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1
Preheat the oven to 350u00b0F/180u00b0C and grease and line an 8x8 inch square pan.
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2
Place the candy/biscuits into a large bowl and crush roughly with the end of a rolling pin. If you have solid chocolate, chop it roughly and then add into the large bowl. Reserve some candy to sprinkle on the top, if you'd like.
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3
Add the all purpose flour, bread flour, cornstarch and baking soda into the large bowl and mix briefly with a spoon/spatula until the candy is coated with flour. Leave to one side.
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4
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
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5
Add in the egg and vanilla extract and mix until well incorporated and smooth. Add in the flour and candy mix and mix on low until you have a thick cookie dough. Tip the cookie dough into the greased pan and smooth over with a spatula/spoon. Sprinkle any remaining candy/chocolate on the top and lightly press into the dough.
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6
Place in the oven for 15-20 mins until risen, the edges are lightly golden and an inserted skewer into the middle still comes out with some crumbs on. Leave to cool completely in the pan.
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7
Once cooled, remove from pan and slice into 9-12 bars. Store in an airtight container, at room temperature, for up to 5 days.
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8
Note: I used 1/2 cup roughly crushed chocolate biscuits, 2x Cadbury Crunchie bars, 2x Cadbury Caramel bars, 2x mini bags Cadbury buttons & 2x small Cadbury chocolate bars, but used the buttons to sprinkle on the top.
