These Candy Corn Sugar Cookie Bars are simple and striking for your Halloween party.
I’m excited to join a Halloween series hosted by my friend Allison from Cupcake Diaries — 30 days of Halloween recipes, party food, and printables. I’m day 23, and there have already been so many great ideas shared. Check the list at the end of the post to see what other bloggers are offering and get inspired for your Halloween celebration.
For this series I’m sharing a festive and easy recipe for Candy Corn Sugar Cookie Bars. The method is straightforward: sugar cookie dough is colored, layered in a pan, baked, and then topped with a smooth cream cheese frosting. If you line the pan with parchment and leave the ends extending past the sides, you can lift the entire slab out after baking. Frost it on the counter, slice it lengthwise, and cut neat triangles — so simple and visually fun.
Full disclosure: I assembled my colors in a slightly different order than traditional candy corn, which gives an ombré effect. If you prefer the classic look, follow the directions below for the correct color order. Either way, these bars are tasty and kid-friendly.
I hope you make these Candy Corn Sugar Cookie Bars for your next Halloween get-together. Below you’ll find the ingredient list, step-by-step instructions, and notes to help you create perfect triangle cookie bars every time.
Candy Corn Sugar Cookie Bars
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Ingredients
- ½ cup (113 g) butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 ½ Tbsp milk
- 1 tsp vanilla extract
- 2 ½ cups (300 g) all-purpose flour, (stir, spoon & level)
- ½ tsp baking powder
- ½ tsp salt
- orange and yellow food coloring, (I used Wilton’s food coloring gels)
- 1 recipe The BEST Cream Cheese Frosting
Instructions
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Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment so the ends hang over the long sides. Spray the uncovered 9-inch edges with nonstick spray.
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In a large bowl, cream the butter and sugar together until light. Add the egg, milk, and vanilla, and mix until combined.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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Divide the dough into two portions. Tint one portion orange and the other yellow with gel or liquid food coloring until you reach the desired shade.
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Press the yellow dough evenly into the bottom of the prepared pan. A small rolling pin or the back of a measuring cup works well to smooth it.
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Roll the orange dough on a lightly floured surface to roughly the size of the pan. Cut into large squares and place them over the yellow layer, pressing and smoothing to fill any gaps.
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Bake for 17–20 minutes, or until the edges are lightly golden. Allow the bars to cool completely in the pan.
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Using the parchment overhang, lift the cookie slab from the pan. Trim any crisp edges if you prefer a clean look.
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Spread a thin layer of cream cheese frosting over the cooled bars. Cut the slab in half lengthwise, then slice into triangles and serve.
Notes
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