Leftover Halloween Candy Cookie Bars are the best way to use up all that Halloween candy! Soft-baked, thick, chewy, peanut butter oatmeal cookie bars loaded with 2 cups of chopped candy. Kids will love to pick out the candy to put in these bars.
2cupschopped leftover Halloween candyreserve about ⅓ cup for the top of the bars
Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray, lining with tin foil or lining with parchment paper. * I like to use parchment paper so I can just lift the bars out of the pan by the overhang. They cut really nicely this way.
In a small mixing bowl, add the flour, oats, baking soda, and salt. Stir with a whisk to break up any large clumps.
In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer, beat together the butter, peanut butter, sugar, and brown sugar until combined well and light in color. About 2 minutes.
Add in the egg, egg yolk, and vanilla extract. Mix together until combined.
Add the dry ingredients and chopped candy (reserve some for tops of bars if wanted) into the large mixing bowl. Beat on low speed, increasing speed as needed, until everything is combined.
Press the dough into the prepared pan. Gently press the reserved chopped candy into the tops of the bars.
Bake for 13-16 minutes. Do not overbake these bars. They should look puffy but not have any brown on them except maybe just the outer edges. As they cool they will cook slightly more and set together nicely.
Let the bars cool in the pan for about 30 minutes before cutting them into squares. Store leftovers covered at room temperature for 3-4 days.
Oats : I prefer the whole old-fashioned oats in this recipe which is what it calls for. You can use quick oats if that's what you have in your pantry. Creamy Peanut Butter : It's best to not use the all-natural peanut butter as it tends to dry out baked goods like these cookie bars. But I have had people tell me that it works fine, so maybe it's just personal preference.