Giant Candy Bar Cookie Skillet
Normally, I eat all my kid's Halloween candy. Reece's are the first to go. Then, when they come asking questions, I blame their Dad. But don't tell him I said that.
I can only finagle my way out of this sticky situation (no pun intended) so many times before my jig is up. So this year, going against all my natural (selfish) instincts to devour every peanut butter cup in sight, I created something the whole family could enjoy: a Giant Candy Bar Cookie Skillet. This scrumptious cookie skillet is an inventive way to use up all the leftover Halloween chocolate, leaving more room for leftover stuffing and pumpkin pie, which will be here soon.
I'm estimating this monster-sized treat has about 10,000 calories, but it does come with a silver (or chocolate) lining! It's GLUTEN FREE!
The best part about this Giant Candy Bar Cookie Skillet...it's gluten free! I've partnered with a dear friend and fellow momma blogger, Genevieve Padalecki, to attempt a gluten free week. Genevieve has been focusing on a menu for her family and asked me to help out with some recipes to satisfy her sweet tooth. She, just like me, has three kids and wanted to ensure this gluten free week was fun and simple for all. To see what else we've come up be sure to visit Now and Gen and follow her instagram @nowandgen.
Going gluten free doesn't mean giving up the foods you love. You can still satisfy your sweet tooth. With the right resources and ingredients, you can create crave-worthy treats.
Wondering what makes it gluten free? Here's what I did differently-
- I used King Arthur Gluten Free All-Purpose Flour. This flour can be substituted for regular all-purpose flour 1:1. The texture, taste, and outcome is wonderful.
- I used Xanthan Gum to replace the binding power of gluten. Use roughly 1/4 teaspoon of xanthan gum for every 1 cup of flour. You can find xanthan gum in the baking isle of most grocery stores.
- I checked the Celiac Disease Foundation's Halloween candy checklist to find gluten free options. Thank goodness Reece's were on there, along with most Hershey's Chocolate bars.
- I tediously researched all other ingredients, such as eggs, butter, maple syrup, and granulated and brown sugars, to ensure they were without gluten.
Essentially a GIANT chocolate chip cookie with chunks of candy bars mixed in, the center is melted and slightly underdone. Serve it warm and top it with chocolate sauce (check the label if going gluten free). It's seriously ridiculous. Involve your kids in the baking, they will love every minute. I let my boys do all the unwrapping and candy bar placing, pretty sure a few candy bars disappeared into tiny bellies during that process, but who am I to judge?
Giant Candy Bar Skillet
* Makes one 9" to 12" cast iron cookie skillet
- 2 3/4 cups King Arthur Gluten Free All-purpose Flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda (at high altitude, decrease by 1/4 teaspoon)
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 cup granulated sugar (if at high altitude, decrease by 1 tablespoon)
- 1/2 cup brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup (grade B recommended)
- 2 large eggs, at room temperature
- 1 1/2 cups Hershey's milk chocolate chips
- 18 (or more) unwrapped chocolate candy bars, roughly chopped. I used Hershey's, Reece's, Heath Bars, and Butterfingers, which are all gluten free.
- Preheat your oven to 350°F. Butter and flour a large cast iron skillet.
- In a large bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
- In an electric mixer, on medium-high speed, cream the butter and sugars till light and fluffy. About 3 minutes. Scrape down the bowl.
- With mixer on low speed, add the vanilla, maple syrup, and eggs, one at a time. Mix till blended.
- Slowly add the flour mixture, scraping down the bowl as needed. Mix till just blended.
- Stir in the chocolate chips.
- Dip your fingers in flour, so the cookie dough doesn't stick to you, and press half of the dough mixture into floured cast iron skillet to cover the bottom. Take half of the chopped cookie bars and scatter over the top. Using your floured fingers, cover with another layer of cookie dough. Top with remaining chopped cookie bars.
- Bake for 15-25 minutes. Less time if you want a really gooey cookie and more time if you want a firm cookie texture. Edges should be lightly browned. Remove from oven and allow to rest for at least one hour in order for the pieces to hold their shape when cut. Or feel free to dig in immediately.
* Baker's Note: If gluten is not a concern, simply use regular all-purpose flour and exclude xanthan gum from the ingredient list. And of course, use any candy bars you like!