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Best Easy Candy Corn Sugar Cookie Bars Recipe

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These soft, buttery sugar cookie bars are loaded with candy corn for a nostalgic fall treat that comes together in about 30 minutes of hands-on time. No chilling, no rolling, and no fuss—just a simple bar that tastes like the best part of autumn.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 1 1/2 cups (about 225g) candy corn, divided
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat your 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, granulated sugar, and brown sugar together on medium speed until light and fluffy—about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until combined. The mixture should look smooth and glossy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. The dough will be thick and slightly sticky.
  6. Using a rubber spatula, gently fold in 1 cup of the candy corn. Reserve the remaining 1/2 cup for the top.
  7. Transfer the dough to the prepared pan. Using slightly damp fingers, press the dough evenly into the pan.
  8. Sprinkle the reserved 1/2 cup of candy corn over the top, pressing them in gently so they stick.
  9. Bake for 20 to 25 minutes, or until the edges are golden brown and the center looks set and slightly puffed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  10. Place the pan on a cooling rack and let the bars cool completely in the pan—about 1 to 2 hours.
  11. Once completely cool, use the parchment paper handles to lift the entire block of bars out of the pan. Place on a cutting board and slice into squares (6 rows by 4 rows for 24 bars).

Notes

Use fresh candy corn for best results—stale candy corn will remain hard after baking. For clean slices, let bars cool completely before cutting. Bars taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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