Left Over Halloween Cookie Bars
Leftover Halloween Cookie Bars are the best way to use up all that
Halloween candy! Soft-baked, thick, chewy, peanut butter oatmeal cookie bars
loaded
with 2 cups of chopped candy. Kids will love to pick out the candy to put in
these bars.
Course Dessert
Cuisine American
Keyword halloween cookie bars, leftover halloween candy cookie bars
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 bars
Calories 224kcal
Author Jessica
Ingredients
• 1½ cups all-purpose flour
• 1 cup whole-grain old fashioned oats
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 8 tablespoons (1 stick) butter softened
• 1/3 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk just the yolk, discard the whites
• 2 cups chopped leftover Halloween candy reserve about 1/3 cup for the top
of the bars
Instructions
• Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking
spray, lining with tin foil or lining with parchment paper.
* I like to use parchment paper so I can just lift the bars out of the pan
by the overhang. They cut really nicely this way.
• In a small mixing bowl, add the flour, oats, baking soda, and salt. Stir
with a whisk to break up any large clumps.
• In a large mixing bowl with a handheld mixer, or use the bowl of a stand
mixer, beat together the butter, peanut butter, sugar, and brown sugar until
combined well and light in color. About 2 minutes.
• Add in the egg, egg yolk, and vanilla extract. Mix together until
combined.
• Add the dry ingredients and chopped candy (reserve some for tops of bars
if wanted) into the large mixing bowl. Beat on low speed, increasing speed
as
needed, until everything is combined.
• Press the dough into the prepared pan. Gently press the reserved chopped
candy into the tops of the bars.
• Bake for 13-16 minutes.
Do not overbake these bars. They should look puffy but not have any brown on
them except maybe just the outer edges. As they cool they will cook slightly
more and set together nicely.
• Let the bars cool in the pan for about 30 minutes before cutting them into
squares. Store leftovers covered at room temperature for 3-4 days.
Notes
Oats : I prefer the whole old-fashioned oats in this recipe which is what it
calls for. You can use quick oats if that's what you have in your pantry.
Creamy Peanut Butter : It's best to not use the all-natural peanut butter as
it tends to dry out baked goods like these cookie bars. But I have had
people
tell me that it works fine, so maybe it's just personal preference.
Nutrition
Calories: 224kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated
Fat: 7g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 157mg | Fiber: 2g
| Sugar: 13g | Vitamin A: 150IU | Calcium: 22mg | Iron: 2mg
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Leftover Halloween Cookie Bars are the best way to use up all that
Halloween candy! Soft-baked, thick, chewy, peanut butter oatmeal cookie bars
loaded
with 2 cups of chopped candy. Kids will love to pick out the candy to put in
these bars.
Course Dessert
Cuisine American
Keyword halloween cookie bars, leftover halloween candy cookie bars
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 bars
Calories 224kcal
Author Jessica
Ingredients
• 1½ cups all-purpose flour
• 1 cup whole-grain old fashioned oats
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 8 tablespoons (1 stick) butter softened
• 1/3 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk just the yolk, discard the whites
• 2 cups chopped leftover Halloween candy reserve about 1/3 cup for the top
of the bars
Instructions
• Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking
spray, lining with tin foil or lining with parchment paper.
* I like to use parchment paper so I can just lift the bars out of the pan
by the overhang. They cut really nicely this way.
• In a small mixing bowl, add the flour, oats, baking soda, and salt. Stir
with a whisk to break up any large clumps.
• In a large mixing bowl with a handheld mixer, or use the bowl of a stand
mixer, beat together the butter, peanut butter, sugar, and brown sugar until
combined well and light in color. About 2 minutes.
• Add in the egg, egg yolk, and vanilla extract. Mix together until
combined.
• Add the dry ingredients and chopped candy (reserve some for tops of bars
if wanted) into the large mixing bowl. Beat on low speed, increasing speed
as
needed, until everything is combined.
• Press the dough into the prepared pan. Gently press the reserved chopped
candy into the tops of the bars.
• Bake for 13-16 minutes.
Do not overbake these bars. They should look puffy but not have any brown on
them except maybe just the outer edges. As they cool they will cook slightly
more and set together nicely.
• Let the bars cool in the pan for about 30 minutes before cutting them into
squares. Store leftovers covered at room temperature for 3-4 days.
Notes
Oats : I prefer the whole old-fashioned oats in this recipe which is what it
calls for. You can use quick oats if that's what you have in your pantry.
Creamy Peanut Butter : It's best to not use the all-natural peanut butter as
it tends to dry out baked goods like these cookie bars. But I have had
people
tell me that it works fine, so maybe it's just personal preference.
Nutrition
Calories: 224kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated
Fat: 7g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 157mg | Fiber: 2g
| Sugar: 13g | Vitamin A: 150IU | Calcium: 22mg | Iron: 2mg
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