Candy Corn Sugar Cookie Bars
If you have roughly 45 minutes to spend in the kitchen, Candy Corn Sugar Cookie Bars might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 20 and costs 27 cents per serving. This dessert has 141 calories, 2g of protein, and 5g of fat per serving. It can be enjoyed any time, but it is especially good for Halloween. A mixture of baking powder, vanilla, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Dessert Now Dinner Later has 199 fans. With a spoonacular score of 11%, this dish is rather bad. If you like this recipe, you might also like recipes such as Candy Bar Surprise Sugar Cookie Bars, Frosted Candy Bar Sugar Cookie, and Sugar Cookie Candy Cane Blossoms.
Servings: 20
Ingredients:
1/2 tsp baking powder
1/2 cup butter, room temperature
1 egg
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 Tbsp milk
orange and yellow food coloring (I used Wilton's food coloring gels)
1/2 tsp salt
1 tsp vanilla
Equipment:
baking pan
bowl
oven
rolling pin
baking paper
knife
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees Fahrenheit. Lay parchment inside a 9x13-inch baking dish with the ends hanging out the 13-inch sides (so you can lift out the cookie after it's baked) and spray the 9-inch edges with pan spray since they aren't covered with parchment.In a large bowl, cream together the butter and sugar. Add egg, milk and vanilla. Mix well.In a separate bowl, combine the flour, baking powder and salt. Add dry ingredients to wet ingredients until combined.Split dough in half and color one half orange and one half yellow.Press the yellow cookie dough onto the bottom of the baking dish; I used a mini rolling pin to roll mine evenly across the bottom of the pan.Press orange cookie dough onto the yellow cookie dough layer. I found it easiest to roll the orange cookie dough onto a lightly floured counter about the size of the dish, cut the orange dough into large squares and then assemble the squares on top of the yellow layer, smoothing over the cracks.Bake for 17 to 20 minutes or until edges are lightly golden. Cool completely.Pulling on both sides of the parchment paper, lift the cookie dough out of pan. Trim the crisp edges with a knife, if desired.Prepare The BEST Cream Cheese Frosting and spread it evenly over cooled cookie bars. Cut the large slab of cookie in half lengthwise, and then cut into triangles. Enjoy!
Step by step:
1. Preheat oven to 375 degrees Fahrenheit. Lay parchment inside a 9x13-inch baking dish with the ends hanging out the 13-inch sides (so you can lift out the cookie after it's baked) and spray the 9-inch edges with pan spray since they aren't covered with parchment.In a large bowl, cream together the butter and sugar.
2. Add egg, milk and vanilla.
3. Mix well.In a separate bowl, combine the flour, baking powder and salt.
4. Add dry ingredients to wet ingredients until combined.Split dough in half and color one half orange and one half yellow.Press the yellow cookie dough onto the bottom of the baking dish; I used a mini rolling pin to roll mine evenly across the bottom of the pan.Press orange cookie dough onto the yellow cookie dough layer. I found it easiest to roll the orange cookie dough onto a lightly floured counter about the size of the dish, cut the orange dough into large squares and then assemble the squares on top of the yellow layer, smoothing over the cracks.
5. Bake for 17 to 20 minutes or until edges are lightly golden. Cool completely.Pulling on both sides of the parchment paper, lift the cookie dough out of pan. Trim the crisp edges with a knife, if desired.Prepare The BEST Cream Cheese Frosting and spread it evenly over cooled cookie bars.
6. Cut the large slab of cookie in half lengthwise, and then cut into triangles. Enjoy!
Nutrition Information:
covered percent of daily need
