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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

candy corn sugar cookie bars - featured image
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Soft, buttery sugar cookie bars layered in white, orange, and yellow to mimic classic candy corn. An easy, impressive fall dessert that tastes better than the candy itself.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 10–12 drops yellow food coloring (gel preferred)
  • 8–10 drops orange food coloring (gel preferred)
  • ½ cup (85g) white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on the long sides.
  2. In a large bowl, cream together softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs and vanilla extract; beat on medium speed until well combined, about 1 minute.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Dough will be soft and slightly sticky.
  6. Divide dough into three equal portions (about 300-320g each). Place each in a separate bowl.
  7. Color one portion with yellow food coloring (10-12 drops), one with orange (8-10 drops), and leave the third plain (white). Mix each until evenly colored.
  8. Press the white dough evenly into the bottom of the prepared pan, about ¼ inch thick.
  9. Gently press the orange dough on top of the white layer, spreading evenly without mixing colors.
  10. Press the yellow dough on top of the orange layer, smoothing the top.
  11. Bake for 18-22 minutes, until edges are lightly golden and center is set but soft. A toothpick inserted in center should come out with moist crumbs.
  12. Cool completely in the pan on a cooling rack for at least 1 hour.
  13. Use parchment overhang to lift the block of bars out of the pan. Place on a cutting board and slice into squares or rectangles (about 24 bars).

Notes

For best results, use gel food coloring for vibrant colors without adding extra moisture. Chill dough between layers if they start to blend. Let bars cool completely before cutting to keep layers distinct. Bars can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, Halloween dessert, easy dessert, layered cookie bars

Find it online: https://eliplate.com/easy-candy-corn-sugar-cookie-bars-best-fall-dessert/