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Shortbread Candy Bars

Use up leftover chocolate candies and candy bars from the kids' Halloween haul to create these crumbly shortbread bars.

  • Yield: Makes 16 bars
Shortbread Candy Bars

Source: Everyday Food, October 2010


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 1 1/4 teaspoons coarse salt
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 cup semisweet chocolate chips
  • 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)


  1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.

  2. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

Cook's Note

Store in an airtight container, at room temperature, up to 4 days.

Reviews (2)

  • MWetzel 20 Mar, 2011

    This a great cookie to use up the extra chips that are in your baking cabinet. I used white chocolate and a bunch of leftover mini candy bars. The shortbread really balances out the sweetness, making the cookies not TOO sweet.

  • pattipoopidoo 9 Nov, 2010

    Probably the most decadent cookie I have ever made, and the most delicious. This gets 10 stars from us!

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