Halloween Cookie Bars

1 Preheat the oven to 350°F. Spray a 9”x13” baking pan with nonstick baking spray, and set aside. You may also line it with parchment paper to assist in lifting out the final bars.
2 In the bowl of a stand mixer using the paddle attachment, cream the softened [wprm-ingredient text="1 cup unsalted butter" uid="1"], [wprm-ingredient text="1 ¼ cup granulated sugar" uid="2"] and [wprm-ingredient text="½ cup dark brown sugar" uid="3"] together until the butter is light yellow and the sugars are well incorporated, about 2-3 minutes. Use a rubber spatula to scrape down the sides.
3 Add in [wprm-ingredient text="2 eggs" uid="4"] and [wprm-ingredient text="1 tablespoon pure vanilla extract" uid="5"], beating until combined, about 1-2 minutes. Scrape down the sides using the rubber spatula to ensure all ingredients get mixed in.
4 Measure [wprm-ingredient text="3 cups all-purpose flour" uid="6"], [wprm-ingredient text="1 teaspoon kosher salt" uid="7"] and [wprm-ingredient text="1 teaspoon baking soda" uid="8"] into the mixing bowl before turning on the mixer at a low speed. Continue mixing until the batter has come together and is nice and sticky.
5 Measure in [wprm-ingredient text="1 cup Halloween chocolate-coated candies" uid="9"], [wprm-ingredient text="½ cup chocolate chips" uid="10"] and [wprm-ingredient text="¼ cup Halloween sprinkles" uid="11"]. Gently mix them into the batter using the flat beater attachment or a rubber spatula.
6 Scoop the cookie dough out of the bowl and into the prepared baking pan. Use your hands or an offset spatula to press the batter out evenly throughout the pan.
7 Bake for 30 minutes, or until golden brown and cooked through.
8 Let cool completely on a wire cooling rack before cutting into 24 cookie squares.
9 Enjoy with a glass of your favorite kind of milk!