HALLOWEEN CANDY COOKIE BARS RECIPE BY TASTY
Here's what you need: white sugar, brown sugar, butter, eggs, vanilla, salt, flour, assorted candy
Provided by Merle O'Neal
Categories Desserts
Yield 9 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 592 calories, Carbohydrate 77 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
SUPER CHUNKY COOKIES
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. -Rebecca Jendry, Spring Branch, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° until lightly browned, 10-12 minutes. Cool for 2-3 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 115 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEFTOVER HALLOWEEN CANDY COOKIES
Do you have tons of leftover Halloween candy bars to get rid of? You can use pretty much any chocolate candy bar: Snickers®, Milky Way®, Heath®, Almond Joy®, Rolos®, chocolate bars, etc. Whatever candy you use, these cookies will taste just like them!
Provided by w
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 7
Steps:
- Melt candy bars, sugar, and butter in a saucepan over medium heat. Remove from heat and cool slightly, about 5 minutes.
- Beat in eggs, one at at time, until smooth. Mix in flour and baking soda to create a sticky dough.
- Chill dough in the refrigerator until it can be easily scooped, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
- Roll 1 1/2 teaspoonful of dough into balls. Place onto prepared baking sheets 1 inch apart.
- Bake in the preheated oven until brown and fluffy, 10 to 12 minutes.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 16 g, Cholesterol 18.8 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 61.5 mg, Sugar 9.7 g
HALLOWEEN CHOCOLATE CHIP COOKIES
These cookies are monster sized and monster themed, making them perfect treats for your Halloween party. They bake up crispy on the edges and chewy inside. Feel free to vary the sprinkles and add some non pareils to the mix. Candy eyeballs come in various sizes so play around to see which combo you like best - we happen to think one medium and one large makes the monster look delightfully deranged.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 2 dozen
Number Of Ingredients 15
Steps:
- Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
- Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
- Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
- Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.
LEFTOVER HALLOWEEN CANDY COOKIES
Crispy and chewy! I came up with these out of desperation as we ended up with a lot fewer trick or treaters this year. I used Twix bars, m&ms and pecans. If using candy with peanuts or peanut butter you might want to use peanuts instead of pecans, but pretty much anything goes!
Provided by nmjunko
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
- Cream butter and sugars together.
- Beat in eggs one at a time until smooth.
- Add vanilla.
- Mix in baking soda and flour.
- Stir in remaining ingredients with a spoon.
- Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
- Bake 8 to 10 minutes.
- Watch carefully as melted candy may burn.
- Cool 5 minutes on cookie sheets before removing to wire rack.
Nutrition Facts : Calories 122.7, Fat 5.3, SaturatedFat 2.6, Cholesterol 15.4, Sodium 115.1, Carbohydrate 17.8, Fiber 0.8, Sugar 11.1, Protein 1.8
CHUNKY DROP COOKIES
The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. -Kelly Ward-Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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- In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined. Add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Halloween candy.
- To freeze the cookie dough for baking later, line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.
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