There are two scenarios in which you could end up with extra Halloween candy: you ration your Halloween earnings to ensure you have enough to last you the rest of the year, or you live in such a desolate neighborhood that no children ever make the trek out to your house to enjoy the jumbo-sized bag of treats you buy every year. If you’re like me, and fall into the latter category, this recipe is a great way to stretch that extra candy. Use any mix of chopped mini candy bars. We especially like any candy bars with nuts, wafers, or caramel inside to add additional texture.
Halloween Candy Cookie Bars
- 1 cup all purpose flour
- ¼ tsp baking soda
- ½ tsp salt
- 6 tbsp unsalted butter, melted
- ⅔ cup brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- ¾ cup chopped mini candy bars
1) Line a Suvie pan with parchment and mist lightly with cooking spray; set aside. In a large bowl, whisk together 1 cup all purpose flour, ¼ tsp baking soda, and ½ tsp salt.
2) In a medium bowl, whisk together 6 tbsp melted butter and ⅔ cup brown sugar until combined. Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract, and mix until combined.
3) Add the wet ingredients to the dry ingredients, folding with a rubber spatula until just combined. Add ¾ chopped candy bars, and stir until just combined. Transfer mixture to prepared pan, insert pan into top of Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 20 minutes
Top Zone: Bake at 325°F for 20 minutes
4) Remove from Suvie and allow to cool completely before cutting into pieces and serving.
Nutritional Information per serving (8 servings per recipe): Calories 280, Total Fat 13g, Total Carbohydrates 37g, Total Sodium 190mg, Total Protein 4g.