Frugal Foodie Mama: Frosted Candy Corn Oreo Cookie Bars

Stuffed with Candy Corn Oreos & topped with a rich candy corn buttercream, these soft, thick Frosted Candy Corn Oreo Cookie Bars are fall perfect...

Am I the only one who cannot walk past a shelf of candy corn in the store and not pick up a bag? It is the smell that gets me every single time. I can be 5 feet away from the aisle that has the candy corn in it and follow the scent to that orange, yellow, and white deliciousness.

And there is nothing like picking up that first bag of candy corn each fall and breaking into it before you have even pulled out of the parking lot of the store.

And my family may just be a little candy corn obsessed. Is it bad when the words "candy corn" are in your 20 month old daughter's vocabulary already and she asks every day for mommy to draw her a candy corn when we are coloring? ;)

Then I discovered Candy Corn Oreos. (I know... say what?!?)

They there were sitting on a shelf in the seasonal section of my local Target. I knew right then & there that a package of those babies were coming home with me.

Armed with a bag of candy corn and those new Candy Corn Oreos, I knew that a tasty candy corn laden dessert recipe would be in the works for that coming weekend.

And thus, my Frosted Candy Corn Oreo Cookie Bars came to fruition...

Frosted Candy Corn Cookie Bars

by Frugal Foodie Mama

Click here to PRINT this recipe.

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Ingredients (12 cookie bars)

For the cookie bars

1 box yellow cake mix
1 stick unsalted butter, melted
1 egg
12 Candy Corn Oreos, crushed

For the candy corn buttercream

1 stick unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 tsp vanilla
1 tbsp half 'n half
1/4 cup candy corns
More candy corns for garnishing the cookie bars (optional)

Instructions

Preheat your oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray. Set aside.

In large bowl, mix together the cake mix, melted butter, and egg until mixed well. Press half of the dough into the prepared baking dish. Sprinkle the crushed Candy Corn Oreos over top & press them down with a spatula. Press the remaining half of the dough evenly over top of the Oreos. Some of the Oreos will peek out- that is okay.

Bake at 350 degrees for 20-25 minutes until the edges are slightly golden brown.

Let cool completely on a wire rack.

Once cooled, prepare the candy corn buttercream. In a medium bowl, beat together the butter and powdered sugar until smooth and creamy. Beat in the vanilla.

In a microwave safe bowl, heat the 1/4 cup of candy corns for 15 seconds. Give them a stir. Heat for another 15 seconds. Stir again.

Immediately pour the melted candy corns into the buttercream, and beat in quickly. The melted candy corn will harden quickly and will also cause the buttercream to become soft. Refrigerate the buttercream for at least 15 minutes, and it will be set enough to spread on the cookie bars.

To get the melted candy corn out of the bowl, fill it with hot water and let it set for 20 minutes. The candy corn will melt off into the water.

Frost your cookie bars and garnish with candy corns, of desired. Cut into 12 bars (or 9 really big ones).

Enjoy!

These Frosted Candy Corn Oreo Cookie Bars are the absolutely perfectly yummy way to use up those leftover candy corns (or a VERY good excuse to pick up a bag on clearance after Halloween ;) ).

If you happen to not be able to find the Candy Corn Oreos (psssttt... they were not with the regular Oreos in the cookie aisle- I had to go to the seasonal section to find them), you could easily substitute the golden Oreos. They just won't be as candy corn colorful.