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Kid-Approved Candy Corn Sugar Cookie Bars: Easy Fall Treat

candy corn sugar cookie bars - featured image
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Soft, buttery sugar cookie bars studded with chewy candy corn. An easy, one-pan fall treat that’s perfect for Halloween parties, bake sales, or a cozy afternoon snack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn (about half a standard 16-ounce bag)

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.
  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.
  3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until just combined.
  4. In a separate medium 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 until just combined. Do not overmix. The dough will be thick and slightly sticky.
  6. Transfer the dough to the prepared baking pan. Using your hands or the back of a spatula, press the dough into an even layer, making sure it reaches all the corners.
  7. Gently press the candy corn into the dough in a single layer, leaving the tops exposed.
  8. Bake for 20-25 minutes, until the edges are lightly golden brown and the center is set. A toothpick inserted into the center (avoiding a candy corn piece) should come out clean or with a few moist crumbs.
  9. Place the pan on a wire cooling rack and let the bars cool completely in the pan (about 1-2 hours).
  10. Once completely cool, use the parchment paper overhang to lift the entire block of bars out of the pan. Place on a cutting board and cut into 24 squares (6 rows by 4 rows) with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t overbake! Pull the bars out when the edges are just golden and the center is still soft. Let them cool completely before cutting to prevent crumbling. For clean cuts, wipe the knife clean between each slice. 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 treat, easy cookie bars, kid-friendly, one-pan dessert

Find it online: https://coracooks.com/kid-approved-candy-corn-sugar-cookie-bars-easy-fall-treat/