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Candy Corn Cookie Bars Recipe

BySarah
Jump to Recipe· 4.6 from 3 reviews

If you’re looking for a festive, sweet treat that’s as fun to make as it is to eat, you’re going to love this Candy Corn Cookie Bars Recipe. It’s got all the colors and flavors of candy corn baked into soft cookie bars with creamy frosting – perfect for Halloween parties, fall gatherings, or just when your sweet tooth calls. I promise this recipe will become one of your seasonal favorites because it’s simple, colorful, and absolutely delicious.

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Why This Recipe Works

  • Layered Flavor & Color: Dividing the dough into yellow and orange layers creates that iconic candy corn look with the taste to match.
  • Perfectly Soft Texture: Baking just until set keeps these bars delightfully soft and chewy, not dry or crumbly.
  • Creamy, Balanced Frosting: The frosting brings sweetness with a hint of saltiness and creaminess that ties everything together.
  • Simple Ingredients, Big Impact: Using pantry staples plus gel food coloring means you get vibrant, delicious bars without fuss.
There are nine square dessert bars arranged neatly on a light brown baking tray, each with three layers: a light brown crust at the bottom, a thick creamy white layer in the middle, and a smooth white frosting on top. The top layer is decorated with small candy corn pieces, each showing its three colors of yellow, orange, and white. Tiny round sprinkles in orange and yellow are scattered across the frosting. The tray is placed on a white marbled surface with a yellow and white checkered cloth partially visible beneath the tray and candy corn pieces scattered around it. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Candy Corn Cookie Bars Recipe sticks to simple, trustworthy ingredients that combine beautifully to create that perfect balance of sweet, buttery, and festive. Using gel food coloring helps you get bright hues without messing with the dough’s consistency, which is a little trick I’ve learned after some experimentation.

  • Butter: Softened butter adds richness and moisture for tender cookie bars.
  • Sugar: Granulated sugar sweetens and helps create a light, fluffy dough when creamed with butter.
  • Egg: Binds ingredients together and adds moisture.
  • Vanilla Extract: Enhances the flavor with warm, familiar notes.
  • Flour: The base for your cookie dough, giving structure and chewiness.
  • Baking Powder: Gives a gentle lift so the bars aren’t too dense.
  • Salt: Balances sweetness and deepens flavor.
  • Gel Food Coloring (Yellow & Orange): Delivers vibrant color without making the dough runny.
  • Heavy Cream (for frosting): Adds creaminess and smooth texture to the frosting.
  • Powdered Sugar (for frosting): Sweetens and thickens the frosting perfectly.
  • Candy Corn & Sprinkles (optional decoration): Adds charm and crunch as a finishing touch!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Candy Corn Cookie Bars Recipe is super adaptable. You can add your own twist easily—like switching up the colors or adding mix-ins—to truly make it your own celebration treat.

  • Variation: Once, I added a handful of chopped pecans into the dough to give it a lovely crunch that paired amazingly with the creamy frosting.
  • Dietary Modify: For a dairy free version, swap butter and cream for plant-based alternatives—it works just as well but keep your eye on texture.
  • Flavor Boost: Try a pinch of cinnamon or pumpkin spice in the dough for a seasonal upgrade that complements the candy corn vibe.

Step-by-Step: How I Make Candy Corn Cookie Bars Recipe

Step 1: Cream and Color Your Dough

Start by preheating your oven to 350°F and prepping an 8×8 pan lined with parchment and a little butter or oil spray – this helps you lift the bars out cleanly later, trust me! Then, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy; this is key for that soft texture. Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking powder, and salt, and gradually add those dry ingredients into your wet mixture.

Once all incorporated, divide the dough exactly in half. Add yellow gel food coloring to one half and knead gently until the color is even – don’t overwork the dough or it might get tough. Repeat with the orange food coloring on the other half.

