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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

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These Easy Candy Corn Sugar Cookie Bars are soft, buttery sugar cookies packed with pockets of melted candy corn that become chewy and caramel-like. Perfect for fall gatherings, they come together in about 35 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn (plus ¼ cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with nonstick cooking spray.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat for another 30 seconds until smooth and glossy.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough will be thick and slightly sticky.
  6. Using a rubber spatula, gently fold in 1 ½ cups of candy corn until evenly distributed.
  7. Transfer the dough to the prepared pan and press it evenly into the corners. The layer should be about ¾-inch thick.
  8. Sprinkle the remaining ¼ cup of candy corn over the surface, pressing it in gently.
  9. Bake for 20-25 minutes, until the edges are lightly golden and the center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Let the bars cool in the pan on a wire rack for 10 minutes. Then lift them out using the parchment handles and transfer to the rack to cool completely.
  11. Once completely cool, use a sharp knife to cut into 24 even bars (6 rows by 4 rows). Wipe the knife clean between cuts for neat edges.

Notes

For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use vegan butter and flax eggs. Bars taste even better the next day. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

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

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