Orange Candy Corn Bars
Think of it as the ultimate Halloween candy, with orange-flavored bands of sugar
cookie topped with creamy icing.
- 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
- 1/2 cup butter, softened (do not use margarine)
- 1 3/4 cups powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup candy corn (32 candies)
- Heat oven to 325 degrees 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
- 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 for about 15 minutes or until batter is slightly firm
to the touch.
- Meanwhile, add red food color to remaining cake batter in bowl until well
mixed. Spread over chilled yellow batter.
- Bake for 47 to 53 minutes or until wooden pick inserted in center comes
- Cool completely, about 45 minutes.
- 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
- 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.
High Altitude (3500-6500 ft): Decrease butter in bars to 1/2 cup. Decrease sugar
in bars to 1 1/2 cups. In step 2, do not place pan in freezer.
Reprinted with permission from Pillsbury.
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