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Easy Candy Corn Sugar Cookie Bars for Fall Baking

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These Easy Candy Corn Sugar Cookie Bars are the perfect fall treat. They have all the buttery, soft, sugar cookie goodness you crave, but you make them in a single pan with no rolling, cutting, or piping bags.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk
  • 1 1/2 cups candy corn
  • 2–3 drops orange food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a little overhang on the two long sides. Lightly grease the parchment paper with non-stick spray.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the room-temperature egg and the vanilla extract to the butter mixture. Beat on low speed until just combined.
  4. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop mixing as soon as the flour disappears.
  6. Transfer the thick, slightly sticky dough to your prepared baking pan. Using a spatula or your lightly floured hands, press the dough into an even layer, making sure it reaches all the corners.
  7. Bake for 18-22 minutes, or until the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
  8. Place the pan on a wire cooling rack and let the bars cool completely in the pan.
  9. While the bars are cooling, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, one cup at a time, and beat on low speed until incorporated. Add the vanilla extract and 1 tablespoon of milk. Beat on medium speed for 1-2 minutes until the frosting is light and fluffy. If it is too thick, add the second tablespoon of milk. If you want orange frosting, add 2-3 drops of orange gel food coloring and mix until evenly …
  10. Once the bars are completely cool, use a spatula to spread the cream cheese frosting in an even layer over the top. Immediately sprinkle the candy corn over the frosting, pressing down gently so they stick.
  11. Use the parchment paper handles to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp knife to slice them into squares. For clean cuts, wipe the knife clean between each slice.

Notes

Don’t overbake. Use room temperature ingredients. Press the dough evenly. Let the bars cool completely before frosting. Get creative with the topping. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze unfrosted for up to 3 months.

Nutrition

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

Find it online: https://bakebelle.com/easy-candy-corn-sugar-cookie-bars-for-fall-baking/