Candy Corn Sugar Cookie Bars
Servings 36 bars
Ingredients
- 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
Instructions
- 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.