth, about 3 minutes. Add the eggs and vanilla and mix on low, until combined.
- Stir in the flour and salt until just incorporated - no need to overmix. Stir in ½ cup of the assorted Halloween candy.
- Pour the cookie batter into the prepared pan, smoothing the top, then sprinkle the remaining ½ cup of Halloween candy over the top of the batter.
- Bake 30-35 minutes until done.
- Let the pan cool completely then remove the cookie bars, using the parchment paper overhang, cut into 12-16 squares. Top with flaky sea salt and serve.
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.