Irresistible Gluten-Free Candy Cookie Bars: Your Ultimate Guide to Using Leftover Holiday Sweets
As the holiday season draws near, the delightful bounty of candy often leaves us with an abundance of sweet treats. Whether it’s Halloween, Christmas, or Easter, finding creative ways to repurpose those extra candies becomes a fun challenge. While simply enjoying them, or blending them into a creamy ice cream base, are always great options, nothing quite beats transforming them into a decadent baked good. That’s where these amazing gluten-free candy cookie bars come in!
These bars are a delightful twist on classic monster cookie bars, offering a chewy, peanut butter-oatmeal base generously studded with your favorite gluten-free candies. They are not only incredibly delicious but also a fantastic solution for utilizing all those mini candy bars and extra goodies that inevitably make their way into our homes. Perfect for parties, bake sales, or simply an indulgent treat at home, these cookie bars are sure to be a hit with everyone, including those with gluten sensitivities.
We’ll walk you through everything you need to know, from selecting the right gluten-free candies to achieving that perfect chewy texture. Get ready to turn your leftover candy into an unforgettable dessert that everyone can enjoy!
Simple Ingredients for Remarkable Flavor
The foundation of our candy cookie bars is a delightful gluten-free monster cookie base, cherished for its rich peanut butter and hearty oatmeal combination. This creates a wonderfully soft and chewy canvas that perfectly complements the various textures and flavors of the candy. If you’re a fan of a classic chocolate chip cookie base, you might explore other recipes, but for a truly unique and satisfying bar, this peanut butter oatmeal blend is unparalleled.
- Softened Butter: Instead of melted butter, using softened butter is crucial. Creaming it with sugar incorporates air, leading to a softer, chewier cookie base that’s moist and tender—the ideal foundation for our candy creations.
- Brown Sugar & White Sugar: This classic combination is key to achieving the perfect balance of softness and moisture. Brown sugar adds a deeper, caramelized note and chewiness, while white sugar contributes to spread and tenderness. Light brown sugar is generally used, but dark brown sugar will lend a more intense molasses flavor if you prefer.
- Creamy Peanut Butter: For these cookie bars, smooth, creamy peanut butter works best. Avoid natural peanut butter (the kind that separates) as its oil content and texture can result in a dry, crumbly bar. Brands like Skippy, JIF, or Peanut Butter & Co. provide the consistency needed for a consistently delicious result.
- An Egg & An Egg Yolk: This specific combination is a game-changer for texture. The whole egg provides structure, while the extra egg yolk adds richness, moisture, and chewiness, making these bars exceptionally tender. If you’re new to separating eggs, there are many simple tricks to master this technique.
- Vanilla Extract: A staple in almost all cookie recipes, vanilla extract enhances all the other flavors, adding a warm, aromatic depth that completes the profile.
- Gluten-Free Flour: To keep things simple and ensure consistent results, opt for a good quality measure-for-measure gluten-free flour blend that already contains xanthan gum. This eliminates the need for extra ingredients and simplifies the baking process. Brands like King Arthur’s gluten-free blend are highly recommended for cookies and bars.
- Gluten-Free Quick Oats: Quick-cooking oats are preferred over rolled or old-fashioned oats for these bars. They integrate more seamlessly into the dough, contributing to a finer texture and better chewiness. Always ensure your oats are certified gluten-free to avoid cross-contamination.
- Baking Soda & Salt: Baking soda provides the necessary lift and contributes to the bars’ spread and soft texture. Kosher salt balances the sweetness of the candy and enhances all the flavors, preventing the bars from tasting overly sugary.
- Semisweet or Dark Chocolate Chips: While optional, adding chocolate chips to the base provides an extra layer of chocolatey goodness. Dark chocolate is often preferred to counteract the sweetness of the various candies, but semisweet chips are also a wonderful choice depending on your preference.
- Gluten-Free Candy: This is the star of the show! Chocolate, peanut butter, and caramel-based candies tend to integrate beautifully into the cookie base. The next section offers plenty of ideas for selecting the perfect gluten-free candies to make your bars truly special.
Discovering Your Gluten-Free Candy Favorites for Cookie Bars
Choosing the right candy is key to creating truly exceptional Halloween candy cookie bars. For those managing Celiac disease or gluten intolerance, it’s absolutely essential to use only certified gluten-free candies. Remember that manufacturers can change ingredients and processes without much notice, so always double-check labels, even for products you’ve used before. Your personal preference will guide your mix-and-match choices, but here are some fantastic gluten-free options and important things to avoid:
Recommended Gluten-Free Candy Bars:
- Snickers: A classic with peanuts, caramel, and nougat, all wrapped in chocolate.
