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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 soft, chewy, and studded with sweet candy corn pockets. A simple, forgiving recipe perfect for fall bake sales, Halloween parties, or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite 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 bowl halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and almond extract, mixing 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 mixture, mixing on low speed in two or three additions. Mix just until the flour disappears; do not overmix.
  6. Gently fold in 1 cup of the candy corn using a rubber spatula. Reserve the remaining ½ cup for the top.
  7. Transfer the dough to the prepared pan. Using slightly damp fingers, press the dough into an even layer.
  8. Press the reserved ½ cup of candy corn gently into the top of the dough, partially embedding them.
  9. Bake for 20-25 minutes, or until the edges are golden brown and the center is set and lightly golden. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Place the pan on a cooling rack and let the bars cool completely in the pan.
  11. Once cool, use the parchment handles to lift the entire block of bars onto a cutting board. Use a sharp knife to cut into 24 squares (6 rows by 4 rows). Wipe the knife clean between slices for cleaner cuts.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. Let bars cool completely before slicing to prevent crumbling. Bars taste even better the next day. For clean slices, chill bars in the fridge for 30 minutes before cutting.

Nutrition

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

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