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Easy Candy Corn Sugar Cookie Bars Best Fall Dessert

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Soft, buttery sugar cookie bars topped with candy corn, baked in a 9×13 pan for a quick and easy fall dessert. Perfect for Halloween parties, classroom treats, or a cozy afternoon snack.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups candy corn (about 200g)
  • Optional: 1/4 cup white chocolate chips or melting wafers (for drizzling)

Instructions

  1. Preheat your 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 non-stick spray.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides halfway through.
  3. Add the egg and vanilla extract, beat on low speed until just combined. The mixture should be smooth and glossy.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick and slightly sticky.
  6. Transfer the dough to the prepared pan. Using lightly floured hands or a spatula, press it evenly into the pan.
  7. Sprinkle the candy corn evenly over the dough. Gently press each piece into the dough so it’s partially submerged, leaving some visible on top.
  8. Bake for 18-22 minutes, until the edges are golden brown and the center is set but still soft. For softer bars, bake 18 minutes; for firmer bars, bake 22 minutes.
  9. Cool completely in the pan on a wire rack for at least 30 minutes. Lift out using the parchment overhang.
  10. Slice into squares or rectangles using a sharp knife. For cleaner cuts, wipe the knife clean between slices. Optional: melt white chocolate chips and drizzle over cooled bars.

Notes

For best results, use room temperature butter and egg. Press candy corn gently into dough to prevent burning or falling off. Do not overbake; edges should be golden and center soft. Store in an airtight container at room temperature for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

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

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