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Easy Candy Corn Sugar Cookie Bars Recipe

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Soft, chewy sugar cookie bars topped with a sweet vanilla glaze and festive candy corn. An incredibly simple and delicious fall dessert that converts candy corn skeptics.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract (for glaze)
  • 1 cup candy corn, plus more for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large mixing bowl, cream together softened butter and granulated sugar with an electric mixer on medium speed until light, fluffy, and pale (about 2-3 minutes). Scrape down the bowl halfway through.
  3. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until just combined. Scrape the bowl again.
  4. In a separate medium bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture in three additions, mixing on low speed just until incorporated. Do not overmix. Dough will be thick and slightly sticky.
  6. Transfer dough to the prepared pan. Using lightly dampened hands, press dough evenly into the pan, reaching all corners. Layer should be about ½-inch thick.
  7. Bake for 15-18 minutes, until edges are lightly golden and center is set. A toothpick inserted into the center should come out with a few moist crumbs. Do not overbake.
  8. Place pan on a cooling rack and let bars cool completely in the pan (about 45 minutes to 1 hour).
  9. While bars cool, make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Add additional milk if needed to reach a thick but pourable consistency.
  10. Once bars are completely cool, pour glaze over the top and spread evenly to the edges. While glaze is still wet, sprinkle candy corn over the top, pressing gently to adhere.
  11. Let glaze set for 15-20 minutes. Use parchment sling to lift bars out of pan onto a cutting board. Cut into squares with a sharp knife, wiping clean between cuts.

Notes

For extra-clean cuts, refrigerate glazed bars for 15 minutes before slicing. Bars can be stored in an airtight container at room temperature for up to 4 days. Unglazed bars can be frozen for up to 3 months.

Nutrition

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

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