Chocolate Halloween Candy Cookie Bars; do you have a ton of leftover Halloween candy and chocolates lying around? Bake it into these soft and chewy chocolate cookie bars!
There is never a time of year that we see more miniature chocolates, candies and sweets than Halloween. Buckets, boxes and bags of the stuff on seasonal supermarket shelves, and creeping their way into our kitchens, ready to be handed out to local trick-or-treaters or devoured at our leisure.
Likelihood is – whether you’re hosting a party, preparing for neighbourhood childrens’ visits, or just easily drawn to festive treats – you probably have some extra chocolate and sweets lying around.
I recently filmed a Scottish Girl Tries US Halloween Candy video for my YouTube channel, which you can watch here:
As a result, I had a LOT of leftover Halloween candy and chocolates. Obviously, eating them as they are is nice, but baking them into soft, super chocolatey cookie bars? Much better.
As I’m sure you can imagine, these Chocolate Halloween Candy Cookie Bars are what every cheap chocolate aspires to be a part of. I threw leftover M&Ms, candy corn, Hershey’s kisses, and even the classic UK tin-foil-wrapped chocolate balls into the cookie bars. The result was glorious.
Rich, chocolatey cookie bars that have a perfect soft and chewy texture, with a slight crispness at the edges. Almost reminiscent of a brownie, with an assortment of fudgy candies and oozing chocolate melting into your mouth with every bite. A fun colourful chocolate drizzle helps pep these up into a fun festive bake for you or for the kids (if you can bear to share them).
Pretty much any leftover chocolates will work in this recipe, and many fudgy sweets will too. I would warn against using gummy sweets in these cookie bars though, simply as I don’t know how they would behave in the oven.
Anyway, enough chat. Let’s bake.
Enjoy these as they are, or heated in the microwave for 30 seconds to make them all gooey and melty. Yum!
Scroll down to find the full recipe for these Chocolate Halloween Candy Cookie Bars!
Thanks as always for stopping by, and have a great Halloween!
Chocolate Halloween Candy Cookie Bars; do you have a whole load of leftover Halloween candy and chocolates lying around? Bake them into these soft and chewy chocolate cookie bars!
- 150g (10 tbsp) soft butter
- 120g (⅔ cup) caster sugar
- 120g (⅔ cup) soft light brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 200g (1 ½ cups) plain flour
- 60g (⅓ cup) cocoa powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 250g (8 ½ oz) leftover Halloween candy and chocolates, smashed up if larger than 2 inches (I used candy corn, M&Ms, chocolate balls and Hershey's Kisses)
- 150g (5 oz) white chocolate
- Green, orange or purple food colouring
- Preheat your oven – 180°C / 160°C / 350°F / gas mark 4 – and grease and line (with greaseproof paper) a square or rectangular baking tin. I used a 20cm x 30cm (8 x 12in) disposable foil traybake.
- In a large bowl, beat together your butter, sugars and vanilla until creamy and well combined.
- Add the egg and egg yolk one at a time, mixing well between each.
- Stir in the flour, cocoa, bicarbonate of soda and the salt until you have a fairly stiff cookie dough.
- Mix through all but a handful (or about 200g) of your candies and chocolates.
- Press all of the cookie dough mixture into your prepared tin, making it into a flat even square/rectangle that reaches every side of the pan.
- Sprinkle over the remaining candies/chocolates.
- Bake the cookie dough in your preheated oven for 30-35 minutes until risen slightly and crisp at the edges. Mine took 30 minutes. The longer the cookie bakes, the crisper it will be.
- Allow the cookie tray to cool COMPLETELY in the baking dish.
- Melt the white chocolate in a heatproof bowl - either in the microwave in 30 second bursts, stirring in between, or over a pan of gently simmering water (make sure the water doesn't touch the bowl!)
- Mix your chosen food colouring through the white chocolate until you reach your desired colour. I chose a neon green, as you can see!
- Recklessly drizzle the coloured melted white chocolate over the cooled cookie bars. You may not need it all.
- Allow the chocolate to set a little bit before slicing into 15-20 cookie bars.
MAKE IT GLUTEN FREE: Simply replace the flour with a gluten free plain flour blend!
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