Peanut Butter Candy Corn Cookie Bars

Prep Time: 5 minutes. Cook time: 15 minutes. Total time: 20 minutes.

Yields: 8x8" or 9x9" pan; about 12 bars


1/2 cup natural peanut butter

*1/4 cup pure raw honey

*1/4 cup pure maple syrup

1 egg yolk

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

1 cup white whole wheat flour

1/2 cup candy cornĀ 


1. Preheat oven to 350 degrees. Spray an 8x8" or 9x9" pan with cooking spray and set aside.

2. In a medium bowl, mix peanut butter, honey and maple syrup until thoroughly incorporated. Stir in egg yolk and vanilla. Slowly add flour and baking soda until just combined. Carefully fold in candy corn.

3. Press into prepared pan and bake 15-20 minutes until puffy and edges are golden brown. Remove from oven and let cool at least 10 minutes before cutting and serving. (I preferred these at room temperature.) Cover and store leftovers at room temperature. Best if eaten within a couple days.


*You can use also all honey or all pure maple syrup. I would recommend using all pure maple syrup if you cannot do half and half. I have used all honey before and the honey taste was too strong for my liking.

**If you double the recipe for a 9x13" pan, one full egg could be used instead of two egg yolks.