Ultimate Chocolate Chip Bars Recipe- Halloween Sprinkles & Eyes

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Chip Bars Recipe – Halloween Sprinkles & Eyes

Hey everyone! If you’re anything like me, you’re always on the lookout for a treat that’s both comforting and fun. These Chocolate Chip Bars with Halloween Sprinkles & Eyes are exactly that! I first made these with my little niece last year, and honestly, the decorating was half the fun. They’re super easy to whip up, and the festive sprinkles make them perfect for Halloween parties or just a spooky night in. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any chocolate chip bars. They’re soft, chewy, and packed with chocolatey goodness. The addition of Halloween sprinkles and monster eye candies takes them to a whole new level of adorable. Plus, they come together quickly – perfect when you need a sweet treat and don’t have hours to spend in the kitchen. Seriously, who can resist a chewy, chocolatey bar with a spooky face?

Ingredients

Here’s what you’ll need to make these delightful bars:

• 2 cups (240g) all-purpose flour
• ½ cup (113g) unsalted butter, melted
• 1 teaspoon (5ml) baking soda
• 1 ½ teaspoons (7.5ml) cornstarch
• ½ cup (100g) granulated sugar
• 1 cup (200g) light brown sugar
• 1 large egg and egg yolk
• 2 teaspoons (10ml) vanilla extract
• ½ teaspoon (2.5ml) salt
• ½ cup (85g) semisweet chocolate chips
• 4 tablespoons (60ml) Halloween sprinkles
• 2 tablespoons (30ml) Halloween big monster eye candy

Ingredient Notes

A few little secrets to making these bars extra special!

• Brown Sugar is Key: Don’t skip the brown sugar! It’s what gives these bars that amazing chewy texture. The molasses in brown sugar adds moisture and a lovely depth of flavor.
• Chocolate Chip Quality: Use good quality chocolate chips. They really make a difference. I love using a mix of semisweet and milk chocolate for a more complex flavor.
• Sprinkles & Candies – Have Fun!: This is where you can really get creative. The Halloween sprinkles and monster eye candies aren’t just for looks; they add a playful touch that everyone will love. Feel free to experiment with different colors and shapes!

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 350°F (175°C). Line an 11×7-inch baking pan with parchment paper. This is so important for easy removal later!
2. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla extract, egg, and egg yolk until everything is smooth and combined.
3. Gradually add in the flour, baking soda, cornstarch, and salt. Mix until just combined – don’t overmix!
4. Now for the best part: fold in those chocolate chips!
5. Spread the dough evenly into the prepared pan. Then, press the Halloween sprinkles and monster eye candies on top. Get creative with your designs!
6. Bake for 26-28 minutes, or until the edges are golden brown.
7. Let the bars cool completely in the pan before slicing. I know it’s tempting, but trust me, they’ll be much easier to cut if they’re fully cooled.

Expert Tips

• Don’t Overbake: Overbaked bars will be dry and crumbly. Keep a close eye on them and take them out as soon as the edges are golden.
• Parchment Paper is Your Friend: Seriously, don’t skip the parchment paper! It makes removing the bars from the pan a breeze.
• Room Temperature Egg: Using an egg at room temperature helps it incorporate more easily into the batter, resulting in a smoother texture.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the all-purpose flour for a good quality gluten-free flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Vegan Adaptation: Use plant-based butter (like Miyoko’s Kitchen Cultured Vegan Butter) and an egg replacer (like flax eggs or applesauce).
• Festival Adaptations: For Christmas or the holidays, swap the Halloween sprinkles for festive red and green sprinkles! My family loves this tradition.

Serving Suggestions

These bars are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. They’re perfect for parties, potlucks, or just a cozy night in.

Storage Instructions

Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

1. Can I use dark chocolate chips instead of semisweet?

Absolutely! Feel free to use any type of chocolate chip you like. Dark chocolate will give the bars a richer, more intense flavor.

2. Can these bars be made ahead of time?

Yes, you can! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just let it sit at room temperature for about 30 minutes before spreading it into the pan.

3. What’s the best way to prevent the bars from sticking to the pan?

Parchment paper is the key! Make sure to line the pan completely, with the parchment paper extending up the sides.

4. Can I freeze these chocolate chip bars?

Yes, you can! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.

5. What if I don’t have egg yolk, can I skip it?

While the egg yolk adds richness and chewiness, you can skip it in a pinch. Just use two whole eggs instead. The texture might be slightly different, but they’ll still be delicious!

6. Can I substitute the all-purpose flour with whole wheat flour?

You can try substituting up to half of the all-purpose flour with whole wheat flour. The bars will be a bit denser and have a slightly nutty flavor.