Orange Candy Corn Bars

Think if it as the ultimate Halloween candy, with orange-flavored bands of sugar cookie topped with creamy icing.

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  • prep time 15 min
  • total time 2 hr 0 min
  • ingredients 14
  • servings 32
 

Ingredients

Bars

3/4
cup butter or margarine, melted, cooled slightly
1 3/4
cups granulated sugar
1
tablespoon grated orange peel
4
eggs
1 3/4
cups all-purpose flour
1
teaspoon baking powder
4
drops yellow food color
3
drops red food color

Frosting

1/2
cup butter, softened (do not use margarine)
1 3/4
cups powdered sugar
1
to 2 tablespoons milk
1
teaspoon vanilla
1/8
teaspoon salt

Decoration

1/3
cup candy corn (32 candies)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
  • 2 In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
  • 3 Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
  • 4 Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  • 5 In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.
  • 1 Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
  • 2 In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
  • 3 Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
  • 4 Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  • 5 In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.

EXPERT TIPS

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Expert Tips

Save a little prep time by using nonstick foil in place of the regular foil sprayed with cooking spray.

If you want really bright colors, use paste food colors instead of liquid food colors. Just decrease the amount to about half of the liquid food color specified.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
85mg
85%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.