Candy Corn Sugar Cookie Bars from High Heels & Grills



1/2 cup salted butter, softened
1 cup white sugar
1 egg
1 and 1/2 Tbsp. sour cream
1 tsp. vanilla extract
2 and 1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
Orange and yellow food coloring

4 cups confectioner's sugar
1/2 cup salted butter, softened
1/4 cup half & half
1 tsp. vanilla extract {I used clear vanilla, so the frosting would be more white, but any kind works}
A pinch of salt



Preheat oven to 375°F and grease a 9x13 inch baking dish.

In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.

Add egg and combine well.

Add sour cream and vanilla and mix until completely blended.

In a medium bowl, combine flour, baking powder, and salt. 

Slowly add the flour mixture to the wet mixture and stir until well combined.

Separate the dough into two equal parts and color one half of the parts orange and the other part yellow.

Press the yellow batter into the greased baking dish and spread out to the edges with your hands. {If you butter your hands, this will help with the stickiness. Also, it may seem like it's not going to cover the bottom of the pan, but don't worry, it will.}

Spread the orange batter over the yellow batter evenly. {I found it was easier to roll the orange dough out a little with a rolling pin before putting it on the yellow batter.}

After it's all spread out and ready to go, bake it for 17-20 minutes, or until edges become lightly golden.

Set aside to cool completely.


 In a medium bowl, cream powdered sugar, butter and half and half until light and fluffy.

Stir in vanilla and salt and combine well.

Frost your cooled cookie bars evenly. Cut into triangles and serve.

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