*This post may contain affiliate links. Please see my disclosure for more details!*

Easy and delicious chocolate box cookie bars – your favourite chocolates, in cookie traybake form!

Leftover chocolates

Right.. roll with me here. Leftover chocolates DO EXIST. No doubt when I post this recipe, I will get comments saying “leftover chocolates?! what are they?!” as everyone thinks they are being funny… but in all honesty, nearly every house will have them.

Over a period like christmas, and easy and common gift is a box of chocolates. And if you are like me, and you get given a whole lot of chocolates such as Celebrations, Heroes, Roses and so on… you will have far too many to eat. 

It’s not so bad for a big family, and a family that don’t receive too many chocolates… but I always get given loads. Whether they are gifted from companies because of my blog, presents from friends or family, or me buying another box as I was ‘spontaneous’.. I have too many.

Chocolate box cookie bars

When you have over SEVEN tubs of chocolates, it’s just too many. Therefore, the easiest thing to do is to shove them all in a bake! Whether its a no-bake treat such as rocky road, or something like this.. it’s a much easier way of using them up, and being able to give them away!

I love putting chocolates into a bake as I often prefer them that way – I don’t often eat chocolates on their own as I have so much sweetness in my life already, and I feel like giving away a box of chocolates you got given yourself is a bit odd… 


For these, I used my regular and favourite cookie bar recipe that you can find in my other ones, such as my oh-so-popular mini egg cookie bars for example. You just take out the chocolates featured in that recipe, such as the Mini Eggs, and replace it with chocolates!

Cookie dough

If you fancied making this, but making it a chocolate cookie dough… take out 30g of the flour, and 1/2tbsp of cornflour, and add in 30g of cocoa powder instead! Both ways are utterly delicious!


Cookie bars as I will say again and again are delightful. The cornflour IS IMPORTANT TO THE BAKE. It changes the texture, changes the bake, and improves them tenfold. This is why cornflour is in a lot of my cookie recipes, so please don’t leave it out!

Tips and tricks!

The good thing about this, is you can use all of the chocolates in the box, use up the ones you don’t like if you are giving the cookie bars away, or use the ones you do like but if you fancy something a bit different! 

This recipe is also great to use after christmas when you are a little fed up with all the food, as you can make the cookie bars and freeze them! You can defrost some when you fancy a cookie! Or, you can make up the cookie dough, and bake them as you please!

You can see from the photos that they are a tasty bake, with all the different chocolates poking through! If you use a lot of chocolates that have a runny centre such as Quality Street caramels, I would recommend freezing them before baking, but if you are using a large combination such as I have, I generally don’t bother!

These really are such an adaptable and utterly SCRUMPTIOUS bake – They are a great bake for all sorts of occasions, and also a great way to use up all that ~leftover~ chocolate that DOES ACTUALLY EXIST!!! Enjoy! x

Chocolate Box Cookie Bars!

Easy and delicious chocolate box cookie bars - your favourite chocolates, in cookie traybake form!
Print Pin Rate
Category: Cookies
Type: Cookie Bars
Keyword: Chocolate
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16 Pieces!
Author: Jane's Patisserie


  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp sea salt optional!
  • 1 tbsp cornflour
  • 115 g unsalted butter
  • 55 g granulated sugar
  • 135 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 100 g milk chocolate chips
  • 300-400 g chocolate box chocolates (I used Celebrations!)


  • Preheat your oven to 190C/170C Fan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
  • Whisk/Mix the plain flour, bicarbonate, salt (if you are using) and cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.
  • Add in the egg and the vanilla, and whisk again briefly until smooth. (I used an electric whisk)
  • Add in the dry ingredients and the chocolate chips and mix with a spatula until a thick cookie dough is formed.
  • Finally, add in the chocolates! I don't chop mine up. Fold through the mixture as best you can!
  • Press the mixture into the bottom of the tin and bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  • Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!