Step 2: Layer and Bake Your Bars

Press the yellow dough evenly into the bottom of your prepared pan, smoothing it out with your hands or the back of a spoon. On a piece of parchment or wax paper, roll or press the orange dough into an 8×8 square; this little technique keeps the layers even and neat. Carefully lift the orange layer and place it on top of the yellow dough in the pan—you can gently press it into place to help it stick together during baking.

Bake for 18-22 minutes, watching closely so the bars just set and don’t get too browned or dry. Once done, let them cool fully on a rack before moving on to frosting.

Step 3: Make and Spread the Frosting

While your bars are cooling, whip up the frosting by creaming together softened butter with vanilla extract. Slowly add in heavy cream and half the powdered sugar, mixing thoroughly before adding the rest along with salt. Beat until smooth and fluffy. Once the bars are fully cooled, spread the frosting evenly over the top.

For the finishing touch, decorate with candy corn and any yellow or orange sprinkles you have on hand — it’s a super cute way to amp up that festive factor!

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Pro Tips for Making Candy Corn Cookie Bars Recipe

  • Even Color Distribution: Knead the colored dough gently and thoroughly for uniform hues without toughening the dough.
  • Don’t Overbake: Keep a close eye on the baking time; pulling the bars out right when they’re set ensures they remain soft.
  • Layer Assembly Hack: Rolling the orange dough on parchment helps you transfer it without stretching or breaking the layer.
  • Frost After Cooling: Always wait until the cookie bars are completely cool before frosting to prevent melting and sliding.

How to Serve Candy Corn Cookie Bars Recipe

The image shows several square dessert bars arranged closely on a baking tray. Each bar has three visible layers: a thick, golden-yellow bottom layer with a slightly crumbly texture, a middle orange layer that looks moist and cake-like, and a smooth, white frosting layer on top. The white frosting is decorated with candy corn pieces placed irregularly, featuring bright yellow, orange, and white colors, and small round red and yellow sprinkles scattered around. The surface beneath the tray is a white marbled texture with soft lighting focusing on the dessert bars. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually go all out with a handful of candy corn scattered on top along with yellow and orange sprinkles—it adds the right crunch and looks adorable. For a bit of extra flair, sometimes I drizzle a tiny bit of white chocolate over the top for a sweet contrast that makes these bars feel extra special.

Side Dishes

This recipe pairs wonderfully with hot apple cider or even a strong cup of coffee to balance the sweetness. For a Halloween party, I love serving these alongside some pumpkin-spiced popcorn or caramel apples for a full seasonal spread.

Creative Ways to Present

I’ve wrapped individual bars in clear cellophane tied with orange ribbons for neighbors and friends—it’s such a fun little gift! You can also cut them into mini bite-sized pieces for a dessert platter or arrange them on a themed tray with fall leaves and mini pumpkins to impress guests at any gathering.

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Corn Cookie Bars in an airtight container in the fridge to maintain freshness and prevent frosting from getting too soft. This way, they stay delicious up to 4 days—and honestly, they rarely last that long in my house!

Freezing

Yes, freezing works like a charm! I wrap individual bars tightly in plastic wrap and then place them in a freezer bag. Just thaw overnight in the fridge and let them come to room temperature before serving. It’s a great way to prep ahead for festivities.

Reheating

If you want to enjoy these bars warm (and who doesn’t love that), pop them in the microwave for 10-15 seconds—not more or the frosting melts too much. The warmth makes them extra soft and the flavors pop, just like fresh-baked.

FAQs

  1. Can I make the Candy Corn Cookie Bars Recipe without food coloring?

    Absolutely, you can skip the gel food coloring if you prefer, but the signature candy corn look will be missing. You’ll still get tasty cookie bars, just without the bright yellow and orange layers. If you want color but avoid artificial dyes, consider natural colorings like turmeric for yellow or carrot juice for orange, though results vary.

