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Candy Corn Sugar Cookie Bars

These Candy Corn Sugar Cookie Bars are so simple and perfect for Halloween parties!

Three wedges of Candy Corn Sugar Cookie bars on parchment paper

Sometimes you don’t have 40 hundred minutes to create a treat that is both delicious and impressive.

I mean, I know I don’t…

Well, sometimes I do.

But I just do that to impress you.

But on any given Tuesday it’s nice to have a cute and yummy treat in your back pocket, that isn’t chocolate chip cookies or brownies…

You know?

I mean, not that there’s anything wrong with brownies or chocolate chips cookies…

But you know.

YOU know.

So let’s get simple and cute.

Cute and simple.

People either love or hate candy corn.

So these bars basically solve that whole situation.

They look like candy corn, but taste like sugar cookies.


Candy Corn Sugar Cookie Bars.

Triangles of Candy Corn Sugar Cookie bars on parchment paper

Honestly, you most likely have all the ingredients for these in your kitchen right now.

And these make a ton of bars, so not only are you impressing…but you’re impressing a honk-load of people.

Gah, this keeps getting better.

These are eggs.  In case you forgot what they looked like…

Four eggs in a red measuring cup

You’ll need four of them.

I also used this Buttery Sweet Dough Bakery Emulsion in place of vanilla.  You don’t have to, vanilla would be fine..but this emulsion is totally amazing.  You can use it anywhere you would use extract in baking.  It adds something special.  I’m serious.  You need it.

A brown glass bottle of Buttery Sweet Dough bakery emulsion

When you make the dough, divide it in half.

Top view of dough split in half in a mixing bowl

Color half of it yellow and half of it orange.

LIne a 9×13 baking pan with foil that’s sprayed with cooking spray.

Press the orange in first and then the yellow.

A collage of orange dough and orange with yellow dough being spread in a foil-lined pan

It’s a little sticky, so I encourage you to lick your fingers off.

Top view of yellow dough over orange dough in a foil-lined baking pan

Once it’s baked…which only takes about 10 minutes it will look like this…

A baked pan of bars with a yellow layer over orange layer
White frosting being spread over yellow and orange layered bars in a baking pan

Let it cool off and whip up a simple frosting.  You could even use canned frosting, but I really think you should make your own.  You’ve come this far.

Then just slice them up.  I like cutting them into triangles because…duh.

Orange, yellow and white layered frosted cookie bars being cut into triangles

You’re done.

Triangles of Candy Corn Sugar Cookie bars on parchment paper

I also heard that Kristan was making some Candy Corn Bark over at Confessions of a Cookbook Queen today.  I’m thinking you should go check it out.

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Candy Corn Sugar Cookie Bars

  • Author: Cookies & Cups
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 30 Bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These fun sugar cookie bars look like candy corns, but don’t actually have any candy corns in them! A perfect Halloween treat for those who love a good cookie and the festive colors of candy corns.



Cookie Bars

  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract (I actually used Buttery Sweet Dough Bakery Emulsion
  • 5 cups flour
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • orange and yellow food coloring


  • 1/2 cup butter, room temperature
  • 1/3 cup vegetable shortening
  • 3 cups powdered sugar
  • 2 tbsp milk


  1. Preheat oven to 375°
  2. Line a 9×13 baking dish with foil and spray lightly with baking spray. Set aside.
  3. In your stand mixer cream butter and sugar until fluffy and light, about 2 minutes.
  4. Add eggs and vanilla and beat until combined, scraping sides when necessary.
  5. Turn mixer to low and add in salt, baking soda and flour. Beat until combined.
  6. Divide the batter in half and color half orange and half yellow.
  7. Layer the orange dough in first, spreading to edges of pan and top with yellow dough, carefully pressing evenly on top of orange.
  8. Bake for 10-12 minutes.
  9. Remove from oven and cool completely.


  1. Beat the butter and shortening together until smooth. Turn mixer to low and add in powdered sugar and milk. Turn mixer up to medium and beat for about 1 minute until fluffy and smooth.
  2. Spread the frosting on the cooled bars and cut into triangle shaped bars.


*If you are not layering the colors like I did, you can bake these in a 13×18 “jelly roll” pan for a thinner cookie bar. If you do this, you will need to increase the frosting by one half, so will have enough to spread over the entire pan.
Recipe adapted from Recipe Girl


  • Serving Size: 1 Cookie Bar
  • Calories: 279
  • Sugar: 23.4 g
  • Sodium: 149.3 mg
  • Fat: 12.3 g
  • Carbohydrates: 39.5 g
  • Protein: 3.1 g
  • Cholesterol: 49.2 mg

Keywords: sugar cookie bar, halloween recipes, halloween treats, halloween food ideas, candy corn dessert

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66 comments on “Candy Corn Sugar Cookie Bars”

  1. How about making these for the Christmas holidays and make the layers green and red. Then cut in the shape of triangles and they would be in the shape of Christmas trees.

  2. I’ve planned on making these for weeks, finally made them tonight and am terribly disappointed. Followed the recipe exactly, but ended up baking for more than 25 minutes, and the middle was still raw (ended up throwing half the pan away). I’d try this again, but either bake longer or in a larger pan. Think I’d try a different frosting too, one that’s less greasy and actually sets up.

  3. I tried making these this past weekend for a Halloween party and they turned out a bit mushy. I checked them after 12 minutes and they didn’t seem done so I left them in for a few more minutes and they looked slightly better. When I cut them the layers were not that fluffy and it was very dense. I added the frosting and it made it taste better. The following day I tried one again and it tasted better. I am not sure what happened but I want to try making them again and see if I can improve upon it.

    1. SOunds like your oven might not be quite hot enough..I would leave them in for a little longer. The bars aren’t very fluffy…and yes I agree they are better the next day!

  4. A couple of notes:
    1. I have a large KItchenAid mixer (one size below their smallest commercial model) and 5 cups of flour is at the upper limit of it’s ability — it’s a lot of dough! So, you might consider mixing it in two batches.

    2. I added yellow food coloring to the whole batch before I added the flour. That cut down on the difficulty of getting the color mixed in, and the orange looks fine when mixed in with the yellow dough.

    3. The dough turned out very stiff for me, so it helps to put it into the pan in small dollops before spreading around, rather than one big blob in the middle of the pan. I used a large icing spreader coated with butter to spread it. (I might have used my fingers if I were just baking for the family, but I was making it for a bake sale.)

    A very cute recipe!

  5. Beth @ Good to be the Cook

    Uhhhh get more adorable. Seriously. Love these! I feel like if I tried to make them I would never be able to get the triangles cut so perfectly??!

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