These Irresistible Candy Bar Cookies Are So Easy To Make

Photo: Courtesy of Joy The Baker.
I like a good cut-out Christmas cookie, but you know what I like even more? Turning my candy stash into something thrilling. All we need to to is add butter and flour to those mini-Snickers bars hiding in the freezer and turn it all into chewy sweet and salty cookie bars — a sweet holiday treat suited and booted for sharing and giving.
Think of these cookie bars as a giant press-in chocolate chip. Buttery, crisp around the edges, filled with an obscene amount of candy. You know how we do.
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Makes 12 bars
Ingredients
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 cups granulated sugar
3 tbsp molasses
1 cup (2 sticks) unsalted butter, melted and cooled slightly
2 large eggs
2 tsp pure vanilla extract
2 cups coarsely chopped Halloween candy
Coarse sea salt for topping
Instructions
1. Place a rack in the center of the oven and preheat oven to 350°F. Grease an 9x13-inch baking pan. Line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper. Set aside.
2. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a separate small bowl use your fingers to work together sugar and molasses until no molasses clumps remain and the sugar is tinted a light brown. Add the sugar to the dry ingredients and stir.
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4. In a separate medium bowl whisk together melted butter, eggs, and vanilla extract.
5. Add the wet ingredients to the dry, and stir to combine. Mixture will be thick and glossy.
6. Stir in a scant one cup of coarsely chopped candy.
7. Use your fingers to evenly press the dough into the pan. Top with the remaining chopped candy.
8. Bake for 27 to 30 minutes until golden brown and cooked through. Allow to cool for 15 minutes in the pan before slicing into bars. Wrap individually, and store at room temperature for up to three days.
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