Left over Halloween Candy - Martha Stewart's Shortbread Candy Bars

I have a few pesky Halloween Chocolates left over from last night. Martha Stewart of course had a brilliant idea (Doesn't she always?) 

Enter: Shortbread Candy Bars. I was able whip this up while getting ready for the day and taking care of my little dude - which lets be honest speaks to how easy these are.


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 1 1/4 teaspoons coarse salt
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 cup semisweet chocolate chips
  • 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)


  1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
  2. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

    Voila! An easy treat when you're in a rush. 


  1. This is such a cool idea but our candy won't last that far...
    The Accidental Mama



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