Candy Corn Sugar Cookie Bars

Candy Corn Sugar Cookie Bars

Today I am excited to take part in a Halloween series hosted by my friend Allison from Cupcake Diaries!  It’s 30 days of Halloween recipes, party food, and printables!  I’m day 23, so you can only imagine all the good stuff already shared this month!  There is a full list at the bottom of this post, so be sure to check out what the other bloggers have to share and make your Halloween party a fun one!

 

30 Days of Halloween 2014

Candy Corn Sugar Cookie Bars

For this series, I thought it would be festive to share this recipe for Candy Corn Sugar Cookie Bars!  How fun are these?!  Sugar cookie dough, colored and layered in a dish, baked, then covered in my favorite Cream Cheese Frosting recipe!  I had to share the picture above to show you how easy it is to cut them into triangles.  If you use parchment paper in the pan and leave the ends hanging out, you can pull the whole slab of cookie out of the pan after it’s baked, frost it, cut it in half lengthwise, and then cut your triangles.  Easy peasy!

 

Candy Corn Sugar Cookie Bars

If you have a good eye, you have already realized that I did the colors in the wrong order…haha!  I like the ombre progression I guess, but if most of your guests are children, they won’t care if you screw it up like I did!  These are fun to eat nonetheless and taste great!  For your OCD pleasure, I have written the directions correctly so you can have the proper candy corn color order. (Say that 5x fast!)

 

Candy Corn Sugar Cookie Bars

I hope you make these Candy Corn Sugar Cookie Bars for your Halloween party this year!  Don’t forget to check out the other Halloween recipes, party food, and printables linked below my Candy Corn Sugar Cookie Bars recipe!

 

Candy Corn Sugar Cookie Bars
 
Yield: 20+ triangle cookie bars
Ingredients
  • ½ cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1½ Tbsp milk
  • 1 tsp vanilla
  • 2½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • orange and yellow food coloring (I used Wilton's food coloring gels)
  • 1 recipe The BEST Cream Cheese Frosting
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Lay parchment inside a 9x13-inch baking dish with the ends hanging out the 13-inch sides (so you can lift out the cookie after it's baked) and spray the 9-inch edges with pan spray since they aren't covered with parchment.
  2. In a large bowl, cream together the butter and sugar. Add egg, milk and vanilla. Mix well.
  3. In a separate bowl, combine the flour, baking powder and salt. Add dry ingredients to wet ingredients until combined.
  4. Split dough in half and color one half orange and one half yellow.
  5. Press the yellow cookie dough onto the bottom of the baking dish; I used a mini rolling pin to roll mine evenly across the bottom of the pan.
  6. Press orange cookie dough onto the yellow cookie dough layer. I found it easiest to roll the orange cookie dough onto a lightly floured counter about the size of the dish, cut the orange dough into large squares and then assemble the squares on top of the yellow layer, smoothing over the cracks.
  7. Bake for 17 to 20 minutes or until edges are lightly golden. Cool completely.
  8. Pulling on both sides of the parchment paper, lift the cookie dough out of pan. Trim the crisp edges with a knife, if desired.
  9. Prepare The BEST Cream Cheese Frosting and spread it evenly over cooled cookie bars. Cut the large slab of cookie in half lengthwise, and then cut into triangles. Enjoy!
Notes
Cookies can be kept at room temperature OR refrigerated if you are worried about the cream cheese frosting.

© DESSERT NOW, DINNER LATER! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

Recipe lightly altered from High Heels & Grills

Comments

  1. says

    I made something similar last year, and they were so cute, and lovely! I made mine in a loaf pan though so the 3 colors were next to one another rather than on top. Love this way of doing it too, and you stepped it up by adding frosting….now why didnt I think of that :)

    • Amber says

      Really? I bet yours were cute too! I just love that these are so easy to cut into bars and have the frosting done in one color! You’ll have to give these a try and tell me what you think!

  2. says

    Yay! Once a month I cook dinner for my community’s local homeless shelter. We feed about 30 people nightly (I live in a small community). I am going to make this dessert when it’s my turn in October. Thanks for the great idea.

  3. sgarrison05 says

    Amber, I love these! I have not been a big candy corn fan until this year and now I can’t stop eating them… I’m sure my boys won’t mind me making these now so I stop hoarding the candy for myself. I didn’t notice the colors were out of order until you mentioned it.. they look cute no matter what order their in!

  4. says

    I LOVE that you cut these gorgeous little ‘thangs into triangles—too cute! Candy corn FOREVER. 😀

  5. Lisa says

    I made these last weekend for family and a friend with a daughter in the hospital. They were so cute and delicious! However, maybe because our altitude is not very high but 17 min. was way too long. (?) I had to do another batch and 10-11 minutes was plenty of time. Thanks for sharing a fun idea.

    • Amber says

      Wow, that’s crazy that they cooked that much faster! Sorry about that, but glad you could get them to work out!

  6. Ben says

    I made this recipe and had great success rolling each half of the dough on parchment paper. I rolled the yellow half on the parchment paper that went into the pan and rolled the orange on a different sheet, then flipped the orange dough onto the yellow.

Leave a Reply