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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

candy corn sugar cookie bars - featured image
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These candy corn sugar cookie bars are a quick and easy fall dessert that won first place at a bake sale. Made with simple ingredients, they feature a buttery sugar cookie base topped with candy corn for a festive treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn
  • Optional: ¼ cup white chocolate chips

Instructions

  1. Preheat your 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 the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed in three batches, scraping down the sides between additions. Mix just until the flour disappears.
  6. Transfer the dough to the prepared pan. Wet your hands slightly with cold water and press the dough evenly into the pan, about ½ inch deep.
  7. Bake for 15 minutes. The edges should be set and just starting to turn golden, but the center will still look soft.
  8. Remove the pan from the oven and immediately press the candy corn gently into the top of the partially baked dough. If using white chocolate chips, sprinkle them over the top now.
  9. Return the pan to the oven and bake for another 8-10 minutes. The edges should be golden brown and the center 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 20 minutes, then use the parchment paper handles to lift them out onto the rack to cool completely.
  11. Once completely cool, cut into squares with a sharp knife, wiping the knife clean between slices. Store in an airtight container.

Notes

For best results, use room temperature butter and eggs. Do not overbake; bars continue to cook from residual heat. For clean cuts, cool completely before slicing. Bars taste even better on day two. Store 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, bake sale, easy, quick

Find it online: https://spoonmira.com/easy-candy-corn-sugar-cookie-bars-best-fall-dessert-2/