Description
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!
Ingredients
Scale
- 113 gm (1/2 cup) salted butter, melted and slightly cooled
- 67 gm (1/3 cup) granulated sugar
- 180 gm (3/4 cup, firmly packed) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cornstarch
- 170 gm (1 cup) chopped chocolate candy bars (I used a mix of Twix, Milky Way, and Snickers)
- 73 gm (1/3 cup) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9×9″ baking pan with baking spray and line with parchment paper, allowing excess paper to hang over the sides.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, kosher salt, and cornstarch. Set aside.
- In a large bowl, whisk together the melted butter, sugar, and brown sugar. Whisk in the egg and egg yolk, one at a time. Next, mix in the vanilla.
- Add the flour mixture to the butter mixture and, using a rubber spatula or wooden spoon, fold the ingredients together until combined. Add in the chopped chocolate candy bars and the chocolate chips and fold in by hand.
- Spread the cookie dough evenly into the prepared pan. Bake for 22 to 25 minutes, until the edges are golden brown and the center is set. Allow to cool completely in the pan before removing and cutting into squares.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.