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Crispy Chewy Candy Corn Sugar Cookie Bars

Crispy Chewy Candy Corn Sugar Cookie Bars - featured image
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These fall-themed cookie bars feature a perfect texture contrast with crisp edges and a chewy center, swirled with white, orange, and yellow candy corn for a festive and nostalgic treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white candy corn, roughly chopped
  • 1 cup orange candy corn, roughly chopped
  • 1 cup yellow candy corn, roughly chopped
  • 2 tablespoons extra granulated sugar, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides, and grease lightly.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
  5. Divide the dough into two equal halves. Mix the chopped orange and yellow candy corn into one half of the dough.
  6. Drop spoonfuls of plain dough and candy corn dough onto the prepared pan in alternating patterns. Gently swirl them together with a knife or skewer to create streaks.
  7. Sprinkle the remaining chopped candy corn over the top and press gently. Sprinkle with the extra granulated sugar.
  8. Bake for 25-30 minutes until edges are golden brown and the center looks slightly underbaked.
  9. Let the bars cool in the pan for at least 15 minutes, then lift out using the parchment paper and transfer to a cooling rack to cool completely before cutting into squares.

Notes

Ensure butter is softened, not melted, for the best texture. Do not overmix the dough to avoid tough bars. Use parchment paper to prevent sticking and aid in cleanup. For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free blend, though the texture may be more crumbly. Bars taste better on day two as flavors develop.

Nutrition

Keywords: candy corn cookies, fall dessert, sugar cookie bars, easy baking, halloween treats, crispy chewy cookies

Find it online: https://gleefulfork.com/crispy-chewy-candy-corn-sugar-cookie-bars-best-easy-fall-recipe/