Indulge in the ultimate sweet treat with our tantalizing Giant Candy Bar Cookies! These colossal cookies are a symphony of flavors and textures, featuring a chewy oatmeal base generously studded with an assortment of your favorite candy bars. From the classic Snickers to the irresistible Butterfinger, each bite offers a delightful burst of chocolate, caramel, and peanut butter. Not only will these cookies satisfy your sweet cravings, but they'll also transport you back to your childhood with every bite. So, gather your ingredients and prepare to embark on a baking adventure that will leave your taste buds dancing with joy.
Let's cook with our recipes!
HALLOWEEN CANDY COOKIE BARS RECIPE BY TASTY
Here's what you need: white sugar, brown sugar, butter, eggs, vanilla, salt, flour, assorted candy
Provided by Merle O'Neal
Categories Desserts
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF (175ºC).
- Chop your Halloween candy into bite-size pieces.
- In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
- Mix in eggs and vanilla, then salt and flour until completely blended.
- Mix in the candy.
- Bake for 45-50 minutes.
- Allow to cool.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 592 calories, Carbohydrate 77 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
HERSHEY'S® CHOCOLATE CANDY BAR COOKIES
Candy bar cookies offer a different take on chocolate chip cookie bars: a layer of melted Hershey's® bars in between chocolate chip cookie dough (without the chocolate chips).
Provided by sammiann226
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Mix flour, salt, and baking soda together in a bowl.
- Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
- Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
- Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
- Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 30.9 g, Cholesterol 39.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.7 g, Sodium 220.3 mg, Sugar 21.2 g
GIANT MONSTER COOKIES
Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts :
GIANT CHOCOLATE CARAMEL COOKIE BARS
When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch caramel, rich with fresh cream.
Provided by Genevieve Ko
Categories Halloween Candy Butterscotch/Caramel Chocolate Cookies Dessert
Yield Serves 20-24
Number Of Ingredients 16
Steps:
- Make the cookie:
- Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
- Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
- Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
- Make the caramel:
- Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
- Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
- Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
- Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
- Make the chocolate coating:
- Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
- Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
- Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
- Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
- Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
- Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
- Do Ahead
- Cookie bars can be made 3 days ahead; loosely cover and chill.
GIANT CANDY BAR COOKIES
These often don't make it from the cookie sheet to the cookie jar! A little expensive to make, but simply irresistible.
Provided by Olha7397
Categories Dessert
Time 26m
Yield 3 doz
Number Of Ingredients 12
Steps:
- Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
- Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
- Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
- Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375°F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
- VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375°F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
- Company's Coming most loved treats.
Nutrition Facts : Calories 2349.7, Fat 105.7, SaturatedFat 34.9, Cholesterol 200.1, Sodium 2084.4, Carbohydrate 330.9, Fiber 9.9, Sugar 222.3, Protein 27.1
Tips:
- Prepare the ingredients and preheat the oven before mixing the cookie dough.
- Use room temperature butter to ensure the dough comes together easily.
- Don't overmix the cookie dough; mix until just combined.
- Chill the cookie dough for at least 30 minutes before baking.
- Bake the cookies until the edges are golden brown and the centers are set.
- Allow the cookies to cool completely before frosting.
- For a richer flavor, use high-quality chocolate and candy bars.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These giant candy bar cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their gooey centers and crunchy edges, these cookies are sure to be a hit with everyone who tries them. Be sure to experiment with different candy bars to find your favorite combination. You can also decorate the cookies with sprinkles, nuts, or other toppings. These cookies are sure to be a hit at your next party or gathering.
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