Most kids will get more candy than they will ever need or want. Ever wonder about what to do with leftover Halloween Candy? You can donate some and reserve some extra recipes using candy like this Candy Bar Cookie Cake using Halloween Candy.
Candy Bar Cookie Cake Recipe (UsingLeftover Halloween Candy)
A cookie cake recipe is a fun way to serve cookies to a crowd. Served up at a table people get excited. Cut the slices to your desired size and you can serve up to 12 people.
For this irresistible Candy Bar Cookie Cake, we used up some Peanut M&M’s as well as made an incredibly delicious and easy fudge frosting for decoration.
Can I add chopped candy to my cookie cake?
The trick is not only adding candy to the batter.
But adding more when it has cooled slightly. I can’t wait to try this with a bunch of different candy bars leftover from Halloween.
Should I frost my Candy Bar Cookie Cake?
It is not over yet, we whipped up this super easy Fudge frosting to make this chocolate chip cookie cake even more irresistible.
Simply add it to an icing bag and pipe stars around the cooled cake and serve
The chocolate frosting was the favorite part of this recipe but I bet if you play around with the chocolate candy bars you add, this will be a mouth-watering dessert.
Make a few and give them as gifts after Halloween. Who would say no thank you to a large chocolate cookie filled with yummy candy bars?
Other ways to Use Leftover Halloween Candy
- 2 sticks, 1 cup, unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 cup sugar
- 1 large egg plus 2 egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups leftover Halloween candy, roughly chopped (use mini candy bars, m&ms, peanut butter cups, etc)
- For the chocolate frosting:
- 4 tablespoons unsalted butter, very soft
- 1 and 1/2 cups confectioners sugar, more if needed
- 1/3 cup plus 2 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream, more if needed
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 350 degrees (F). Lightly spray a 9" glass pie plate with non-stick baking spray; set aside.
- In a large bowl add the melted butter, brown sugar, and granulated sugar; beat well until combined. Cool for 5 minutes, then beat in the egg, egg yolks, and vanilla.
- Add in the flour, cornstarch, and salt and mix until just combined. Be sure not to over mix here! Fold in the chopped candy bars.
- Spread the mixture into the prepared pie plate, smooth the top, and bake for 35 minutes, or until the top is golden brown, the edges are completely set, and the center of the pie is only slightly jiggly.
- Top the warm cookie cake with extra candy, if desired. Transfer cookie cake to a wire rack to cool for at least one hour and then add chocolate frosting and top with additional candy if desired.
- For the Fudge frosting:
Sift together the confectioners' sugar and cocoa powder.
- Beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the cream, then add the vanilla and salt. Beat on high speed until light and creamy, about 2 minutes.
- Spoon frosting into a frosting bag fitted with an open star tip and pipe onto the cooled cake.
Our middle did appear a little undercooked but the kids liked it that way.