One of the major beefs about Halloween is having all that leftover candy laying around. It usually ends up in one place... your waistline.

Not to worry. In today's KARE in the Kitchen Alicia Lewis takes those random candy bars and turns them into a delectable pan of cookie bars. Still not a zero calorie option, but what the heck.  

HALLOWEEN CANDY COOKIE BARS 

INGREDIENTS

  • 2 1/4 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon  salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup  granulated sugar
  • 3/4 cup  packed brown sugar
  • 1 teaspoon  vanilla extract
  • 2  large eggs 
  • Chocolaté Halloween candy cut up! (Snickers, Twix, Hershey’s, m&ms) mix in!
  • PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.