Chocolate Candy Cookie Bars

Chocolate Candy Cookie Bars are chewy, soft, and loaded with candy bar pieces and chocolate chips. The perfect way to use up all that leftover Halloween candy!

Last updated: November 2022

So my little boy went trick-or-treating for the very first time this year. He’s now 2 ½ years old, so he is finally old enough to participate. And by “participate,” I mean very quietly and very hesitantly saying the words “trick-or-treat,” hoping that anyone who answered the door could understand his tiny utterances well enough to put some candy in his pumpkin bucket. He’s truly the cutest. I know I’m his mother, but y’all, he’s really the cutest. Dressed up in his “Go, Dog. Go!” costume. Ugh. Swoon.

And of course, he was delighted beyond belief about his loot. Mini chocolate candy bars galore! But no 2 ½ year old needs this much candy. And if you have children, my guess is you’re in the same boat. So. Much. Candy. Well, good news. I’ve got a great way to use up all those Halloween candy bars! Throw them in some cookie dough, press it into a pan, bake, and voila! A chewy, chocolatey, sweet-and-salty, magical treat. Chocolate candy cookie bars for the win.

The recipe for these chocolate candy cookie bars is almost too easy. And almost too delicious. These cookie bars are chewy, packed with chocolate, and strike a perfect balance of sweet and salty. I used a combination of Twix, Milky Way and Snickers, but whatever chocolate candies you have on hand will do! I also chose semisweet chocolate chips, but you could try milk or dark chocolate, butterscotch, or peanut butter chips! Up for interpretation here, folks.

Happy baking, friends!

What you’ll need to make these chocolate candy cookie bars:

Butter: For flavor and moisture.

Sugar: For sweetness and tenderization of the dough.

Brown sugar: Adds sweetness, moisture, and chewiness.

Eggs: For structure and binding. An additional egg yolk adds extra moisture and chewiness.

Vanilla: For flavor.

Flour: For structure.

Baking soda + baking powder: For leavening power.

Kosher salt: For balance.

Cornstarch: A little cornstarch adds some softness to these cookie bars.

Chocolate candy bars: I used a combination of Twix, Milky Way and Snickers, but whatever chocolate candies you have on hand will do!

Chocolate chips: I used semisweet chocolate chips, but dark or milk chocolate, butterscotch or peanut butter chips would also be delicious!

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

What kind of candy should I use? Whatever chocolate candies you have on hand! I used Milky Way, Snickers, and Twix.

How will I know these are done? The cookie bars are done when the edges are golden and the center is set. The center may appear a little underdone, but that’s okay! It will continue to set as it cools.

A few notes before you bake:

Be sure to let these cool completely before removing them from the pan. You know how cookies fresh from the oven are super gooey and tender? Same situation here. If you try to remove these from the pan while they’re still hot, the cookie bars will fall apart and you’ll have a big mess on your hands. Be sure to let them cool first, then remove them and cut into bars.

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