Candy Corn Cookie Crumble Bars

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

As soon as the first bags of candy corn started appearing on shelves this year, I knew I had to put them in cookies. But… I’m lazy, and didn’t feel like waiting for dough to chill, something that is a must when you bake exclusively with melted butter thanks to not owning any sort of mixer at all. When I want a cookie, I want itย now, dangit.

Enter cookie bars- an easy way to get the taste and texture of a cookie, while not having to wait for dough to chill in the fridge.

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

These cookies are soft, chewy, and incredibly easy to make. They are made with all dark brown sugar, which adds a darker toffee flavor. There’s no white sugar at all in these cookies, something you wouldn’t think affects taste all that much but really does.

As far as ease of baking, these take five minutes to mix together in a bowl and 20 minutes to bake- meaning you can have warm, gooey, cookie bars in less than 30 minutes. They’re made with melted butter meaning you have no reason to pull out your stand mixer (although you certainly may if you want to!) and everything can come together in one bowl.ย Now that’s my favorite kind of cookie!

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

I also added a drizzle of white chocolate to the top of the cookies, adding lighter notes of chocolate and just makes it look ย a bit prettier. You can either just drizzle it on top with a spoon, or pour melted chocolate in a plastic bag, cut off one of the corners, and drizzle on top.

Seriously easy recipe for seriously addicting cookies!

5.0 from 1 reviews
Candy Corn Cookie Crumble Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Brown sugar cookie bar with candy corn sprinkled on top.
  • ¾ cup (1 and ½ sticks) butter
  • 1 cup dark brown sugar (light may be substituted)
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 and ½ cup flour
  • ½ cup candy corn
  • ¼ - 13 cup white chocolate melting wafers
  1. Preheat oven to 350หšF.
  2. Melt butter in the microwave and mix in brown sugar. Let sit for several minutes to cool off, then mix in the egg.
  3. Mix in vanilla extract.
  4. Mix in baking soda, salt, and flour.
  5. Reserve ⅓ cup of dough. Press dough into an 8 x 8 inch square pan The dough will be very sticky . sprinkle candy corn over the top, being careful not to let candy touch the edge of the pan. crumble the reserved part of dough over top.
  6. Bake for 18 to 20 minutes, until edges are cracked and pulling away from the pan. I used a dark nonstick pan, you may need to bake more or less if used a glass pan.
  7. Let cool. While the bars are cooling, melt white chocolate in the microwave. Drizzle on top of cookie bars. Let cool completely before serving. makes 16 bars.

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17 Comments on Candy Corn Cookie Crumble Bars

  1. ashley - baker by nature
    October 28, 2013 at 3:00 pm (6 years ago)

    What a great way to use up all the Halloween candy corn floating around ๐Ÿ™‚

  2. Beth @ bethcakes
    October 28, 2013 at 4:07 pm (6 years ago)

    Oh, these look yummy! I love candy corn. Bought a bag to bake with last week and then ate all of it. ๐Ÿ™‚ But I bought another bag and might possibly be able to restrain myself enough to make these!

    • faith
      October 28, 2013 at 9:23 pm (6 years ago)

      Thanks Beth! I hope you can hold off enough to make some- they’re so worth it!

    • faith
      October 28, 2013 at 9:24 pm (6 years ago)

      Thanks Pamela!

    • faith
      October 28, 2013 at 9:24 pm (6 years ago)

      Thanks Kayle! They were SUPER soft since I didn’t use a lot of flour.

  3. Regina @ SpecialtyCakeCreations
    October 29, 2013 at 12:17 am (6 years ago)

    Yum! These cookie bars look delish! Can you believe I have never made cookie bars yet? Me thinks its time to change that. Will definitely be referring back to your recipe.
    I love that no chilling whatsoever is required.

    • faith
      October 30, 2013 at 9:00 am (6 years ago)

      Thanks Regina! Since there’s no where for the dough to spread (and nothing to induce spreading anyway) there’s really no reason for the dough to chill. That’s my favorite part about cookie bars!

  4. Rebecca @ Dorm Room Baker
    October 29, 2013 at 3:20 am (6 years ago)

    Glad I’m not the only one who hates waiting for dough to chill (my rule is that if I have to wait longer than 30 minutes it isn’t happening)! These look awesome though, I think that brown sugar lends a much better, richer taste to baked goods in general. I can’t believe it’s almost Halloween and I’ve yet to introduce a single candy corn into my diet this year. I’ll try and take care of that this weekend haha. Great job with this recipe :).

    • faith
      October 30, 2013 at 9:02 am (6 years ago)

      I actually have a lot of cookie recipes that call for dough chilling! It makes the cookies thicker but I can get thick cookies even without dough chilling with my current oven. I always always always use more brown sugar- t just adds a better taste! Thanks Rebecca!

    • faith
      October 30, 2013 at 9:02 am (6 years ago)

      Thanks Megan! Let me know how they are if you try them!

    • faith
      October 30, 2013 at 9:16 am (6 years ago)

      Awe ๐Ÿ™ That’s no fun. I did a quick google search and it looks like you can order it online or buy it at specialty stores, but it doesn’t seem to be cheap either. You can always substitute a different candy in place of the candy corn however!

  5. Trish - Mom On Timeout
    October 31, 2013 at 11:33 am (6 years ago)

    Now THIS is what I can make with my leftover candy corn – YUM!


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