Candy Corn White Chocolate M&M Blondies

Every year I see these M&Ms around Halloween, and don’t do anything about them.

But this year I decided do something about them. And by that, I mean baked into soft, buttery blondies.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

When I made the Candy Corn and White Chocolate Softbatch Cookies, many people asked if I had tried the M&Ms Candy Corn White Chocolate Candies and yes, I sure had.

To me they hardly taste like candy corn, and are basically white chocolate M&Ms. I love white chocolate so that’s great, but was hoping for more candy corn flavor, but I don’t get much.

MY OTHER RECIPES

I think the orange, yellow, and white colors are why they’re named ‘candy corn’ M&Ms, not because of taste.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

I bought the M&Ms at Target and they’re seasonally available at Target, Wal-Mart, many grocery stores, and Amazon. If you can’t find them in your area, white chocolate chips will duplicate the flavor most closely. Or use regular M&Ms, Reese’s Pieces, mini Rolos, or your favorite diced candy bar.

Actual candy corn could probably be used, but make sure it’s not touching the bottom of the pan and is well-shielded by batter or it’ll melt and then stick fiercely to the pan. Same principle as discussed in the Candy Corn and White Chocolate Softbatch Cookies post.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

I used my trusty blondie recipe because it’s no-hassle , no-fussno mixer requiredone-bowl, and goes from pantry to oven in 5 minutes. And they’re ready in under 30 minutes.

Scroll down to the related recipes to see just how many times and ways I relayed and parlayed the recipe.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

It’s the simplest batter ever to make, and it’s very easy to memorize because everything is a ‘one’.

Melt 1 stick of butter in the micro, whisk in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla. Then stir in 1 cup of flour and 1 cup of M&Ms. Done.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

After turning the batter out into the pan, I strategically placed the remainder of the M&Ms from the bag on top of the batter to create a nice visual pop of color and exposed candy.

Little tricks like that really make your baked goods shine and look more impressive, which is important since we eat with our eyes first. I do the same thing with Chocolate Chip Cookies or any cookies, always placing a few bonus chips or goodies (raisins, candy bar pieces, etc) right on the top for the wow factor.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

The blondies are super soft, dense, flat, and moist. I don’t add chemical leaveners such as baking power or soda to my blondies because I like ‘fudgy’ blondies.

It’s also why I never add leaveners to my brownies. It makes them cakier and while I love cake, I don’t prefer that texture in my blondies or brownies.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

While baking, the brown sugar caramelizes with the butter, and you’re left with caramel undertones amidst the buttery, rich dough.

The big white chocolate M&Ms are the perfect complement to the buttery base. I love white chocolate blondies, and have two other recipes for them. Another one surely can’t hurt.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

Save this recipe for all your unused Halloween (or Easter or birthday party) candy. Chop it up and bake it in.

Extra candy makes everything taste better.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

Candy Corn White Chocolate M&M Blondies

The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Candy Corn White Chocolate M&Ms are woven throughout the blondies, providing bursts of white chocolate, amidst the buttery, caramely dough. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute white chocolate chips, regular M&Ms, or another favorite candy for the M&Ms I used if you don’t have them. Save this recipe for your extra Halloween or Easter candy. Chop it up and bake it right in.

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
9.9-ounce bag M&Ms Candy Corn White Chocolate Candies, divided (or your favorite flavor of M&Ms; white chocolate chips may be substituted)

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 1 cup M&Ms
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Add remaining M&Ms to top of batter, dispersing them evenly, and pressing them down lightly with your finger.
  8. Bake for about 23 minutes, or until done. At 23 minutes (shown in photos) they’re very soft and moist; if you like firmer and dryer bars, bake for a few minutes longer. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months
Only Eats

Candy Corn and White Chocolate Softbatch Cookies

Candy Corn and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Coconut White Chocolate Chip Blondies

Coconut White Chocolate Chip Blondies

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting – I prefer the recipe above to this one because they’re less cakey and because of the coconut added

