Remember that time I dressed up as Hulk Hogan for Halloween and had to wear a bleach blonde moustache that drove me crazy for an entire evening? Yeah, that was my night yesterday. I have new appreciation for all men who have to eat vegetable dip while sporting a moustache. I had dip everywhere. It was not attractive.
This Halloween was a cold one here in Winnipeg. We didn’t have nearly as many kids come to our door for Trick-or-Treating as we usually do. That was a theme with most of my friends that I have talked to. We bought enough candy for about 120 kids, and we only received about 20 at our house. Crazy, right? Not to mention that kids these days have it so easy. Sure, it was cold, but we had no snow. I recall every Halloween as a kid trudging through knee-deep snow to get myself that sugar gold. No word of a lie. I have photographic evidence too.
I figured I would try and experiment with our leftover candy that we have in the house and make these skillet candy cookie bars! I essentially adapted our Cadbury Mini Egg Skillet Cookie to create these beauties by doubling the dough and layering the candy in the middle. Also – Man, do I love using cast iron skillets to bake cookies. The skillet creates such a rich, decadent cookie. I also love using browned butter. It has such a nutty flavour which is a perfect compliment to the sweet candy bars. If you have leftover candy an want to do some baking, I highly recommend you give these a try!
You will need:
3.5 cups unbleached all purpose flour
1 tsp baking soda
2 cups unsalted butter, divided
1 cup white sugar
1.5 cups packed brown sugar
2 tsp salt
6 tsp vanilla
2 large eggs
2 large egg yolks
12-15 of your favourite mini Candy Bars (or 4-5 regular candy bars)
In a medium bowl, sift together flour and baking soda.
Set aside.
In a medium saucepan, melt 1-3/4 cups of your butter over medium heat.
Continue stirring melted butter until brown/amber in colour and nutty in aroma.
Keep an eye on it, it browns fast and you don’t want it to burn.
Remove from heat.
Pour heated butter through a sieve into a large heat proof bowl.
Stir in remaining 1/4 cup butter until completely melted.
Next, add your brown and white sugar, vanilla and salt to the butter.
Whisk until combined.
Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remain – about 30 seconds.
Set aside to sit for 3 minutes.
After three minutes, whisk again for another 30 seconds.
Let it sit again for 3 minutes.
Repeat this step one more time. This allows for the mixture to become glossy and smooth.
Next, stir in flour until combined.
Divide your dough and press half to a well greased 12-inch skillet pan
Next is the fun part.
Add a layer of candy bars!
I used Smarties, Kit Kat, Coffee Crisp and Aero.
Spread remaining dough evenly over the candy bars
Place in a 375 degree fahrenheit oven for 20-25 minutes, or until cookie is golden brown and a toothpick comes out clean
Ta-dah!
Now that’s a cookie!
Allow cookie to cool completely in skillet on a wire rack.
Cut into small bars and serve up!
These bars are decant and super rich.
I love how the candy bars poke out along the edges!
Enjoy!
- 3.5 cups unbleached all purpose flour
- 1 tsp baking soda
- 2 cups unsalted butter, divided
- 1 cup white sugar
- 1.5 cups packed brown sugar
- 2 tsp salt
- 6 tsp vanilla
- 2 large eggs
- 2 large egg yolks
- 12-15 of your favourite mini Candy Bars (or 4-5 regular candy bars)
- In a medium bowl, sift together flour and baking soda. Set aside.
- In a medium saucepan, melt 1-3/4 cup of your butter over medium heat. Continue stirring melted butter until brown/amber in colour and nutty in aroma. Keep an eye on it, it browns fast and you don’t want it to burn. Remove from heat.
- Pour heated butter through a sieve into a large heat proof bowl.
- Stir in remaining 1/4 cup butter until completely melted.
- Next, add your brown and white sugar, vanilla and salt to the butter. Whisk until combined.
- Add eggs and egg yolks, whisk until mixture is smooth and no sugar lumps remain – about 30 seconds. Set aside to sit for 3 minutes. After three minutes, whisk again for another 30 seconds.
- Let it sit again for 3 minutes. Repeat this step one more time. This allows for the mixture to become glossy and smooth.
- Next, stir in flour until combined.
- Divide dough and add press half into a well greased 12-inch cast iron skillet pan
- Next, layer your candy bars evenly over dough layer.
- Spread remaining dough evenly over candy bar layer.
- Bake at 375 fahrenheit for 20-25 minutes, or until cookie is golden brown and a toothpick inserted in the middle comes out clean.
- Allow to cool completely in the skillet on a wire rack.
- Cut into bar and serve!