Description
Soft, buttery sugar cookie bars studded with candy corn that stays perfectly chewy. A nostalgic fall dessert that’s quick, easy, and perfect for Halloween parties or any autumn occasion.
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
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups candy corn (about half a 16-ounce bag)
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Orange food coloring (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color — about 3 minutes. Scrape down the sides of the bowl halfway through.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond extract, then beat for another 30 seconds until combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. The dough will be thick and slightly sticky.
- Transfer the dough to your prepared pan. Use a rubber spatula or your hands (lightly greased) to press it into an even layer.
- Gently press the candy corn into the top of the dough, pointed side down or flat side down, spacing them about ½ inch apart. Leave about half of each piece exposed.
- Bake for 18-22 minutes. The edges should be lightly golden brown, and the center should look set but still soft. A toothpick inserted into the center (avoiding a candy corn) should come out with a few moist crumbs.
- Place the pan on a wire rack and let the bars cool for at least 30 minutes.
- While the bars cool, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl. If using food coloring, add a drop or two and stir until you reach your desired shade.
- Once the bars are completely cool, drizzle the glaze over the top using a spoon or a piping bag with the tip snipped off. Let the glaze set for about 10 minutes before cutting into squares. Use the parchment overhang to lift the bars out of the pan, then slice into 24 squares.
Notes
Don’t overbake. The bars continue to cook from residual heat after you pull them out of the oven. If the edges look golden but the center still seems slightly underdone, trust the process. Use a metal pan for best results. Let bars cool completely before cutting to prevent crumbling. Store in an airtight container at room temperature for up to 5 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 22
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 34
- Protein: 2
Keywords: candy corn, sugar cookie bars, fall dessert, Halloween dessert, easy cookie bars, candy corn cookies, autumn baking