Got a mountain of leftover candy and no idea what to do with it? These Leftover Candy Shortbread Bars are the ultimate solution! With a buttery shortbread base, a rich caramel layer, and a colorful candy topping, they’re the perfect combination of crunchy, chewy, and sweet. Each bite is a delightful explosion of chocolatey goodness and caramel decadence.

Perfect for bake sales, parties, or simply as a fun way to repurpose those leftover chocolates and candies, these bars are incredibly easy to make. Whether you’ve got M&M’s, chocolate chunks, or any other sweet treats, this recipe turns your candy stash into an irresistible dessert.

Ingredients for Leftover Candy Shortbread Bars

For the Shortbread Base:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel Layer:

1 can (14 oz) sweetened condensed milk
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup golden syrup or corn syrup
1/4 teaspoon salt

For the Topping:

1 1/2 cups assorted leftover candy (M&M’s, chocolate chunks, etc.)

Step 1: Prepare the Shortbread Base

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, cream together 1 cup butter and 1/2 cup sugar until light and fluffy.
Gradually mix in 2 cups flour and 1/4 teaspoon salt until a soft dough forms.
Press the dough evenly into the prepared pan and bake for 18-20 minutes or until lightly golden. Set aside to cool slightly.

Step 2: Make the Caramel Layer

In a medium saucepan over medium heat, combine 1 can sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup golden syrup.
Stir constantly until the mixture begins to bubble, then reduce the heat to low. Continue stirring for 5-7 minutes until the caramel thickens and turns a rich golden color.
Remove from heat and carefully pour the caramel over the baked shortbread base. Spread it evenly using a spatula.

Step 3: Add the Candy Topping

While the caramel layer is still warm, sprinkle your assorted leftover candy evenly across the top. Gently press the candies into the caramel to ensure they stick.
Allow the bars to cool completely at room temperature or chill in the fridge for faster setting.

Step 4: Slice and Serve

Once fully set, lift the bars out of the pan using the parchment paper edges.
Slice into squares or rectangles and enjoy!

Storage Instructions

To keep your Leftover Candy Shortbread Bars fresh and delicious:

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: For longer freshness, keep them chilled for up to 2 weeks.
Freezer: Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Estimated Nutrition

Per serving (based on 20 bars):

Calories: 320
Carbohydrates: 42g
Sugar: 28g
Fat: 16g
Saturated Fat: 10g
Protein: 3g
Sodium: 90mg

Frequently Asked Questions

1. Can I use different types of candy?

Absolutely! This recipe is perfect for any chocolate-based candy, including peanut butter cups, caramel bites, or crushed candy bars.

2. What if I don’t have golden syrup?

You can substitute it with corn syrup or even maple syrup for a slight flavor twist.

3. How can I make the caramel layer firmer?

Cook the caramel mixture for an extra 1-2 minutes to achieve a thicker, firmer consistency.

4. Can I make this recipe gluten-free?

Yes! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend.

5. My caramel layer turned grainy — what went wrong?

Grainy caramel usually happens if the mixture heats too quickly. Stir continuously and cook over medium-low heat for a smooth finish.

6. Can I add nuts for extra crunch?

Absolutely! Chopped pecans, walnuts, or almonds make a great addition.

7. Are these bars suitable for gifting?

Yes! Pack them in decorative boxes or wrap them in parchment for a thoughtful homemade gift.

8. Can I double the recipe for a crowd?

Definitely! Use a larger baking pan and increase the baking time by 5-7 minutes for best results.