  • I used Celebrations as I bought SO many. I used all of them, as I'm not fussy when it comes to Celebrations.. but use your favourites if they're for you! Or even use up the ones you don't like and give them away!
  • You can easily use others such as Heroes, Roses, Quality street and so on - however, if you are using a lot of soft centre ones, I would recommend freezing them first. 
  • These delicious beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.
  • Try microwaving them when they’ve cooled if you want a gooey cookie, or even add a scoop of ice cream!


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. V S Chalmers on November 20, 2023 at 7:37 pm

    5 stars
    Hi I will definitely have a go at this recipe with my granddaughter. I follow a vegan diet and am always given milk chocolates which I can’t eat. Layla will be so excited at she keeps telling me she loves chocolates. ❤️
    Ps can they be frozen. I only have an 8 inch square tin but I’m sure on of my rectangular tins will do.
    Many thanks. I love ur recipes and have asked Santa for your book.

  2. Alice on October 11, 2023 at 4:23 pm

    Hi Jane, I’d like to add a chocolate spread layer to this recipe, is this possible? If so do I need to change the bake time?x

    • Maria on November 24, 2023 at 9:12 pm

      If I want to do half of the recipe what pan size should I use?
      Thank you

    • Jane's Patisserie on December 1, 2023 at 11:41 am

      7″ square x

  3. Sascha on April 16, 2023 at 8:23 am

    Hi, do you have to use cornflour? I don’t want to buy a box I’ll hardly use for such a small amount!

    • Jane's Patisserie on April 17, 2023 at 2:01 pm

      Hiya! You can leave it out, just replace it with 25g more flour. Hope this helps! x

  4. Louisa Dane on May 17, 2022 at 8:47 pm

    Hi I have done these and amazing, I put some in the freezer and now want them so do you just let them defrost and eat or do you put in oven for a bit again x

    • Jane's Patisserie on May 19, 2022 at 3:01 pm

      oh yummy! I reheat mine in either the microwave or oven! Hope this helps! x

  5. Esther on May 10, 2022 at 12:20 pm

    Thank you for this recipe.
    My husband had been given a Rolo easter egg and we had been given a box of Celebrations and he doesn’t like milk chocolate so I wanted a recipe to use them and take to work to share with my colleagues. This recipe is perfect. I used broken bits of the Rolo egg instead of the chocolate chips and added the Rolos in with the Celebrations. A combo of your Rolo Cookie bar and this recipe. I found a great online converter to scale up the recipe for my 8 X 13.5 inch traybake tin. It is also great to have a recipe that uses cornflour. The box in my baking cupboard doesn’t get used much, except for thickening sauces.
    I had to bake them for 28 mins at fan 170, possibly because of the bigger tin. They have now cooled in the tin for 10 mins and I have put them on the cooling rack and cut them into bars and they are perfectly firm and a bit crispy in a good way on the outside but gooey in the centre – yum! I am trying to resist eating one before I take them into work tomorrow. I did sample a bit that broke off.

  6. Sophie on January 28, 2022 at 5:03 pm

    I’m going to use this recipe but do I have to add the other chocolate? I’m just looking to do cookie bar as dippers

  7. Sarah on January 11, 2022 at 1:53 pm

    Hi Jane
    I put in 1 tsp of baking powder instead of bicarbonate of soda ahhh.
    How bad will it be, feeling like I’ve wasted a ton of chocolate?

  8. Helen Daley on January 10, 2022 at 3:56 pm

    5 stars
    Thanks I was gifted a 2kg box of celebrations after an operation that required me to be sedentary for a while….. so not a good idea!!!! Even after Christmas we still had loads so making these to give the bars away!!!! came out perfect . Thank you!

  9. Sarah on May 31, 2021 at 9:54 pm

    Can you make a butterscotch chips cookie bar recipe please?

