10 Candy-Stuffed Dessert Bars

Why choose between candy and dessert? These candy-stuffed bars hide your Halloween haul inside brownies, blondies, and cheesecake bars for the ultimate sweet mashup.

Below you’ll find 10 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Snickers-Stuffed Blondies

Chewy brown-sugar blondies with a hidden layer of Snickers bars.

Ingredients

• 2 cups flour
• 1 1/2 cups brown sugar
• 3/4 cup melted butter
• 2 eggs
• 1 tsp vanilla
• 8 fun-size Snickers bars

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Arrange the Snickers bars in a single layer over the batter.
4. Spread the remaining batter over the candy layer.
5. Bake 28–32 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

2. Reese's Peanut Butter Cup Brownies

Fudgy brownies stuffed with Reese's cups — peanut butter heaven.

Ingredients

• 1 box fudge brownie mix + ingredients on box
• 12 Reese's peanut butter cups, unwrapped

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Press the peanut butter cups into the batter in even rows.
4. Spread the remaining batter over the candy layer.
5. Bake 30–35 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

3. Twix Shortbread Bars

Buttery shortbread layered with Twix bars and a chocolate top.

Ingredients

• 2 cups flour
• 1 cup butter, softened
• 1/2 cup powdered sugar
• 10 fun-size Twix bars
• 1 cup chocolate chips, melted

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Press the shortbread into the pan; lay Twix bars over the warm crust and spread with melted chocolate.
4. Spread the remaining batter over the candy layer.
5. Bake 25–30 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

4. Milky Way Stuffed Brownies

Gooey caramel-nougat Milky Ways melted right into fudgy brownies.

Ingredients

• 1 box fudge brownie mix + ingredients on box
• 8 fun-size Milky Way bars, halved

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Nestle the Milky Way halves into the batter so the caramel melts through.
4. Spread the remaining batter over the candy layer.
5. Bake 30–35 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

5. Kit Kat Crunch Bars

Crispy Kit Kat layers baked into chocolate chip cookie bars.

Ingredients

• 2 1/4 cups flour
• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup chocolate chips
• 8 Kit Kat bars

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Lay whole Kit Kat bars over the bottom cookie layer before adding the top.
4. Spread the remaining batter over the candy layer.
5. Bake 28–32 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

6. Butterfinger Blondies

Butterscotch blondies loaded with crushed Butterfinger pieces.

Ingredients

• 2 cups flour
• 1 1/2 cups brown sugar
• 3/4 cup melted butter
• 2 eggs
• 1 cup crushed Butterfinger bars

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Fold the crushed Butterfinger into the batter and press extra on top.
4. Spread the remaining batter over the candy layer.
5. Bake 28–32 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

7. Almond Joy Coconut Bars

Coconut-almond bars with a chocolate shell — the candy bar, but better.

Ingredients

• 2 cups sweetened coconut
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole almonds
• 2 cups chocolate chips
• 1 graham cracker crust layer (1 1/2 cups crumbs + 1/3 cup butter)

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Press the crust in; top with coconut-milk mixture and almonds, then pour over melted chocolate.
4. Spread the remaining batter over the candy layer.
5. Bake 25–30 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

8. M&M's Candy Bar Cookies

Thick, chewy cookie bars absolutely loaded with M&M's.

Ingredients

• 2 1/4 cups flour
• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 1/2 cups M&M's, divided

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Fold 1 cup M&M's into the dough; press the rest on top before baking.
4. Spread the remaining batter over the candy layer.
5. Bake 25–28 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

9. Heath Toffee Blondies

Brown-butter blondies studded with crunchy Heath toffee bits.

Ingredients

• 2 cups flour
• 1 1/2 cups brown sugar
• 3/4 cup browned butter
• 2 eggs
• 1 cup Heath toffee bits

Instructions

1. Preheat the oven to 350°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Fold the toffee bits into the batter; sprinkle flaky sea salt on top before baking.
4. Spread the remaining batter over the candy layer.
5. Bake 28–32 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.

10. Candy Corn Cheesecake Bars

Creamy cheesecake bars with candy corn folded in and a festive top.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup candy corn, divided

Instructions

1. Preheat the oven to 325°F and line a 9×13 pan with parchment.
2. Prepare the base batter and spread half in the pan.
3. Fold half the candy corn into the cheesecake batter; scatter the rest on top.
4. Spread the remaining batter over the candy layer.
5. Bake 35–40 minutes until the edges are set and the center is just barely jiggly.
6. Cool completely before cutting into bars.