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Easy Candy Corn Sugar Cookie Bars: Perfect Fall Dessert

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These Easy Candy Corn Sugar Cookie Bars are a clever, no-fuss way to turn a polarizing Halloween candy into something everyone fights over. You get the soft, buttery, chewy texture of a classic sugar cookie bar, studded with little bursts of sweet candy corn that melts into wonderful gooey pockets.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (about 225g) candy corn, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Roughly chop the candy corn into halves or thirds. Set aside.
  3. In a medium bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined and smooth.
  4. Add the egg and vanilla extract, whisk vigorously for about 30 seconds until fully incorporated and the batter looks slightly lighter in color.
  5. In a separate large bowl, whisk together the flour, baking soda, and salt.
  6. Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula until just combined and no streaks of flour remain. The dough will be thick and slightly sticky.
  7. Fold in the chopped candy corn until evenly distributed.
  8. Transfer the dough to the prepared pan. Press it into an even layer using a spatula or lightly dampened fingers.
  9. Bake on the middle rack for 20 to 25 minutes, until the edges are golden brown and the center looks puffy and slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Cool the bars completely in the pan on a wire rack, about 1 to 2 hours.
  11. Once cool, use the parchment paper overhangs to lift the slab out of the pan. Place on a cutting board and slice into 9 large squares or 16 smaller bars.

Notes

Don’t skip chopping the candy corn to avoid hollow pockets. Use a light touch when mixing to keep bars tender. Let bars cool completely before cutting to avoid a sticky mess. For cleaner cuts, chill the slab for 15 minutes before slicing.

Nutrition

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

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