¾cup(170 g) unsalted butter, melted and slightly cooled
¾cup(150 g) packed light brown sugar
½cup(100 g) granulated sugar
1egg, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
1cupchopped candy bars, plus more to press on top (see notes)
Instructions
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.
Notes
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