Dark Chocolate & Reese's Pieces Cake Mix Cookie Bars

Oh, Halloween. Always the time of year to sneak in those extra naughty treats! Well, I decided to make some of my own this year for a friend's Halloween party and they were sooooo good! Last year I was let in on the little secret of cake mix cookies, and although I only made them once for Christmas last year, I remember them fondly and my tummy was begging for some more again! This time I decided to make them with a different mix and candy - Duncan Hines Dark Chocolate Cake Mix and Reese's Pieces candy! The colors are perfect for Halloween, and who can resist those yummies? I also added a drizzle of ganache for extra naughtiness. Needless to say, they were a hit, and not much left at the end of the night. There are many recipes on Pinterest for these type cookies, but I have to say my favorite recipe is the one used below.

Recipe Adapted from I'm a Lazy Mom

For the Cookie Bars:

1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
2 Eggs,Beaten
5 Tbsp Melted Butter
1 Cup of Reese's Pieces Candy 

For the Ganache: 

9 oz. Baker's Semi-Sweet Chocolate  Squares

1 cup of Heavy Whipping Cream

Method:

1.) Pre-heat oven to 350.

2.) Mix the cake mix, eggs, and melted butter together using a mixer. You may also whisk together, but a mixer is highly recommended as this mixture is thick. Using the lowest setting on your mixer, blend in your Reese's Pieces candies until mixed and spread mixture evenly in a 9x13 pan. (I used glass) You may also want to reserve some Reese's Pieces to sprinkle on top.

3.) Place in the preheated oven and bake for 20 minutes.

4.) Pour heavy whipping cream into a saucepan and heat until just boiling; remove from heat. While the heavy cream heats up, chop the Baker's Semi-Sweet Chocolate Squares in half and place in a heat-proof bowl. Once whipping cream is heated, pour over the chocolate squares and whisk until fully blended and you have a creamy ganache. Cool for about 10-15 minutes.

5.) Use a disposable decorator bag if you have one available, or snip the end of a sandwich bag to use to drizzle the ganache. If you're feeling brave and want REALLY want some extra chocolate-y goodness in there, spread desired amount over the cooled cookie bars and allow to cool before cutting. Enjoy!

Makes 20 bars.