Candy Bar In-Betweens

So, how did he do? Did you like his style? How about the cake - pretty snazzy, huh? I promise, if I ask him to 'guest star' on here again, I'll pick a less frustrating recipe!

Now, back to business as usual.

This might seem odd, but I’m sure I’m not alone when I say there was leftover Halloween candy hanging around my house and I needed something to do with it. Those fun-sized candy bars? Yeah, they went in these cookies from The 18^th Annual Bake-Off, and I think it was the best thing for everyone involved.

Candy Bar In-Betweens

2 C confectioner’s sugar

1 C butter, softened

2 eggs

1 tsp vanilla

½ tsp almond extract

3 C flour

1 tsp cream of tartar

1 tsp baking soda

¼ tsp salt

12 (7/8 oz) candy bars

Cream sugar and butter until light and fluffy. Add eggs, vanilla and almond extract, beating until well blended. Mix in dry ingredients slowly. Cover and chill for 1 hour.

Roll out dough on a floured surface into an 18”x11” rectangle. Cut dough into 9 11”x2” strips. Place 2 candy bars, end-to-end, on a long strip of dough, cover with a second strip, place 2 more candy bars, and cover with a final strip of dough.

Round and seal edges of dough layers to create a log. Repeat with remaining candy bars and strips of dough. Cut logs into ½” slices (I recommend a very sharp, very heavy knife) and place on ungreased cookie sheets. Bake at 375^oF for 10 to 12 minutes.

As far as preparation, layering the cookies and cutting the slices was a little tricky, especially because when cutting the candy bars tended to slip through the dough, but the end result was a batch of tasty, crispy cookies with a hint of chocolate inside. Definitely an ideal way to dispense with extra Halloween candy bars!

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!