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Lighter Candy Corn Sugar Cookie Bars: Easy Fall Dessert

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These lighter candy corn sugar cookie bars deliver the nostalgic candy corn look and tender sugar cookie texture without the sugar crash. Made with Greek yogurt and less butter, they’re a healthier fall dessert that tastes like pure childhood.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons coconut oil, melted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8–10 drops yellow food coloring (gel-based)
  • 6–8 drops orange food coloring (gel-based)
  • 1/3 cup white chocolate chips
  • 1/4 cup candy corn pieces, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray parchment with cooking spray.
  2. In a large mixing bowl, beat together softened butter, Greek yogurt, melted coconut oil, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes with a hand mixer on medium speed.
  3. Add room temperature egg, vanilla extract, and almond extract. Beat on medium speed until fully incorporated, about 1 minute.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Dough will be soft and slightly sticky.
  6. Divide dough into three equal portions (about 650-700 grams total). Leave one portion plain (white layer). Add yellow food coloring to second portion and mix until evenly distributed. Add orange food coloring to third portion.
  7. Press orange dough evenly into bottom of prepared pan. Gently press yellow dough on top of orange layer. Press plain (white) dough on top as third layer.
  8. Refrigerate pan for 15 minutes.
  9. Bake at 350°F (175°C) for 22-26 minutes until edges are lightly golden and center is set but still soft. A toothpick inserted in center should come out with a few moist crumbs.
  10. Cool in pan on wire rack for 20 minutes, then use parchment overhang to lift bars out. Cool completely on rack, about 1 hour.
  11. Melt white chocolate chips in microwave in 20-second intervals, stirring between each. Drizzle over cooled bars. Sprinkle chopped candy corn pieces on top while chocolate is still wet. Let chocolate set for 15 minutes before slicing into 16 squares.

Notes

Chilling the dough for 15 minutes is non-negotiable to prevent layers from blending. Use Greek yogurt, not regular yogurt, to avoid soggy bars. For cleanest slices, use a sharp chef’s knife and wipe clean between cuts. Bars can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, lighter dessert, Greek yogurt, easy baking, cookie bars, Halloween dessert

Find it online: https://siennaspoon.com/lighter-candy-corn-sugar-cookie-bars-easy-fall-dessert/