Halloween is over and done with for yet another year and, for those of you who have survived trick-or-treat, you probably find yourself in a quandary as to either a) how to deal with your kids’ mountain of goodness knows how much sugar or b) how to deal with any leftover candy bars. Chances are, you probably have several varieties that are left uneaten for one reason or another.
While trick-or-treat still isn’t that much of a common thing here in the Philippines, Filipino families nevertheless share the dilemma of too many uneaten candy bars. This happens when relatives abroad send care packages or come home with balikbayan boxes full of candy assortments. Things like Kitkats, Twix, Snickers, Nestle Crunch, most items under the Hershey’s brand, and Toblerones are coveted and gobbled up wholesale. However, things like Butterfingers, Milky Ways, 3 Musketeers, and Mars bars are usually given the cold shoulder – and end up occupying valuable space in cold storage.
So what does one do with all these chocolate-covered sugar bombs? Why, bake with them, of course!
In case you’re worried that baking with candy bars may lead to a too-sweet confection, let me allay your worries. My candy bar blondies are buffered with plenty of oats and chia seeds for a wholesome chewiness that pretty much offsets the throat-catching sweetness of the candy. Likewise, the use of salted butter and margarine keep things on an even keel in terms of both flavour and texture. Another thing: be sure to cut these small to keep them from getting too rich and cloying.
These are the perfect thing to serve at grown-up coffee mornings or tea breaks, but if your young uns are still up for a sugary treat despite their Halloween sugar rush, serve these with a big glass of cold milk. 😀
Candy Bar Blondies
- 1 – 1/2 cups all-purpose flour
- 1 – 1/2 cups rolled or quick-cooking oats
- 2 tablespoons chia or sesame seeds
- 1/2 teaspoon baking soda
- 1/2 cup salted butter, softened
- 1/2 cup margarine
- 1/4 cup granulated white sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- approximately 1-1/2 cups chocolate-covered candy bars, coarsely chopped
Cream together the butter, margarine, and sugars Add the eggs, vanilla, and baking soda; mix till well blended. Add the rest of the ingredients and mix until well-combined.
Preheat your oven to 350 degrees / Gas Mark 4. Grease and line a large rectangular cake tin and evenly press in the dough.
Bake for about 25 – 30 minutes. Allow to cool completely before cutting into bars.
Makes approximately 64 bars.