Am I the only parent who feels like there is too much candy in her house? After attending a huge Halloween party, sending the kids out into the neighborhood to trick-or-treat and not having many children ring our own doorbell because the other 3 houses on our cul-de-sac left their porch lights off, I have pounds of candy. POUNDS!!! I may or may not have also bought an 80 piece bag of candy the day after Halloween so that I could bake with it.
My sons are making short work of their stashes. I believe that all of the kids’ candy will be gone according to their ages. The oldest is already out. My little girl is only allowed a certain number of pieces a day. She may have candy until New Year’s Day. My husband is working through the candy we didn’t pass out, but I helped him a bit with this recipe.
(some are a little mangled because Princess Pat was very exuberant in helping me put the candy in)
I am going to come completely clean with this recipe. I used refrigerated dough. But seriously folks, how many of us have received plates of cookies that we KNOW were made from these?! I thought so. And did our families eat them? So did mine. It happens. During the holidays parties and other obligations are numerous, while time and energy are in short supply. These cookies came about because a store had a BOGO free sale and I had a coupon. Two packages for two bucks is too cheap for me to pass up. (Notice how many times I used the word to/two/too in that sentence!!) So, I give you Candy Bar Cookies: store bought cookie dough baked in mini muffin tins with store bought Halloween candy dropped into the middles after baking. Our candies of choice this time were Milk Duds, Baby Ruth, Crunch and Tootsie Rolls.
1. Info for Candy Bar Cookie Cups
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Candy Bar Cookie Cups
- 1 roll refrigerated cookie dough, peanut butter or chocolate
3. Directions:
- Place each cookie in a mini muffin tin.
- Bake 8 minutes at 350 degrees.
- Cut each candy bar in half.
- Remove cookies from oven and immediately put a candy half in each cookie.
- Take them out of the muffin tin so they don’t get soggy.
