Shortbread Candy Bars

16 bars

Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter cups, toffee pieces, and whatever else your sweet tooth desires.


  • 1 cup (2 sticks) unsalted butter, room temperature

  • ¾ cup packed light-brown sugar

  • 1 ¼ 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.

    Shortbread Candy Bars
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