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Easy Candy Corn Sugar Cookie Bars Recipe

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Soft, buttery sugar cookie bars layered with gooey white chocolate chips and topped with candy corn for a classic fall look. This one-bowl recipe comes together in under 30 minutes with no rolling or cutting required.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (preferably pure)
  • 1½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white chocolate chips (e.g., Ghirardelli or Guittard)
  • ¾ cup candy corn (divided: ½ cup folded into dough, ¼ cup pressed on top)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a large mixing bowl, beat softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides once.
  3. Add egg and vanilla extract. Beat on medium speed until fully combined, about 30 seconds (mixture may look slightly curdled).
  4. In a separate small bowl, whisk together flour, baking powder, and salt.
  5. Gradually add flour mixture to butter mixture, mixing on low speed just until combined. Stop as soon as no white streaks remain; do not overmix.
  6. Using a rubber spatula, gently fold in ½ cup white chocolate chips and ½ cup candy corn until evenly distributed. Dough will be thick and slightly sticky.
  7. Transfer dough to prepared pan. Use spatula or lightly floured hands to press into an even layer, pressing into corners.
  8. Sprinkle remaining ¼ cup candy corn evenly over top. Gently press each piece into dough so they stick, but remain visible.
  9. Bake for 18-22 minutes. At 18 minutes, check: edges should be lightly golden, center set but still soft. A toothpick inserted in center should come out with a few moist crumbs, not wet batter.
  10. Cool in pan on a wire rack for at least 30 minutes. Use parchment overhang to lift bars out and transfer to cutting board. Cool completely before cutting (about another 20 minutes).
  11. Slice into 9 or 16 squares using a sharp knife, wiping knife clean between cuts.

Notes

Don’t overbake—bars continue to cook from residual heat. Pull when edges are just golden and center looks slightly underdone. Room temperature ingredients are crucial for proper texture. Let bars cool completely before cutting to avoid crumbling. Bars taste even better the next day as flavors meld. For extra chewy bars, swap ¼ cup granulated sugar for ¼ cup light brown sugar.

Nutrition

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

Find it online: https://sparklechew.com/easy-candy-corn-sugar-cookie-bars-recipe/