Yield: 16 leftover halloween candy cookie bars // Total Time: 40 min. // Disclaimer: This post includes affiliate links.
For when trick-or-treating was a little TOO successful this year!
Leftover halloween candy cookie bars
If you have a ton of leftover halloween candy and are looking for a different form for eating it – this recipe is perfect for you! These leftover halloween candy cookie bars feature a soft and chewy cookie that gets loaded with halloween candy, baked, then topped with even more halloween candy. The best part? This recipe is completely customizable for you to use only your favorite candy!
Leftover halloween candy cookie bars recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can make your bakes super tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookie bars super tough and chewy rather than soft and chewy.
Keep an eye on those cookie bars!
Baked goods continue to bake even after they have been taken out of the oven. The cookie bars are ready to be taken out of the oven once the edges are golden brown and the middle has set.
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder: for helping the cookie cake rise.
Baking soda: for helping the cookie cake rise and to help give it that golden brown color.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to reduce the additional salt to 1/4 tsp.
Light brown sugar: for sweetness, flavor, and moisture.
Granulated sugar: for sweetness and to help lock in moisture in the dough.
Egg: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract
Halloween candy: use your favorite leftover Halloween candy here! I recommend using anything chocolatey, and to stay away from things like skittles or gummy candy.
Chocolate chips: I use semi-sweet chocolate chips here, but feel free to use milk or dark chocolate chips, or a baking bar! We will put some on top of the bars prior to baking so that the candy that gets added after baking can stick to the top.
How to make leftover halloween candy cookie bars
1. Chop the candy. Chop up the candy that will be going into the cookie bars into bite sized pieces.
2. Whisk the wet ingredients. In a medium sized mixing bowl, melt the butter, then whisk in both sugars. Whisk in the egg and vanilla until well combined.
3. Fold in the dry ingredients. Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to gently fold the ingredients together just until a few flour streaks remain (shown above.) Then, fold in the chopped candy just until no flour streaks remain.
4. Bake. Pat the dough into a prepared 8″ square pan and top with chocolate chips. Bake at 350°F / 175°C for 15-20 minutes, or until the edges of the bars are golden brown.
5. Top the cookie bars. Immediately after taking the bars out of the oven, top them with any additional Halloween candy you have.
6. Serve and enjoy! Wait for the bars to cool to room temperature before slicing. Serve and enjoy!
Leftover halloween candy cookie bars Q & A
What type of candy can I use for these bars?
Anything chocolatey is going to be the best type of candy to use for these bars. I would avoid candy like skittles and gummies just because they will develop an odd texture in the oven.
Can I double these leftover halloween candy cookie bars?
If you seem to have way too much Halloween candy, you can definitely double this recipe! Simply double all of the ingredients, then bake it in either a 9×13″ pan or divide the dough between two 8″ square pans. If you are going to double the recipe, I even more strongly recommend weighing your ingredients for the best results.
How to store leftover halloween candy cookie bars
Like most baked goods, these are definitely the most fresh and delicious on the day that they are baked. However, they will keep in an airtight container stored at room temperature for up to 4 days after baking.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
8 inch square pan: I absolutely love USA pan products because none of my bakes ever stick to their pans. Here is their 8 inch square pan that I used.
Kitchen scale: the best thing that I ever purchased for recipe development and baking. Here is the one I currently use. It is a bit on the pricier side, but here is the one I used to use and is perfect for starting out!
Parchment sheets: perfect for lining your pans and for photography. I cut these in half when I use the 8 inch square pan, which makes it the perfect size for double lining the pan if desired!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these leftover halloween candy cookie bars?
If you made these leftover halloween candy cookie bars I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Leftover Halloween Candy Cookie Bars
- 170 g Halloween candy (¾ c.) + extra for topping
- 113 g unsalted butter (½ c.)
- 50 g granulated sugar (¼ c.)
- 100 g light brown sugar (½ c.)
- 1 egg
- ½ tsp. vanilla
- 170 g all purpose flour (1 ¼ c. + 2 tbsp.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 45 g semi sweet chocolate chips (¼ c.)
- Preheat the oven to 350°F / 175°C. Grease and line an 8" square baking dish with butter and parchment paper.
- Chop up the halloween candy that you will be using inside of the cookie bars.
- In a medium sized mixing bowl, melt the butter. Whisk in both sugars, then whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to gently fold the ingredients together just until a few flour streaks remain.
- Add in the chopped Halloween candy, then fold just until combined and no flour streaks remain.
- Pour the cookie dough into your prepared pan, then top with chocolate chips. Bake for 15-20 minutes, until the edges are golden brown. While the bars are baking, chop up any additional candy that you want placed on top of the bars.
- When the bars are done, immediately top them off with more candy. Wait for the bars to cool to room temperature before slicing, then serve and enjoy!