Get ready to experience a mouthwatering twist on classic sugar cookies that screams autumn excitement! These Candy Corn Sugar Cookie Bars are not just a dessert – they're a seasonal sensation that combines the nostalgic sweetness of candy corn with the irresistible softness of sugar cookies. Whether you're looking to impress your friends at a fall gathering or simply want to treat yourself to something extraordinary, this recipe promises to be your new obsession. Imagine cutting into a perfectly golden bar studded with vibrant candy corn pieces that melt in your mouth – it's like capturing the essence of autumn in every single bite!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup powdered sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup candy corn
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in 3/4 cup of the candy corn, reserving the remaining 1/4 cup for topping.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly with a spatula. Use your fingers to press the dough into the corners and create an even surface.
- Sprinkle the remaining candy corn over the top of the dough, gently pressing them slightly into the surface.
- Bake in the preheated oven for 23-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This will take approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the cookie bars out of the pan. Cut into 16 equal squares.
- Store the bars in an airtight container at room temperature for up to 5 days. For best texture, place a piece of parchment paper between layers.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep your bars tender and soft.
- Candy Corn Placement: Save some candy corn for topping to create a visually appealing and extra sweet surface.
- Cooling is Crucial: Allow the bars to cool completely in the pan to help them set and make cutting easier.
- Storage Hack: Use parchment paper between layers when storing to prevent sticking and maintain freshness.
- Precision Matters: Use an exact 9x13 inch pan and line it with parchment paper for perfect, even baking.
- Toothpick Test: Check doneness by inserting a toothpick – a few moist crumbs are perfect, indicating a soft, chewy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