  10. Roma on May 11, 2021 at 10:22 pm

    5 stars
    Hi Jane, Can I use chocolate Revels in this recipe? Thanks! x

    • Jane's Patisserie on May 15, 2021 at 10:05 am

      Hello! Yes its worth a go!x

  11. Amy on March 14, 2021 at 2:08 pm

    Could you use baking powder or does it have to be bicarb? x

    • Jane's Patisserie on March 15, 2021 at 11:41 am

      Hiii! Ideally bicarb should be used, but you could use 1tsp of baking powder instead!x

  12. Ashleigh Woods on March 9, 2021 at 1:25 pm

    Hi Jane!
    Would I be able to use this recipe as a base for all my cookie bars and just add 400g of any chopped chocolate eg maltesers, crunchie, smarties?
    Thanks xx

    • Jane's Patisserie on March 10, 2021 at 8:59 pm

      Basically yes – although some chocolates wont work well or the same depending on what they are made of! x

  13. Rups on February 23, 2021 at 4:14 pm

    Hi Jane
    Would I be able to split this into 2 7” tins?
    Thanks for all the awesome recipes x

  14. Emma on February 8, 2021 at 8:27 pm

    5 stars
    Absolutely Amazing recipe. They are delicious will definitely make them again!

  15. Alex on January 28, 2021 at 9:28 am

    5 stars
    Absolutely love all your cookir bar recipes! At the moment I only have golden granulated sugar as my online shopping got subbed! Can I use this x

    • Helen on January 11, 2022 at 7:13 am

      Hi can these be frozen

    • Jane's Patisserie on January 11, 2022 at 2:26 pm

      Absolutely! You can freeze these for up to 3 months. Hope this helps! x

  16. soph on January 27, 2021 at 1:25 pm

    Hello, do I need to chop up the chocolate box chocolates for this bake – if i use celebrations/heros/roses?xx

  17. Zaynah on January 18, 2021 at 7:31 am

    5 stars
    If anyone is having issues with their cookies drying out, try baking at 175C (conventional) for 17-20 minutes – works a dream! Thanks for this amazing recipe 🙂

    • Charley Cer on August 28, 2021 at 12:48 am

      I know that you posted this comment a long while ago now, but I wanted to say thank you for the tip. I’ve had two attempts at the recipe and found my cookie bars to be too dry. Next time I’ll be sure to follow your advice!

  18. Lizzie on January 13, 2021 at 12:02 pm

    Hi Jane, can marshmallows be added into this recipe? If so what would you recommend! Thank you, Lizzie

    • Jane's Patisserie on January 13, 2021 at 12:41 pm

      Marshmallows can cause a problem as they do often just melt and dissolve, so on my s’mores cookie bars I use marshmallow fluff. x

  19. Zaynah Patel on January 10, 2021 at 7:23 am

    5 stars
    Hi Jane! I’ve tried your kinder cookie bars before – tasted delicious but didn’t have that gooey centre I was aiming for. Suspect my oven’s running too hot, do you think it would be worth reducing the temperature and/or bake time?

    • Jane's Patisserie on January 10, 2021 at 2:03 pm

      It could likely be both – your oven may have been on the wrong setting, or too hot, and or over baked! It would be worth trying to find what works best for your oven by reducing either or both!

  20. C on January 2, 2021 at 5:09 pm

    5 stars

  21. Victoria on November 21, 2020 at 12:35 pm

    5 stars
    These were a really hit with the family 😁 thankyou for the great recipe 👍🏻

  22. Gemma Walters on November 17, 2020 at 4:21 pm

    Hi, would I need to increase the ingredients if using an 8 x 12 inch tray?

