ooey gooey, rich and fudgy chocolate bars, sprinkled with alllll the leftover candy from Hallow’s Eve 👻🎃🖤
I don’t know about you, but we had quite a bit of Halloween candy leftover this year after trick-or-treating. Despite the damage done to the pile from mon petite and I, we still had a loaded bowl chilling on the kitchen table. So I plucked out some of our favorite chocolate; Snicker’s, Baby Ruth, Reese’s cups, some Whopper’s, Milk Duds, and M&M’s, chopped them all up, and sprinkled them over the softest, fudgiest, chocolate boo bar base 👻 Any combination you choose, these bars will have you dancing harder than a group of skeletons in a graveyard 🪦🤭
Since this was admittedly my first attempt on this recipe, we started small with my littlest cake pan. After that first bite, and then second, then 6th, we definitely advise you to make a double batch 😋 Follow along below for step by step instructions on making the easiest and most delicious sweet treat :)
Tips:
You can substitute the banana with pumpkin purée or sweet potato. I prefer to skip oil in my baking recipes, so combining one of these with egg or flax egg does just the trick.
No protein powder? Just substitute with your flour of choice.
For the perfect texture, beat the sugar into the egg (room temp) for one full minute.
If you don’t have a huge stash of candy leftover, you can use chocolate chips or even chopped nuts to make it up.
"Fudgy, chocolately, SPOOKY good 🤓"
If you make these boo bars, please leave a comment below or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to every comment. Snap a picture of your recreation and tag me on Instagram! Looking through the photos of recipes you all have made is the favorite part of my day! <3
HOW TO MAKE THEM?
Step 1, start by grabbing your candy toppings of choice. We opted for Snicker’s, Baby Ruth, Reese’s cups, some Whopper’s, Milk Duds, and M&M’s.
Step 2, unwrap and chop the candy into bite-sized pieces. Definitely try and pick candies with different textures.
Step 3, grab your overripe bananas, mash them, and add them to a large mixing bowl. You can also use pumpkin or cooked sweet potato instead.
Step 4, crack in an egg that has adjusted to room temperature (can also use flax egg).
Step 5, pour in your maple syrup or honey/agave.
Step 6, followed by the granular sweetener of choice. I used Truvia :) and whisk for at least one minute.
Step 7, mix in your peanut butter (or nut butter of choice). I like to use half crunchy peanut butter, half tahini.
Step 8, add in vanilla extract and flaky sea salt. I firmly believe that sea salt elevates ANY sweet treat 🍫 Gently mix to combine before adding in the dry ingredients.
Step 9, fold in the flour and dark cocoa powder. Mix until smooth and silky.
Step 10, pour batter into a greased, parchment paper lined baking pan, and sprinkle the chopped candy over the entire surface.
Let’s just take a moment to appreciate how GORGEOUS this is going to be 😍
Step 11, bake at 350F for 30-35 minutes, depending on your oven. Inserting a toothpick in the center of the boo bars is the best way to check if it’s finished. The toothpick should come out clean 👌 Allow them to cool 10 minutes before slicing, and I dare you not the eat all six bars in one go 😋
Boo Bars
Ingredients:
2 bananas, mashed, OR 230g pumpkin purée, or cooked sweet potato
1 egg, room temperature (or flax egg)
1/4 cup honey or maple syrup
60g nut butter
1 tsp vanilla extract
1/4 cup oat flour
1 scoop protein powder *or 30g extra flour
1/4 cup sugar (I use Truvia)
1/2 cup dark cocoa powder
1 tsp baking powder
1 tsp instant espresso powder *optional
1/2 tsp flaky sea salt
To Top:
Chopped chocolate bars of choice
Regular and peanut M&M’s
(Optional) chocolate chunks, chopped nuts
(makes 6 bars)
Method:
1. Preheat your oven to 350F. Start by grabbing your candy toppings of choice. We opted for Snicker’s, Baby Ruth, Reese’s cups, Whopper’s, Milk Duds, and M&M’s. Unwrap them, and chop them into bite-sized pieces. Set aside for later.
2. Grab two overripe bananas, mash them, and add them to a large mixing bowl. You can also use 230g pumpkin purée or cooked sweet potato instead.
3. Crack in an egg that has adjusted to room temperature (can also use flax egg). Pour in the maple syrup and sugar, and whisk for at least one minute.
4. Mix in your peanut butter (or nut butter of choice). I like to use half crunchy peanut butter, half tahini, followed by the vanilla and sea salt. Use a spatula to combine.
5. Gently fold in the flour, protein powder (if using), baking powder, and cocoa powder. Mix until the batter is smooth and silky.
6. Pour the batter into a greased, parchment paper lined baking pan, and sprinkle the chopped candy over the entire surface. Bake for 30-35 minutes, depending on your oven. Inserting a toothpick in the center of the boo bars is the best way to check if it’s finished. The toothpick should come out clean. Allow them to cool 10 minutes before slicing into six bars, and enjoy!
*store the bars in a sealed container in the refrigerator for up to one week.
*Nutritional values may vary based on what you use.
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