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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

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These Easy Candy Corn Sugar Cookie Bars are soft, chewy, and buttery, studded with candy corn for a nostalgic fall treat. Ready in about 30 minutes, they’re perfect for Halloween parties, pumpkin carving nights, or any cozy autumn gathering.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups candy corn (plus extra for topping)

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 microwave-safe bowl, melt 1 cup of butter in 30-second bursts. Let it cool for a minute.
  3. Add 1 ½ cups of granulated sugar to the melted butter and whisk until combined. Add 2 room-temperature eggs and 2 teaspoons of vanilla extract. Whisk until smooth and slightly pale, about 1 minute.
  4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
  6. Gently fold in 1 ½ cups of candy corn. The dough will be thick and a little sticky.
  7. Transfer the dough to the prepared pan. Use a spatula or lightly greased hands to press it into an even layer.
  8. Press a handful of extra candy corn into the top of the dough.
  9. Bake for 20-25 minutes, until the edges are golden brown and the center is just set. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Let the bars cool in the pan on a wire rack for at least 30 minutes. Then lift them out using the parchment overhang and transfer to a cutting board. Cool completely before cutting.
  11. Use a sharp knife to cut into 24 bars. Wipe the knife clean between cuts for neat edges.

Notes

Don’t overbake—pull the bars out when the center still looks slightly underdone. Let them cool completely before cutting to avoid crumbling. For a deeper flavor, toast the candy corn at 300°F for 3-4 minutes before folding into the dough. The bars taste even better the next day.

Nutrition

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

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