Candy Corn Cookie Cake

Do you "do it up" for Halloween...

as in decorate your house, dress up your pets, put on a costume,
 or host a Halloween party?

I don't do that much, really. 

My Halloween decor is pretty minimal, I haven't dressed up my dog or myself in several years, and I can't remember the last Halloween party I went to.

But I do love handing out candy to the trick-or-treaters.

We get a lot of traffic in our neighborhood, 

because of the "Candy Man" who lives around the corner.

 Last year, we went through 260 bags in under two hours.

I'm thinking that because Halloween falls on a Friday this year, 

we could possibly get 300-400 kids.

Heaven help me if I'm wrong, and I'm left with all that candy. 

What I do enjoy is baking Halloween treats for Junior Goo Shoes, and his friends. 

I guess I'd rather decorate baked goods than my house, lol, 

although I did make some pretty "fancy" Halloween  candy centerpieces ;)

When I was searching for Halloween baking ideas,

a Candy Corn Cookie Cake caught my eye.

Eye candy, literally!

It was a good excuse to use the new cookie cake pan I just bought,

plus, I could use up some of that candy corn I bought for the centerpieces!

The best part is, it's super-easy, and uses only three ingredients. 

The directions on the pan call for 18 oz. of refrigerated cookie dough.
I could only find 16 oz. packages, so I had to open a second package to have enough, which was kind of annoying

(I used Trader Joe's Chunky Chocolate Chip Cookie Dough).

I broke the dough into pieces, and scattered them around the pan.

Then, I pressed them together to form a circle, but not all the way to the edge, as the dough spreads when baked.

Here's one thing I learned the hard way...

the instructions say to cool the cookie in the pan on a rack for five minutes, 

and then turn it over to release and cool completely.

Uh, no. That didn't work.

The cookie was still too hot, and crumbled into pieces.

Oops.

Do-over. 

The second time, I let the cookie cool completely in the pan,

and it came out like a dream.

After the cookie cooled, I spread it with a thin coating of chocolate icing, 
so the candy corn had something to adhere to.
 I arranged the candy corn in a pinwheel design.

It's purdy, isn't it?

It will surely stand out in a crowd of desserts, don't you think?

 Now, here's the thing...it's REALLY sweet.

So, although I cut a large wedge for the purpose of these photos,

I recommend cutting it into 16 pieces, because otherwise, you may have kids bouncing around from sugar rushes for three days straight. 

CANDY CORN COOKIE CAKE

Recipe adapted from With Sprinkles On Top

Yield: 16 pieces

18 oz. refrigerated cookie dough

1 16 oz. can of frosting (there will be some left over)

1 bag candy corn (you will need approximately 60 pieces)

Generously grease a cookie cake pan. 

Cut cookie dough into chunks, and scatter around the pan.

Flatten pieces and press together to form a circle, but not all the way to the edge of the pan. Leave about 1/2" - 3/4", since dough will spread as it bakes. 

Bake cookie according to package directions (mine took about 15 minutes at 350F). 

Cool cookie completely in pan; then invert and release from pan, using a butter knife to loosen the sides and bottom, if necessary.

Spread a thin coat of frosting on the top side of the cookie.

Arrange candy corn in pinwheel pattern, starting in the center. 

Remember, a little goes a long way, so slice the cookie into 16 pieces.

Enjoy! 

 

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