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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 a quick and simple fall dessert that combines a soft, buttery sugar cookie base with chewy candy corn on top. Perfect for Halloween parties, Thanksgiving dessert tables, or any autumn gathering, they come together in about 35 minutes with no chilling or rolling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup 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 extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×13-inch pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light, fluffy, and pale yellow. Scrape down the sides and bottom of the bowl halfway through.
  3. Add the eggs one at a time, beating on low after each addition. Add the vanilla extract and beat until combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, about ½ cup at a time, mixing on low speed until just combined. Do not overmix.
  6. Reserve about ¼ cup of candy corn for the top. Gently fold the remaining 1 ¼ cups into the dough using a rubber spatula until evenly distributed.
  7. Transfer the dough to the prepared pan. Using slightly damp hands, press the dough evenly into the corners.
  8. Press the reserved candy corn gently into the top of the dough, leaving the tips exposed.
  9. Bake for 20 to 25 minutes, until the edges are golden brown and pulling away from the sides, and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 1 hour before cutting. For cleaner slices, refrigerate for 30 minutes after cooling. Lift the bars out using the parchment overhang and slice into 24 squares or 12 rectangles.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. Let bars cool completely before cutting to prevent crumbling. Bars taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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