Best Candy Cookie Bars Recipes

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!

HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS

Steps:

• Line a 9"x13" pan with Club crackers.
• Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
• Microwave on high for 3 minutes.
• Stir, then microwave on high for 3 more minutes.
• Stir, then pour over crackers in pan.
• Add another layer of Club crackers.
• Combine peanut butter and chocolate chips in another glass bowl.
• Microwave for 1 minute.
• Stir until smooth.
• Spread over 2nd layer of crackers.
• Refrigerate.

PEANUT BUTTER CANDY BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Press into pan.
• Bake 15 to 18 minutes or until edges are light golden brown.
• Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
• Spread evenly over base.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.

CHOCOLATE CARAMEL COOKIE CANDY BARS

Steps:

• Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
• In the meantime, in a double boiler over low heat, melt the chocolate chips.
• You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
• rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
• If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
• Makes 40 bars.
• - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
• The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
• Follow the rest of the directions exactly.

CHOCOLATE CARAMEL COOKIE CANDY BARS

Steps:

• Preheat oven to 350°F.
• Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside.
• In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel.
• Prepare the caramel while the bottom layer is baking.
• In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom.
• Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top.
• Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes.

CANDY BAR SURPRISE SUGAR COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, mix 1 pouch of cookie mix, 1/2 cup of the butter and 1 egg with spoon until soft dough forms. Press dough in bottom of pan.
• Line up candy bars over dough, or chop candy bars and sprinkle over dough.
• Mix second pouch of cookie mix with remaining 1/2 cup butter and egg. Drop dough by tablespoonfuls over candy bars. Gently press with hands, covering candy completely and making top layer even.
• Bake 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 6 rows by 4 rows.

OATMEAL CRUMBLE CHOCOLATE CANDY COOKIE BARS

Steps:

• 1. SPRAY AN 11x13 BAKING PAN. UNWRAP N CHOP ALL CANDIES.
• 2. MELT BUTTER IN A LARGE SAUCEPAN ...THEN TURN OFF HEAT.
• 3. STIR INTO PAN. FLOUR, QUICK OATS, BROWN SUGAR, BAKN SODA, VANILLA....COMBINE TILL CRUMBLY.
• 4. PRESS 2/3 OF MIXTURE INTO SPRAYD PAN.
• 5. PREHEAT OVEN TO 350. SPREAD OUT CANDY PIECES OVER PRESSD OAT MIXTURE .
• 6. RUB REMAINN OAT MIXTURE THRU FINGERS N OVER CHOCOLATE PIECES.
• 7. BAKE FOR 25-30 MINUTES OR UNTIL GOLDEN N LET COOL IN PAN FOR ATLEAST 1/2 HOUR....YES U GOTTA WAIT :(
• 8. CUT INTO SMALL BARS N ENJOY :)

GLUTEN-FREE PEANUT BUTTER COOKIE CANDY BARS

Steps:

• Heat oven to 350°F. Make cookie dough as directed on box, using butter, vanilla and egg. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
• In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base.
• In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

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.

COOKIE-WRAPPED CANDY BARS ON A STICK

Steps:

• Heat oven to 350°F. Insert wooden stick into each candy bar.
• Remove cookie dough from wrapper; cut into 24 pieces. Roll each piece into ball; flatten each ball slightly in hand. Place candy bar in center of flattened dough. Wrap dough around candy, covering and sealing completely. Place 2 inches apart on ungreased cookie sheet, overlapping wooden sticks as needed.
• Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Cool on cookie sheets for 5 minutes. Remove from cookie sheets; place on wire racks. Cool 1 hour or until completely cooled. (Do not pick up cookies using stick until completely cooled.)

