These thick and chewy cookie bars are loaded with Halloween chocolates and hearty rolled oats. They are super easy to make and an excellent way to use up any leftover Halloween candy. Halloween candy cookie bars on brown parchment paper and brown chiffon

Why this recipe is so great:

  • Easy one-bowl recipe – You simply mix all the ingredients together in one bowl, spoon the batter into a 9×13″ pan, and bake.
  • Some wholesome goodness to balance all that candy – The added oatmeal in these cookie bars makes them a bit healthier and even more delicious. It gives the cookie bars a fluffy and chewy texture.
  • Tastes great – These cookie bars are not too sweet with the wonderful taste of butter, brown sugar, oats, and vanilla. They are nice and chewy and packed with a variety of candies. Every bite has a different element of surprise!
  • Keeps well and great for sharing – These oatmeal cookie bars stay soft and chewy for days and make 24 squares, so there is plenty to share with neighbors and friends.

Halloween candy cookie bars uncut in baking tray

How to make leftover Halloween candy cookie bars:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large mixing bowl, whisk together the melted butter and sugars until combined. Then whisk in the eggs and vanilla.
  2. Add in the rolled oats, flour, baking soda, baking powder, and salt. Stir until just combined.
  3. Fold in the chopped candy.
  4. Spoon the batter into a parchment paper-lined 9×13″ baking pan. Bake in a 350F preheated oven for 30 minutes or until it’s golden brown along the edges and the center is set.

picture collage of how to make leftover Halloween candy cookie bars

FAQ:

How long is Halloween candy good for?

Typically 6-9 months if properly stored. Some chocolates and hard candy can last up to a year. A general rule of thumb is that the softer the candy, the shorter its shelf life.

Can expired candy make you sick?

Expiration dates for candy, like most things, serve more as guidelines for when to consume them. It’s generally fine to eat candy past its expiration date, though it might not taste as good. However, there have been cases of food poisoning from consuming old candy. Chances are very low, but I would err on the side of caution, especially with kids.

Can Halloween candy be frozen?

Yes, Halloween candy can be frozen. Place them in a heavy-duty freezer bag and store them in the freezer for up to a year. Make sure the bag is tightly sealed and no moisture gets in.

close up of a candy cookie bars on brown parchment paper

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Leftover Halloween Candy Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 24
  • Category: dessert
  • Method: bake
  • Cuisine: American

Description

These thick and chewy cookie bars are loaded with Halloween chocolates and hearty rolled oats. They are super easy to make and an excellent way to use up any leftover Halloween candy.


Ingredients

  • 1 cup (227g) unsalted butter, melted
  • 1 cup (200g) lightly packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups (190g) rolled oats
  • cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups leftover Halloween candy, chopped

Instructions

  1. Preheat oven to 350F. Line a 9×13″ pan with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and sugars until combined. Then whisk in the eggs and vanilla.
  3. Add in the rolled oats, flour, baking soda, baking powder, and salt. Stir until just combined.
  4. Fold in the chopped candy. Spoon the batter into the prepared baking pan.
  5. Bake for 25-30 minutes or until it’s golden brown along the edges and the center is set.

Notes

Leftovers can be stored in an airtight container at room temperature for 3-5 days.

Nutrition

  • Serving Size:
  • Calories: 261
  • Sugar: 23.3 g
  • Sodium: 121.3 mg
  • Fat: 11.8 g
  • Carbohydrates: 35.4 g
  • Protein: 3 g
  • Cholesterol: 38.3 mg