This 5-ingredient oven-baked candy-coated chocolate dessert is the kind of quick treat that leans on pantry basics and a festive color palette to create something playful with very little effort. It follows the familiar sweet-and-salty sheet pan dessert idea, where candy-coated chocolates melt slightly into a simple baked base for a bar-style treat that feels perfect for Halloween parties, fall potlucks, or an easy family dessert.
Serve these bars slightly warm or fully cooled, depending on whether you want a softer center or cleaner slices. They pair nicely with cold milk, hot coffee, or apple cider, and if you want to round them out for a dessert table, a scoop of vanilla ice cream or a little whipped cream works especially well with the chocolate and candy shell crunch.
5-Ingredient Oven Baked Candy Coated Chocolate Dessert
Servings: 12 bars
Ingredients
1 box yellow cake mix, about 15.25 ounces
2 large eggs
1/3 cup vegetable oil
1 cup raw unwrapped orange and black candy coated chocolates
1 cup semisweet chocolate chips
Directions
1. Preheat the oven to 350°F and lightly grease a metal sheet pan or line it with parchment for easier cleanup.
2. In a large bowl, stir together the cake mix, eggs, and vegetable oil until a thick dough forms. Fold in the semisweet chocolate chips.
3. Press the dough evenly into the prepared sheet pan, then scatter the orange and black candy coated chocolates over the top, pressing them in lightly so they adhere as the dessert bakes.
4. Bake for 18 to 22 minutes, or until the edges are lightly golden and the center is just set. The candies should look slightly softened but still colorful.
5. Let the dessert cool in the pan for at least 20 minutes before slicing into bars and serving.
Variations & Tips
Use a different base: Chocolate cake mix or spice cake mix both work well here. Chocolate makes the bars deeper and richer, while spice cake gives them a warm fall flavor that suits the orange-and-black candy colors especially nicely.
For cleaner candy tops: If you want the candy shells to keep more of their shape, bake the base for about 12 minutes first, then quickly scatter the candies over the top and return the pan to the oven to finish baking.
Add texture: A handful of chopped pretzels or roasted peanuts can be folded into the dough for a sweet-salty contrast. This is especially useful if you like a little crunch to balance the soft cookie-bar center.
Pan and slicing tip: Because this is a rich bar dessert, let it cool well before cutting. A parchment-lined pan and a sharp knife wiped clean between slices will give you the neatest squares for serving at parties or packing into treat boxes.