Candy Corn Sugar Cookie Bark
Candy Corn Sugar Cookie Bark is perfect for Halloween! A tried and true kid-pleasing treat!
Woohoo! October is finally here! One of my very favorite things about the Halloween season is candy corn. I’ll admit it – I’m totally addicted. And it’s not just the candy corn – those Mellowcreme Pumpkins are pretty amazing too.
I have to say that the first time I went to Sam’s Club last month and saw that they had the 4.5 lb bags of candy corn – I snatched one right up.
Embarrassing, but true, we’re down to about the last half pound of that bag. And I”m responsible for most of it 🙂
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Earlier this year I made Rainbow Sugar Cookie Bark for St. Patrick’s Day. Not only was it crazy delicious BUT it was also a cinch to make. I used Pillsbury refrigerated sugar cookie dough for the base which makes this treat a total no-brainer. The Rainbow Sugar Cookie Bark used jelly beans but I knew that candy corns would be just as delicious and something the boys would just L.O.V.E. {They share Mommy’s addiction to candy corn…} #candycornaddicts
This bark is so colorful and H–A–P–P–Y and would be the perfect treat to bring to any Halloween party this season. Bryce was the first one home and quickly spotted the plate of bark. It didn’t take him long to dive right in. His response? “Mommy these are good! Like, really good!” Bryce has spoken.
Candy Corn Sugar Cookie Bark
Candy Corn Sugar Cookie Bark is perfect for Halloween! A tried and true kid-pleasing treat!
Course Dessert Cuisine American Keyword candy corn sugar cookie bark Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 16 Calories 349kcalIngredients
- 16.5 oz refrigerated sugar cookie dough 1 roll - I used Pillsbury
- 16 oz vanilla flavored candy coating I used CandiQuik
- 1 1/2 cups candy corn and/or mellow-creme pumpkins
Instructions
Roll out the sugar cookie dough to 1/4 inch thickness on a parchment-lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking.
Bake according to directions and remove just before the cookie turns brown.
Let cool for several minutes.
Divide candy coating in half and melt first batch.
Spread with a knife or spoon on top of sugar cookie and sprinkle on candy.
Melt second half of candy coating and repeat. Let candy coating set up before breaking apart.
Nutrition
Calories: 349kcal | Carbohydrates: 53g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 137mg | Potassium: 43mg | Fiber: 1g | Sugar: 45g | Vitamin A: 11IU | Calcium: 2mg | Iron: 1mg
More candy corn and Halloween fun!
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