Make good use of your leftover Halloween candy by baking these cookie bars. Loaded with chopped up chocolate candy, these bars are chewy and sweet. They are super easy to make (no mixer required!)

halloween candy cookie bars cut into squares on parchment paper next to more candy.

It’s that time of year where candy is around every corner. Yep, I’m talking about spooky season! I love using the extra candy in my baking (just check out my Reese’s spider cookies!) This year I decided to bake Halloween candy cookie bars. It uses my go-to blondie recipe that everyone loves!

Why You’ll Love This Recipe

  • Great use for leftover Halloween candy. Need I say more?
  • Versatile recipe. You can use whatever mix-ins in this dough. Be it candy, chocolate chips or nuts!
  • Easy to make! No electric mixer needed—just a couple mixing bowls!
  • Perfect party treat. Bring these dessert bars to your Halloween party. People will love them!

Ingredient Notes

bowls of ingredients to make halloween candy cookie bars.
  • Halloween candy: Use your favorite! Chop up any larger pieces before measuring.
  • Butter: Use unsalted butter that is melted and slightly cooled.
  • Brown sugar: For a chewy texture, use light brown sugar in combination with granulated sugar.
  • Egg and egg yolk: Eggs help bind the ingredients while the extra yolk makes a rich taste and chewy texture.
  • Baking soda: This leavening agent helps the dough rise. Check that it is fresh and not expired.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Different mix-ins. Pretty much any type of candy will work in this recipe (for Easter, I use Cadbury mini eggs!) Chop up any larger pieces so they are similar size. You can also add candy eyes, chocolate chips, chopped nuts, Oreos or pretzels.

Add frosting. After the bars have cooled, add some chocolate buttercream frosting and Halloween sprinkles for more festive fun!

Double the recipe. For a larger batch, double the ingredients and bake in a 9×13 pan. Baking time will be closer to 30 minutes.

photo collage demonstrating how to make candy cookie bars.
  1. Whisk together the dry ingredients: flour, baking soda and salt. Set aside.
  2. Combine wet ingredients. Beat butter, brown sugar and sugar until light in color. Mix in egg, egg yolk and vanilla.
  3. Add dry ingredients to wet ingredients and mix just until combined. Stir in the chopped candy.
  4. Transfer dough to an 8×8 baking pan lined with parchment paper. Bake at 350 F for 25 to 30 minutes.

Expert Tips

Weigh your ingredients using a kitchen scale. It’s much more accurate! If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).

Use room temperature ingredients. They are much easier to mix and create a consistent dough. As a result, the bars will have a tender, chewy texture.

Don’t over-mix. When combining the dry and wet ingredients, mix just until combined. Over-mixing the dough will result in dry, crumbly bars (we don’t want that!)

Don’t over-bake. Just like my brownies, you want to slightly under-bake the bars so they turn out gooey and chewy in the center.

leftover halloween candy cookie bars on parchment paper with m&ms.

Storage Tips

Store candy cookie bars in an airtight container at room temperature for up to 5 days. Make sure they are completely cooled before storing.

Freeze for up to 3 months. Once the bars have cooled, wrap them in plastic wrap and store in an airtight container or freezer bag. Bring to room temperature before serving.

Recipe FAQ

What kind of candy should I use?

I suggest a mix of any of the following: M&M’s, Reese’s, Kit Kats, Snickers, Twix, Butterfingers. Simply chop into little pieces and stir into the dough. I do not suggest sugar candy (like Skittles or gummies).

How do you know when they are done?

The edges will be slightly firm, but the center soft. Remember the bars will keep baking as they cool.

Why are my cookie bars dry and crumbly?

Most likely they were over-baked. I always suggest slightly under-baking cookie bars for a chewier texture. The other reason could be that there was too much flour (use a scale to measure properly).

stack of halloween candy cookie bars loaded with chopped chocolate candies.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

halloween candy cookie bars cut into squares on parchment paper next to more candy.

Get the Recipe: Halloween Candy Cookie Bars

Make good use of your leftover Halloween candy by baking these cookie bars. These bars are chewy, sweet and super easy to make!
5 (11 ratings)


  • 2 cups (250 g) all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup chopped candy bars, plus more to press on top (see notes)


  • Preheat oven to 350℉. Line an 8×8 baking pan with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a separate large bowl, whisk butter, brown sugar and sugar until light in color, about 2 minutes. Add egg, egg yolk and vanilla. Mix until incorporated.
  • Add flour mixture to wet ingredients and mix just until combined. Stir in chopped candy by hand.
  • Transfer dough to prepared baking dish and press down evenly using a spatula or your hands. Bake for 25 minutes or until the edges are set and the center is soft. Do not over-bake. Once the bars are out of the oven, press some extra candy on top if desired.
  • Allow bars to cool in the pan for 10 minutes before lifting out of the pan to cool completely. Cut into squares and serve.


Pro tip: I suggest a variety of chopped chocolate candy bars (Snickers, Kit Kat, Mini Reese’s Cups) and M&M’s or Reese’s Pieces.
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. After the bars have cooled, wrap the bars in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer and, when ready to eat, defrost in the refrigerator
Serving: 1bar, Calories: 271kcal, Carbohydrates: 37g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 47mg, Sodium: 159mg, Potassium: 39mg, Fiber: 1g, Sugar: 24g, Vitamin A: 326IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 1mg

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