Candy Stuffed Cookie Bars
Thick, chewy, chocolate-chip cookie bars filled with your favorite candy—each bite packs gooey surprise. These candy stuffed cookie bars are easy to slice, easier to devour.
This isn’t crumbly tray bake. These cookie bars strike a balance between soft and structured. A whipped creamed base delivers lift;
brown sugar and egg yolks keep things tender and moist; the filling of chocolate, caramel, peanut butter cups, or your favourite candy adds bursts of flavour and goo. Pre-baking the bottom layer creates stability, and topping with candy introduces melted centres without dragging texture.
Recipe Card
- Recipe name: Candy Stuffed Cookie Bars
- Summary: Thick and chewy chocolate chip cookie bars, layered with a hidden candy filling—perfect nostalgic indulgence, cut into bars and shareable.
- Prep time: 20 minutes
- Cook time: 30–32 minutes
- Additional time: 10 minutes cooling
- Total time: ~1 hour
- Servings: 12 bars
- Diet: Vegetarian
- Method: Creaming → Assemble layers → Bake → Cool
Candy Stuffed Cookie Bars
- 1 cup (226 g) unsalted butter, softened (~65°F)
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp cornstarch (for chew)
- 1½ cups (270 g) semi-sweet chocolate chips
- Candy Filling:
- 24 fun-size candy bars of choice (peanut butter cups, Twix, Milky Way, Snickers), unwrapped
- Knife-chopped large pieces of candy bars for topping (optional)
Prep
Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking pan or line with parchment extending up two sides (for easy lift-out). This gives clean edges without greased taste.
Cream Butter & Sugars
In a large bowl or stand mixer, beat softened butter with granulated. This renders a stable base with texture.
: Egg & Vanilla
Add eggs one at a time, beating after each addition.
Dry Mix
In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. This ensures even distribution—no clumps, no uneven rising.
Fold in chocolate chips by hand. You want a thick, cohesive dough that holds shape—dense, not runny.
Layer Half the Dough
Press half of the cookie dough into the prepared pan, covering the bottom evenly. Don’t skip pre-baking—this creates a sturdy base to support the filling.
Step 7: Pre-bake Bottom Layer
Step 8: Add Candy Filling
Remove pan from oven. Layer 24 unwrapped fun-size candy bars evenly, spacing about 1 inch apart, on top of the set bottom. They will meld, not melt flat.
Step 9: Top with Remaining Dough
Crumble the remaining dough over the candy layer, covering it fully. Press gently to loosely adhere—don’t press too hard. The uneven top gives bake-lift and structure.
Bake Again
Step 11: Cool
Let bars rest at room temperature in pan for 10 minutes. This chilling step allows candy to set without flowing out.
Step 12: Slice & Serve
Slice into 12 bars. Use a sharp knife—clean between cuts. Serve at room temperature for gooey centers, or chill slightly for firmer bars.
Notes
- Dough thickness matters: Half-fit base ensures structural integrity under heavy candy.
- Candy choice: Peanut butter cups = salty-sweet; caramel bars = gooey pulls; aim for unwrapped fun-size formats.
- Cornstarch adds chew: It creates that tender, chewy texture you want in cookie bars.
- Partial bake is key: A dry bottom layer stops the candy from leaking through.
- Press lightly on top: You want cracks and height—not compacted slab.
- Bake time reliance: Your oven’s heat distribution matters. Watch for cracks and golden color.
- Storage: Airtight container at room temperature for 3 days; freeze individual bars for up to 2 months.
Troubleshooting
- Candy melts out? Likely bottom underbaked.
- Bars too dense? Over-pressing dough or under-baking leads to dense texture. Light press and watch bake time.
- Bottom soggy? Possibly from caramel-filled candy bars—choose firmer candy or extend bake time by 2 minutes.
- Top cracks too big? Too dry or baked too long. Add 1 tsp extra brown sugar next time or reduce bake time.
Final Thoughts
These Candy Stuffed Cookie Bars are indulgent showpieces—rich, chewy, nostalgic, and shareable. They’re structured with technique: creamed base, corn-starch chew, partial bake, and candy layer. No sloppy centres, no desperate hand-dipping—the bars slice with reveal of hidden treasure. Each bar is a self-contained dessert plot twist.
“Whatever you love most. You tell me.”
Want more take-your-bake up-a-level dessert recipes that don’t hide their magic? Drop an email to [email protected]. I’ll send over more bold, indulgent, multi-layered treats—with real technique and zero fuss.
