Fall is in the air and it’s the perfect time to make Candy Corn Cookie Bars. These cookie bars have candy corn baked into the cookie layer and they are topped with a creamy vanilla icing.
Candy Corn has always been a sign of fall. These little candies are popular around Halloween. The three colors of the candy and the shape mimic a kernel of corn. These little candies add a nice pop of color to these cookie bars.
Fall is the most wonderful time of the year. I’ve got my mind on our annual trunk or treat party, apple picking, baking fall goodies, football and Thanksgiving – not necessarily in that order.
Candy Corn Cookie Bars
When I’m baking, I like to start with a clean kitchen. I gather all the ingredients beforehand so I won’t be running back and forth to the pantry.
Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper. Lightly spray the parchment paper with cooking spray.
Combine butter and cream cheese with an electric mixer.
Add sugar and mix well.
Mix in the eggs and vanilla, then add the flour, baking powder, and salt.
Mix well until a dough is formed.
Fold in the candy corn.
Pour the cookie bar batter into the baking dish and bake for 30 to 35 minutes or until edges are lightly browned.
Remove from oven and let cool completely. It’s important to cool completely!
While the cookie crust is cooling, make the icing.
Mix all the ingredients together until smooth.
Once the cookie crust has cooled, spread the icing evenly onto the cookies. Sprinkle candy corn on top and cut into bars before serving.
Candy Corn Cookie Bars
Candy Corn Cookie Bars
Ingredients
Cookie Base Ingredients
- 1 Cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 Cups sugar
- 2 large eggs + 1 egg white
- 2 teaspoons vanilla extract
- 2 ½ Cups unbleached flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 Cup Candy Corn
Frosting Ingredients
- 1 Cup unsalted butter (softened)
- 2 Cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Line a 9×13 baking dish with parchment paper and lightly spray with cooking spray.
- Combine butter and cream cheese with an electric mixer.
- Add sugar and mix well.
- Mix in the eggs and vanilla.
- Add in flour, baking powder, and salt.
- Mix well until dough forms.
- Fold in candy corn.
- Pour batter into the pan and bake for 30 – 35 minutes or until edges are lightly browned.
- Remove from oven and let cool completely *this is very important*
- While the cookie crust is cooling, make the frosting.
- For the frosting, mix all ingredients together until smooth.
- Once the cookie layer is cooled, spread the icing evenly onto the cookie.
- Sprinkle candy corn on top and cut into squares or bars.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 235Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 103mgCarbohydrates 31gFiber 0gSugar 23gProtein 2g
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