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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

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Soft, buttery sugar cookie bars topped with colorful candy corn for an easy, no-roll fall dessert that’s perfect for Halloween parties and Thanksgiving gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups candy corn, divided

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of 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 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg and vanilla extract until fully combined. The mixture might look slightly separated—that’s normal. Don’t overmix.
  4. In a separate 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 just until combined. Stop as soon as you don’t see any more streaks of flour.
  6. Transfer the dough to the prepared pan. It will be thick and slightly sticky. Use your hands or a spatula to press it evenly into the pan, making sure it reaches all the corners. Wet your fingers slightly if the dough sticks too much.
  7. Reserve about 1/2 cup of candy corn for the top. Press the remaining 1 cup of candy corn gently into the surface of the dough, spacing them out somewhat evenly. Don’t push them all the way in—you want them to stay visible after baking.
  8. Scatter the reserved candy corn over the top, pressing down lightly so they stick.
  9. Bake for 20-25 minutes, or until the edges are lightly golden and the center looks set. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  10. Let the bars cool in the pan on a wire rack for at least 1 hour. Don’t rush this step. Once completely cool, use the parchment overhang to lift the bars out of the pan.
  11. Use a sharp knife to cut into 24 bars (6 rows by 4 rows). Wipe the knife clean between cuts for neat edges. Store in an airtight container at room temperature for up to 5 days.

Notes

Don’t overbake—edges should be just barely golden. Candy corn straight from the bag works best; if older, let sit at room temperature for an hour to soften. Bars taste even better the next day. For clean cuts, cool completely and wipe knife between cuts.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, Halloween dessert, easy cookie bars, no-roll cookies, Thanksgiving dessert

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