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting

Nutella-Swirled Peanut Butter Chip Blondies

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at averiecooks.com

White Chocolate-Topped Cinnamon Chip Cinnamon Bars – Same blondie base, with cinnamon and cinnamon chips

White Chocolate-Topped Cinnamon Chip Cinnamon Bars - Bursting With Big Cinnamon Flavor - Recipe at averiecooks.com

Cranberry Bliss Bars {Starbucks Copycat Recipe} – One of the best bars I’ve ever made and a dead ringer for the real thing. They start out with my trusty blondie base

 Cranberry Bliss Bars {Starbucks Copycat Recipe}

Funfetti Cake Batter Blondies

Funfetti Cake Batter Blondies from averiecooks.com

Chocolate Chip and Cherry Blondies

Chocolate Chip and Cherry Blondies

Peanut Butter Cup Cookie Dough Crumble Bars – An all-time favorite of mine

Peanut Butter Cup Cookie Dough Crumble Bars averiecooks.com

Loaded M&M Oreo Cookie Bars – Super popular on Pinterest

Loaded M&M Oreo Cookie Bars - Easy Recipe at averiecooks.com

Triple Peanut Butter Monster Cookie Bars – The trusty blondie base with peanut butter added 3 different ways. Great for pantry odds-and-ends cleanout

Triple Peanut Butter Monster Cookie Bars - Easy One-Bowl Recipe at averiecooks.com

Have you tried the Candy Corn White Chocolate M&Ms?

75 comments on “Candy Corn White Chocolate M&M Blondies”

  1. Dude, how did I not know that M&M’s had a candy corn flavor out! Definitely need to stock up before they get rid of it! Pinned, of course! :)

  2. Sometimes I crave blondies but I’m too lazy to pull out every single measuring cup and heavy kitchen “equipment.” I’ll have to remember to try your basic blondie recipe!! Instant gratification. :D

  3. These look amazing!! Can’t wait to try them! I love all blondies!

  4. Man, those look SO GOOD! I tend to just pour those m&m’s right into my trap, but using them up this way is a waaaay better idea!! :)

  5. Just made these because we had some of candy corn m&m’s on hand. My husband brought them home by mistake instead of milk chocolate m&m’s. We weren’t fans of them and figured this would be the best way tokeep them from going to waste! I am sad to say I WAY under baked them because I didn’t fully read your last step. Whoops! I baked for 25 minutes but that wasn’t long enough in my oven. I didn’t toothpick test them which i should have. But I have another bag so I will try again. The edges were yummy though!

    • You could probably put them back in the oven for 5 mins if you just made them and they’re still in the pan, semi-intact. I mean, they won’t be super pretty :) but they’re salvageable. Yes, bake until done. Always. Ovens and personal preferences vary – you just have to try your gut, always, and bake until done, whatever that is in your world :) Glad you will try again!

  6. In my opinion, if the blondies are “fudgy” then they are not really blondies :)

  7. OMG. These look amazing!! Candy corn is my favorite candy of all time so I’ve REALLY got to get baking!

  8. I decided since I have two 8×8 pans I could make these and the fluffernutter bars from your cookbook. No more wavering (and yes–you do your job very well)!! Both taste AMAZING and won’t last long at the party tomorrow! I know I like blondies much better without baking powder–this is a great basic for lots of add-ins and I like the candy corn/white choc M&M’s. The fluffernutter bars–wow!! My marshmallows became a little stringy (yours look so perfect in the photos) but I figure it adds some extra gooey goodness. As always, I am impressed with your recipes and had fun in the kitchen tonight. I guess while others are out hitting the bars on a Friday night, I’d rather be home making them!

    • Your last line about making bars rather than hitting them – classic :) 99% of the time I am at home on a Friday night (and every other night) cooking and testing and writing!

      Glad you love both the blondies and the FN Bars! And yes baking powder in blondies makes them so airy and cakey – not a fan. I have trashed up this basic “one” recipe so many ways – it can do me no wrong. Have extra stale Xmas cookies, random candy, half cup of pretzels at bottom of bag, put it in. Always works!