PEANUT BUTTER COOKIE CANDY BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
• In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
• In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

POPCORN AND CANDY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper. Press cookie dough on cookie sheet.
• In large saucepan, heat sugar, water and 1 teaspoon salt to boiling over medium-high heat. Boil without stirring until mixture is amber in color, about 8 to 12 minutes. Remove from heat; slowly pour in whipping cream (mixture will sputter).
• In large bowl, toss popcorn, pretzels, candies and peanuts. Drizzle with caramel mixture; stir until well coated. Firmly and evenly press mixture on cookie dough. Sprinkle with additional salt.
• Bake 20 to 25 minutes or until cookie layer is baked. Cool completely. Cut into 4 rows by 3 rows.

PEANUT BUTTER COOKIE CANDY BARS

Steps:

• 1. Heat oven to 350 degrees. Spray bottom only of a 13 x 9 pan with cooking spray. Combine cookie base ingredients in a bowl, and stir until a soft dough forms. Press dough into bottom of pan and bake for 12 to 15 min., or until light golden brown. Cool 30 min.
• 2. In a large bowl, beat all filling ingredients (except powdered sugar) with electric mixer on medium speed until creamy and smooth. Gradually add powdered sugar until well blended (mixture will be thick). Press filling over cookie base, and refrigerate while preparing carmel layer.
• 3. In a 2 qt. saucepan, heat carmels & water over low heat, stirring constantly, until carmels are melted. Stir in peanuts. Spread over filling and refrigerate about 15 min. until carmel layer is firm.
• 4. In a small microwaveable bowl, microwave chocolate chips (1 to 2 min), stirring once until melted. Spread evenly over carmel layer. Refrigerate just until chocolate sets. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

CANDY BAR SURPRISE SUGAR COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, mix 1 pouch of cookie mix, 1/2 cup of the butter and 1 egg with spoon until soft dough forms. Press dough in bottom of pan.
• Line up candy bars over dough, or chop candy bars and sprinkle over dough.
• Mix second pouch of cookie mix with remaining 1/2 cup butter and egg. Drop dough by tablespoonfuls over candy bars. Gently press with hands, covering candy completely and making top layer even.
• Bake 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 6 rows by 4 rows.

CANDY COOKIE BARS

Steps:

• Combine the cake mix, butter and condensed milk. Mix well. Spread half the mixture into bottom of pan and bake for 10 minutes. Arrange the candy bars, (sliced sides down) over the baked crust until it is covered. Spoon the rest of the cake batter over the candy bar layer as evenly as possible. Bake again for 20 more minutes. Cool slightly before cutting into squares. Cut into 36 squares.

CANDY COOKIE BARS

Steps:

• 1. USE COOKN SPRAY ON A 9x13 BAKN PAN PREHEAT OVEN TO 325
• 2. SIFT TOGETHER FLOUR, BAKN SODA N SALT...SET ASIDE
• 3. IN A MIXING BOWL MIX BUTTER, CRISCO, BROWN SUGAR N WHITE SUGAR UNTIL WELL COMBINED. ADD EGG, EGG YOLK N VANILLA MIX UNTIL CREAMY N WELL COMBINED.
• 4. MIX IN SIFTD INGREDIENTS UNTIL COMBINED...STIR IN CHOPPD DARK CHOCOLATE PIECES THEN LIGHTLY MIX IN CHOPPED PEANUT BUTTER CUPS
• 5. PRESS MIXTURE INTO BAKN PAN N BAKE FOR 30 MINUTES. LET COOL IN PAN FOR A HALF HOUR TO COOL THEN CUT INTO BARS
• 6. ENJOY :)

CANDY CORN SUGAR COOKIE BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving some hanging over sides of pan, or spray pan with cooking spray.
• Empty packets from cookie mix box into separate bowls. Add 1/4 cup butter and 1 tablespoon water to each bowl.
• Mix each bowl individually with electric mixer on medium speed until soft dough forms. Press orange dough into pan, then press yellow dough on top. Bake 25 to 30 minutes or until golden. Cool completely.
• In large bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on bars; top with sprinkles. To cut into triangles, first cut into 4 rows by 4 rows to make 16 squares. Then cut each square diagonally into 2 triangles.