Halloween is one of my favourite times of the year. I love dressing up, watching scary movies, carving pumpkins and eating tons of candy. Halloween isn’t Halloween without candy. It’s the one time of year that you can eat mini chocolate bars until your stomach hurts without any judgement.
I have a terrible habit of buying (and eating) more candy than I give away, leaving me lots of leftovers. What do I do with the leftover candy? Turn them into a Halloween candy cookie bar! I mean, what’s better than your favourite candies swirled through the most delicious cookie batter and cut into bars? Nothing, that’s what.
Here is what you need to know about this Halloween candy cookie bar recipe:
- Anything goes! Even candy corn, so use a variety. It’s fun to use different kinds for various flavours and textures. My favourites to use are KitKats, M&M’s, Coffee Crisp and Reese’s Peanut Butter Cups.
- Don’t overmix or overbake the cookies bars. Overmixing develops gluten, and gluten makes the batter tough and dry. Overbaking dries the bars out. The bars will continue to make in the pan as it cools. You’ll want to take them out when they are still gooey in the center.
- They are quick and easy. These babies come together in about 10 minutes and bake for 30 minutes. Plus, you don’t need any special equipment, not even an electric mixer.
- Make cookie dough ahead of time! You can prepare the dough and freeze it for a rainy day. The dough lasts up to three days in the fridge or three months in the freezer. Let the dough come to room temperature before putting it in the oven. If you love cookie bars as much as I do, try my Brown Butter Nutella Chocolate Chunk Cookie Bars.
If you made this recipe and liked it, consider sharing it on Instagram and tagging @chrissymeetsworld.
Halloween Candy Cookie Bars
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/4 cup brown sugar
- 1 egg, room temperature
- 2 tsp vanilla
- 1 cup assorted candy bars, chopped
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment and set it aside.
- In a large bowl, combine the flour, baking powder and salt. Set it aside.
- Beat the butter and brown sugar in a separate bowl. Add the egg and vanilla, and beat until the batter is light and fluffy. Pour the wet ingredients into the dry ingredients. Stir until just mixed and no streaks of flour remain. Be careful not to overmix the batter. Gently fold in the chopped candy bars.
- Transfer the batter to the prepared pan and spread it out evenly. Bake for 25-30 minutes, or until the edges are golden brown. Let the cookie bars cool in the pan for about 10 minutes, then transfer them to a wire rack and let them cool completely before cutting them into squares. Enjoy!