- Reese’s Peanut Butter Cups: The iconic combination of chocolate and peanut butter is a perfect fit.
- Three Musketeers: Light and fluffy nougat coated in milk chocolate.
- Butterfinger: Crunchy peanut butter core with a chocolatey coating.
- Heath Bars: English toffee coated in milk chocolate.
- Hershey’s Milk Chocolate Bars: Simple, classic, and always a crowd-pleaser.
- Almond Joy & Mounds: Coconut and almond (for Almond Joy) or just coconut (for Mounds) enrobed in chocolate.
- Pay Day: Sweet caramel and crunchy peanuts.
- Skor: Thin, buttery toffee covered in milk chocolate.
- Baby Ruth: Peanuts, caramel, and nougat, similar to Snickers but with a unique profile.
- UNREAL Coconut Bars, Peanut Butter Cups, Almond Butter Cups: These brands often focus on cleaner ingredients and are usually great gluten-free options.
- Enjoy Life Bars: Known for being free from many common allergens, including gluten.
Other Gluten-Free Candies to Consider:
- M&Ms or M&M minis: These colorful chocolate candies are a fantastic addition. Always check for specific varieties, as some may contain gluten.
- Reese’s Pieces: Peanut butter candy in a crisp shell – adds great texture and flavor.
- Rolos: Caramel enrobed in milk chocolate, perfect for gooey pockets of sweetness.
- Milk Duds: Chewy caramel covered in chocolate, adding a satisfying chew.
- YumEarth Choco Yums: Often a good allergen-friendly option for chocolate candies.
- UNREAL Chocolate Gems: Another excellent choice for chocolate candies with a simpler ingredient list.
What to Avoid for Best Results and Gluten Safety:
- Fruity Candies: Steer clear of candies like Skittles, Sour Patch Kids, gummies, and Starburst. Their strong fruity flavors can clash with the peanut butter and chocolate base, and their chewy or gummy textures don’t blend well into a baked bar.
- Mint Candies: Avoid mint-flavored candies such as York Peppermint Patties. Mint can overpower other flavors and create an undesirable taste combination in these bars.
- Gluten-Containing Candies: This is critical for gluten-free baking. Always watch out for candies that are NOT gluten-free, including popular choices like Twix, 100 Grand, Crunch Bars, Milky Way bars, Whoppers, and Kit-Kat. These contain wheat ingredients and must be avoided.
How to Make Gluten-Free Candy Bar Cookie Bars, Step By Step
For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the comprehensive recipe card provided below.
- Prepare Your Candy: Begin by prepping your gluten-free candies. You’ll need about 1-2 cups for topping the bars and 1 cup to mix into the dough. For fun-size candy bars, cut them into bite-sized pieces or thin slices. Larger candies like Reese’s cups should be halved. Smaller candies, such as M&Ms or Rolos, can be left whole. Crucially, place the 1-2 cups of candy designated for the topping on a baking sheet or plate and freeze them while you prepare the cookie dough. This chilling step helps them hold their shape when pressed into the warm bars. The candy for the dough does not need to be frozen.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, allowing some overhang on the sides. This creates “handles” that will make it easy to lift the cooled bars out of the pan. Set the prepared pan aside.
- Cream Butter & Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a handheld electric mixer), combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale. This creaming process is vital for creating a tender cookie base. Scrape down the sides of the bowl to ensure everything is well combined.
- Incorporate Wet Ingredients: Add the creamy peanut butter to the butter-sugar mixture and mix until fully incorporated. Next, add the large egg and then the extra egg yolk, one at a time, mixing thoroughly after each addition until just blended. Finish by mixing in the vanilla extract until fragrant.
- Combine Dry Ingredients: Scrape down the edges of the bowl once more. Add the gluten-free flour blend, gluten-free quick oats, cornstarch, baking soda, and kosher salt to the wet ingredients. Mix on low speed until the dry ingredients are almost blended, leaving just a few powdery patches. Be careful not to overmix at this stage.
- Fold in Candy for the Dough: Gently fold in the 1 cup of prepared, bite-sized gluten-free candy pieces into the cookie dough. Mix only until the candy is evenly distributed throughout the dough. Overmixing can lead to a tough bar and can cause the candies to break down too much.
- Bake the Bars: Press the cookie dough evenly into your prepared 8×8-inch baking pan. Use a spatula (an offset spatula works wonders for this) to smooth the surface. Bake the cookie bars in the preheated oven for 22-25 minutes. The bars are done when the edges are set and lightly golden, and the center is no longer wiggly. They might appear slightly underdone in the center, but trust the process – they will continue to set as they cool. Avoid over-baking to maintain a soft, chewy texture.
