CANDY BAR COOKIE BARS
These candy bar cookie bars are delicious cookie bars packed full of your favorite chopped chocolate bars. They are a perfect way to use up leftover Halloween candy!
Provided by Aimee
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Prepare a 9×13 baking pan with cooking spray
- In a large bowl, mix together the butter, brown sugar and white sugar for about 2 minutes until light and creamy.
- Add the eggs and vanilla and stir well.
- Add in all the dry ingredients; flour, baking soda and salt and stir in.
- Pour in your chopped candy and fold it into the batter.
- Dump batter into your prepared 9×13 pan.
- Bake in preheated oven for about 20-25 minutes until the top is golden and the center is mostly set.
- Allow to cool before cutting and serving.
Nutrition Facts : Carbohydrate 40 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 170 mg, Fiber 3 g, Sugar 22 g, Calories 346 kcal, ServingSize 1 serving
CANDY BAR COOKIE BARS
These delicious little treats have an oatmeal-peanut butter cookie layer that is topped with a layer of melted chocolate and peanut butter!
Provided by RecipeGirl.com (adapted from Midwestliving)
Categories Dessert
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line a 13x9-inch pan with foil; spray foil with nonstick spray.
- In a medium saucepan, stir the brown sugar, butter and corn syrup over medium heat until combined. Remove from heat and stir in the peanut butter and vanilla; stir until smooth.
- Place the oats in a very large bowl. Pour the brown sugar mixture over the oats; stir to combine. Press the oat mixture onto the bottom of the prepared pan.
- Bake 10 to 12 minutes, until golden. Don't over-bake (you don't want it to brown) or it will be on the crunchy side. Let the cookie layer cool for about 15 minutes on a wire rack.
- In the same saucepan, stir the chips and peanut butter over low heat until melted and smooth.
- Sprinkle ½ cup of chopped peanuts over the baked cookie layer. Pour the chocolate over the peanuts; spread to make an even layer. Sprinkle the chocolate and peanut butter chips and remaining peanuts over the top; press lightly into the chocolate layer.
- Refrigerate until firm; cut into squares.
Nutrition Facts : ServingSize 1 bar, Calories 343 kcal, Carbohydrate 33 g, Protein 8 g, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 14 mg, Sodium 107 mg, Fiber 4 g, Sugar 20 g, UnsaturatedFat 10 g
CHOCOLATE CHIP CANDY-BAR COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on medium to low power, careful not to burn the butter. Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the maple, chocolate and orange extract, and the heavy cream. Stir and set aside. Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, candies, oats and pecans. Chill dough in a freezer for a few minutes to make sure it is cold. Using an ice cream scoop, drop dough onto parchment-lined cookie sheet. Bake for 10 to 12 minutes and transfer to a wire rack to cool.
COOKIE DOUGH CANDY BARS
Behold, your new go-to bar for just about any occasion. Chocolate chip cookie dough, sweetened condensed milk, Snickers™ and M&M's™ make this bar an extra-easy, extra-gooey treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
- In large bowl, mix cookie mix, softened butter and egg until soft dough forms. Press two-thirds of the dough in bottom of pan; bake 15 minutes. Remove from oven.
- Drizzle condensed milk over cookie base. Sprinkle with Snickers™ pieces and 1/2 cup of the M&M's™ chocolate candies. Crumble chunks of remaining cookie dough over candy. Sprinkle remaining 2 tablespoons M&M's™ chocolate candies over top of crumbled dough.
- Bake 23 to 28 minutes or until top is golden brown. Cool completely, at least 3 hours. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 31 g, TransFat 0 g
ULTIMATE CANDY BAR COOKIES
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY BAR COOKIES!
Yummy, soft cookies flavored with your favorite candy bar! Reeses Peanut butter cups, Snickers, Caramello! If you like toll house cookies, but wish they were a little softer, these are the ones for you! My daughter loved the Reese's Cups quartered into them. For folks with orthodontia or sensitive teeth, these are perfect!
Provided by shrrley
Categories Drop Cookies
Time 20m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
- 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.
Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 10, Cholesterol 75.9, Sodium 350.6, Carbohydrate 46, Fiber 0.7, Sugar 25.9, Protein 3.9
HALLOWEEN CANDY COOKIE BARS RECIPE BY TASTY
Here's what you need: white sugar, brown sugar, butter, eggs, vanilla, salt, flour, assorted candy
Provided by Merle O'Neal
Categories Desserts
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF (175ºC).
- Chop your Halloween candy into bite-size pieces.
- In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
- Mix in eggs and vanilla, then salt and flour until completely blended.
- Mix in the candy.
- Bake for 45-50 minutes.
- Allow to cool.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 592 calories, Carbohydrate 77 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
CANDY BAR SURPRISE SUGAR COOKIE BARS
We hid your favorite candy bar in Betty Crocker sugar cookies for a sweet-tooth-pleasing surprise.
Provided by Deborah Harroun
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In medium bowl, mix 1 pouch of cookie mix, 1/2 cup of the butter and 1 egg with spoon until soft dough forms. Press dough in bottom of pan.
- Line up candy bars over dough, or chop candy bars and sprinkle over dough.
- Mix second pouch of cookie mix with remaining 1/2 cup butter and egg. Drop dough by tablespoonfuls over candy bars. Gently press with hands, covering candy completely and making top layer even.
- Bake 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 375 degrees F. In a medium saucepan heat and stir brown sugar, butter, and corn syrup over medium-low heat until smooth. Remove from the heat. Stir in the 1/4 cup peanut butter and vanilla; stir until smooth.
- For crust, place oats in a very large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake for 10 to 12 minutes or until edges are light brown. Cool slightly in pan on a wire rack.
- In the same saucepan heat and stir chocolate pieces and butterscotch pieces over low heat until smooth. Stir in the 2/3 cup peanut butter until smooth.
- Sprinkle half of the peanuts over crust. Slowly pour chocolate mixture over the peanuts, spreading evenly. Sprinkle the remaining peanuts over top. Cool completely in pan on a wire rack until bars are firm (see tip below). Cut into 1-inch squares. Makes about 117 bite-size bars.
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- Crunch Bar. "Very, very yummy. Taste just like a Heath Bar. Not for the weight consious though, but excellent. — MRS. WAGS.
- Mound Bars. "They were SO good! My second batch I topped with sliced almonds and made them Almond Joy Bars." — Lady Di.
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- Babe Ruth Bars II. "I recommend only covering them in a high quality chocolate (no chips mixed in)I used a higher grade dark chocolate. These are truly awesome!"
- Peanut Candy Bar Cake. "Yes, this is quite good! My husband said it tasted like a soft Payday candy bar." — PULLEYHEATHER. Peanut Candy Bar Cake Photo.
- Mock Butterfinger® "My mother-in-law makes a similar cookie using Ritz crackers. It's crazy how similar they taste to real Butterfingers." — NWMama. Mock Butterfinger.
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