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Candy Corn Sugar Cookie Bars: Easy Kid-Approved Recipe

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Soft, chewy sugar cookie bars topped with creamy cream cheese frosting and festive candy corn. An easy, kid-approved fall dessert that’s perfect for Halloween parties, bake sales, or any autumn gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk (if needed)
  • 1 cup candy corn

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 spray with non-stick cooking spray.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  3. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Beat on medium speed until fully incorporated, about 30 seconds.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Transfer dough to prepared pan. Lightly wet fingers or spray with cooking spray, then press dough evenly into pan, about ¼-inch thick.
  7. Bake for 14-17 minutes, until edges are lightly golden and center is set but pale. A toothpick inserted in center should come out with a few moist crumbs.
  8. Cool completely in pan on a cooling rack, about 45 minutes to 1 hour.
  9. For frosting: Beat 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth, about 2 minutes. Add 1½ cups powdered sugar and ½ teaspoon vanilla extract. Beat on low until incorporated, then medium for 1 minute until fluffy. Add milk 1 teaspoon at a time if too thick.
  10. Spread frosting evenly over cooled bars. Arrange candy corn in rows, pressing gently to stick.
  11. Use parchment sling to lift bars out of pan. Cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

Don’t overbake; bars are done when edges are just golden and center is set but pale. Room temperature ingredients are important for best texture. Let bars cool completely before frosting to prevent melting. For clean slices, chill bars for 15 minutes before cutting. Bars taste even better the next day.

Nutrition

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

Find it online: https://recipebelle.com/candy-corn-sugar-cookie-bars-easy-kid-approved-recipe/