Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1/2 cup
- Brown sugar, packed: 1/4 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Candy corn: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Gently fold in the candy corn.
- Step 6: Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely before cutting into bars.
Notes
- Store cooled cookie bars in an airtight container at room temperature for up to 3 days to keep them soft.
- For a melty candy corn experience, warm individual bars in the microwave for 5-10 seconds before serving.
- Serve these festive bars with a scoop of vanilla ice cream for a delightful autumn-themed dessert.
- Gently fold in the candy corn at the end to prevent the colors from bleeding into the batter during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American