Candy Corn Cookie Bars

candy corn cookie bars

Candy corn is one of those fall treats that people tend to love or hate. This unnecessarily indulgent recipe combines candy corn and peanuts to create a seasonal confection that tastes suspiciously like a PayDay candy bar. 


  • 1 cup unsalted butter, softened
  • 1/2 cup creamy or chunky peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted peanuts
  • 1 cup candy corn


Preheat oven to 375 degrees. In a large bowl – beat butter, peanut butter, granulated sugar, brown sugar, and vanilla extract until creamy. Beat in egg.

In a small mixing bowl combine flour and baking soda; gradually incorporate flour mixture into butter mixture, roughly 1/2 cup at a time. Stir in peanuts and candy corn.

Spread dough onto an un-greased 15 x 10″ jelly roll pan. Bake for 15-18 minutes until done. The edges will be set, but the center may be soft. Cool in the pan on a wire rack.


You may score the cookies lightly while they cool; but I would strongly suggest waiting until the cookies cool completely before fully cutting and/or taste-testing them. That’s because the candy corn bits need time to resolidify. Otherwise the candy may burn your mouth and/or fingers, which is something I wouldn’t wish upon my mortal enemies.


Okay – maybe I would…

Note: it may be tempting to create drop-cookies with this batter, but the candy corn will likely turn molten and attempt to escape, which is something I learned the hard way via trial and error.



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