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Soft Candy Corn Sugar Cookie Bars with colorful candy corn pieces and Halloween sprinkles on a serving platter.

Candy Corn Sugar Cookie Bars

Thick, soft vanilla sugar-cookie bars filled with colorful candy corn and finished with extra candy pieces for an easy Halloween or fall dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 1 hour 40 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups candy corn divided
  • 1/2 cup white chocolate chips optional
  • 2 tablespoons Halloween sprinkles optional

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a 9 × 13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Beat the softened butter and granulated sugar for 2–3 minutes until lighter and slightly fluffy.
  4. Add the whole egg and beat until combined.
  5. Add the egg yolk and mix again.
  6. Mix in the vanilla extract.
  7. In a separate bowl, whisk together the flour, baking powder, and salt.
  8. Add the dry ingredients to the butter mixture and mix only until a thick dough forms.
  9. Gently fold in 3/4 cup candy corn.
  10. Fold in white chocolate chips if using.
  11. Transfer the dough to the prepared pan.
  12. Press into an even layer with a spatula or lightly greased fingertips.
  13. Move any candy corn touching the metal sides of the pan slightly inward.
  14. Bake for 20–24 minutes, until the edges are lightly golden and the center is set but still soft.
  15. Remove from the oven.
  16. Immediately press the remaining 1/2 cup candy corn gently into the warm surface.
  17. Add Halloween sprinkles if desired.
  18. Cool completely in the pan for approximately 1 hour.
  19. Lift the slab from the pan using the parchment overhang.
  20. Cut into 20–24 bars.
  21. Serve at room temperature.

Notes

Do not overload the dough with candy corn because excessive candy can melt and create sticky pockets.
Keep candy corn away from the metal edges of the baking pan.
Save part of the candy corn for pressing into the bars after baking so the finished pieces remain colorful and recognizable.
Do not overbake. The center should still look soft when the bars come out of the oven.
Allow the bars to cool completely before cutting.
Use parchment paper for easier removal and cleanup.
Measure flour carefully to prevent dry bars.
Store cooled bars in an airtight container at room temperature for approximately 3 days.
For best freezing quality, freeze the bars without decorative candy corn on top and add fresh candy after thawing if desired.