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5 from 13 votes

Flourless Halloween Reese's Cookie Bars

Author: Kim Lange


  • 2 cups peanut butter
  • 1 cup brown sugar packed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2-1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 bag 10.2 oz Reese's Halloween White Snack Size Ghosts
  • Reese's Piece's Candies
  • Eyeballs
  • Sprinkles


  • Preheat oven to 350°F. Line a 9 x 13-inch baking dish with parchment paper and spray with non-stick cooking spray. Set aside.
  • Using a mixer, beat the peanut butter and brown sugar together until smooth. Add the vanilla and then the eggs, one at a time until well mixed.
  • Add the oats, baking soda and salt and mix until just combined.
  • Press dough evenly into prepared baking dish. Bake for 30 minutes or until the top of the bars starts to turn golden brown.
  • Remove from oven and let cool.
  • Once bars have cooled, microwave chocoolate chips in 30 second increments up 2 2 minutes and then pour and spread on top of the bars.
  • Unwrap the ghosts and place them on top of the chocolate and sprinkle the sprinkles on top of the melted chocolate. If you have eyeballs, randomly place those on top of the chocolate.
  • To place the eyeballs on the ghosts, melt some white chocolate chips and dip the back of a spoon in the chocolate, then place the back of the eyeball on the back of the spoon to get some chocolate so it’s like glue. Place it on the ghost.
  • Let chocolate set before cutting. Place in fridge for 15 minutes for faster devouring needs.