Print

Cozy Candy Corn Sugar Cookie Bars: Easy Fall Dessert

candy corn sugar cookie bars - featured image
Print Recipe

These buttery, tri-colored sugar cookie bars capture the nostalgic taste of candy corn in a soft, chewy bar form. Perfect for fall gatherings, they’re easy to make with simple ingredients and a clever layering technique.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 15–20 drops yellow food coloring (gel preferred)
  • 10–15 drops orange food coloring (or mix 3 parts yellow to 1 part red)

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 parchment with non-stick spray.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down sides halfway through.
  3. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Divide dough into three equal portions. Place each portion in a separate bowl.
  7. Add yellow food coloring to one portion and mix until evenly distributed. Add orange food coloring to another portion. Leave the third portion plain (white).
  8. Press orange dough evenly into the bottom of the prepared pan. Carefully press yellow dough on top of orange layer. Finally, press white dough on top. Layers should be thick and even.
  9. Bake for 20-25 minutes, until edges are lightly golden and center is set but still soft. A toothpick inserted in center should come out with a few moist crumbs.
  10. Cool in pan on a cooling rack for at least 30 minutes. Use parchment handles to lift bars out and transfer to rack to cool completely.
  11. Once completely cool, cut into bars using a sharp knife. Wipe blade clean between cuts for neat edges.

Notes

For best results, use room temperature ingredients. Gel food coloring gives vibrant colors without thinning dough. If layers start to blend, chill dough portions for 10 minutes before layering. Cool completely before cutting to prevent crumbling. Bars can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/cozy-candy-corn-sugar-cookie-bars-easy-fall-dessert/