Are you looking for a way to up your seasonal dessert menu offerings? These fun-to-make Candy Corn Sugar Cookie Bars are just the ticket. They feature a buttery made-from-scratch sugar cookie dough that’s combined with colorful seasonal sprinkles, white chocolate baking chips and chopped candy corn. The colors alone make them a feast for the eyes that will delight kids of all ages. The chewy texture of the candy corn combined with the buttery sugar cookie dough and white chocolate, is unexpected and is sure to satisfy your sweets craving.
Autumn Flavors Candy Corn Sugar Cookie Bars Recipe
There’s something about seeing candy corn neatly stocked on store shelves each fall isn’t it? It’s like a firm reminder that autumn has arrived and the holiday season is upon us. That thought always makes me happy and moves candy corn up the baking ingredient ladder for me. Finding unique and unexpected ways to incorporate it into sweets has become one of my favorite baking projects each year.
How to Make the Best Candy Corn Sugar Cookie Bars Recipe
- Ingredients you’ll need to make homemade Candy Corn Sugar Cookie Bars: Candy corn, all purpose flour, baking powder, baking soda, butter, salt, nutmeg, large eggs, granulated sugar, vanilla extract, almond extract, softened cream cheese, white chocolate baking chips, heavy cream and seasonal sprinkles.
- Kitchen gadgets you’ll need: A stand mixer or a hand mixer, medium size bowl, small microwave safe bowl, measuring cups and spoons a 13 x 9 inch baking pan, sharp knife and chopping board.
- How do you make Candy Corn Sugar Cookie Bars? First, preheat the oven while you cream together the butter and cream cheese. Add the eggs beating well after each addition. Use a whisk to sift together the dry ingredients then slowly add them to the creamed mixture. Mix in the chopped candy corn and white chocolate chips by hand then spread into the dish and bake per the recipe.
- Candy corn is sticky by it’s very nature. When chopping it, you’ll have to stop and scrape it from the blade knife periodically. It just goes with the territory.
- Once the sugar cookie bars cool, cut them into small squares to showcase the colors and be certain to store any leftovers at room temperature in an airtight container for up to 4 days. If there are any leftovers.
More Easy Fall Dessert Recipes to Make
- Looking for a sweet treat in a hurry? Goodies like my Chocolate Dipped Scotcheroo Bon Bons require no baking at all.
- These homemade Apple Pie Bars are a fall delight.
- Skip the drive thru and make your own Pumpkin Spice Lattes at home.
- These cute little Chocolate Rice Krispies Treats can be made into any shape you like for Halloween, Thanksgiving, Christmas, Easter and more.
- Handheld Pumpkin Whoopie Pies are sandwiched together with a cream cheese filling.
- You may also like this recipe for Easy Candy Corn Fudge from Mom on Timeout, too.
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Helpful Kitchen Items:
Candy Corn Sugar Cookie Bars
- 1 cup salted butter, softened
- 4 oz cream cheese softened
- 1½ cup granulated sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- ⅛ tsp ground nutmeg
- 1 11 oz package candy corn, chopped
- 2 cups white chocolate chips divided
- 1/4 cup heavy cream
- 1/3 cup plus 3 Tbsp fall colored sprinkles divided
- Preheat the oven to 350°F.Spray a 13 x 9-inch metal baking pan with baking spray or butter and flour. Set aside..
- In a mixing bowl using an electric mixer cream together the butter, cream cheese, sugar, vanilla and almond extracts. Beat until fluffy and pale yellow in color, around 2 minutes.
- Add the eggs one at a time beating well after each addition.
- Sift together the flour, baking powder, baking soda, salt and nutmeg. Lower the speed of the mixer and gradually add the dry ingredients to the creamed sugar. Continue mixing until fully combined stopping to scrape the sides of the bowl periodically..
- Mix-in the chopped candy corn, 1 cup white chocolate chips and 1/3 cup sprinkles by hand. Mix until fully distributed. Spread evenly into the prepared pan.
- Bake for 40-45 minutes or until lightly golden and a toothpick inserted into the center shows moist crumbs. Cool in the pan on a cooling rack.
- In a microwave safe bowl, melt together the remaining 1 cup white chocolate chips with 1/4 cup cream. Melt in 20 second increments on 50% power stopping to stir each time. Repeat until completely smooth.
- Cut the bars into 36 even squares. Drizzle the white chocolate over the bars and top with the remaining sprinkles.
- Allow the chocolate to set before separating for storage. If stacking place wax paper between layers.
- Store tightly sealed at room temperature for up to 4 days.