Candy corn sugar cookie stacks are a sweet and simple Halloween treat. Sugar cookie dough that has been colored yellow and orange and layered on top of one another. Once baked, the cookie bars are topped with white frosting to complete the candy corn trio. The bars are cut into triangles and each one is decorated with coordinating candy sprinkles and candy corn. If you prefer a cookie with more of an artistic flair, you can mix the two colored doughs to create a marbled effect or roll the doughs into logs and twist them together (much like you would to make candy corn cookies). Candy corn are a festive sweet that anyone can bake.
1 box Betty Crocker™ candy corn cookie mix
1/2 cup butter, softened
2 tablespoons water
3 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
2 tablespoons heavy whipping cream
1 teaspoon vanilla Candy sprinkles
Heat oven to 350ºF. Line 8-inch square pan with cooking parchment paper, leaving some hanging over sides of pan, or spray pan with cooking spray.
Empty packets from cookie mix box into separate bowls. Add 1/4 cup butter and 1 tablespoon water to each bowl.
Mix each bowl individually with electric mixer on medium speed until soft dough forms. Press orange dough into pan, then press yellow dough on top. Bake 25 to 30 minutes or until golden. Cool completely.
In large bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on bars; top with sprinkles. To cut into triangles, first cut into 4 rows by 4 rows to make 16 squares. Then cut each square diagonally into 2 triangles.