Candy Corn Cookie Bars Recipe
Candy Corn Cookie Bars
What You Need to Make Candy Corn Cookie Bars
- Cookies
- 1 Cup unsalted butter (softened, not melted butter)
- 4 oz cream cheese (softened)
- 2 Cups granulated sugar
- 2 large eggs + 1 egg white
- 2 teaspoons vanilla extract
- 2 ½ Cups unbleached flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 Cup Candy Corn
- Frosting Ingredients
- 1 Cup unsalted butter (softened)
- 2 Cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How to Make Candy Corn Cookie Bars
Preheat your oven to 350 degrees and line a 9×13 baking sheet with parchment paper (not wax paper, trust me) and lightly spray with cooking spray.
Cream together butter, sugar and cream cheese.
Add in the eggs, one at a time, and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet in 1/3 increments, stirring well between each increment.
Fold in candy corn.
Pour batter into prepared pan and bake 30 – 35 minutes or until edges are lightly browned.
Remove from the oven and allow the cookie bars to cool completely (they’ll fall apart if you don’t, but also, if you sneak juuuuust one and serve it to yourself with a scoop of ice cream, I’m not telling).
While the cookie bars are cooling, go ahead and make the frosting.
Combine all ingredients and mix until smooth.
Once the cookie bars are completely cooled, spread over the cookie bars evenly.
Sprinkle some additional candy corn over the top and cut into squares or bars.
Enjoy!
How Long Do Candy Corn Sugar Cookie Bars Last?
On the counter at room temperature, you can expect your candy corn to last anywhere from 3-5 days, assuming you keep it in an airtight container. No airtight container and you’re looking at the cookie bars drying out after just a day or so.
If you want them to last longer, you can put them in that airtight container and pop them in the refrigerator. Then they’ll last anywhere from 12-15 days.
Can I Freeze Candy Corn Cookie Bars?
Absolutely! You just place your candy corn cookie bars into an airtight container in a single layer, then pop them in the freezer. This will help them last even longer than staying in the fridge.
If you put your cookie bars in the freezer, they’d last from 3 to 5 months with no problems. Then, when you’re ready to have a little candy-corn laced snack, you just pull the cookie bars out, defrost what you want by letting it sit on the counter, and you’re good!
I wouldn’t try to defrost them in the microwave, as that could melt your candy corn…so don’t do that.
What Other Things Can I Make Cookie Bars With?
If you’re like me, you have some family and friends that detest even the sight of candy corn, much less the inclusion of it in a cookie. I mean, I’m not one of those people, I’d eat my weight in candy corn, but there are those…So, you can make cookie bars with this exact same recipe using other treats, like using chocolate chips to make chocolate chip cookie bars, pecans to make a pecan pie cookie bar and others! Here are some ideas I’ve had:
- Pretzels
- Reeces’ Pieces
- Andes Mints
- Marshmallows
- Gum Drops
- Caramel & Sea Salt
They all sound so magical…I think I might have to try making more than just a few.
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Candy Corn Cookie Bars
When I decided to make this candy corn cookie bars recipe, I had no idea just how yummy this halloween treat was going to be. What a fantastic halloween trick--to have a treat be so perfectly sweet!
Ingredients
Cookies
- 1 Cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 Cups sugar
- 2 large eggs + 1 egg white
- 2 teaspoons vanilla extract
- 2 ½ Cups unbleached flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 Cup Candy Corn
Frosting Ingredients
- 1 Cup unsalted butter (softened)
- 2 Cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350 degrees and line a 9×13 baking sheet with parchment paper (not wax paper, trust me) and lightly spray with cooking spray.
- Cream together butter, sugar and cream cheese.
- Add in the eggs, one at a time, and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet in 1/3 increments, stirring well between each increment.
- Fold in candy corn.
- Pour batter into prepared pan and bake 30 – 35 minutes or until edges are lightly browned.
- Remove from the oven and allow the cookie bars to cool completely (they'll fall apart if you don't, but also, if you sneak juuuuust one and serve it to yourself with a scoop of ice cream, I'm not telling).
- While the cookie bars are cooling, go ahead and make the frosting.
- Combine all ingredients and mix until smooth.
- Once the cookie bars are completely cooled, spread over the cookie bars evenly.
- Sprinkle some additional candy corn over the top and cut into squares or bars.
- Enjoy!
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 196mgCarbohydrates: 59gFiber: 0gSugar: 44gProtein: 3g