HALLOWEEN BARS
LEFTOVER HALLOWEEN CANDY? MAKE THESE EASY HALLOWEEN BARS!
SKILL LEVEL: BEGINNER | QUANTITY: 16-20
LISTS
GROCERY LIST:
1 ½ sticks | Unsalted Butter
½ cup | Heavy Whipping Cream
¼ cup | Granulated Sugar
1 cup | All-purpose Flour
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
12 ounces | Choice of Chocolate (milk, dark, bittersweet, semisweet, combination)
Brand recommendation - Guittard Extra Dark Chocolate Baking Chips
10-15 pieces | Assorted Fun-size Halloween Candy
KITCHENWARE:
8x8-inch Baking Dish
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups
PREP
Helpful tips!
Let butter come to room temperature by leaving out for about 1 hour*.
Use any leftover Halloween candy. Chocolate candy works best!
*Dependent on the temperature of your home
BAKE
SHORTBREAD:
1 ¼ sticks | Unsalted Butter (room temperature)
¼ cup | Granulated Sugar
1 cup | All-purpose Flour
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
HALLOWEEN CHOCOLATE GANACHE:
12 ounces | Chocolate
½ cup | Heavy Whipping Cream
10-15 pieces | Assorted Fun-size Halloween Candy
Preheat oven to 350° F and place rack in the center of the oven.
Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine butter and sugar in a large bowl on medium speed until creamy. Add flour, cornstarch and salt and mix on low speed until dough forms.
Place shortbread dough into prepared baking dish, spreading evenly with your hands, making sure to get the dough in the corners. It will be about ¼-inch thick and take a few minutes to get uniform. Using a fork, prick the shortbread in a pattern. I made ten fork pricks vertically per row and six rows horizontally.
Bake shortbread for 15 minutes. Rotate baking dish to ensure an even bake and bake for an additional 15 minutes, until shortbread is a lightly browned and a toasty pale color. Cool the shortbread in the baking dish for 30 minutes.
While shortbread cools, place chocolate in a heat resistant bowl or liquid measuring cup. Set aside. Using a small saucepan, heat cream over low heat until warmed and simmering. Pour over chocolate and let sit for 5 minutes. After 5 minutes, mix together with fork until chocolate has melted and mixture is smooth. Set aside and let cool at room temperature.
Prepare Halloween candy topping by cutting any candy bars into bite-sized pieces. Set aside.
Once shortbread has cooled, pour cooled chocolate ganache over shortbread and use butterknife to gently spread evenly. Add Halloween candy on top. Return to fridge for at least 2 hours before cutting.
Serve immediately or store leftovers in wrapped plastic or airtight container in fridge.