Candy Corn is a type of candy that many either love or hate. I’ll be honest with you: I am not the biggest candy corn junkie around. I may have one or two pieces straight out of the bag and be done with them. They are really just too sweet for me. (I know. This is not an expression used often around here.)
But for some reason, when you bake candy corn into a sugar cookie, it “all the sudden” tastes amazing to me. Like somehow, the sweetness of the sugar cookie balances out the sweetness of the candy corn. It’s like magic or something. 😉
I originally made these sugar cookie bars back in May for Mother’s Day with melty mints in them. Now, I have replaced the mints with candy corn to make these bars festive for fall. The candy corn really works well in this recipe. The taste of the honey really comes out in the bar.
These sugar cookie bars are a great recipe for kids to make all by themselves if they are ready for that step. There aren’t many ingredients, there are no complicated instructions and the batter is yummy to sample. Yes, we DO eat raw cookie dough in my family. LOTS of it!! 🙂
My daughter Elizabeth made this batch of cookies by herself with me hanging around and helping when necessary. The one thing she really doesn’t like to do is crack an egg. She doesn’t like messy things so she gets very squirmish when it comes to cracking eggs.
My boys on the other hand, who love anything that makes a mess, find that cracking eggs is the best part of baking. Of course, it doesn’t matter to them where the shells go, but oh well, that is just a part of having boys in the kitchen. 😉
These sugar cookie bars turn out so soft and yummy that the kids say it tastes like there is still dough in the center.
If you prefer it a little more baked through in the center, you can just leave the pan in the oven a little longer that the instructions say. But we like the bars soft!!
You should also be warned that not all candy corn is made the same. I used Brach’s and therefore, I can’t vouche for any other brand.
Brach’s version of candy corn baked up great for me and although there was a little bit of melting from the candy corn during the baking process, you can see by the pictures that after allowed to rest out of the oven for a while, the candy corn kept their shape well. They also were perfectly soft and yummy when bit into.
I have read on other sites that people often have a problem with melted or overly hard candy corn when using other brands. So just know that this recipe specifically calls for Brach’s!
Of course, the only thing better than making Candy Corn Sugar Cookies, is eating candy corn sugar cookies. So go make a batch with your kids today and have a great fall! 🙂
- 1/2 c.unsalted butter (softened)
- 1c. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1/2 tsp. salt
- 1/4 t. baking soda
- 1 1/2 c. Brach's candy corn (divided)
- sprinkles (optional)
- Pre heat the oven to 375 degrees and foil and grease a 9x13 pan with cooking spray.
- In a large mixing bowl, cream the butter and sugar together until smooth. Add the eggs and vanilla, mixing thoroughly.
- Add the flour, mixing in three additions and mix in the salt and baking soda in between the flour additions, mixing until all is incorporated. Using a large wooden spoon, mix in 1 cup of the candy corn.
- Spread the batter evenly into the pan and press the remaining half cup of candy corn onto the top of the batter. Put some sprinkles on top. (optional)
- Bake for approximately 15 minutes or until a toothpick comes out clean. Do not over bake.
- Remove from the oven and allow to cool for at least 15 minutes before slicing into 24 bars.
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