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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 chewy, buttery, and just sweet enough without being cloying. They’re the kind of dessert that makes people smile before they even take a bite, with distinct yellow, orange, and white layers that look like candy corn.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 2 cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup candy corn, divided (e.g., Brach’s)
  • Yellow gel food coloring
  • Orange gel food coloring

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 until light and fluffy, about 3-4 minutes on medium speed. Scrape down the sides halfway through.
  3. Beat in the egg and vanilla extract until fully combined and smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough into three equal portions in separate small bowls. Leave one portion plain (white layer), color one yellow, and one orange.
  6. Add yellow gel food coloring to one portion and orange to another, starting with a tiny dab and mixing thoroughly until desired shade is reached.
  7. Press the yellow dough evenly into the bottom of the prepared pan, about ¼-inch thick.
  8. Carefully press the orange dough on top of the yellow layer, spreading evenly with gentle pressure to avoid mixing colors.
  9. Press the white dough on top, spreading gently to the edges to form three distinct layers: yellow, orange, white.
  10. Gently press the remaining candy corn into the top layer in a scattered pattern, just enough to stick.
  11. Bake for 20-22 minutes, until edges are lightly golden and center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  12. Cool in the pan on a wire rack for at least 30 minutes. Use parchment paper to lift out and transfer to a cutting board. Cool completely before slicing.
  13. Slice into squares or rectangles using a sharp knife, wiping clean between cuts for neat edges. Aim for 24 bars.

Notes

Room temperature ingredients matter for proper layering. Start with less food coloring than you think you need. Don’t press candy corn too deep into the top layer. Bake the day before for best flavor. For clean slices, use a sharp knife wiped clean between cuts. If dough is too sticky, lightly wet fingers with cold water. If layers start to blend, chill pan for 10 minutes.

Nutrition

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

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