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
These cookies are hard to resist if you love candy because every bite is like finding a hidden treasure. They are fun to make and even more fun to eat. Be sure to have a glass of milk for dunking! —Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- Cream the butter, peanut butter and sugars in a large bowl until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; roll in crushed Butterfinger bars. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks., Melt chocolate candy bar; drizzle over cooled cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
GIANT CANDY BAR COOKIES
These often don't make it from the cookie sheet to the cookie jar! A little expensive to make, but simply irresistible.
Provided by Olha7397
Categories Dessert
Time 26m
Yield 3 doz
Number Of Ingredients 12
Steps:
- Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
- Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
- Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
- Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375°F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
- VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375°F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
- Company's Coming most loved treats.
Nutrition Facts : Calories 2349.7, Fat 105.7, SaturatedFat 34.9, Cholesterol 200.1, Sodium 2084.4, Carbohydrate 330.9, Fiber 9.9, Sugar 222.3, Protein 27.1
GIANT CHOCOLATE AND PEANUT BUTTER COOKIE
This shortbread is like a huge, sliceable Girl Scout cookie. (You're welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips - which don't melt as evenly - so your chocolate glaze ends up shiny and smooth.
Provided by Erin Jeanne McDowell
Categories snack, cakes, cookies and bars, dessert
Time 50m
Yield One 9-inch cookie (about 12 servings)
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
- Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
- Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
- Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
- Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
- Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
- Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
- Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
- Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.
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
GRANNY MABEL'S BEST BAR COOKIES
Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.
Provided by Amy
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
- Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
- Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 41 g, Cholesterol 30.6 mg, Fat 16.3 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 9.9 g, Sodium 236.2 mg, Sugar 16.5 g
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
GIANT CHOCOLATE CARAMEL COOKIE BARS
When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch caramel, rich with fresh cream.
Provided by Genevieve Ko
Categories Halloween Candy Butterscotch/Caramel Chocolate Cookies Dessert
Yield Serves 20-24
Number Of Ingredients 16
Steps:
- Make the cookie:
- Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
- Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
- Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
- Make the caramel:
- Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
- Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
- Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
- Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
- Make the chocolate coating:
- Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
- Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
- Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
- Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
- Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
- Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
- Do Ahead
- Cookie bars can be made 3 days ahead; loosely cover and chill.
GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
- Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
- Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
- Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
- Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
- Once the cookie has chilled, line a baking sheet with parchment paper.
- Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
- Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
- While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
- Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
- Cut into ¾-inch (2 cm) thick slices with a sharp knife.
- Enjoy!
Nutrition Facts : Calories 1070 calories, Carbohydrate 90 grams, Fat 77 grams, Fiber 2 grams, Protein 9 grams, Sugar 54 grams
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