Description

These candy corn sugar cookie bars are the perfect fall dessert with a buttery cookie base, creamy cream cheese frosting, and chewy candy corn topping. They’re easy to make, kid-friendly, and taste even better the next day.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk
1 cup candy corn
Optional: 1/4 cup fall sprinkles

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, then beat until fully combined.
In a separate small bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be thick and slightly sticky.
Transfer dough to prepared pan. Using a spatula or lightly greased fingers, press dough into an even layer.
Bake for 18-22 minutes, until edges are lightly golden and center is set. Let cool completely in pan on a wire rack.
For frosting: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time, beating on low speed. Add vanilla extract and 1 tablespoon milk, then beat on medium-high speed for 1-2 minutes until light and fluffy. Add more milk if needed.
Once bars are completely cool, spread cream cheese frosting evenly over the top. While frosting is still soft, press candy corn into frosting in desired pattern. Add fall sprinkles if using.
Refrigerate bars for at least 30 minutes before slicing. Lift bars out using parchment overhang, then cut into squares with a sharp knife.

Notes

For best results, ensure butter and cream cheese are at room temperature. Do not overbake the cookie base. Press candy corn gently into frosting. Bars taste better the next day. Store in airtight container in refrigerator for up to 5 days. Can be frozen unfrosted for up to 3 months or fully assembled for up to 1 month.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 22
Sodium: 95
Fat: 10
Saturated Fat: 6
Carbohydrates: 30
Protein: 2

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