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Classic Candy Corn Sugar Cookie Bars: Easy Fall Dessert

candy corn sugar cookie bars - featured image
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These soft, buttery sugar cookie bars are studded with candy corn for a festive fall treat. They come together in under 40 minutes and are perfect for Halloween parties, bake sales, or cozy autumn afternoons.

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
  • 2 cups candy corn (plus extra for topping)
  • For the glaze (optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

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.
  2. In a large bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until flour disappears. Dough will be thick and slightly sticky.
  6. Gently fold in 1 ½ cups of candy corn with a rubber spatula. Reserve remaining ½ cup for topping.
  7. Transfer dough to prepared pan. Slightly wet hands and press dough evenly into pan.
  8. Press remaining ½ cup candy corn into the top of the dough, spacing evenly.
  9. Bake on middle rack for 22-26 minutes, until edges are lightly golden and center is set. A toothpick inserted in center should come out with moist crumbs.
  10. Cool in pan on a cooling rack for 30 minutes, then use parchment overhang to lift bars out and cool completely.
  11. For glaze: whisk together powdered sugar, 2 tablespoons milk, and vanilla extract. Add more milk a teaspoon at a time until drizzling consistency. Drizzle over cooled bars.
  12. Once glaze is set (about 15 minutes), slice into squares. Makes 24 bars.

Notes

Don’t overbake; bars continue to cook from residual heat. For best results, use a metal pan. Bars taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

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

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