Leftover Halloween Candy Cookie Bars (Edit recipe)

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If you have a bunch of Halloween candy leftover from trick or treating or if you bought way more than you need, this cookie bar is a fantastic way to use them up. They are soft, chewy, indulgent, and just so delicious!

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PREP TIME

5 minutes

COOK TIME

27 minutes

INGREDIENTS

Serves: 16

Ingredients

1.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or all purpose flour
0.5 tsp Baking Powder
0.5 tsp Sea Salt
0.5 cup Unsalted Butter, or coconut oil, melted and cooled
0.5 cup Brown Sugar
1 whole Egg
1 tsp Vanilla Extract
1.25 cup Snickers Candy Bar (Fun Size), and/or any assortment of candy, chopped into 1/4 inch pieces
1 pinch Maldon Sea Salt Flakes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F, and line an 8x8 baking dish with parchment paper.
In a large bowl, whisk together flour, baking powder, and sea salt.
In a separate bowl, stir together butter, sugar, egg, and vanilla extract.
Add wet ingredients to dry ingredients and stir until just combined.
Fold in chopped candy.
Transfer to the prepared baking pan then flatten the dough on the pan with a spatula or your hand. Bake for 23-28 minutes until the edges are golden and the center is still slightly soft.
Cool for 10 minutes then remove from the pan.
Once cooled completely, cut into squares, sprinkle with sea salt, and enjoy!

Notes

I recommend chocolate, peanut butter, toffee, and/or caramel-based candy bars. Hard candy like lollipops will be too hard, and gummies will melt too fast. However, popcorn and pretzels add a delicious crunch to the cookie bars so I recommend adding those.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	160
Fat:	10 g
Carbohydrates:	15 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	167 mg
Fiber:	0 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.