Name: Candy Corn Cookie Bars Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup butter – softened; 1 cup sugar; 1 egg; 2 tsp vanilla; 2 cups flour; 1 tsp baking powder; ½ tsp salt; Yellow gel food coloring; Orange gel food coloring; ½ cup butter – softened; ½ tsp vanilla; 3 tbsp heavy cream; ½ tsp salt; 2 ½ cups powdered sugar; ½ cup candy corn; Yellow & orange sprinkles, optional

Jump to Recipe· 4.7 from 17 reviews

If you’re anything like me and love the fun and festive flavors of fall, then you *have* to try this Candy Corn Cookie Bars Recipe. These bars are like a sweet, colorful hug in dessert form—perfect for Halloween parties, cozy autumn afternoons, or anytime you want that nostalgic candy corn vibe but elevated into a soft, buttery cookie bar. Trust me, you’ll want to keep these bars on hand for all those last-minute get-togethers. Stick around because I’m sharing all the tips and tricks to get this recipe just right!

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Why This Recipe Works

Layered Color Magic: Dividing and coloring the dough creates that candy corn look with real cookie layers, not just frosting on top.
Buttery Soft Texture: The cookie bars are soft and tender thanks to the right balance of butter and flour, so they aren’t dry or crumbly.
Creamy Frosting Finish: The homemade frosting adds a smooth sweetness that perfectly complements the cookie base without being overpowering.
Decorative & Delicious: The candy corn and sprinkles on top bring festive flair and a fun mix of textures that everyone admires (and eats immediately!).

There are nine square dessert bars arranged neatly on a light brown baking tray, each with three layers: a light brown crust at the bottom, a thick creamy white layer in the middle, and a smooth white frosting on top. The top layer is decorated with small candy corn pieces, each showing its three colors of yellow, orange, and white. Tiny round sprinkles in orange and yellow are scattered across the frosting. The tray is placed on a white marbled surface with a yellow and white checkered cloth partially visible beneath the tray and candy corn pieces scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient here plays its part in creating those tender, flavorful bars that hold up well and look amazing. I always recommend using real butter for richness and gel food coloring to get those vibrant candy corn hues without messing with the dough’s consistency.

Butter: Bring to room temperature for easier creaming and a moist, tender cookie texture.
Sugar: Regular granulated sugar adds sweetness and helps with lightness when creamed with butter.
Egg: Binds the dough and adds moisture so your bars don’t turn out dry.
Vanilla Extract: Adds that warm, inviting flavor base in both dough and frosting.
Flour: The backbone of the dough; measure carefully to avoid dense cookies.
Baking Powder: Gives just a bit of lift so the bars aren’t too flat.
Salt: Enhances the sweetness and balances flavors perfectly.
Gel Food Coloring (Yellow & Orange): Needed to get true candy corn colors without watering down your dough like liquid colors would.
Powdered Sugar: For that silky smooth frosting texture, it’s essential.
Heavy Cream: Helps make the frosting luxuriously creamy and spreadable.
Candy Corn & Sprinkles: The best part! Adds that festive crunch and visual appeal.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Candy Corn Cookie Bars Recipe is. While the classic colors and candy corn decorations are the star, you can personalize flavors and toppings to suit your style or occasion.

Add a Twist: Sometimes I sprinkle a little cinnamon or pumpkin spice into the dough for an autumnal spin that’s just delicious.
Dietary Switches: For a dairy-free version, try swapping butter for coconut oil and use a non-dairy cream in the frosting—results are still great!
Alternative Toppings: Instead of candy corn, chopped nuts or festive Halloween-themed candies also add fun textures and colors.

Step-by-Step: How I Make Candy Corn Cookie Bars Recipe

Step 1: Cream and Combine Your Wet Ingredients

Start by softening your butter—it should be soft but not melted, so it creams up light and fluffy with the sugar when using your electric mixer. This is the secret to tender, airy cookie bars. After they’re creamed, add the egg and vanilla and beat everything until well combined. The batter will look smooth and a little shiny. Trust me, don’t skip this step or you’ll notice a denser final texture.

Step 2: Mix Dry Ingredients and Add Gradually

While the wet ingredients are coming together, whisk your flour, baking powder, and salt in a separate bowl. Gradually add this into the wet mixture—slowly does it here—to avoid overmixing. Stop once the dough comes together; overworking will make your bars tough instead of tender.

Step 3: Divide, Color, and Layer the Dough

Split the dough evenly, then knead yellow gel food coloring into one half and orange into the other. Gel colors are a must here—they create vivid candy corn shades without changing the dough’s texture. Press the yellow dough into your prepared pan first—lining the pan with parchment helps avoid sticky situations later. Next, roll or press the orange dough into an 8×8 square on parchment, then carefully layer it atop the yellow dough. Gently pressing them together creates that beautiful layered candy corn effect.

