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Writer's pictureJulie Barnes

Candy Bar Bars



I'm having family come into town this Halloween. When entertaining, I believe the food you serve often sets the tone for the weekend. To keep it fun and whimsical, I decided to plan a menu fit for the Fall holiday! Aka... Pumpkin flavored everything.


For breakfast one morning, I'm serving up my Autumn Harvest Muffins alongside fluffy scrambled eggs and slices of fresh apples and pears. The pumpkin muffins are delightfully moist and studded with apples, cranberries, and pecans. Nothing says "Fall Weekend" like these muffins!


For dinners throughout the weekend, I thought my Pumpkin Turkey Chili and Creamy Pumpkin Penne might hit the spot. After all, chili keeps wonderfully simmering away on the stove. And pasta is always a crowd pleaser!


For an easy snack with drinks, I've got a jar of Pumpkin Spiced Nuts I'm pulling out of the pantry. My Pumpkin Spice Granola Bark will do the trick for a little something sweet after dinner.


Of course, I couldn't leave well enough alone. As an homage to Halloween, I felt a batch of Candy Bar Bars was just the ticket! All of my favorite chocolate candies are stuffed into gloriously chewy blondie bars. No, they're not pumpkin flavored, but they're chockful of chocolate, so who cares!


Happy Halloween!




Candy Bar Bars


Ingredients

· 7 tbsp butter, melted and cooled

· 1 cup brown sugar

· 2 eggs

· 2 tbsp milk

· 1 tbsp vanilla extract

· 1 ¾ cup flour

· ¾ tsp salt

· ½ tsp baking powder

· 1 ½ cup assorted chocolate candy bars, chopped

· Flaky salt


Preheat oven to 325F.


In a large bowl, whisk together the butter, sugar, eggs, milk and vanilla until thoroughly combined. Mix in the flour, salt, and baking powder. Fold in the candy bar pieces.


Line an 8x8in pan with parchment paper. Ensure that the parchment paper hangs over the edges of the pan so that you can easily pull the bars out of the pan after baking. Spray the parchment with non-stick spray.


Spread the batter evenly into the prepared pan. Sprinkle the top of the batter with a pinch of flaky salt.


Bake the bars for about 50 minutes until they are a deep golden brown.


Allow the bars to cool completely (about 2 hours) before cutting into squares.


Makes 16 bars


Notes

For this recipe, I used a combination of Snickers, Reeses, M&Ms, Heath Bars, Butterfingers and Rolos.

GF Friendly


Gluten Free Friendly!

Substitute the flour for a GF flour blend. I recommend King Arthur or Cup4Cup. Add ½ tsp xanthan gum to the batter with the flour.

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