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Perfect Candy Corn Sugar Cookie Bars: Easy Fall Dessert Recipe

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These Perfect Candy Corn Sugar Cookie Bars are a soft, buttery, and chewy fall dessert topped with slightly caramelized candy corn. They are quick to make with simple ingredients and are perfect for Halloween parties, Thanksgiving potlucks, or any autumn gathering.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup candy corn (plus 1/4 to 1/2 cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or non-stick foil, leaving a 2-inch overhang on the long sides.
  2. In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar with a hand mixer on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  3. Add 1 room-temperature egg and 2 teaspoons vanilla extract. Beat on low speed until just combined. The mixture may look slightly curdled; this is fine.
  4. In a separate small bowl, whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each. Do not overmix. The dough will be thick and slightly sticky.
  6. Gently fold in 1 cup of candy corn using a rubber spatula until evenly distributed.
  7. Transfer the dough to the prepared pan and press it evenly into the pan using a spatula or lightly greased hands. The layer should be about 1/2-inch thick.
  8. Sprinkle the remaining 1/4 to 1/2 cup of candy corn over the top, pressing them down gently.
  9. Bake on the middle rack for 18-22 minutes, until the edges are lightly golden and the center is set. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Cool the bars completely in the pan on a wire rack for at least 1 hour. Once cool, use the parchment paper handles to lift the block out of the pan.
  11. Cut into 24 bars (6 rows by 4 rows) using a sharp knife, wiping the knife clean between cuts. Serve at room temperature.

Notes

Butter must be at room temperature for proper creaming. Do not overbake; the center should look just set. Cool completely before cutting to prevent crumbling. Bars can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months. For gluten-free, use a 1-to-1 gluten-free baking flour blend. For a chocolate version, replace 1/4 cup flour with unsweetened cocoa powder.

Nutrition

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

Find it online: https://spoonluma.com/perfect-candy-corn-sugar-cookie-bars-easy-fall-dessert-recipe/