Candy Corn and White Chocolate Blondies

Last year about this time I made Candy Corn and White Chocolate Cookies.

Until I posted them, I never knew just how much people love candy corn.

Candy Corn and White Chocolate Blondies - Wondering what to do with your candy corn? Bake it into soft, easy blondies! Best.Use.Ever.

I know it’s a love-it or hate-it type of food but for those who love it, you’re going to flip for the bars.

They’re super soft, slightly chewy, and buttery. The candy corn stays chewy after it’s baked and the contrast of the dense, moist, tender bars against the chewy candy corn is great.

Candy Corn and White Chocolate Blondies - Wondering what to do with your candy corn? Bake it into soft, easy blondies! Best.Use.Ever.

Throw in some melted white chocolate, and candy corn lovers are in for a real treat.

When I want an easy, fuss-free recipe that I know everyone will love, I call upon my trusty blondie base. With 25+ versions and counting, it never lets me down.

Candy Corn and White Chocolate Blondies - Wondering what to do with your candy corn? Bake it into soft, easy blondies! Best.Use.Ever.

It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.

For this version, add 1 cup candy corn and 1 cup white chocolate chips. Ironically, I have a recipe that’s almost identical except that it uses Candy Corn M&Ms. Totally forgot about that one until after I made these.

Candy Corn and White Chocolate Blondies - Wondering what to do with your candy corn? Bake it into soft, easy blondies! Best.Use.Ever.

My 7 year old daughter loves, loves, loves candy corn. I didn’t even know how much until we were walking through the grocery store a few weeks ago and she exclaimed, “Mom, CANDY CORN! They have it!” That was my subtle clue to pick some up and get to work.

Why just eat it when you can bake it into bars. She was very glad I did.

Candy Corn and White Chocolate Blondies - Wondering what to do with your candy corn? Bake it into soft, easy blondies! Best.Use.Ever.

Print Recipe

Candy Corn and White Chocolate Blondies

The blondies are super soft, slightly chewy, and buttery. The candy corn stays chewy after it’s baked and the contrast of the dense, moist, tender bars against the chewy candy corn is great. Throw in some melted white chocolate, and candy corn lovers are in for a real treat. It's an easy, fuss-free recipe that's easy to memorize because everything is "one". The bars are a great way to use up any lingering Halloween candy.

Yield: one 8x8 pan, 9 to 12 generous squares

Prep Time: 5 minutes

Cook Time: about 22 to 26 minutes, or until done

Total Time: about 90 minutes, for cooling

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup candy corn
1 cup white chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don't overmix.
  5. Stir in the candy corn and white chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.
  7. Bake for about 22 to 26 minutes, or until done. Tip - In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn't find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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91 comments

  1. I meant, above, that I made the blondies…

  2. These didn’t turn out for me :( maybe I baked them too long, I added about 10 minutes because my tooth pick came out runny each time. I think it’s because the candy corn melted inside the blondies. I’m going to try a 2nd batch…(I will say the gooeyness still tastes awesome)!

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