Get ready to transform your ordinary baking routine into an extraordinary culinary adventure with these irresistible Candy Corn Cookie Bars! Imagine sinking your teeth into a soft, buttery cookie studded with vibrant, sweet candy corn pieces that melt in your mouth and transport you straight to Halloween heaven. These aren't just cookies - they're a festive experience that combines the nostalgic charm of classic sugar cookies with the iconic flavor of everyone's favorite seasonal candy.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup candy corn
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the candy corn pieces gently, distributing them evenly throughout the cookie dough.
- Transfer the dough to the prepared baking pan, spreading it evenly with a spatula or the back of a spoon. Ensure the dough is smooth and reaches all corners of the pan.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the cookie bars cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the bars out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal-sized bars. For clean cuts, use a sharp knife and wipe the blade between each cut.
- Optional: Garnish with additional candy corn pieces on top for extra festive decoration before serving.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the bars tender and soft.
- Even Distribution: Gently fold candy corn into the dough to prevent them from sinking to the bottom during baking.
- Parchment Paper Trick: Use parchment paper with overhanging edges for easy removal and clean cutting.
- Cooling is Crucial: Allow the bars to cool completely before cutting to maintain their structure.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- Customization: Experiment with different types of candy corn or add a drizzle of white chocolate for extra flair!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
