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Easy Candy Corn Sugar Cookie Bars: Best Fall Dessert

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Soft, buttery sugar cookie bars topped with creamy vanilla frosting and festive candy corn. An easy, no-roll fall dessert that comes together in under an hour and is perfect for Halloween parties or cozy autumn afternoons.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (about 150g) candy corn, plus more for topping
  • 1/4 cup (1/2 stick / 57g) unsalted butter, softened (for frosting)
  • 1 1/2 cups (180g) powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  3. Add the egg and vanilla extract; beat on medium speed until fully combined, about 30 seconds. Scrape the bowl again.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in 1 cup of candy corn with a rubber spatula until evenly distributed.
  7. Transfer dough to the prepared pan. Press into an even layer using your hands or the back of a spatula. Slightly wet your fingers if the dough sticks.
  8. Bake for 18-22 minutes, until edges are lightly golden and center is set. A toothpick inserted should come out with moist crumbs, not wet batter.
  9. Cool in the pan on a wire rack for 30 minutes. Then lift the bars out using the parchment overhang and cool completely on the rack.
  10. For the frosting: In a medium bowl, beat softened butter until smooth. Gradually add powdered sugar, beating on low. Add vanilla, salt, and 2 tablespoons of cream; beat on medium-high until fluffy. Add more cream if needed for spreadable consistency.
  11. Once bars are completely cool, spread frosting evenly over the top. Sprinkle remaining candy corn on top, pressing gently to adhere.
  12. Slice into 24 squares using a sharp knife, wiping the blade clean between cuts. Serve at room temperature.

Notes

Don’t overmix the dough to keep bars tender. Cool completely before frosting to prevent melting. Store in an airtight container at room temperature for up to 3 days. For clean slices, chill frosted bars for 15-20 minutes before cutting. Bars taste even better the next day.

Nutrition

Keywords: candy corn sugar cookie bars, easy fall dessert, Halloween cookies, sugar cookie bars, no-roll sugar cookies, festive dessert, candy corn recipe

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