It’s hard to believe that tomorrow is Halloween. This past summer/fall has gone by so quickly, and now I’m leaving on Friday to be with my hubby in Kazakhstan. But, not before I get to be around for one of my favorite holidays. I have always loved Halloween. I love dressing up in costumes, eating candy and watching scary movies. Okay maybe not really scary movies – I’ve sworn them off for good, but I love a good thriller or cheesy scary movie. If you’re in the mood check out one of my all time favorites – The Bad Seed.
And while you’re at it, whip yourself up some of these Halloween candy cookie bars with some leftover candy (or from your trick-or-treat stash that was intended for the kiddos). They’re the perfect excuse for eating all of that candy, and they’re fun to make. You get to mix all the different kinds of candy together in one yummy treat. I used peanut butter cups, butterfingers, snickers, kit kats and milky way bars. You can use any candy you want, but I would suggest staying within the chocolate family.
Leftover Halloween Candy Cookie Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16
- 1 cup unsalted butter, softened
- 1 egg
- 1 cup packed brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1½ cup quick-cooking oats
For the topping:
- 10-12 frozen fun-sized candy bars, roughly chopped (keep chopped bars refrigerated until ready to use)
- 1 cup semi-sweet chocolate chips
- 1 14-ounce can fat free sweetened condensed milk
- 2 tablespoon butter
- Preheat oven to 350F (180C).
- Grease the bottom and sides of a 9×13 inch baking dish – set aside.
- In a large bowl with an electric mixer , beat butter, egg, sugar and vanilla until smooth.
- Add the salt, flour, pecans and oats one at a time until incorporated.
- Spread dough evenly into baking dish.
- Bake for 30 minutes.
- While bars are cooling, melt butter and chocolate chips with the condensed milk in a large saucepan .
- Pour melted chocolate mixture over cookies bars and top with chopped candy bars.
- Place pan in refrigerator and allow chocolate to cool.
- Cut into bars before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Betty Crocker.