Halloween Frosted Sugar Bars (Printable Version)
Tender sugar bars topped with creamy orange frosting and playful Halloween sprinkles for easy sharing.
# Ingredients:
→ Cookie Base
01 -
113 grams salted butter, softened
02 -
200 grams granulated sugar
03 -
1 large egg, fresh
04 -
5 ml pure vanilla extract
05 -
250 grams all-purpose flour, sifted
06 -
5 grams baking powder
→ Frosting
07 -
113 grams unsalted butter, softened
08 -
240 grams powdered sugar, sifted
09 -
5 ml pure vanilla extract
10 -
15-30 ml heavy cream or milk
11 -
Gel food coloring, orange (as desired)
12 -
Halloween-themed sprinkles or candy decorations
# Steps:
01 -
Set oven to 175°C (350°F) to ensure even baking temperature.
02 -
Lightly spray a 23x33 cm (9x13 inch) baking pan and line with parchment paper, pressing to fit corners for easy removal.
03 -
Beat softened salted butter with granulated sugar until pale and fluffy, approximately 3 minutes using a mixer.
04 -
Add the egg and vanilla extract to the creamed mixture; beat until smooth and fully combined.
05 -
On low speed, gradually blend in sifted flour and baking powder just until a cohesive dough forms; avoid overmixing to maintain tenderness.
06 -
Distribute dough evenly into prepared pan by spooning and gently pressing to edges, smoothing the surface.
07 -
Bake for 14 to 16 minutes until edges are light golden and center is set but pale. Cool completely on a wire rack.
08 -
Beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and cream. Continue beating until fluffy and holding soft peaks, adjusting cream quantity as needed.
09 -
Add gel food coloring dropwise and mix thoroughly until vibrant and uniform orange hue is achieved.
10 -
Spread frosting evenly over cooled bars and garnish with Halloween-themed sprinkles or candy decorations.
11 -
Let frosting set for 10 to 20 minutes. Using a ruler, mark and cut into squares with a clean, warm knife for neat edges.
# Notes:
01 -
Use gel food coloring for brighter, more vibrant frosting with minimal liquid addition.
02 -
Ensure butter is fully softened before creaming to achieve smooth texture in dough and frosting.
03 -
Allow bars to cool completely before frosting to prevent melting.
04 -
Store bars in airtight container at room temperature for up to 4 days or freeze for up to 3 months.