Step 4: Bake with Care

Bake your layered dough for 18-22 minutes at 350°F. Keep an eye on them after 18 minutes because you want the bars just set and not overbaked—they should be slightly soft when you take them out, as they’ll firm up while cooling. Overbaking makes them dry, and that’s the last thing you want with these soft bars!

Step 5: Whip Up That Dreamy Frosting

For the frosting, start by creaming softened butter until smooth, then add vanilla, heavy cream, and half the powdered sugar. Beat until incorporated before adding the rest of the powdered sugar and salt. Keep mixing until it’s light, creamy, and spreadable. This smooth frosting contrasts beautifully with the soft bars and candy corn on top.

Step 6: Frost, Decorate, and Enjoy!

Let your bars cool completely before frosting—you don’t want the frosting to melt and slide off. Spread the frosting evenly, then sprinkle those candy corn pieces and colorful orange and yellow sprinkles on top. Cut into 9 squares and get ready for all the compliments. These bars disappear fast when I serve them!

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Pro Tips for Making Candy Corn Cookie Bars Recipe

Use Room Temperature Butter: It creams better with sugar, leading to those lovely light and fluffy bar textures.
Don’t Overbake: Take the bars out when they are just set and still a little soft to avoid dry results.
Gel Food Coloring is Key: It won’t thin your dough and gives that vibrant candy corn color without any weird texture changes.
Cool Completely Before Frosting: Warm bars melt the frosting, and you want your candy corn decorations to stick beautifully!

How to Serve Candy Corn Cookie Bars Recipe

The image shows several square dessert bars arranged closely on a baking tray. Each bar has three visible layers: a thick, golden-yellow bottom layer with a slightly crumbly texture, a middle orange layer that looks moist and cake-like, and a smooth, white frosting layer on top. The white frosting is decorated with candy corn pieces placed irregularly, featuring bright yellow, orange, and white colors, and small round red and yellow sprinkles scattered around. The surface beneath the tray is a white marbled texture with soft lighting focusing on the dessert bars. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with candy corn and orange and yellow sprinkles because the bars already look so fun and festive. But sometimes I add a sprinkle of edible gold dust for an extra sparkly touch at parties—it’s a little whimsical and everyone notices the detail.

Side Dishes

Pair these cookie bars with a warm cup of apple cider or a spiced latte for a cozy treat. They also go surprisingly well with a small scoop of vanilla ice cream if you want to serve them as a decadent dessert after dinner.

Creative Ways to Present

For Halloween, I’ve arranged these bars on a platter with mini pumpkins and autumn leaves around them for a feast that’s festive and inviting. I even got creative once and cut the bars into candy-corn shaped triangles using a cookie cutter—it was a hit at the kids’ party!

Make Ahead and Storage

Storing Leftovers

I store leftover cookie bars in an airtight container in the fridge—they keep well for about 4-5 days. Just make sure to bring them to room temperature before serving so the frosting isn’t too firm and the bars soften up a bit.

Freezing

I’ve frozen these bars successfully by wrapping them tightly in plastic wrap and placing them in a freezer bag. When you want a treat, thaw them overnight in the fridge. The frosting holds up surprisingly well!

Reheating

If you crave a warm bar, I gently microwave one for about 10 seconds—just enough to soften the cookie without melting the frosting too much. It’s like freshly baked magic in seconds.

FAQs

Can I use liquid food coloring instead of gel?

It’s best to stick with gel food coloring for this Candy Corn Cookie Bars Recipe since gels provide vibrant color without altering the dough consistency. Liquid food coloring adds extra moisture, which can make your cookie bars denser and less tender.
How do I prevent the cookie bars from getting too hard?

Don’t overbake! The key is to pull the bars out when they’re just set and slightly soft in the center. Also, use softened butter and don’t overmix the dough to keep the texture tender.
Can I make these bars without the frosting?

You absolutely can, but I recommend the frosting because it adds sweetness and helps the candy corn decorations stick better. If you skip it, consider dusting with powdered sugar or drizzling melted white chocolate instead.
What’s the best way to cut these bars neatly?

Use a sharp, clean knife and wipe it between cuts. It helps to chill the bars slightly before cutting to get crisp edges without cracking the frosting.

Final Thoughts

This Candy Corn Cookie Bars Recipe is one I keep coming back to every fall because it’s just so cheerful and delicious. The colors make everyone smile, the textures are just right, and best of all, it’s not complicated to make—something I personally appreciate on busy days. So grab your baking gear, have fun with the colors, and enjoy these festive bars with your favorite people. Seriously, I can’t recommend them enough!