Candy Bar Cookie Squares Recipes

ULTIMATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

HALLOWEEN CANDY COOKIE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Chop your Halloween candy into bite-size pieces.
• In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
• Mix in eggs and vanilla, then salt and flour until completely blended.
• Mix in the candy.
• Bake for 45-50 minutes.
• Allow to cool.
• Cut into squares.
• Enjoy!

HERSHEY'S® CHOCOLATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Mix flour, salt, and baking soda together in a bowl.
• Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
• Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
• Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
• Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.

COOKIE DOUGH CANDY BARS

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg until soft dough forms. Press two-thirds of the dough in bottom of pan; bake 15 minutes. Remove from oven.
• Drizzle condensed milk over cookie base. Sprinkle with Snickers™ pieces and 1/2 cup of the M&M's™ chocolate candies. Crumble chunks of remaining cookie dough over candy. Sprinkle remaining 2 tablespoons M&M's™ chocolate candies over top of crumbled dough.
• Bake 23 to 28 minutes or until top is golden brown. Cool completely, at least 3 hours. For bars, cut into 4 rows by 4 rows.

CANDY BAR COOKIES!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
• 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.

CANDY BAR COOKIES

Steps:

• Cream the butter, peanut butter and sugars in a large bowl until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; roll in crushed Butterfinger bars. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks., Melt chocolate candy bar; drizzle over cooled cookies. Let stand until set. Store in an airtight container.