Print

Best Fall Candy Corn Sugar Cookie Bars Recipe

candy corn sugar cookie bars - featured image
Print Recipe

These fall candy corn sugar cookie bars are soft, chewy, and layered with a creamy filling and colorful candy corn. They come together in under 40 minutes and are perfect for Halloween parties, Friendsgiving, or any cozy autumn gathering.

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 fine sea salt
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup candy corn
  • 1/4 cup powdered sugar, for dusting (optional)

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. Lightly grease the parchment with cooking spray.
  2. In a large bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed.
  3. Add the egg and 2 teaspoons vanilla extract; beat on medium speed until well combined, about 1 minute.
  4. In a separate medium bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients in two additions, mixing on low speed after each until just combined. Do not overmix.
  5. In the same medium bowl, beat softened cream cheese and 1/4 cup granulated sugar until smooth. Add egg yolk and 1 teaspoon vanilla extract; beat until combined. Set aside.
  6. Press about two-thirds of the cookie dough evenly into the prepared pan using slightly damp fingers. Spread the cream cheese mixture over the dough in an even layer, leaving a 1/4-inch border around the edges.
  7. Drop the remaining cookie dough in small spoonfuls over the cream cheese layer. Sprinkle candy corn evenly over the top, pressing each piece in slightly.
  8. Bake for 22-25 minutes, until edges are golden brown and center is set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Cool in the pan on a wire rack for at least 30 minutes, then use the parchment overhang to lift the bars out and transfer to the rack to cool completely.
  10. Once completely cool, dust with powdered sugar if desired. Use a sharp knife to cut into 24 bars, wiping the knife clean between cuts.

Notes

Don’t overbake; the center should look slightly soft when you pull them out. Room temperature ingredients are key for proper texture. Let bars cool completely before cutting to prevent layers from sliding. For clean slices, chill bars for 30 minutes before cutting. Bars taste even better on day two.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, Halloween bars, easy bar cookies, seasonal treats

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