Loaded Leftover Candy Cookie Bars
These loaded cookie bars are the literal BEST way to use up leftover chocolate or candy from halloween, the holidays or even if you’re just doing a clean up or restock and want to clear your drawers. Now, there is nothing wrong with eating multiple candy bars in a go, but there is something really right with chopping them up and making cookie bars with them.
These Loaded Leftover Candy Cookie Bars are perfect for…
Around the holidays! Christmas, Halloween or before new years to clean up your drawers or fridges (if you like me, keep chocolate in the fridge). I make these every year at new years and it tastes different every year which has become a super fun tradition.
Ingredient Notes
The ingredients that go into these Loaded Leftover Candy Cookie Bars
Melted Butter – will make the cookie bars soft and chewy
Eggs – binds the cookie bars together
Light Brown Sugar – will make the bars sweet and super chewy
Caster Sugar – adds more sweetness
Vanilla Extract or Paste – adds so much flavour and that classic vanilla smell
Salt – balances everything out and enhances all of the flavours
Flaky Salt (optional) – to top the bars off and add more dimension
Leftover Chocolate or Candy – of course! The star of the show, the leftover chocolate.
Baking Powder – will lighten the cookie bars and add some height
All Purpose Flour – is the perfect base for these delicious cookie bars
How to make the Loaded Leftover Candy Cookie Bars – step by step
- Preheat an oven at (175 celsius / 350 fahrenheit / gas mark 4).
- In a large microwave safe bowl, melt the butter in 30 second increments, once melted, let it cool to room temp.
- While the butter cools, grab all of your leftover candy or chocolate and chop it up, you should have about a cup of candy for this recipe. (Pro Tip: if you’re using any caramel candy you can just add them in whole, unless they are really big!)
- Now, add both sugars, vanilla and salt into the butter and mix well.
- Next, crack in the egg and whisk together.
- Fold in the flour and baking powder, it might seem like too much flour but, just keep mixing and it will come together.
- Finally, add in your chopped chocolate and mix well.
- Spread the dough evenly into a 8×8 inch lined baking pan.
- Bake the cookie bars for 25 – 30 minutes or until they are golden brown and set on the edges and have puffed up. The middle will still be pretty underbaked, but they will continue to cook as they cool!
- Once fully cool, with a sharp knife cut the cookie bars into 9 large bars or 16 small bars and enjoy!
What candy should I use for these Loaded Leftover Candy Cookie Bars?
All the candy! No discrimination here, any and all candy would be amazing for these cookie bars. This recipe is super adaptable so really whatever you have on hand will do! I used quality street, celebrations, those milk chocolate coins and chocolate caramels. Simply use whatever chocolate or candy you have on hand, chop it up and fold it into the cookie dough!
How to store these Loaded Leftover Candy Cookie Bars?
Store these delicious loaded cookie bars in an airtight container or tin, if stored at room temperature they will last around 3 days and stored in the fridge they should last for about a week!
Tips and Tricks – Loaded Leftover Candy Cookie Bars
- Use a sharp knife – to cut the cookie bars, for a clean and professional look.
- Store the cookie bars – in an airtight container, stored at room temperature they should last for about 3 days.
- If you don’t have enough chocolate – you can add in some extra chocolate chips.
- Make sure you don’t add too much – candy, otherwise your bars won’t hold together, my recommendation is to use up to a cup of chopped candy.
- The recipe video is on my Tik Tok and IG – please tag @aceofspoons_ if you make this recipe
Loaded Leftover Candy Cookie Bars
Equipment
- Large Mixing Bowl
- 8×8 inch baking pan
Ingredients
- 150 g butter (10.5 tbsp)
- 100 g caster sugar (1/2 cup)
- 100 g light brown sugar (1/2 cup)
- 1 egg
- 2 tsp vanilla
- 1/4 tsp salt
- 180 g all purpose flour (1 1/2 cups)
- 1/2 tsp baking powder
- Up to 1 cup of chopped candy or chocolate (I used around 3/4 cup)
Instructions
- Preheat an oven at (175 celsius / 350 fahrenheit / gas mark 4).
- In a large microwave safe bowl, melt the butter in 30 second increments, once melted, let it cool to room temp.
- While the butter cools, grab all of your leftover candy or chocolate and chop it up, you should have about a cup of candy for this recipe. (Pro Tip: if you’re using any caramel candy you can just add them in whole, unless they are really big!)
- Now, add both sugars, vanilla and salt into the butter and mix well.
- Next, crack in the egg and whisk together.
- Fold in the flour and baking powder, it might seem like too much flour but, just keep mixing and it will come together.
- Finally, add in your chopped chocolate and mix well.
- Spread the dough evenly into a 8×8 inch lined baking pan.
- Bake the cookie bars for 25 – 30 minutes or until they are golden brown and set on the edges and have puffed up. The middle will still be pretty underbaked, but they will continue to cook as they cool!
- Once fully cool, with a sharp knife cut the cookie bars into 9 large bars or 16 small bars and enjoy!
Notes
- Use a sharp knife – to cut the cookie bars, for a clean and professional look.
- Store the cookie bars – in an airtight container, stored at room temperature they should last for about 3 days.
- If you don’t have enough chocolate – you can add in some extra chocolate chips.
- Make sure you don’t add too much – candy, otherwise your bars won’t hold together, my recommendation is to use up to a cup of chopped candy.
