Chocolate Box Cookie Bars!
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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…
Cookie dough
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!
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!
Ingredients
- 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!)
Instructions
- 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!
Notes
- 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!
ENJOY!
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J x
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Delicious!!!
These were a really hit with the family 😁 thankyou for the great recipe 👍🏻
Hi, would I need to increase the ingredients if using an 8 x 12 inch tray?
Thanks
I would add about 1/4 more personally – and use a large egg x
Im going to try this tomorrow but Im going to use one of your brownie bases instead of the cookie 🙂
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? 😀
Hey! Yes they can all be frozen!! And thank you!! x
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.
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!
Hi.
I’m just wondering, I don’t have any sea salt so would I just leave out or replace it with table salt?
I would use a pinch of table salt! X
Hey 🙂 can I use dark soft brown sugar instead it’s all I can get a hold of? Xxx
Yes you can! Or just all white granulated works well too! x
Hi do you completely melt the butter or shall i just leave it out to soften?
Completely melted!
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
Hiya! For this recipe, I use unsalted blocks, or stock tub! x
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
The only alternative I’ve tried is the flax seed one which worked well!
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!
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!
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
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!