- Top the Warm Bars: Immediately after removing the baked cookie bars from the oven, sprinkle the dark or semisweet chocolate chips evenly over the warm surface. Allow the chocolate chips to melt slightly from the residual heat (you can briefly return the pan to the turned-off oven for 30-60 seconds to aid this process). Once softened, gently spread the melted chocolate with your spatula. This creates a delicious, sticky “glue” for the frozen candy. Quickly top the bars with the chilled candy pieces you had in the freezer. For an extra touch of gourmet flavor, sprinkle with flaky sea salt, if desired.
- Cool and Slice: This step is crucial for clean cuts! Allow the candy cookie bars to cool completely at room temperature before attempting to slice them. For the cleanest, most precise cuts, chill the bars in the refrigerator for at least 1 hour (or until firm) before slicing. This prevents the candy from smushing and allows for neat portions. A popular cutting method is to cut them into 9 large squares, then halve each square diagonally to create 18 rectangles, or simply cut them into 16 even squares.
- Storage: Store any leftover gluten-free candy cookie bars in an airtight container at room temperature for up to 3-4 days. For extended freshness and a firmer texture, especially with chocolate and caramel, I recommend storing them in the refrigerator. They can also be frozen for up to 2 months; simply thaw at room temperature before serving.
Pro Tips for Perfectly Irresistible Cookie Bars
- 3 Simple Ways to Separate Egg Yolks & Egg Whites: Essential for achieving that perfect texture with the extra egg yolk.
- How to Quickly Get Eggs to Room Temperature: Room temperature eggs emulsify better with fats and sugars, leading to a smoother, more uniform dough.
- Mastering Flour Measurement: Always use the “scoop and level” method for flour to avoid adding too much, which can result in dry, dense bars.
- Check Your Baking Soda’s Freshness: Ensure your leavening agents are active for proper rise and texture.
- Accurate Butter Measurement Tips: Whether using sticks or weighing, precise butter measurement is key for cookie bar success.
- Essential Cookie Baking Tools: Having the right equipment can make the baking process much smoother and more enjoyable.
- Choosing the Best Baking Pans: A good quality pan ensures even baking and easy cleanup.
FAQs and Advanced Tips for the Best Gluten-Free Candy Cookie Bars
Which Candy Bars Are Truly Gluten-Free? When it comes to store-bought candy bars, always verify current ingredient lists as formulations can change. Hershey’s offers a convenient filter feature on their website that showcases all their gluten-free products, including favorites like Reese’s Peanut Butter Cups, Hershey’s Milk Chocolate bars, Mounds, Almond Joy, and PayDay. Other popular gluten-free choices often include Three Musketeers, Butterfinger, and Snickers. However, it’s crucial to **avoid candy bars known to contain gluten**, such as Twix, KitKat, and 100 Grand.
A Trick for Visually Stunning Cookie Bars: To achieve a beautifully arranged and appealing top layer, instead of simply scattering the candy randomly, try a more strategic placement. Arrange the larger candy pieces in small groups of 3 or 5, leaving some gaps. Then, fill in these spaces with smaller candies like M&Ms or Reese’s Pieces. For example, place Snickers pieces in three distinct spots, follow with Rolos in five different areas, and then Heath bars in another three. This technique creates a balanced, dynamic, and incredibly attractive finish to your cookie bars.
Chill for Impeccable Slices: This is arguably the most important tip for beautifully presented bars! For the cleanest, sharpest cuts, it is absolutely essential to **chill your cookie bars until they are completely cold and firm** before slicing. If you try to cut them while they are still warm or at room temperature, the candy will likely push down into the soft cookie base, resulting in messy, uneven pieces. A minimum of one hour in the refrigerator is recommended for optimal results.
Can I Make These Ahead of Time? Absolutely! These cookie bars are an excellent make-ahead dessert. You can bake them a day or two in advance and store them in an airtight container at room temperature, or in the refrigerator for extended freshness. They also freeze beautifully for up to two months, making them perfect for preparing during a busy holiday season. Just remember to thaw them before serving for the best texture.
Troubleshooting: Why are my bars crumbly? If your bars are crumbly, it could be due to a few factors. First, ensure you’re using creamy, not natural, peanut butter, as natural varieties can lead to a drier texture. Second, accurately measure your gluten-free flour; too much flour will absorb excess moisture. Lastly, avoid over-baking, as even a few extra minutes in the oven can dry out the bars and make them crumbly.