      The FN Bars and the marshmallows…If you over-work/over-stir MMs at all, they start to break down and get stringy. But it’s one of those things that no one will ever notice and they taste as good or better that way anyway!

      Thrilled that you’re thrilled with the recipes. As always, the detailed field reports are worth their weight in gold for me! Thank you!

  9. I’ve never tried those M&Ms but they add such a fun and festive touch to your blondies!

  10. I simply love this 1, 1, 1 deal! Easiest blondies recipe, ever! Besides, how else am I going to use up this 3-pound bag of candy corn?! :-)

  11. You’ve definitely got the “fudgy-gooey” factor covered with these. Man do I love under-baked blondies!

  12. I love how festive these are!! I think this is the perfect use for those candy corn m&ms.

  13. Yum! These are perfect for Halloween!!

  14. Candy corn and m&m’s, oh goodness I am loving this!!!

  15. Made these twice, followed the recipe exactly, cooked the first batch to 23 minutes, undercooked the second batch by under 20 minutes, and both times the M&Ms cracked and bled everywhere. What did I do wrong?! :( They still taste delicious, despite their appearance, but I can’t serve these to coworkers or guests when they don’t look very good. Wish I could perfect these… Love all your recipes Averie! Always my go-to for baking :)

    • Ok what kind of M&Ms did you use and what kind of pan did you use? I use the Candy Corn M&Ms and fold them into the batter at the last possible second and then turn the batter out into a foil lined 8×8 pan. With blondies, I always bake for 20 to 25 mins. For my oven, my pan, and my preference, that always works for me. I didn’t have any issues with the M&Ms exploding and you can see in these posts, similar bars, no issues with the M&Ms. One of those was PB M&Ms, the other just plain. There’s something going on with your oven or maybe over-zealous stirring-in (like you have to be Super Gentle – which I’m sure you are…)
      https://www.averiecooks.com/2013/07/triple-peanut-butter-monster-cookie-bars.html
      https://www.averiecooks.com/2013/09/loaded-mm-oreo-cookie-bars.html

      In terms of salvaging them…just make a thin frosting out of 1/4 c butter or cream cheese, powdered sugar about 1 -2 cups, add a splash of milk to get the right consistency.

      Also get an oven thermometer (5.99 at BB&Beyond or most hardware stores) bc I fear your oven is running hotter than you think it is…

  16. Thank you so much for responding! :) Yes, I followed your directions exactly. My pan is a metal, non-stick 8×8 square baking pan from BB&B. I covered it with foil and sprayed the foil. I used the candy corn white chocolate M&M’s and mixed them in at the very last second and was very very gentle in mixing them in. Poured them straight into the pan and gently leveled it all out. Placed the remaining M&M’s on top and just lightly pressed them down, evenly distributed. It must must be my oven?! I will have to temp the oven with a thermometer and find out how off it is….. Good thing my new oven is already ordered and on its way! :) I have baked a bunch of your recipes with regular, peanut, and pretzel M&M’s and never once had a problem. So strange!! Thanks for the salvage tip! I was considering dipping the tops in melted white chocolate, but love your frosting idea! Thanks Averie!!!

    • You totally sound like you know what you’re doing in the kitchen and your method and technique sounds like exactly what I do…could it be that your oven and these particular seasonal M&Ms just don’t get along? Sometimes the formulations are just a little off…for example, my coffee maker will not brew TJ’s seasonal pumpkin coffee without overflowing yet I use their other coffee in same machine, every other day of the year…maybe just a fluke thing that these M&Ms are more fragile and delicate…

      And oven thermometer – yeah could be a hot oven but if you’re baking other stuff without issue, that may not be the problem. Glad you’re getting a new oven though – wow how cool!

      And yes, frost those puppies and you’ll be fine. And you can even add some sprinkles if you have any…will cover up ANY flaws :) I do it all the time!

  17. Would it be ok to put candy corn in batter? They will bake right?

  18. These are missing salt–they just need a touch, and you notice it when you’re eating them. Theyre a bit too sweet with nothing to counterbalance that sweetness and give them complexity.

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