Chewy brown-sugar cookie bars packed with chopped chocolate bars, peanut butter cups and candy-coated chocolates, baked in one pan.
Chill the candy bars before chopping so they cut cleanly instead of smearing. Pressing some of the candy onto the top before baking keeps it colorful.
Ingredients
Scale
Measurement units
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cup Halloween candy mix-ins
- ½ cup Halloween candy topping
Ingredients
Scale
Measurement units
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cup Halloween candy mix-ins
- ½ cup Halloween candy topping
Instructions
Prep the pan and candy
Heat the oven to 350°F.
Line a 9x13-inch pan with parchment, leaving an overhang on the long sides.
Chop Halloween candy mix-ins (1 ½ cup) and Halloween candy topping (½ cup) into small pieces.
Equipment: 9x13-inch baking pan, parchment paper
Mix the dough
Whisk unsalted butter (¾ cup) with light brown sugar (1 cup) and granulated sugar (¼ cup) until smooth.
Whisk in eggs and vanilla extract (2 tsp) until glossy.
Stir in all-purpose flour (2 ¼ cup), baking powder (1 tsp) and salt (½ tsp) until just combined.
Fold in Halloween candy mix-ins (1 ½ cup).
Press the dough evenly into the pan and scatter Halloween candy topping (½ cup) over the top.
Equipment: 9x13-inch baking pan
Bake
Bake until the edges are golden and the center is just set.
Cool
Cool completely in the pan on a rack before lifting out by the parchment and cutting into 24 bars.
Equipment: 9x13-inch baking pan, parchment paper
Tomorrow's Meal
Crushed Candy Cookie Bark
Stale cookie bars crumbled and layered with melted chocolate and fresh candy for a new confection
You'll need to pick up:
8 oz semi-sweet or dark chocolate2 tbsp coconut oil or butterFresh Halloween candy for topping (optional)
Quick overview:
- 1.Break day-old cookie bars into bite-sized pieces, crush half into crumbs
- 2.Melt chocolate with coconut oil in double boiler until smooth
- 3.Line baking sheet with parchment, spread thin chocolate layer
- 4.Sprinkle cookie crumbs over chocolate, press gently
- 5.Drizzle remaining chocolate on top, sprinkle crushed candy pieces
- 6.Chill until set (2-3 hours), break into irregular shards and serve
Before you cook
Cook notes
- • Chill the candy bars before chopping so they cut cleanly instead of smearing.
- • Pressing some of the candy onto the top before baking keeps it colorful.
- • Check labels on mixed leftovers if you need these nut-free.
- • Keeps 4 days airtight at room temperature and freezes well for up to 2 months.
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