Print

Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

candy corn sugar cookie bars - featured image
Print Recipe

Soft, buttery sugar cookie bars topped with colorful candy corn that stays intact thanks to a clever two-stage baking method. Perfect for Halloween parties, fall gatherings, or a cozy night in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined. Scrape bowl again.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add flour mixture to butter mixture in two additions, mixing on low speed until just combined. Dough will be thick and slightly sticky.
  6. Transfer dough to prepared pan and press evenly into corners using a spatula or lightly floured hands.
  7. Bake for 12 minutes. Bars should look set around edges but still soft in center. Remove from oven and let rest for 2 minutes.
  8. Gently press candy corn into the top of the partially baked bars in rows or scattered pattern. Press just enough to stay in place.
  9. Return pan to oven and bake for another 10-12 minutes until edges are golden brown and center is set but still soft. A toothpick inserted in center (avoiding candy corn) should come out with moist crumbs.
  10. Cool completely in pan on a wire rack, about 1-2 hours. Use parchment handles to lift bars out onto a cutting board.
  11. Slice into squares using a sharp knife, wiping clean between cuts. For cleaner cuts through candy corn, use a plastic knife.

Notes

Don’t overbake; pull bars when center still looks slightly underdone. The two-stage baking process is key to keeping candy corn intact. Use room temperature ingredients for best results. Bars taste even better the next day.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, Halloween dessert, easy cookie bars, candy corn bars

Find it online: https://cookdella.com/easy-candy-corn-sugar-cookie-bars-best-fall-dessert/