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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 delicious fall dessert that comes together in under 30 minutes. Soft, chewy sugar cookie base with bursts of candy corn, perfect for Halloween parties or cozy nights in.

Ingredients

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  • 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
  • 1 ½ cups candy corn (recommended: Brach’s)
  • ¼ cup additional candy corn for pressing on top (optional)
  • Flaky sea salt for sprinkling (optional)

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.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once.
  3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop when there are still a few streaks of flour and finish folding by hand with a rubber spatula.
  6. Gently fold in 1 ½ cups of candy corn using the rubber spatula until evenly distributed.
  7. Transfer the dough to the prepared pan. It will be thick and slightly sticky. Use a spatula or lightly greased hands to press it evenly into all corners, making the surface as level as possible.
  8. Press the remaining ¼ cup of candy corn gently into the top of the dough, spacing them out evenly.
  9. Bake for 18-22 minutes, until the edges are lightly golden and the center looks 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 at least 30 minutes. Then use the parchment paper overhang to lift them out onto the cooling rack. Cool completely before cutting.
  11. Once completely cool, use a sharp knife to cut into squares. For cleaner cuts, refrigerate the bars for 15 minutes before slicing.

Notes

Don’t overbake; the bars continue to bake from residual heat. Room temperature ingredients matter for best texture. For cleaner cuts, refrigerate bars for 15 minutes before slicing. These bars taste even better the next day as flavors meld.

Nutrition

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

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