Candy Corn Cookie Bars

With festive layers of orange and yellow sugar cookie dough topped with a decadent buttercream frosting, these easy Candy Corn Cookie Bars make the perfect Halloween treats!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword candy corn cookie bars, candy corn dessert, candy corn recipe, halloween cookie bars, Halloween dessert

Prep Time 20

Cook Time 20

Cooling Time 45

Servings

Calories 560kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For The Cookies

1/2 cup butter softened
1 cup sugar
1 egg
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp salt
yellow gel food coloring
orange gel food coloring

For The Frosting

1/2 cup butter
1/2 tsp vanilla extract
3 tbsp heavy cream
1/2 tsp salt
2 1/2 cups powdered sugar

For Garnish

orange and yellow sprinkles
1/2 cup candy corn

Instructions

For The Cookie Bars

Line a square 8×8 square pan with parchment paper and lightly butter or spray with nonstick cooking spray.
With an electric mixer, cream together butter and sugar until light and fluffy.
1/2 cup butter, 1 cup sugar
Add the egg and vanilla extract.
1 egg, 2 tsp vanilla extract
In a separate bowl combine flour, baking powder and salt.
2 cups flour, 1 tsp baking powder, 1/2 tsp salt
Gradually add the dry ingredients into the wet ingredients until they are all well incorporated.
Divide the sugar cookie dough in half.
Add yellow food coloring to one half of the dough and knead until the color is even throughout. Repeat with the other half of the dough and orange food coloring.
yellow gel food coloring, orange gel food coloring
Press the yellow dough into the bottom of the pan.
Place the orange dough on a piece of parchment or wax paper and roll or press it out into an 8×8 square.
Carefully place it on top of the yellow layer in the baking dish and gently press it into place.
Bake for 18-22 minutes or until just set. The bake time may vary depending on your oven so be careful not to overbake the cookies. Place on a cooling rack to cool completely to room temperature before frosting.

For The Frosting

Place butter in a mixing bowl and cream with a stand or electric mixer.
1/2 cup butter
Add vanilla extract and continue beating.
1/2 tsp vanilla extract
Add cream and half of the powdered sugar and mix. Add remaining powdered sugar and salt, beating until all ingredients are well incorporated and frosting is smooth.
3 tbsp heavy cream, 2 1/2 cups powdered sugar, 1/2 tsp salt
Spread frosting across cooled cookie bars.
Decorate with 1/2 cup candy corn and orange and yellow sprinkles.
1/2 cup candy corn, orange and yellow sprinkles
Cut into 9 squares and serve!

Notes

Be sure to let the bars cool completely cooled before you frost them. If they're warm, the frosting will melt and become runny.
For clean slices, place the pan of cooled bars into the fridge until the frosting becomes firm. Then you can cut them into nice, neat squares.
Store in the refrigerator in an airtight container for up to 4-5 days.

Nutrition