Description
These leftover Halloween candy cookie bars are soft, chewy, and loaded with chopped chocolate candy, finished with a pinch of flaky salt.
Ingredients
Scale
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups roughly chopped chocolate Halloween candy, divided
- A few whole seasonal candies for topping, optional
- Flaky salt, optional
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together ½ cup melted and slightly cooled unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until well combined.
- Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Whisk until smooth and combined.
- Add 1½ cups all purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Fold together just until no streaks of flour remain.
- Fold 1 cup of the chopped Halloween candy into the dough, reserving the remaining ½ cup for the top.
- Transfer the dough to the prepared pan and spread it into an even layer. Scatter the remaining ½ cup chopped candy over the top, gently pressing the pieces into the dough.
- Bake for 25-30 minutes, or until the edges are lightly golden and set and the center is just set but still slightly soft. A toothpick inserted into an area without melted candy should come out with a few moist crumbs rather than wet batter.
- If you have a few pieces of candy you want to hold their shape, lightly push them into the top of the bars after baking.
- Sprinkle with flaky salt, if using. Let the bars cool completely in the pan before lifting them out and slicing.
Notes
Use chocolate-based candy; gummies and hard candy don’t bake well.
Bars keep at room temperature in an airtight container for up to 4 days or frozen for up to 3 months.
To double the recipe, bake in a 9×13 pan, starting to check at 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sweet Tooth
- Method: Baking
- Cuisine: American