Super easy Candy Bar Cookie Bars that can be made with almost any candy bar of your choice!
There are times when a good old chocolate chip cookie just won’t cut it. Those are the times when you decide to chop up various candy bars, throw them into your favorite cookie dough, and bake them in a pan. So essentially you have one giant cookie, but you cut it up into bars because you are a civilized person. I won’t judge you if you skip the “cut into bars” part though.
Candy bar is actually an American term. In Canada, we call them chocolate bars, and I feel weird every time I type candy bar. To me, candy does not include anything in the chocolate category, but “Candy Bar Cookie Bars” sounded better to me than “Chocolate Bar Cookie Bars,” so there you have it. I assume you will be too distracted by the deliciousness of these bars to care one way or another.
These bars are super easy to make. WAY easier than cookies, because you don’t have to scoop them or chill the dough, and you can bake the whole thing at once.
I used my favorite Chocolate Chip Cookie recipe for the dough, skipped the chocolate chips, and instead added 4 different kinds of
chocolate candy bars.
I used Coffee Crisp, KitKat, Reese’s Peanut Butter Cups, and Smarties, but you can use almost any
chocolate candy bar you like. Some will fare better than others though… cutting up something like Caramilk could be a hot mess, so I would stick to things that are more “solid.”
I stuck the chopped up candy pieces in the freezer for 30mins to ensure they wouldn’t become complete mush when baked, but you can try just going for it. Now that I think of it, if you froze the Caramilk bar first and then chopped it up, that could work quite well!
I used about 1/2 of each of these candy bars in the recipe, but you could easily double the recipe and use the entire bar. Doubling it would mean you’d need a bigger pan (9″x 13″ or so) and you’d need to increase the cooking time.
Next time, I think I would swap out either the Coffee Crisp or the KitKat, as they are very similar in texture, and replace with maybe Crunchie or Crispy Crunch. And OMG I just thought of After Eights in this. Yum! Really, the possibilities are endless.
Candy Bar Cookie Bars
- Chop candy bars into small chunks, place on a baking sheet (or something similar) and freeze for 30mins.
- Preheat oven to 350°F. Spray and 8″ x 8″ pan and line with parchment.
- In a small bowl, whisk together flour and baking soda, set aside.
- Beat butter and sugars on medium until light and fluffy (approx. 2-3mins).
- Reduce speed and add sea salt, egg, and vanilla. Beat until well combined.
- Add flour mixture a little at a time and mix until just combined (do not overbeat).
- Fold in the frozen cookie chunks and spread the mixture evenly in your prepared pan. I found an offset spatula worked best for this.
- Top with additional candy bar chunks if desired.
- Bake for approximately 25mins or until golden on the edges, but still somewhat gooey in the center. A cake tester should come out mostly clean, but not completely clean. Start checking at 20mins.
- Remove from oven. Cool completely on a wire rack.
- Cut, serve, devour.