Halloween Candy Cookie Bark Recipes
HALLOWEEN CANDY BARK
My kids and I wanted to make a treat using the beautiful colors of fall and some candy that's special for Halloween. Let the kids customize by using their favorite candies and cookies.-Peggie Brott, Carthage, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour., Break or cut bark into pieces. Store in an airtight container.
Nutrition Facts : Calories 152 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
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
CHUNKY HALLOWEEN CANDY COOKIES
What do you do with all of that Halloween candy? Make these fabulous cookies of course! Leftover halloween candy and a chewy cookie recipe serve up quickly and taste oh-so-delicious. This also works great with Easter candy too.
Provided by KMOMMYZ
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth.
- Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time.
- Drop spoonfuls of dough 2 inches apart onto 2 baking sheets.
- Bake in the preheated oven until cookies are golden, about 10 minutes.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 12.8 g, Cholesterol 18.6 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 57.4 mg, Sugar 8.4 g
HALLOWEEN CANDY BARK
This recipe for a crunchy, chewy bark is easy and fun - it's a sweet-salty treat that makes a perfect Halloween candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line 15 x 10 x 1-inch pan with waxed paper. In large microwavable bowl, microwave candy coating uncovered on High 1 minute or until melted; stir until smooth. Stir in pretzels. Spread mixture evenly in pan, covering bottom of pan completely. Let stand 5 minutes.
- In small microwavable bowl, microwave peanut butter chips on High 45 to 60 seconds or until chips can be stirred smooth. Spread melted chips over vanilla layer. Sprinkle with candy bar pieces, pressing gently. Refrigerate 20 minutes or until set.
- Break candy into 2-inch pieces. Store covered at room temperature.
Nutrition Facts : Fat 2, ServingSize 1 Serving
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- Working quickly, add an assortment of pretzels, cookie pieces, and candy corn (or other candies) in a single layer. Pour the remaining melted chocolate on top of the pretzels and cookies, then add additional toppings, including sprinkles. Set aside and allow the chocolate to cool fully. You can place the entire baking sheet in the freezer for 10 minutes to speed up the process.
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