Halloweencandybars Recipes

HALLOWEEN CANDY COOKIE BARS RECIPE BY TASTY

Halloween Candy Cookie Bars Recipe by Tasty image

Here's what you need: white sugar, brown sugar, butter, eggs, vanilla, salt, flour, assorted candy

Provided by Merle O'Neal

Yield 9 servings

Number Of Ingredients 8

Ingredients

1 cup white sugar
1 cup brown sugar
1 cup butter, melted
2 eggs
1 tablespoon vanilla
½ teaspoon salt
2 cups flour
2 cups assorted candy, chopped

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

LEFTOVER HALLOWEEN CANDY COOKIES

Leftover Halloween Candy Cookies image

Do you have tons of leftover Halloween candy bars to get rid of? You can use pretty much any chocolate candy bar: Snickers®, Milky Way®, Heath®, Almond Joy®, Rolos®, chocolate bars, etc. Whatever candy you use, these cookies will taste just like them!

Provided by w

Categories Desserts Cookies Chocolate Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 7

Ingredients

2 cups chopped candy bars, or more to taste
1 cup white sugar
½ cup butter
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
cooking spray

Steps:

Melt candy bars, sugar, and butter in a saucepan over medium heat. Remove from heat and cool slightly, about 5 minutes.
Beat in eggs, one at at time, until smooth. Mix in flour and baking soda to create a sticky dough.
Chill dough in the refrigerator until it can be easily scooped, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
Roll 1 1/2 teaspoonful of dough into balls. Place onto prepared baking sheets 1 inch apart.
Bake in the preheated oven until brown and fluffy, 10 to 12 minutes.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 16 g, Cholesterol 18.8 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 61.5 mg, Sugar 9.7 g

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Kathy's Peanut Butterfinger® Oatmeal Cookies image

This recipe uses leftover Halloween candy and delivers a thin, crisp, and chewy cookie that is irresistible. Similar types of candy bars could be substituted for Butterfinger®.

Provided by kirklandcook

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 30m

Yield 38

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups extra crunchy peanut butter
1 cup packed brown sugar
¾ cup white sugar
½ cup shortening
½ cup unsalted butter, softened
2 eggs
1 ½ teaspoons vanilla extract
18 fun size bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Process flour, oats, baking soda, and salt in a food processor until blended.
Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
Bake cookies in the preheated oven until light brown, about 15 minutes.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 24 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 197.4 mg, Sugar 14.9 g