Orange candy Corn Bars

3/4 c butter, melted, cooled

1 3/4 c sugar

1 tbsp grated orange peel

4 eggs

1 3/4 c all purpose flour

1 tsp baking powder

4 drops yellow food color

3 drops red food color

Frosting:

1/2 c butter

1 3/4 c powdered sugar

1 to 2 tbsp milk

1 tsp vanilla

1/8  tsp salt

Decoration

1/3 c candy corn (32 candies)

1. Heat oven to 325 degrees F.  Line bottom and sides of 9 in square pan w/ foil, extending foil 2 inches on 2 opposite sides of pan; spray foil w/ cooking spray.

2. In a medium bowl, beat melted butter, sugarm and orange peel until blended.  Beat in eggs, one at a time.  Stir in flour and baking powder until mixed.  Stir in yellow food color until mixed.  Sread 1 1/2 c yellow batter in pan.  Place in freezer about 15 min, or until firm.

3. Meanwhile add red food color to remaining cake batter in bowl until well mixed.  Spread over chilled yellow batter.

4.  Bake 47 to 53 min or until toothpick inserted in center comes out clean.  Cool completely, about 45 min.

5.  In medium bowl. beat 1/2 c softened butter until light and fluffy.  Beat in powdered sugar til blended.  Beat in milk, vanilla, and salt until smooth.  Spread frosting over bars.  To serve, remove bars from pan, using foil to lift.  Remove foil. Cut into 4 rows by 4 rows.  Cut each square diagonally in half.  Top each triangle with 1 candy corn.

Recipe from Pilsbury Classic Cookbooks #327, Sept. 2008