Skillet Candy Bar Cookies

We are still swimming in Halloween candy here.  You too? I created these Skillet Candy Bar Cookies  solely in defense. Despite the fact that we have just the one kid still young enough to get away with candy panhandling (is that candypandling?) , we’ve no shortage of chocolate, chewies, and gummies a full five weeks later.

Every year, my daughter insists on sorting and counting every piece, then charting it for posterity’s sake. This is a small portion – about half – of her 262 pieces this year:
And this was her face today when I told her I had used 3 Reese’s Peanut Butter cups and 7 mini bags of M&M’s for this recipe:
She got over her consternation when she tasted these delish and cakey cookie bars. Yes, they’re stuffed with chocolate, but I snuck in a good dose of whole grain from oats and whole wheat flour, and used just a small amount of butter.
Stealth nutrition? Maybe. It’s not quite the thing to serve at breakfast, sure, but I’d put this in the after-school snack and lunchbox rotation any time!

On Wednesdays, we add chocolate syrup. BOOM.
Skillet Candy Bar Cookies

Makes ~ 12 servings

Prep time: 15 minutes     Bake time: 30-32 minutes

1/4 cup butter, softened
1/4 cup applesauce (unsweetened or sweetened)
3/4 cup, packed, brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate candy (I used M&Ms and Reese’s Peanut Butter Cups, chopped)
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. Prepare a large cast iron or other oven-proof skillet with pan spray and set aside.

Using an electric mixer, beat the butter, applesauce, brown sugar, vanilla, and eggs together on low speed until well combined, then mix on medium speed for about 1 minute. In a separate bowl, combine the flours, oats, salt, and baking soda. Add flour mixture to the butter/sugar mixture, and beat on low until all dry ingredients are moistened, then beat on medium-high speed for two minutes. Fold in the candy and chocolate chips. Transfer batter to the prepared skillet, and spread evenly with a spatula.

Bake at 350 degrees for 30-32 minutes, until the edges are lightly browned and a toothpick in the center comes out with fudgy crumbs. Let cool in skillet for 15-20 minutes before slicing. If desired, drizzle with chocolate syrup when completely cooled.

ENJOY!!