Chocolate Candy Bar Squares

I think it’s safe to say that many of you likely still have an overabundance of Halloween candy. With three trick-or-treaters in my house, I have a brown grocery bag full.

Here is my dilemma with the leftover candy. As I have gotten older, I have lost the urge to eat a candy bar all by itself. Not that they aren’t delicious, it is just that I am left with an unsatisfied feeling. I need the candy chopped and sprinkled over ice cream or turned into a milkshake —mmm, a Butterfinger milkshake, anyone? 

This year, I wanted something different. I have seen recipes for Halloween Candy Bark out there, but I wanted something more, something with a solid base. So, I made a graham cracker base and poured a chocolate filling over it, then sprinkled my favorite chocolate candy pieces and bars all over it. Wow! This was eye-popping, unbelievable! I got to taste every candy flavor in a single bite. Chocolate, caramel, peanut butter, white chocolate, crispy cookie, Rice Krispies, all in a slice of pure Halloween candy heaven. And the extra credit… this is very kid-friendly, with no baking involved.

So, needless to say, I am quite happy to have leftover Halloween candy this year because I will be making these again, and again, and again.

Chocolate Candy Bar Squares

Prep: 15 minsRefrigeration Time: 3 hrsTotal: 3 hrs 15 mins Servings: 16 squares These are a scrumptious way to use up some of the leftover Halloween candy!

Equipment

• 8-inch square baking pan
• 14-cup food processor

Ingredients 

• 6 full size graham crackers
• 3 tablespoons unsalted butter, melted
• 1 cup (8 ounces) semisweet chocolate
• ½ cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 8-10 small candy bars, like 100 Grand, Snickers, Milky Way, Kit-Kat, M&Ms, or Butterfinger, chopped into ½-inch pieces

Instructions 

1. Preheat the ovenLine an 8-inch square baking pan with an aluminum foil sling, leaving some to hang over the sides so the bars can easily be removed. Lightly spray the foil with nonstick baking spray; set aside.
2. In the bowl of a food processor, process the graham crackers until they resemble sand. Add the melted butter and process again to coat the crumbs with the butter. (The mixture should resemble wet sand.) Add the graham mixture to the prepared baking pan. Using a piece of plastic wrap, press the mixture firmly and evenly in the pan. Refrigerate until firm, about 45 minutes..
3. In a medium microwave-proof bowl, add the chocolate chips, condensed milk , and a pinch of salt. Microwave on high for 1 minute. Stir to combine. Microwave for another 15 seconds and stir until the chocolate chips are completely melted. Stir in the vanilla. The mixture will be thick and fudgy.
4. Pour the chocolate mixture into the center of the pan over the graham cracker base. Using an offset spatula, gently spread the mixture from the middle to the edges in one motion. Do not spread back and forth. It will cause the chocolate to pull up the graham cracker base. (If necessary, run the spatula under hot water and dry it before spreading more of the chocolate mixture over the graham cracker base.) Once the chocolate has reached all the edges, gently even the top. Sprinkle the candy over the chocolate layer and gently press the pieces into the chocolate.
5. Refrigerate the bars until they are firm, about 3 hours. To serve, lift the foil from the pan. Slide the chocolate candy car square from the foil onto a cutting board. Cut into 2-inch squares (or larger if you prefer). Eat cold or at room temperature. Store leftovers in an airtight container in the refrigerator. Enjoy!

Nutrition

Calories: 220kcal, Carbohydrates: 21g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 51mg, Potassium: 208mg, Fiber: 3g, Sugar: 14g, Vitamin A: 102IU, Vitamin C: 0.2mg, Calcium: 49mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.