Candy Corn Cookie Bars
- BARS
- 4 oz unsalted butter, melted
- ½ cup brown sugar - 100grams
- ¼ cup white sugar - 50 grams
- 3 Tablespoons honey
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour - 100 grams
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¾ teaspoon salt
- 1⅓ cups oats - 135 grams
- ½ cup chopped toasted almonds
- ⅓ cup chopped candy corn
- GLAZE
- ½ cup candy corn
- ½ Tablespoon water
- Preheat your oven to 350* F
- Grease an 8" square baking pan and line it with parchment. Grease parchment
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Whisk in the oats and set aside
- In a separate mixing bowl, stir together the melted butter and sugars
- Stir in the honey and vanilla and mix until combined
- Add the egg and mix well
- Stir the dry ingredients into the butter mixture and then stir in the almonds and candy corn
- Spread the dough evenly into your prepared baking pan
- Bake in preheated oven for about 25-30 minutes, until the top is a deep golden brown and the center doesn't jiggle
- Allow the bars to cool completely and then chill them for about 30 minutes to make slicing easier
- Remove from the pan and slice into desired number of bars
- PREPARE THE GLAZE
- Melt the candy corn at 20 second intervals in the microwave until melted and lump free (should take about 1 minute)
- Stir smooth, then add the water and microwave again for about 10 seconds
- Transfer the glaze to a pastry bag or paper cone and snip off the end. Drizzle the glaze over each bar then attach some candy corns to the glaze
- Alternately, use a fork dipped in the glaze to drizzle over each bar
Recipe by Baking With Dan at https://www.bakingwithdan.com/candy-corn-cookie-bars/
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