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Crispy Chewy Candy Corn Sugar Cookie Bars

crispy chewy candy corn sugar cookie bars - featured image
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A nostalgic fall dessert featuring a buttery sugar cookie base with crisp edges and a chewy center, studded with colorful candy corn.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1.5 cups (180g) candy corn

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add vanilla extract and mix until combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until the flour disappears (about 1-2 minutes). Do not overmix.
  6. Gently fold in the candy corn using a spatula to distribute evenly.
  7. Transfer dough to the prepared pan and press into an even layer.
  8. Bake for 20-25 minutes until edges are golden brown and the center looks set but soft.
  9. Let bars cool in the pan for at least 30 minutes before cutting into squares.

Notes

Ensure ingredients are at room temperature for proper creaming. Do not overmix the batter to avoid tough cookies. Use parchment paper for easy removal and cleanup. Cut only after completely cooling to prevent crumbling. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter.

Nutrition

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

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