If you have a bunch of leftover candy from Halloween, this is the recipe for you! If you ate it all your Halloween candy, good news- it’s all on clearance at the local stores, so go and grab some more before it’s all gone! If you do not live where you participate in Halloween festivities, you can use any candy you want to! I’m solving all of the world’s problems this morning- finding solutions to a lack of candy. You’re welcome.
Some people (not naming names- ME) went out of town after purchasing Costco candy for all the trick-or-treators in the neighbourhood and have a ginormous bag of candy (that I don’t like) leftover- NEVER opened! Oops. If you’re like me, there is serious strategy to buying Halloween candy. I buy what you don’t like, and then you won’t eat it. Usually, that is a fail safe way ensure there is no snacking, BUT since I recieved so many requests for a new recipe on how to use up leftover candy, I had to go out and buy some. Had to. HAD to! Then I HAD to go out and buy more when we snacked our way through the chocolate candies. HAD TO PEOPLE!! YOU MADE ME!! I thank you for that. My pants don’t, but I do.
Making a giant cookie cake definitely saves time, rather than dishing out individual amount of dough to make smaller cookies. You can do this with this recipe, but the fun is in serving a slice to your family or friends. Triangular pieces are a change from the standard round cookie, as are chunks of candy! If you choose to roll these cookies into rounds, bake them for 15-18 minutes, or until golden brown at 350F.
Whether you choose to make this the traditional way, or in it’s giant cookie form as seen in our tutorial, it’s a delicious, and fast way to use up any candy/chocolate you might have hanging around!
Giant Candy Cookie Cake
Ingredients:
- 1 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups chopped chocolate bars, pieces, candy
- melted white chocolate
- mini chocolate bars
Procedure:
- Grease and prepare 9″ cake pan. Preheat oven 350F.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy.
- Add eggs one at a time, and vanilla extract. Continue to mix until creamy.
- Add flour, baking powder and salt. Mix until combined.
- Add chopped candies, and mix briefly.
- Spoon batter into cake pan, and press down firmly.
- Bake for 25-35 minutes, or until the edges are golden brown.
- Allow to cool before decorating.
- Swirl white chocolate on top of the cookie.
- Apply a small dab of white chocolate onto the back of the mini chocolate bars, and attach to the outside of the cookie, creating a border around the outside.
- Slice and serve as you would a cake. Store in the fridge and consume within 2-3 days.
Hi Jenn,
I am Jenny Vang, a senior at Bear Creek High School and I was wondering if you are willing to let me interview you through email for my senior project. My senior project is on cake decorating and I would like to ask you some questions about cake decorating if you don’t mind. If not I will love to email you my questions. I really hope you can get back to me.
By the way, your cake decorations really inspired me to learn more about cake decorating and help has helped me improved my baking and decorating skills. 🙂
Hi Jenn,
I would like to know how long does it take for cupcakes to cool just in General. Thanks Jenn have a good night!
It totally depends on the temperature of your kitchen. I don’t have an exact time…I would guess at least an hour.