    • Jane's Patisserie on November 18, 2020 at 11:23 am

      I would add about 1/4 more personally – and use a large egg x

  23. Carl on October 7, 2020 at 7:46 pm

    Im going to try this tomorrow but Im going to use one of your brownie bases instead of the cookie 🙂

  24. Emma on September 9, 2020 at 2:13 pm

    Hi Jane, absolutely loving your blog!! Everything I’ve tried has come out perfectly!! Thank you so so much.
    I was just wondering if you have ever tried freezing the cookie bars, not just these but any? Did they turn out okay once defrosted? 😀

    • Jane's Patisserie on September 9, 2020 at 2:26 pm

      Hey! Yes they can all be frozen!! And thank you!! x

  25. Jag on July 5, 2020 at 8:17 pm

    Hi Jane

    I tried the recipe as stated but my end dough formed crumbly and when i baked it it didnt smooth out it just stayed rocky looking and it was dry to taste , not chewy and gooey, i have no idea where i went wrong even tho i followed recipe throughout ? Please advise.

    • Jane's Patisserie on July 6, 2020 at 6:27 pm

      How did you mix it? the mixture is reasonably dry, but does come together when mixed correctly (Watch some of my cookie bar videos as the recipe is the same) – it’s also worth making sure you are using the correct ingredients, the correct tin, and measuring correctly!

  26. Natalie on June 19, 2020 at 7:14 am

    I’m just wondering, I don’t have any sea salt so would I just leave out or replace it with table salt?

  27. Sophie on June 16, 2020 at 2:09 pm

    Hey 🙂 can I use dark soft brown sugar instead it’s all I can get a hold of? Xxx

    • Jane's Patisserie on June 16, 2020 at 9:25 pm

      Yes you can! Or just all white granulated works well too! x

  28. Jade on June 16, 2020 at 8:34 am

    Hi do you completely melt the butter or shall i just leave it out to soften?

  29. Hayley on May 22, 2020 at 12:19 am

    5 stars
    Hi Love this recipe. I think your blog is fab. I was just wondering what your thoughts are on unsalted butter v cooking marg (stork or supermarket own) and tub v block. Do you think it makes much of a difference xxxxx

    • Jane's Patisserie on May 22, 2020 at 8:09 pm

      Hiya! For this recipe, I use unsalted blocks, or stock tub! x

  30. Hollie on May 20, 2020 at 11:17 pm

    These look so so good! I’m dying to try them. I was wondering is there any way an egg can be substituted in your recipe here? Sorry for asking. Thank you so much

    • Jane's Patisserie on May 21, 2020 at 8:33 am

      The only alternative I’ve tried is the flax seed one which worked well!

    • Hollie on May 21, 2020 at 8:49 am

      Ooo I never knew about that! Is it on your blog? Trying out as many vegan recipes as possible for my little boy who is dairy soya and egg free!

    • Jane's Patisserie on May 21, 2020 at 4:15 pm

      It’s not yet I’m afraid!! I will be posting more vegan recipes over the next few months but not quite yet!! So you mix one tablespoon of flax seed with 3 tablespoons of water to replace one egg!

  31. jade on May 16, 2020 at 3:13 pm

    Hi Jane, I was looking for some advice, I tried making these first time they came out great however on the 2nd attempt the taste of the baking soda came through really strong, not sure what went wrong, followed the amount specified in the recipe I was wondering if you have ever had this issue? thanks

    • Jane's Patisserie on May 16, 2020 at 5:31 pm

      That can happen when too much is put in, or it’s not mixed in very well so there will be more in some areas than their should be – the measure should be level, and definitely not more than recommended, and make sure to mix it in really well!

  32. Claire on May 13, 2020 at 10:13 pm

    5 stars
    I love using your recipes as they are all delicious and they have all turned out really well! I can’t access any light brown sugar at the moment so what would you recommend instead?

    • Jane's Patisserie on May 14, 2020 at 9:05 am

      Thank you! I would use white granulated sugar!!

  33. Karen on May 12, 2020 at 8:02 am

    5 stars
    Wow my first try of cookie bars yesterday and they are a huge hit once i got all the ingredients in the tray i thought this is never going to work but watching the mahic happen through the oven glass was amazing.

