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
Scale
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
- 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.
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until combined evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure they are well blended.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing until the dough forms and everything is incorporated without overmixing.
- 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.
- Press Yellow Dough: Press the yellow dough evenly into the bottom of the prepared baking pan, creating a smooth layer.
- 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.
- Bake: Bake the layered dough for 22 minutes or until the surface is just set. Avoid overbaking to keep the cookie bars moist.
- Cool Completely: Remove from oven and transfer the pan to a cooling rack. Let the cookie layers cool completely before frosting.
- 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.
- Frost Cookie Bars: Spread the frosting evenly across the cooled cookie bars using a spatula.
- Decorate: Sprinkle candy corn and yellow and orange sprinkles over the frosting for a festive touch.
- 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
