Halloween Candy Cookie Bars ~

Got leftover Halloween candy?

Transform all those fun-sized chocolate bars into chewy, buttery cookie bars with candy in every bite!

Table of Contents

Leftover Halloween Candy Cookie Bars

After Halloween, there always seems to be a mountain of candy left over, overflowing from trick-or-treat bags and candy bowls. Seeing all those colorful wrappers and familiar treats is exciting and a bit overwhelming.

The thrill of Halloween fades, but the candy stash doesn’t seem to shrink fast enough, and suddenly, you’re left with way more candy than you know what to do with.

One of the best ways to repurpose all that Halloween candy is to turn it into something new, like these Halloween Candy Cookie Bars. Baking with leftover candy is a creative twist that keeps things interesting, and it’s a great excuse to indulge in those favorite treats without eating them piece by piece.

Mixing the candy into cookie bars gives each bite a unique, gooey texture and brings a fun surprise with every square. It’s a delicious way to enjoy the Halloween haul while making something fresh and shareable.

Ingredients for Halloween Candy Cookie Bars

For the Cookie Bars:
6 tablespoons butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoons apple cider vinegar
1 cups + 1 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 cups leftover Halloween candy, chopped into bite-size pieces (e.g., M&M’s, Kit Kat, Snickers, Milky Way, Reese’s Peanut Butter Cups, Milk Duds, Whoppers, etc.)
For the Candy Topping:
1 cup leftover Halloween candy, chopped into bite-size pieces and chilled in the freezer for 15 minutes or until firm

Ingredient Notes

Butter: Softened butter is essential for a smooth, even blend with the sugars. Make sure it’s softened but not melted for the best cookie texture.
Granulated Sugar & Light Brown Sugar: The combination of brown and white sugar adds sweetness and a subtle caramel flavor. The brown sugar also helps create a slightly chewy texture.
Vanilla Extract: A splash of vanilla enhances the flavor of the cookie base and complements the candy.
Baking Powder: Adds lift to the bars, making them soft and slightly fluffy.
Apple Cider Vinegar: Used here as a binding agent in place of eggs. It reacts with the baking powder to give a light, tender texture.
All-Purpose Flour: Regular all-purpose flour works best for a balanced texture that’s chewy and soft. For gluten-free, use a 1-to-1 gluten-free flour blend.
Salt: Just a touch to balance the sweetness and enhance the flavors of the other ingredients.
Baking Soda: Helps with browning and also gives a little lift.
Halloween Candy: Use a mix of your favorite leftover Halloween candies, chopped into small pieces. Chocolate-based candies work best (like M&M’s, Snickers, Reese’s Pieces, or Kit Kats), as they melt nicely in the bars and add richness.
Additional Chilled Halloween Candy: Freezing the chopped candy for about 15 minutes makes it easier to sprinkle on top without melting too quickly in the oven, giving each bar a festive look.

How to Make Halloween Candy Cookie Bars

Step 1: Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a bit of overhang on the sides. This will make lifting the bars easier once they’re baked and cooled.

Step 2: In a large bowl (or using a stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the vanilla extract, baking powder, and apple cider vinegar, stirring well to combine.

Step 3: In a separate medium bowl, whisk together the flour, salt, and baking soda. This will ensure the dry ingredients are evenly distributed.

Step 4: Gradually add the flour mixture to the butter mixture, stirring just until combined. The dough will be a bit crumbly. Gently fold in 1 cup of the chopped candy pieces.

Step 5: Press the dough evenly into the prepared baking pan. Scatter the remaining chilled candy pieces over the top, pressing down slightly to ensure they stick.

Step 6: Bake in the preheated oven for about 22 minutes, or until the edges are lightly golden brown and the bars are set.

Step 7: Remove the pan from the oven and let the bars cool on a wire rack. Once completely cool, lift them out using the parchment overhang and transfer to a cutting board. Cut into squares and serve at room temperature.

FAQ

Can I use different kinds of candy? Absolutely! Use any chocolate candies you have on hand. Just make sure the pieces are small enough to blend into the batter and spread evenly across the bars.
What if I don’t have apple cider vinegar? Apple cider vinegar helps replace eggs as a binder. White vinegar can be used in a pinch, but it has a slightly sharper taste. Another option is lemon juice.
Can I double this recipe? Absolutely! Double the ingredients and bake in a 9×13-inch pan to make a larger batch. The baking time may increase slightly (25-30 minutes) so keep an eye on the edges for a light golden brown color.
Can I make these bars gluten-free? Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour in this recipe. Just be sure to double-check that your candy is also gluten-free if that’s a concern.
What’s the best way to cut the bars neatly? Let the bars cool completely in the pan before lifting them out with the parchment paper for clean, even cuts. Use a sharp knife, and if needed, wipe the blade clean between cuts for perfect squares.

Storage

Store these cookie bars in an airtight container at room temperature for 3 days to keep them fresh. Place them in the fridge for up to a week or freeze them for longer storage. If freezing, wrap individual bars in plastic wrap and store in an airtight container or freezer bag.

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