In The Kitchen With Mom Mondays – Halloween Candy Cookie Bar Recipe

I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!

***If you’re looking for a way to use up some of that Halloween candy the kids scored last night, this recipe is the perfect choice!  In fact, we’ll be making a big ol’ batch ourselves this weekend ;-)***

It’s that time of year when sweets are abound and come the 31st we’ll all have more than we know what to do with.  Have you ever wondered what you could make with all that leftover Halloween candy?  How about a yummy bar cookie chock-full of your favorite chocolate candy bars!  This recipe is SUPER simple and it requires just 5 ingredients, one of which is the chocolate candy of your choosing.  Mix ’em together and toss them in the oven and in less than an hour you’ve got a delicious, decadent chewy cookie bar – yum!  We have gotten in the habit of throwing these together after the girls have pretty much picked their way through their favorite candy bars and then freezing them for later.  They’re great for feeding a crowd, and are always a big hit when we take them to the girls’ classes for holiday parties!

Ingredients:

• 1 package (18.25 ounces) yellow cake mix
• ½ cup packed light brown sugar
• 8 tablespoons (1 stick) butter, melted
• 2 large eggs
• 1 cup chopped Halloween candy containing chocolate

Preheat the oven to 350 degrees. Place the cake mix, brown sugar, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl and then blend again on low speed for one minute. Fold in the candy pieces until well distributed. Spread the batter into an ungreased 13 X 9 inch baking pan, smoothing the top of the batter.

Bake until golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Remove the pan from the oven and place on a wire rack to cool for one hour. Cut into 24 bars. Store covered in plastic wrap at room temperature for up to one week.  You can also freeze them; simply wrap in foil before placing in the freezer.

Enjoy!