Leftover Halloween Candy Cookie Bars

The recipe Leftover Halloween Candy Cookie Bars can be made in about 50 minutes. One portion of this dish contains about 10g of protein, 28g of fat, and a total of 595 calories. This recipe serves 12. For $1.37 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Halloween. This recipe is liked by 82 foodies and cooks. This recipe from A Teaspoon of Happiness requires salt, butter, quick cooking oats, and pecans. It works well as a dessert. With a spoonacular score of 63%, this dish is solid. If you like this recipe, take a look at these similar recipes: Halloween Candy Leftover Cookies, Leftover Halloween Candy Bark, and Leftover Halloween Candy Bark.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 cup packed brown sugar

2 tablespoon butter

10-12 frozen fun-sized candy bars, roughly chopped (keep chopped bars refrigerated until ready to use)

1 egg

2 cups flour

1 cup chopped pecans

1½ cup quick-cooking oats

½ teaspoon salt

1 cup semi-sweet chocolate chips

1 14-ounce can fat free sweetened condensed milk

½ teaspoon vanilla

Equipment:

hand mixer

baking pan

bowl

oven

sauce pan

frying pan

Cooking instruction summary:

Preheat oven to 350F (180C).Grease the bottom and sides of a 9×13 inch baking dish – set aside.In a large bowl with an electric mixer, beat butter, egg, sugar and vanilla until smooth.Add the salt, flour, pecans and oats one at a time until incorporated.Spread dough evenly into baking dish.Bake for 30 minutes.While bars are cooling, melt butter and chocolate chips with the condensed milk in a large saucepan.Pour melted chocolate mixture over cookies bars and top with chopped candy bars.Place pan in refrigerator and allow chocolate to cool.Cut into bars before serving.

 

Step by step:


1. Preheat oven to 350F (180C).Grease the bottom and sides of a 9×13 inch baking dish – set aside.In a large bowl with an electric mixer, beat butter, egg, sugar and vanilla until smooth.

2. Add the salt, flour, pecans and oats one at a time until incorporated.

3. Spread dough evenly into baking dish.

4. Bake for 30 minutes.While bars are cooling, melt butter and chocolate chips with the condensed milk in a large saucepan.

5. Pour melted chocolate mixture over cookies bars and top with chopped candy bars.

6. Place pan in refrigerator and allow chocolate to cool.

7. Cut into bars before serving.


Nutrition Information:

Quickview
594k Calories
10g Protein
27g Total Fat
78g Carbs
8% Health Score
Limit These
Calories
594k
30%

Fat
27g
43%

  Saturated Fat
12g
80%

Carbohydrates
78g
26%

  Sugar
47g
53%

Cholesterol
31mg
11%

Sodium
172mg
8%

Caffeine
31mg
11%

Get Enough Of These
Protein
10g
20%

Manganese
1mg
81%

Copper
0.78mg
39%

Magnesium
131mg
33%

Iron
5mg
31%

Phosphorus
294mg
29%

Selenium
19µg
28%

Fiber
6g
24%

Vitamin B1
0.32mg
21%

Vitamin B2
0.31mg
18%

Zinc
2mg
16%

Calcium
151mg
15%

Potassium
496mg
14%

Folate
48µg
12%

Vitamin B3
1mg
9%

Vitamin B5
0.71mg
7%

Vitamin B12
0.27µg
5%

Vitamin B6
0.08mg
4%

Vitamin E
0.57mg
4%

Vitamin A
187IU
4%

Vitamin K
3µg
4%

Vitamin D
0.17µg
1%

Vitamin C
0.95mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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