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Easy Candy Corn Layered Sugar Cookie Bark

candy corn layered sugar cookie bark - featured image
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A buttery sugar cookie base topped with creamy white chocolate, crunchy candy corn, and festive sprinkles. This easy fall dessert comes together in under 30 minutes of active time and is perfect for Halloween parties, Thanksgiving dessert tables, or cozy movie nights.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (340g) white chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening
  • 1 cup candy corn
  • ¼ cup fall-themed sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking sheet with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the room-temperature egg and vanilla extract, and beat on low until fully combined and smooth.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together. The dough will be soft and slightly sticky.
  6. Transfer the dough to the prepared baking sheet. Using your hands or a spatula, press it evenly into a rectangle about ¼-inch thick, leaving about ½ inch of space on each side.
  7. Bake for 12-15 minutes, until the edges are light golden brown but the center still looks pale. The cookie will continue to set as it cools.
  8. Transfer the pan to a cooling rack and let the cookie base cool completely, about 30-40 minutes.
  9. In a microwave-safe bowl, combine the white chocolate chips and coconut oil (or shortening). Microwave in 30-second intervals, stirring after each, until smooth and fully melted (about 1.5-2 minutes total).
  10. Pour the melted white chocolate over the cooled cookie base. Use a spatula to spread it evenly, all the way to the edges.
  11. While the white chocolate is still wet, press the candy corn into it in a single layer. Sprinkle the fall-themed sprinkles on top.
  12. Place the pan in the refrigerator for at least 30 minutes, or until the white chocolate is completely firm and matte.
  13. Using the parchment paper overhang, lift the entire bark out of the pan. Place it on a cutting board and use a sharp knife to cut it into irregular pieces.

Notes

Don’t overbake the cookie base; it should look underdone when removed from the oven. Use room temperature ingredients for best results. Melt white chocolate slowly to prevent seizing. Press candy corn gently into the white chocolate so they stay visible. For cleaner cuts, use a warm knife and let the bark come to room temperature for 5-10 minutes after refrigerating. The bark tastes even better the next day.

Nutrition

Keywords: candy corn, sugar cookie bark, fall dessert, Halloween treat, easy dessert, white chocolate bark, cookie bark

Find it online: https://cookluma.com/easy-candy-corn-layered-sugar-cookie-bark-50-characters/