These Halloween candy cookie bars are a simple, chewy, candy-loaded dessert and one of the easiest ways to use leftover Halloween candy. The dough comes together in one bowl with melted butter, oats, coconut, and chopped candy, then it is spread into a pan and baked until soft and golden. No mixer, no chilling, and no complicated steps are required.
Why this Recipe Works
These Halloween candy cookie bars are soft, chewy, and incredibly flexible. They are especially useful after Halloween, when you may have a bowl full of fun-size candy bars and chocolate pieces that need a new purpose. The same idea also works after other holidays, including Christmas, Valentine’s Day, and Easter, whenever extra candy is sitting around the kitchen.
The recipe is designed to be easy. Because it uses melted butter, you do not need to soften butter ahead of time or pull out a mixer. The dough does not need to chill, so you can mix it, press it into the pan, and bake it right away. The oats give the bars a hearty chew, the coconut helps keep them tender, and the chopped candy creates pockets of chocolate, caramel, peanut butter, and crunch throughout every slice.
You can use a mix of your favorite chocolate candies, or you can replace some or all of the candy with chocolate chips. This is also a great recipe for using small amounts of baking chips, nuts, caramel bits, or other mix-ins you already have in the pantry.
Ingredient Notes
- Butter. Melted butter makes this recipe quick and easy while helping the cookie bars bake up dense, soft, and chewy.
- Granulated sugar. White sugar adds sweetness and helps create the classic cookie bar texture.
- Brown sugar. Light brown sugar adds moisture and a warm flavor that pairs well with oats, coconut, and chocolate candy.
- Salt. A little salt balances the sweetness and brings out the flavor of the butter, candy, and vanilla.
- Baking soda and baking powder. These help the bars rise just enough so they are chewy without being heavy.
- Vanilla. Vanilla extract gives the cookie bars a sweet bakery-style flavor.
- Flour. All-purpose flour forms the base of the dough and gives the bars structure.
- Shredded coconut. Sweetened shredded coconut makes the bars soft and chewy. The coconut flavor is not overpowering; it mainly improves the texture. If you do not like coconut, see the tips below for an oat-based substitution.
- Oats. Old-fashioned oats add chewiness and a slightly hearty texture that works perfectly with the candy pieces.
- Candy. Chocolate, peanut butter, caramel, and nut-based candies all work well. You can also use chocolate chips if you do not have enough candy.
Ideas for Mix-ins
- Reese’s
- Snickers
- M&Ms
- Twix
- Kit Kat
- Chocolate chips, including white chocolate, peanut butter chips, dark chocolate, semisweet chocolate, or butterscotch chips
- Heath bar
- Peanuts
- Almonds
How to Make this Recipe
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and combined.
- Add the eggs and vanilla extract, then stir until the mixture is evenly blended.
- Stir in the flour, salt, baking soda, and baking powder. Mix only until the dry ingredients disappear into the dough.
- Fold in the oats, shredded coconut, chopped candy, and any additional mix-ins. Reserve a small handful of candy or chocolate chips to sprinkle on top before baking.
- Spread the dough evenly into a greased 9×13-inch pan. Sprinkle the reserved toppings over the surface. Bake at 350 degrees Fahrenheit for 23 to 25 minutes. Let the bars cool completely before slicing so they can set properly.
What to Do with Leftover Candy
- Make Halloween candy cookie bars. This is one of the easiest and most delicious ways to turn extra candy into a shareable dessert.
- Make candy corn butterfingers. If you have extra candy corn, it can be used in a simple candy-style treat.
- Use it for gingerbread houses. Leftover Halloween candy works well for decorating gingerbread houses during the holiday season.
- Freeze it. Many candies freeze well and can be saved for baking, snacking, or ice cream toppings later.
- Create an ice cream bar. Chop the candy into small pieces and serve it as a topping for ice cream.
- Add it to brownies. Chopped chocolate candy can be folded into brownie batter for an extra-rich dessert.
- Donate it. If you have more candy than you can use, consider donating unopened candy where accepted.
Expert Tips
- Replace the coconut with oats. If you prefer cookie bars without coconut, replace the 2 cups of shredded coconut with an additional 1 ½ cups of old-fashioned oats.
- Choose your favorite candy. Chocolate and nut-based candies work especially well in these bars. A mix of Reese’s, Heath bar, Snickers, and M&Ms gives a good balance of creamy, crunchy, chocolatey, and chewy pieces.
- Do not overmix the dough. Stir just until the ingredients come together. Overmixing can develop the gluten in the flour and make the cookie bars tough instead of tender.
- Do not overbake. These Halloween candy cookie bars are meant to be soft and chewy. They may look slightly underdone when they come out of the oven, but the heat from the pan will continue to set them as they cool.
- Cool before slicing. Letting the bars cool completely gives them cleaner edges and helps the melted candy settle into the cookie base.
Check out these other Delicious Recipes
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Brown Butter Apple Blondies
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Peanut Butter Cup Cookies
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Candy Corn Butterfingers
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Red Velvet Cookies with Nutella Cream Cheese Frosting
Halloween Candy Cookie Bars
Ingredients
Cookie Bars:
- 1 cup butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups flour measured correctly
- 2 cups sweetened shredded coconut
- 2 cups old fashioned oats
- 2-3 cups candy or mix-ins
Mix-in Ideas:
- Reese’s
- Snickers
- M&Ms
- Twix
- Heath bar
- Chocolate chips white chocolate, peanut butter, dark chocolate, semisweet, or butterscotch
- Peanuts
- Almonds
Instructions
-
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir in the eggs and vanilla extract.
-
Add the flour, salt, baking soda, and baking powder, then stir until just combined. Fold in the shredded coconut, oats, and candy or chocolate chips. Reserve a small amount of candy to sprinkle on top if desired.
-
Spread the dough evenly into a greased 9×13-inch pan. Bake for 23 to 25 minutes. Cool completely before slicing and serving.
Notes
Replace the candy. You can replace some or all of the candy with chocolate chips if you prefer a more classic oatmeal chocolate chip cookie bar.
Nutrition
Carbohydrates: 39g |
Protein: 4g |
Fat: 15g |
Saturated Fat: 9g |
Cholesterol: 38mg |
Sodium: 288mg |
Fiber: 2g |
Sugar: 26g
Originally published November 1, 2018.