A chewy cookie bar loaded with candy bars & chocolate chips. The perfect way to use up all that leftover Halloween candy!

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 candy bars! Throw them in some cookie dough, press it into a pan, bake, and voila! A chewy, chocolatey, sweet-and-salty, magical treat.

This recipe is almost too easy. And almost too delicious. These bars are chewy, packed with chocolate, and a perfect balance of sweet & salty. I used a combination of Twix, Milky Way, Snickers, Kit Kats, and M&Ms, 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!

Salted butter: For flavor & moisture. I used salted butter to really enhance that sweet-salty vibe.

Sugar: For sweetness & tenderization of the dough.

Brown sugar: Adds sweetness, moisture, and chewiness.

Egg: For structure & binding.

Vanilla: For added flavor.

Flour: For structure.

Baking soda & baking powder: For leavening.

Kosher salt: To balance out all that sweetness! TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.

Cornstarch: For added softness.

Chocolate candy bars: I used a combination of Twix, Milky Way, Snickers, Kit Kats, and M&Ms, 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, Twix, Kit Kats & M&Ms.

Can I use unsalted butter? I like using salted butter in this recipe to create that sweet-salty flavor profile. But if you only have unsalted butter on hand, be sure to add an additional ¼ teaspoon kosher salt to the recipe.

How will I know these are done? The cookie bars are done when golden brown & the edges are 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 & tender? Same situation here. If you try to remove these from the pan while they’re still hot, the cookie bars will fall apart & you’ll have a big mess on your hands. Be sure to let them cool first, then remove them & cut into bars.