Delish Candy Corn Sugar Cookie Bars
With every bite of these delightful Candy Corn Sugar Cookie Bars, you’re in for a treat that’s both visually captivating and scrumptiously irresistible. This recipe takes the beloved candy corn and creates a perfect harmony with a chewy sugar cookie base. Whether for a Halloween gathering or just as a sweet indulgence, these bars will charm anyone with their vibrant colors and delicious flavors.
When I first tried this recipe, it instantly transported me back to my childhood Halloweens, echoing the nostalgia of those candy-filled nights. I remember sharing these delightful bars with my cousins during our annual Halloween movie night, where everyone would rave about how they taste just like pure joy. These memories make the recipe extra special to me, as it’s not just about the flavors, but also the connections and warmth it brings.
Why You’ll Love This Recipe
These Candy Corn Sugar Cookie Bars are incredibly easy to make, requiring just a handful of simple ingredients. They’re a fun twist on traditional sugar cookies, with the candy corn adding a sweet, chewy burst of flavor. The vibrant colors make them festive for any holiday spread, and the recipe can easily be doubled for larger gatherings. The texture is the perfect balance between chewy and crispy, ensuring every bite is heavenly.
Ingredients Notes
The key to this recipe is using high-quality butter and vanilla extract, which enhances the overall flavor of the bars. If you can’t find candy corn, mini marshmallows make a great substitute. For those who need gluten-free options, swapping out regular flour for a 1:1 gluten-free baking blend works beautifully. Make sure your eggs are at room temperature; this helps achieve a smoother batter.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining it with parchment paper or greasing it lightly with butter or oil.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. This usually takes about 2-3 minutes. Incorporate the eggs one at a time, beating well after each addition.
Step 3
Stir in the vanilla extract followed by the dry ingredients — flour, baking powder, and salt. Mix until a soft dough forms. Fold in the candy corn, making sure they are evenly distributed throughout the dough.
Step 4
Spread the dough evenly into the prepared baking dish. Use a spatula to smooth out the top and ensure even baking. Avoid pressing the candy corn against the edges of the pan, as they can melt and caramelize.
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Step 5
Bake for 25-30 minutes or until the edges are golden brown. Allow the bars to cool completely in the pan before cutting them into squares. This helps in achieving clean cuts without crumbling.
Storage Options
Store these sugar cookie bars in an airtight container at room temperature for up to one week. For longer storage, you can freeze them by wrapping each bar individually in plastic wrap, then placing them in a zip-top freezer bag for up to three months. To reheat, simply allow them to come to room temperature naturally or warm them slightly in an oven set at a low temperature.
Variations & Substitutions
For a chocolate twist, add a handful of mini chocolate chips to the batter. You can also create a nutty version by folding in crushed almonds or pecans. To make it vegan, substitute dairy butter with a plant-based option and use a flax egg in place of the regular eggs.
Serving Suggestions
These cookie bars are perfect for Halloween and fall-themed parties. Serve them alongside a spooky punch for the ultimate holiday treat. They also pair well with a warm cup of apple cider, enhancing their autumnal flavor. For an extra touch, drizzle with a simple glaze or melted chocolate before serving.
Frequently Asked Questions
Can I use homemade candy corn for this recipe? Yes, homemade candy corn can be used as long as it retains a similar texture to the store-bought kind. It should hold up well during baking without melting excessively. Make sure to adjust the sweetness level if your homemade version is on the sweeter side.
What do I do if the candy corn melts into the dough? If you notice the candy corn melting too much, try chilling the dough before baking. This will prevent the candy from spreading. Alternatively, press the candy corn deeper into the dough, away from the surface where it might be more exposed to direct heat.
Can I double this recipe? Absolutely! This recipe doubles very well. Simply use a larger baking sheet, or bake in two separate pans. Keep in mind that the baking time might vary slightly, so check the bars regularly for doneness as they bake.
With vivid colors and a taste that bursts with sweet delight, these Candy Corn Sugar Cookie Bars are bound to become a favorite in your dessert repertoire. They offer just the right mix of nostalgia and fun, perfect for any festive gathering or whenever you crave a unique, sugary treat.
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Delish Candy Corn Sugar Cookie Bars
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup candy corn
- 0.5 cup white chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Fold in the candy corn and white chocolate chips.
- Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the edges are lightly golden. Allow to cool completely before slicing into bars.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
