Description
Delight in these festive Candy Corn Cookie Bars, featuring vibrant layered cookie dough in yellow and orange hues topped with creamy vanilla frosting, candy corn, and colorful sprinkles. Perfect for fall celebrations and Halloween treats.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Yellow gel food coloring
- Orange gel food coloring
Frosting
- ½ cup butter, softened
- ½ tsp vanilla extract
- 3 tbsp heavy cream
- ½ tsp salt
- 2 ½ cups powdered sugar
- ½ cup candy corn
- Yellow and orange sprinkles, optional
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a square 8×8 inch baking pan with parchment paper and grease it with butter or oil spray to prevent sticking.
- Cream butter and sugar: Using an electric mixer, beat together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just incorporated to form a smooth dough.
- Divide and color dough: Divide the dough evenly into two portions. Add yellow gel food coloring to one half and knead gently until color is uniform. Repeat with the other portion using orange gel food coloring.
- Assemble layers: Press the yellow dough evenly into the bottom of your prepared baking pan. Roll out or press the orange dough between parchment or wax paper into an 8×8 inch square, then carefully place it on top of the yellow dough layer and gently press into place.
- Bake the layered cookie bars: Bake in the preheated oven for 22 minutes or until the cookies are set but not browned. Avoid overbaking to keep the bars moist.
- Cool completely: Remove the pan from the oven and transfer the cookie bars to a cooling rack to cool fully before frosting.
- Make the frosting: In a mixing bowl, beat softened butter with an electric mixer until creamy. Add vanilla extract and continue beating. Gradually add heavy cream and half of the powdered sugar, mixing well. Add the remaining powdered sugar and salt, beating until the frosting is smooth and well combined.
- Frost and decorate: Spread the prepared frosting evenly over the cooled cookie bars. Decorate the top with candy corn and optional yellow and orange sprinkles.
- Serve: Cut the frosted cookie bars into 9 equal squares and serve.
Notes
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Allow the cookie bars to cool completely before frosting to prevent frosting from melting.
- You can substitute heavy cream with whole milk if needed, but frosting may be slightly less rich.
- Use gel food coloring for vibrant, intense colors without altering the dough consistency.
- Press the dough layers gently to ensure they stick together but avoid mixing the colors.
Nutrition
- Serving Size: 1 cookie bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