  34. Jasmine on May 6, 2020 at 10:41 am

    Hi can you substitute the butter for margarine in this? I did half of each and it turned out like a cake unfortunately. Thanks

    • Jane's Patisserie on May 6, 2020 at 11:47 am

      I’ve made them using both and they’ve been fine with both. If it’s cakey it’s probably over baked or something else has been substituted as well.

    • Jasmine on May 6, 2020 at 6:34 pm

      Oh I see thanks for letting me know. I also didn’t use brown sugar and the butter wasn’t unsalted, could it have been either of these? Thanks !

    • Jane's Patisserie on May 6, 2020 at 7:11 pm

      What sugar did you use as the alternative?

  35. Harry on May 3, 2020 at 1:50 am

    5 stars
    These look great ! I’m struggling to get chocolate chips at the moment so was thinking of doing just an assortment of chocolate bars I have already would that be ok ? And just chop them up ? Eg Kit Kat’s , milkyway , crunchies etc! If so would you still say the do the 100g plus the 300-400g ? Thanks in advance

    • Jane's Patisserie on May 3, 2020 at 9:22 am

      Hey! Yes so for any recipe requiring chocolate chips you can easily chop up a basic chocolate bar into chip size! And then yes, you can use any sweet on top!

  36. Sienna on April 27, 2020 at 10:07 am

    Could I use one large egg? Xx

  37. Charlotte on April 20, 2020 at 3:30 pm

    5 stars

    These really do taste amazing. If I was going to cook in a 12x7inch baking tin should I double the recipe?

    • Jane's Patisserie on April 20, 2020 at 4:47 pm

      A 12″x7″ tin is actually the same volume as the 9×9″, so should work as it already is!

  38. jade on April 19, 2020 at 10:13 pm

    5 stars
    Just baked these and they came out great! it took a few attempts to start them as I didn’t read the recipe through properly first and every time I went to start I was missing something aha, but it was certainly worth the wait. Thank you

  39. Sammy on April 17, 2020 at 9:48 pm

    5 stars
    Hi, I made this earlier with my fan oven I cooked for 20 minutes on 150 as every time I baked the cookie on 170 it’s always dry inside. The cookie was perfectly soft & gooey after baking on 150. Just wanted to check this is ok to eat though? Would the eggs have had enough time to cook. Thanks

    • Jane's Patisserie on April 17, 2020 at 10:33 pm

      Its probably that your oven is running hotter than you think so thats why it drys out at the hotter temp – but yes they will still be edible!! x

    • Sophie on November 8, 2020 at 6:08 pm

      hi Jane,
      would I be able to use baking powder instead of bicarb of soda for these? I’m not actually sure what the different is (oops)?! Thanks

    • Jane's Patisserie on November 9, 2020 at 11:03 am

      They are different products, and react to different ingredients to make it work. Bicarbonate is roughly 3-4x stronger than baking powder so they aren’t a straight swap, and also swapping isn’t going to guarantee the same results. You can use 1tsp baking powder maybe, but again it may not be quite the same x

  40. Sarah Latif on March 25, 2020 at 10:28 am

    5 stars
    Such a great recipe! I’ve used it a few times now and it’s actually foolproof! You can use all sorts of different chocolates and they always taste delicious! Thankyou so much!

    • Jane's Patisserie on March 25, 2020 at 1:54 pm

      Yesss exactly! So glad you liked them!

  41. Laura on February 20, 2020 at 7:59 am

    5 stars
    Honestly incredible, one of the best things I’ve baked in a long time.

  42. Fiona on December 18, 2019 at 5:31 pm

    5 stars
    Jane I’ve just made these for my work Christmas lunch. They smell delicious and I’m sure they’ll go down a treat xx

    • Jane's Patisserie on December 18, 2019 at 5:51 pm

      Ahh yay! I hope everyone likes them!

  43. Jill Lockett on December 4, 2019 at 11:49 am

    Love your cookie bar recipes. Will definitely be giving these a go! X

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.