  2. Can I use powdered food coloring instead of gel?

    Gel food coloring is preferred because it won’t alter the dough’s texture or moisture. Powdered coloring can sometimes make the dough a bit dry or chalky. If you only have powdered, add it sparingly and be careful not to mess with the dough’s balance.

  3. How do I prevent the orange layer from cracking when transferring?

    Rolling or pressing the orange dough on parchment or wax paper makes it much easier to lift and position on top of the yellow dough without cracking. If the dough starts to crack, you can gently press it back together or patch with some extra dough.

  4. Can I make these cookie bars gluten-free?

    Yes! Swap the all-purpose flour for a good quality gluten-free baking flour blend. Make sure the blend includes xanthan gum or add a little yourself to help the dough hold together. Baking times might vary slightly, so keep an eye on your bars.

  5. What’s the best way to cut the bars cleanly?

    Use a sharp knife and wipe it clean between cuts to avoid dragging frosting and smearing colors. Chilling the bars for about 30 minutes beforehand makes cutting easier, especially if your frosting is soft.

Final Thoughts

This Candy Corn Cookie Bars Recipe really brings a nostalgic, fun vibe to the kitchen, and I’ve enjoyed making it every Halloween season. It’s an easy way to wow your family or party guests with something that looks as charming as it tastes. Plus, it’s one of those recipes where a little effort goes a long way—bright colors, soft texture, and creamy frosting come together in a satisfying, show-stopping treat. So, I wholeheartedly encourage you to give it a try—I’m sure it’ll become a seasonal tradition in your home, just like it has in mine.

Print
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Candy Corn Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 9 Cookie Bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in festive Candy Corn Cookie Bars featuring vibrant yellow and orange cookie layers topped with creamy vanilla frosting, candy corn, and colorful sprinkles. Perfect for holiday celebrations or autumn treats.

Ingredients

For the Cookies

  • ½ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Yellow gel food coloring
  • Orange gel food coloring

For the 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

  1. Preheat Oven: Preheat your oven to 350°F and line an 8×8 inch square baking pan with parchment paper, then butter or spray it lightly to prevent sticking.
  2. Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until combined evenly.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure they are well blended.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing until the dough forms and everything is incorporated without overmixing.
  6. Divide and Color Dough: Split the dough evenly into two portions. Add yellow gel food coloring to one portion and knead until the color is uniform. Repeat with orange gel food coloring for the second portion.
  7. Press Yellow Dough: Press the yellow dough evenly into the bottom of the prepared baking pan, creating a smooth layer.
  8. Roll Orange Dough: On parchment or wax paper, roll or press the orange dough into an 8×8 inch square matching the pan size, then carefully place it atop the yellow dough and gently press to adhere.
  9. Bake: Bake the layered dough for 22 minutes or until the surface is just set. Avoid overbaking to keep the cookie bars moist.
  10. Cool Completely: Remove from oven and transfer the pan to a cooling rack. Let the cookie layers cool completely before frosting.
  11. Prepare Frosting: In a mixing bowl, cream the softened butter with an electric mixer. Add vanilla extract and beat to combine. Then add heavy cream and half of the powdered sugar; mix well. Add the remaining powdered sugar and salt, beating until the frosting is smooth and well incorporated.
  12. Frost Cookie Bars: Spread the frosting evenly across the cooled cookie bars using a spatula.
  13. Decorate: Sprinkle candy corn and yellow and orange sprinkles over the frosting for a festive touch.
  14. Serve: Cut the cookie bars into 9 equal squares and serve.

Notes

  • Store leftovers in an airtight container in the refrigerator to maintain freshness.
  • Use gel food coloring for the brightest colors without altering dough consistency.
  • If you prefer a thicker frosting, reduce the heavy cream slightly.
  • Ensure cookies are completely cool before frosting to prevent melting.
  • Optional sprinkles add extra festive color but can be omitted if desired.

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 23 g
  • Sodium: 120 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 50 mg

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