Print

Best Candy Corn Sugar Cookie Bars: Easy Fall Dessert

candy corn sugar cookie bars - featured image
Print Recipe

Soft, buttery sugar cookie bars studded with candy corn, baked until the edges are golden and the center stays tender. These easy fall dessert bars are perfect for Halloween parties, potlucks, or a cozy night in.

Ingredients

Scale
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn, plus extra for topping
  • 1 tablespoon all-purpose flour (for tossing candy corn)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a large microwave-safe bowl, melt 1 cup of unsalted butter in 30-second increments. Stir between each interval until fully melted but not hot. Let it sit for 2-3 minutes to cool slightly.
  3. Pour 1 ½ cups of granulated sugar into the melted butter. Whisk vigorously for about a minute until smooth and slightly thickened.
  4. Add 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract. Whisk until fully combined and glossy.
  5. In a separate small bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Add the flour mixture to the wet ingredients in two additions. Use a silicone spatula to fold gently until no streaks of flour remain.
  7. Toss 1 ½ cups of candy corn with 1 tablespoon of flour. Gently fold the candy corn into the batter.
  8. Scrape the batter into the prepared pan and spread evenly. Sprinkle extra candy corn on top.
  9. Bake on the middle rack for 22-26 minutes, until edges are lightly golden and center is set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Cool in the pan on a wire rack for 30 minutes. Use the parchment overhang to lift the slab onto the rack and cool completely (about another 30 minutes).
  11. Cut into 24 even bars using a sharp chef’s knife, wiping the knife clean between cuts.

Notes

For best texture, do not over-bake. Pull bars out when center still looks slightly underdone. Tossing candy corn in flour prevents sinking. 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, easy, cookie bars, candy corn bars

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