LUCY BURDETTE: I bought a package of candy corn on impulse, thinking I would make it into a recipe for the blog. (Wouldn’t you think I’d have learned my lesson last year?)
This year, I borrowed a recipe from Together as a Family, as it seemed simple and festive. Between the candy and the sugar, the bars were very sweet. I might cut the white sugar to 1/4 cup if I made these again. Maybe also next time, press the candy corn into the tops of the bars halfway through baking.
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup whole-grain old fashioned oats
1/2 cup (1 stick) butter, softened
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups chopped Halloween candy bars (I chose candy corn, Halloween style peanut M and M’s, and Reeses’ Pieces)
Instructions
Preheat the oven to 350 degrees. Butter a 9X13-inch baking pan. Don’t skimp on this as the candy corn in particular will stick to the pan when melted.
Whisk together the flour, baking soda, salt and oats.
In a large bowl, cream together the butter, peanut butter, brown sugar, and sugar until fluffy and light.
Beat in the vanilla and eggs.
Add the dry ingredients into the wet and mix just until combined.
Drop spoonfuls of the batter into the pan to cover the bottom. Press a few additional pieces of chopped candy on top of the dough for a pretty presentation.
Cool for 30 minutes. Cut into squares and move to a serving plate. (Those cute little pumpkins volunteered in our compost pile this year...)
I have to be honest--we did serve it with coffee ice cream. Oh the sugar and the calories! Then I mailed the rest of the candy off to our daughter:).
Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 10, THE KEY LIME CRIME, is in stores and online everywhere.
I have to be honest--we did serve it with coffee ice cream. Oh the sugar and the calories! Then I mailed the rest of the candy off to our daughter:).
Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 10, THE KEY LIME CRIME, is in stores and online everywhere.
Hey Mr T-Bone, Happy National Cat Day! Sleep well.
ReplyDeleteHe says thank you Charlene!
DeleteHappy Cat Day, Mr. T-bone!
ReplyDeleteFrom your fellow feline Hemi
Same back at you says T-bone!
DeleteGlad to see T-bone is taking proper advantage of his day!
ReplyDeleteGreat sugar rush cookie bars! And you can choose your favorite candies as add ins.
thanks Libby, from both of us!
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