Hope everyone had a great Halloween! Now that it’s November, you probably don’t want to look at the scary amount of candy left over from the big night. That is, assuming little vampires and witches didn’t take them all. If you do have leftover candy (preferably chocolate-based), why not mix them into cookies? These cookie bars put those boring chocolate chip cookies to shame.
I used Reese’s peanut butter cups, Kit Kats, and almond milk chocolate Hershey’s bars. I made a second batch of round cookies and added white chocolate chips. Both were delicious.
After-Halloween Cookie Bars
Adapted from Food & Wine
4 tablespoons unsalted butter, softened
2 tablespoons canola oil
1/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped chocolate candy (freeze before chopping)
- Preheat oven to 350. Line the bottom of a 13 x 9 inch baking pan with parchment paper.
- With an electric mixer, beat together butter, oil, and sugars until creamy. Beat in the egg and vanilla until smooth. In a separate bowl, whisk together the flour, baking soda and salt. Beat the dry ingredients into the butter/sugar mixture at low speed until combined. Add candy and stir until combined.
- Transfer the dough to the baking pan and press into an even layer. Bake about 20 minutes, or until lightly browned and nearly set in the center. Let cookies cook completely, then run a knife around the edges, invert the rectangle. Peel the paper off then invert onto a cutting board and cut into bars, about 32.
Alternatively, you can shape the dough into 1-2″ round balls and flatten a bit, then bake about 10-13 minutes.