No matter your feelings about candy corn, these candy corn sugar cookie bars are sure to please! It’s a cookie cake decorated to look like candy corn when cut.
I know October just started, but today is the first week of #HalloweenTreatsWeek! Even though I hate real candy corn, I still enjoy coming up with treats inspired by this iconic Halloween candy. So as you can see I am starting the week with candy corn sugar cookie bars.
Basically ,think of a sugar cookie cake dyed with food coloring and cut into wedges to resemble candy corn. It’s pretty simple and spruces up an otherwise classic sugar cookie.
To assemble the three colors that make up a candy corn, I made them similarly to my Candy Corn Rice Crispy Treats, with a ball of white dough in the middle, a tube of orange dough circling around it in the pan, followed by the yellow – a bull-eye effect.
Then once they are baked and cooled, slice like a cake or pie and you have sugar cookie bars that looks like candy corn – but thankfully they don’t taste anything at all like candy corn. If you actually like candy corn, then feel free to eat a handful at the same time.
Welcome to 2022’s #HalloweenTreatsWeek event!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!
Check out all of these great #HalloweenTreatsWeek recipes for today
- Mummy Apple Slices from Big Bear’s Wife
- Skull Cherry Pies from Semihomemade Recipes
- Hocus Pocus Spellbook Brownies from Fresh April Flours
- Voodoo Doll Hand Pies from Sweet ReciPEAs
- Rolo Pretzel Eyeballs from An Affair from the Heart
- Gideon’s Frankenstein Cookie Copycat from Best Cookie Recipes
- Halloween Charcuterie Board from Devour Dinner
- Sheet Pan Halloween Confetti Cookie Bars from Savory Moments
- Candy Corn Poke Cake from Hezzi-D’s Books and Cooks
- Harry Potter Witch Hat Tarts from Simply Inspired Meals
- Wicked Witch Icebox Cake from A Kitchen Hoor’s Adventures
- Easy Graveyard Hill Cake from Pastry Chef Online
- Halloween Nougat from Our Good Life
- Candy Corn Fudge from Take Two Tapas
- Halloween Pretzel Rods from Sweet Beginnings
- Halloween Pretzel Mummies from The Speckled Palate
- Graveyard Brownies from Cheese Curd In Paradise
- Chocolate Covered Strawberry Ghosts from Jen Around the World
- Witch Finger Dipped Pretzels from For the Love of Food
Four years ago: Candy Corn Cheesecake Mousse
Six years ago: Mexican Penne Casserole
Seven years ago: No-Bake Peanut Butter Granola Cups
Eight years ago: White Bean and Pumpkin Hummus with Spiced Pita Chips
Nine years ago: Gluten-Free Apple Butter Swirl Cheesecake Bars
Ten years ago: Chicken Pesto Lasagna Rolls
Eleven years ago: Pesto Burgers
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Red, Orange, Yellow food coloring
- Preheat oven to 350 degrees. Coat a 9-inch round baking pan with nonstick spray and set aside.
- In a large bowl, cream together the butter and sugar. Blend in the egg and vanilla.
- In a medium bowl, sift together the flour, baking powder and salt. Add to the butter mixture 1/3 at a time until just incorporated.
- Divide the dough in half, and then to one half, divide into 1/3 and 2/3, so that 3 portions are in separate bowls.
- Add yellow food coloring to the largest portion, orange or red+yellow to the second largest, and keep the smallest white. Blend the food coloring until evenly distributed.
- Roll the white dough into a ball and place in the center of the prepared pan. Roll the orange dough into a log just big enough to surround the white dough ball. Repeat with the yellow dough. Evenly press into the pan until flat, trying your best to keep the rings even.
- Bake for 18-20 minutes or until center is set. Let cool for 10 minutes in the pan before removing to cool completely on a wire rack. Slice into 8 wedges and serve.
Source: Adapted from my Sugar Cookie Pumpkin Pie Bars.