Leftover Halloween Candy Cookie Bars Food

LEFTOVER HALLOWEEN CANDY COOKIE BARS

Steps:

• Preheat oven to 350F. Line a 13x9x2-inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Coat foil with cooking spray, set aside.
• In a medium bowl combine flour, baking soda, and salt. Set aside.
• In a large bowl beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extract. Stir in dry ingredients and candy-coated pieces until combined.
• Pat dough into the bottom of the prepared pan. Lightly press remaining candy on top of the dough.
• Bake about 30 minutes or until edges are browned and center is set. Cool completely in pan on a wire rack. Use foil to lift uncut bars from pan. Remove foil and cut into bars.

HALLOWEEN CANDY COOKIE BARS RECIPE BY TASTY

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!

LEFTOVER HALLOWEEN CANDY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
• Cream butter and sugars together.
• Beat in eggs one at a time until smooth.
• Add vanilla.
• Mix in baking soda and flour.
• Stir in remaining ingredients with a spoon.
• Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
• Bake 8 to 10 minutes.
• Watch carefully as melted candy may burn.
• Cool 5 minutes on cookie sheets before removing to wire rack.

HALLOWEEN - CANDY BARS

Steps:

• Preheat oven to 350°.
• Coat a 13x9-inch baking pan with a non-stick cooking spray.
• In a small bowl, combine the flour, baking soda and salt; set aside.
• In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla until creamy.
• Beat in the eggs, then gradually blend in the flour mixture.
• Stir in 1-1/4 cups of chopped candy.
• Spread the batter into the baking pan, and sprinkle with the remaining 1/2 cup chopped candy.
• Bake for 25-30 minutes. I baked mine for exactly 25 minutes.
• *Note: For this recipe, I used fun-size candy bars, Milky Way, Three Musketeers, Butter Fingers, Kit Kat, 100 Grand, plus Fun-size plain M&M's.

LEFTOVER HALLOWEEN CANDY COOKIES

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.