Halloween is over and chances are, you might have some (in my case, a ton) leftover candy to deal with! My days of hosting a big Halloween party are over, but my daughter, Scarlett, is now 20 months old, so it was really the first time that she could enjoy Halloween events and trick or treating. She was the happiest Herbie (if you have kids under 3, you probably know all about the Ms. Rachel craze).
In Chicago, different neighborhoods have trick or treating in business corridors on the weekends surrounding Halloween. We did North Center, Lake View, Lincoln Square, and Southport Corridor. Southport Corridor was the best, by far. It can definitely be overwhelming, so planning is key. We walked our neighborhood on Halloween itself. The result of all these activities was 20 pounds of treats, most of which she’s too young to enjoy. After I picked out the goldfish crackers, pretzels, and any applesauce pouches that she could enjoy, and took my mom tax of Reeses (is there anything better than a frozen Reeses?!), my husband picked through for the Almond Joy, Twizzlers, and Snickers, we still had more than half the candy left!
Before giving the remainder away, I decided to get busy in the kitchen and incorporate the candy into a baking project – Halloween Candy Cookie Bars. I recommend using only chocolate based candy for this recipe, such as Reeses, Milky Way, Snickers, Baby Ruth, Twix, etc. These cookie bars are a welcome change from digging in the candy pile, and the most difficult part is the unwrapping of the candy! If you don’t have candy laying around, you can certainly buy your favorites! I like to add a sprinkle of flaky sea salt, and/or some pretzels, to the top for that delicious sweet and salty contrast. Consider these as a fun addition to your upcoming Friendsgiving or Thanksgiving dessert tables! I have a feeling I won’t be able to wait until next Halloween to make them again.
Halloween Candy Cookie Bars
Scroll down for a printable version of this recipe
Serves:12
Prep time: 30 minutes
Bake time: 30 minutes
Inactive time: 25 minutes (for cooling)
Total time: 1 hour 25 minutes
1 cup butter, melted
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 Tablespoons vanilla bean paste
1 3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups chopped candy bars (11/2 cup for inside the bars, and 1/2 cup for the top)
Flaky sea salt and/or 1/2 cup crushed pretzels for the top
1. Unwrap and chop the candy (chop extra if you’re me and plan to eat some along the way!).
2. Preheat the oven to 350 degrees F.
3. Grease an 8x8" or 9x9" square baking pan.
4. In a medium bowl, mix the flour, baking powder, and salt (not the flaky salt).
5. In a large bowl, mix the butter, brown sugar, granulated sugar, vanilla, and eggs until evenly combined.
6. Fold dry ingredients into the wet ingredients.
7. Once combined, fold in the chopped candy.
8. Spread the better into the pan.
9. Bake for 30 minutes.
10. Wait 5 minutes, and then top the cookie bars with the reserved candy, pretzels and/or flaky salt.
11. Cool for 20 minutes, slice, and enjoy!
I hope this recipe inspires you to think about using your leftover candy in a different way, and to get baking in your own kitchen.
If you’re looking to learn something new, want to improve your skills, or just prefer to not have to clean up, we have a bunch of fantastic baking classes coming up and we’d love to have you join us for:
- Fabulous Fall Baking on Friday, November 22 at 11am
- Pie and Tart Boot Camp Saturday, November 23 at 10am
- Artisanal Breads Bread Book Saturday, November 30 at 10am
- Holiday Treats on Friday, December 20 at 10am or Saturday, December 21 at 10am
It’s also a great time to get your children baking! We have some great teen (just the teen), or family (kids/teens and adults) classes coming up:
- Teen Bake and Take Pumpkin Pie Wednesday, November 27 at 10am
- Family French Brunch Friday, November 29 10am
- Festive Family Baking Sunday, December 22 10am
- Teen Winter Baking Monday, December 30 10am
Don’t forget about visiting our retail store for your baking needs this holiday season! We have baking sheets, Callebaut chocolate, sprinkles and icings, food coloring, cookie cutters, measuring cups/spoons, and so much more. We’re offering some great discounts on the following days/nights:
- Customer Appreciation Day Friday, November 15 12pm to 5pm: 20% off retail and 10% off wine and spirits
- Plaid/Black Friday November 29 11am-5pm 15% off retail and 10% off wine and spirits.
- Small Business Saturday November 30 11am-5pm 15% off retail and 10% off wine and spirits.
- Shop Late Lincoln Square on Thursdays, December 5, December 12 and December 19 5pm-8pm: 15% off retail and 10% off wine and spirits. If you spend $250+, you’re eligible for a free Kai Luna knife, while supplies last!
Halloween Candy Cookie Bars
Ingredients
- 1 cup butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 Tablespoons vanilla bean paste
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chopped candy bars (11/2 cup for inside the bars, and 1/2 cup for the top)
- Flaky sea salt and/or 1/2 cup crushed pretzels for the top
Instructions
- Unwrap and chop the candy.
- Preheat the oven to 350 degrees F.
- Grease an 8x8" or 9x9" square baking pan.
- In a medium bowl, mix the flour, baking powder, and salt (not the flaky salt).
- In a large bowl, mix the butter, brown sugar, granulated sugar, vanilla, and eggs until evenly combined.
- Fold dry ingredients into the wet ingredients.
- Once combined, fold in the chopped candy.
- Spread the better into the pan.
- Bake for 30 minutes.
- Wait 5 minutes, and then top the cookie bars with the reserved candy, pretzels and/or flaky salt.
- Cool for 20 minutes, slice, and enjoy!
