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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

candy corn sugar cookie bars - featured image
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These Easy Candy Corn Sugar Cookie Bars are a soft, buttery sugar cookie base with festive tri-colored layers mimicking candy corn. They come together in under an hour with simple ingredients and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Yellow and orange gel food coloring
  • ½ cup (100g) candy corn (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet mixture in two additions, mixing on low until just combined.
  5. Divide dough into three equal portions (about 280g each). Place each in a separate small bowl.
  6. Add yellow gel food coloring to one portion and mix until evenly colored. Add orange gel food coloring to another portion and mix. Leave the third portion plain.
  7. Press the yellow dough evenly into the bottom of the prepared pan. Gently press the orange dough on top, then the plain dough on top. Spread each layer evenly.
  8. Refrigerate the pan for 15-20 minutes to firm up the dough.
  9. Bake for 18-22 minutes, until edges are lightly golden and center is set but still soft. A toothpick inserted in the center should come out with moist crumbs.
  10. If using candy corn, remove pan from oven and immediately press candy corn pieces gently into the top layer.
  11. Cool in the pan on a wire rack for at least 1 hour. Then lift the block out using parchment overhang and cool completely before slicing.
  12. Slice into 24 bars (4 rows by 6 rows) using a sharp knife, wiping clean between cuts.

Notes

Do not overmix the dough to avoid tough bars. Use gel food coloring for vibrant colors. Chilling the layered dough is essential to keep layers distinct. Let bars cool completely before slicing for clean cuts. Bars taste even better the next day.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, Halloween, easy, no chill

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