Description
Delight in these festive Candy Corn Cookie Bars featuring vibrant yellow and orange layers topped with creamy frosting and seasonal candy corn decorations—perfect for holiday celebrations and sweet snack cravings.
Ingredients
Scale
For the Cookies
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose 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
- 2½ cups powdered sugar
- ½ cup candy corn
- Yellow and orange sprinkles, optional
Instructions
- Preheat the oven: Set your oven to 350°F and line an 8×8 inch square baking pan with parchment paper, then grease it lightly with butter or cooking spray to prevent sticking.
- Make the cookie dough: Using an electric mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg and vanilla extract and beat until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until fully incorporated.
- Divide and color the dough: Separate the dough into two equal portions. Knead yellow gel food coloring into one half until the color is even. Repeat with orange gel food coloring on the other half.
- Layer the cookie dough: Press the yellow dough evenly into the bottom of the prepared baking pan. On a piece of parchment or wax paper, roll or press the orange dough into an 8×8 inch square, then carefully place it on top of the yellow layer in the pan, gently pressing it into place to form two distinct colorful layers.
- Bake the cookie bars: Place the pan in the oven and bake for 22 minutes or until the cookies are just set. Avoid overbaking to keep them moist and tender. Remove from oven and transfer to a cooling rack to cool completely before frosting.
- Prepare the frosting: In a mixing bowl, cream the softened butter with an electric mixer. Add vanilla extract and continue beating. Pour in the heavy cream and half of the powdered sugar, mix well, then add the remaining powdered sugar and salt. Beat until the frosting is smooth and creamy.
- Frost and decorate: Spread the frosting evenly over the completely cooled cookie bars. Garnish the top with candy corn and add yellow and orange sprinkles if desired for an extra festive touch.
- Serve: Cut the frosted bars into 9 equal squares and enjoy your colorful, tasty treat!
Notes
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Ensure the cookie bars are completely cooled before frosting to prevent melting or sliding.
- You can substitute heavy cream with milk if preferred, though frosting may be slightly less rich.
- Use gel food coloring sparingly for vibrant color without affecting dough consistency.
- For a dairy-free option, substitute butter and heavy cream with vegan alternatives.
Nutrition
- Serving Size: 1 cookie bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
