Halloween Candy Shortbread

Since becoming empty-nester's, (years ago:-D) judging how much candy we will need for Halloween has become a crap shoot.  One year we ran out and I had scrambled to find something in the house so as not to disappoint the goblins, witches, princesses, and super heroes; I think I found some gum:-(  And, to make matters worse, weather does not figure into the equation.  Rainy or dry conditions, it makes no difference to the Trick or Treaters who go out here in the Pacific Northwest.

This year, I was away for Halloween, visiting my grandson--which has only happened one other time in our 44 years of marriage.  I knew my hubby couldn't handle running out of candy so I bought a large bag (you know, the ones at Costco!) and then, just a few days before, I bought a couple of smaller bags...just in case.  You may have guessed--we only had 3 come out (on a dry night) and now I'm laden with candy!

I've looked at that dish since I arrived home on Tuesday night, wondering what I could do with all that candy.  Then, I remembered what Ari said to me when we were doing crafts and baking, "Mimi, I've got a good idea," oh, the creativity of children; letting your imagination be your guide! I thought, "why not chop up some of that candy and put it on top of shortbread." Maybe not the most elegant recipe I've thought up, but what a nice treat with a hot cup of cocoa or tea.

Halloween Candy Shortbread

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup confectioners' sugar (icing sugar)
1/4 tsp. salt
1 vanilla bean, split and scraped
2 cups King Arthur all-purpose flour

1 - 2 cups chopped Halloween Candy bars (I used Almond Joy)

Preheat oven to 325F-degrees.  Spray a 9-inch square baking pan with a non-stick baking spray and set aside.

In a stand mixer, using the paddle attachment, cream butter and sugar thoroughly.  Add the salt and vanilla bean and mix on Speed 2 once more, scraping down the sides of the bowl as needed with a spatula.

Add the flour and mix on low until the dough comes together; be careful not to over mix.

I placed chunks of dough in the prepare pan.  Pat it smooth with floured hands or use a pastry tamper.

One final step, use a fork to poke some holes in the dough to ensure even baking.

Bake in the preheated oven for 15 to 17 minutes or until the edges are golden brown.

Meanwhile, chopped the candy bars.

When the shortbread comes out, sprinkle the candy on top.  I also added 1/2 cups bittersweet chocolate chips and some extra coconut (also about 1/2 cup).

Lower the oven temperature to 300F-degrees and continue baking another 5 to 7 minutes.  The chocolate will be soft and if you like, take a small off-set spatula to smooth the top.  Let cool completely, then, cut into bars.

Including baking time, this recipe took less than 30 minutes to put together.  Thank you Ari for your inspiration--Enjoy!

BTW...I haven't forgotten about this month's apron, it will be up tomorrow with a recipe for Thanksgiving:-D