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Cozy Candy Corn Sugar Cookie Bars: Best Fall Treat

candy corn sugar cookie bars - featured image
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These soft and chewy sugar cookie bars are studded with candy corn for a cozy fall treat. They come together quickly with simple ingredients and are perfect for Halloween parties or any autumn gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 and 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (about 250g) candy corn, divided
  • Optional: 1/4 cup (about 40g) white chocolate chips or chopped white chocolate, for drizzling

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 grease the parchment.
  2. Optional: In a small saucepan over medium heat, melt 1/2 cup (113g) of the butter. Swirl occasionally until the butter foams and the milk solids turn golden brown and smell nutty (about 4-5 minutes). Pour into a bowl and let cool for 10 minutes. If skipping, use all softened butter.
  3. In a large mixing bowl, beat the remaining 1/2 cup (113g) softened butter (and the browned butter if used) with the granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, then the egg yolk, then the vanilla extract. Mix until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. The dough will be thick and slightly sticky.
  7. Reserve about 1/2 cup of candy corn for the top. Gently fold the remaining 1 cup of candy corn into the dough.
  8. Transfer the dough to the prepared pan. Using a spatula or lightly dampened hands, press the dough into an even layer.
  9. Sprinkle the reserved 1/2 cup of candy corn evenly over the top, pressing them in gently.
  10. Bake for 18-22 minutes, or until the edges are golden brown and the center is just set. A toothpick inserted into the center should come out with a few moist crumbs.
  11. Place the pan on a cooling rack and let the bars cool completely in the pan.
  12. Once cool, use the parchment overhang to lift the entire block out onto a cutting board. Cut into 24 squares. If using white chocolate drizzle, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, then drizzle over the bars.

Notes

Don’t overbake; the bars continue to set as they cool. Fold candy corn gently to prevent color bleeding. If dough is too sticky, chill for 15 minutes before pressing into pan. Let bars cool completely before cutting to avoid crumbling.

Nutrition

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

Find it online: https://platebelle.com/cozy-candy-corn-sugar-cookie-bars-best-fall-treat/