More Delightful Recipes to Utilize Leftover Candy
Gluten-Free Peanut Butter Blossoms
Gluten-Free Reese’s Cookies
Gluten-Free Peanut Butter Cup Brownies
Gluten-Free Monster Cookies
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Gluten-Free Candy Cookie Bars
Emily Dixon, Sweets & Thank You
20 minutes
25 minutes
45 minutes
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16 -18 cookie bars
Ingredients
For The Wet Ingredients:
- ½ cup butter, softened (1 stick, 113 grams)
- ½ cup brown sugar (100 grams)
- ⅓ cup sugar (40 grams)
- ½ cup creamy peanut butter* (125 grams)
- 1 large egg room temperature
- 1 egg yolk room temperature (save the extra white for another use)
- 1 ½ teaspoons vanilla extract
For The Dry Ingredients:
- ¾ cup gluten-free flour (90 grams)
- ¾ cup gluten-free quick oats (68 grams)
- 1 Tablespoon cornstarch (8 grams)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt I like a heaping 1/2 teaspoon
- 1 cup gluten-free candies see below for ideas, cut into small pieces as needed
For The Top Of The Bars:
- ½ cup dark chocolate chips or semisweet chocolate chips
- 1-2 cups gluten-free candies to top the bars at the end
- Optional: flaky sea salt like Maldon
Options For Candy To Top The Bars (Mix & Match From The Options Below)
- Gluten-Free Candy Bars: Snickers Reese’s peanut butter cups, Three Musketeers, Butterfinger, Heath Bars, Hershey’s milk chocolate bars, Almond Joy, Mounds, Pay Day, Skor, Baby Ruth, UnREAL, Enjoy Life
- Other gluten-free candy: M&Ms M&M minis, Reese’s Pieces, Rolos, Milk Duds
- Avoid fruity candy like Skittles & Starburst and mint candy (like York Peppermint Patties) as the flavors won’t work here.
Instructions
- Prep The Candy. Start by preparing 1-2 cups of candy for the top of the cookie bars and 1 cup of candy for inside the cookie bars. Cut fun-size candy bars into bite-sized pieces or thin slices if desired, and cut any larger candies in half (like Reese’s cups). You can leave smaller candy (like M&Ms or Rolos) whole.
Freeze 1-2 cups candy pieces for the top of the bars on a baking sheet or plate while you make the cookie bars. (You don’t need to freeze the 1 cup of candy for inside the bars.)
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper and set aside.
- Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large bowl with a handheld electric mixer), combine the softened butter, brown sugar, and sugar. Cream on medium speed 2-3 minutes, or until light and fluffy. Scrape down the sides of the bowl.
- Mix In the peanut butter until fully combined, then add egg and egg yolk 1 at a time, until fully blended. Mix in the vanilla.
- Add Dry Ingredients. Scrape down the edges of the bowl again, then add gluten-free flour, gluten-free quick oats, cornstarch, baking soda, and salt. Stir on low until almost blended with just a few powdery patches left.
- Add 1 cup Candy. Then, add 1 cup of candy–chop up any candy bars into small pieces, then mix into the cookie dough just until evenly blended.
- Bake. Pat the cookie dough out into your prepared pan and smooth the surface with a spatula. (An offset spatula makes this easy!) Bake cookie bars at 350 degrees for 22-25 minutes, or until no longer wiggly in the center. They may seem slightly underdone–don’t over-bake! They’ll continue to set as they cool.
- Quickly Top The Bars. Right after removing the cookie bars from the oven, sprinkle the top of the bars with chocolate chips. Let the chocolate melt slightly–I put the pan back in the (now off) oven for 30-60 seconds to help) then spread a bit with your spatula. The melted chocolate will act as “glue” for the rest of the candy. Top with the chilled candy from the freezer and sprinkle with flaky sea salt, if desired.
- Cool until completely set. Let the bars cool completely before cutting into squares or rectangles. You can chill the bars in the fridge to help speed this process along. I like to cut the bars into 9 large squares, then cut each square in half, for 18 rectangles. You can also cut them into 16 squares.
- Store leftover halloween candy cookie bars in an airtight container for 3-4 days. I like to keep mine in the fridge so they last longer. You can also freeze them up to 2 months.
Notes
- CHILL The Cookie Bars Before Slicing. For best results, cut the bars COLD for the cleanest cuts. Otherwise, it’s easy to end up pushing the candy down into the cookie bars. I chill mine for about 1 hour in the fridge.
- Double-Check Your Candy! To keep these cookie bars gluten-free, be sure to double-check your candy. Avoid candy with gluten ingredients, such as Twix, Kit-Kat, Crunch Bars, 100 Grand, etc. which are NOT gluten-free.
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