Candy Corn White Chocolate Blondies — These white chocolate blondies are studded with candy corn. They’re the perfect Halloween dessert recipe that kids and adults alike go crazy for!
Candy Corn White Chocolate Blondies
Last year about this time I made White Chocolate Candy Corn Cookies. Until I posted them, I never knew just how much people love candy corn. 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 these white chocolate blondies.
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. 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. 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.
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.
Note: This is a repost of an 8 year old post. That 7 year old is 15 1/2 today!
Why just eat it when you can bake it into bars? She was very glad I did.
What’s in These White Chocolate Blondies?
To make this easy Halloween recipe, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Candy corn
- White chocolate chips
How to Make Candy Corn White Chocolate Blondies
This is such a fast and easy recipe for white chocolate blondies with candy corn! Follow my straightforward directions:
Step 1: Whisk together the melted butter, egg, brown sugar, and vanilla.
Step 2: Then add in the flour and stir until just combined.
Step 3: Gently fold in the candy corn and white chocolate chips, being careful not to break up the candy corn.
Step 4: Turn the batter into a greased 8×8-inch pan, make sure no candy corn is touching the side of the pan or exposed because it will burn or liquify!
Step 5: Bake until set around the edges and done in the middle. In the final 5 to 10 minutes of cooking, you may need to cover the pan with a sheet of foil to prevent top surface from browning too quickly and any exposed candy corn from scorching. I didn’t find it necessary, but ovens and ingredients vary.
Tip: You’ll know these white chocolate blondies are done when a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Can I Double This Recipe?
You should be okay to double this candy corn white chocolate blondies recipe and bake it in a greased 9×13-inch pan.
The bake time may vary slightly, so use your best judgement when doubling this recipe!
Can I Omit the Candy Corn?
If you’re a staunch candy corn hater or you can’t find candy corn at your grocery store right now, you can omit it if needed.
To make up for it, you could try adding another Halloween candy or another flavor of chocolate chip to the blondie batter.
Tips for the Best Blondie Recipe
It’s SO important that the candy corn does not touch the edges of the baking pan. If the candy corn touches the hot baking pan, it’ll burn and/or turn to goo and make a huge mess.
To prevent this from happening, push any bits of candy corn away from the edges of the pan and into the middle of the blondies as necessary. This will take a couple minutes to do, but it’s vital that you take the time to do this!
For a slightly different variation of this Halloween blondies recipe, you could add salted peanuts to the mixture instead of white chocolate chips. Peanuts and candy corn is a popular snack here in the US, so I bet this combo would taste amazing.
Finally, you need to let these white chocolate blondies cool for an hour before slicing and serving them. The candy corn needs time to cool down (it’s molten when it first comes out of the oven), and the blondies firm up as they cool.
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Candy Corn White Chocolate Blondies
Ingredients
- ½ 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
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Stir in the candy corn and white chocolate chips.
- 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.
- Bake for about 22 to 26 minutes, or until done. 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Halloween Recipes:
White Chocolate Candy Corn Cookies — These Halloween cookies are PACKED with candy corn and white chocolate chips. They’re easy to make and are always a hit with the kids!
Halloween Peanut Butter Cups — Learn how to make white chocolate peanut butter cups with this NO-BAKE 5-INGREDIENT RECIPE! With festive Halloween colors, they’re sure to be a hit with everyone from kids to adults alike! They keep perfectly for weeks so feel free to make them in advance and pass them out at your Halloween parties and festivities!
Loaded Halloween Cream Cheese Brownies – Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!
Halloween M&M’s Chocolate Chip Cookies — Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&M’s and chocolate chips!! An EASY one-bowl, no-mixer recipe that’ll put everyone in the Halloween spirit!!
Halloween Hand Pies —A FUN and EASY Halloween dessert for adults and kids alike! Buttery flakey pie crust with tangy-sweet cherry pie filling give great flavor to these festive and whimsical little goodies! Use store-bought pie crust to save time and they’re ready in 45 minutes. These little mummies will be the hit of your Halloween party!
Candy Caramel Apples — These caramel apples are better than the ones I ate as a kid because they’re coated not only with sweet, creamy caramel, but also with candy.
White Chocolate Salted Pumpkin Cookies — The cookies are soft, chewy, tender, and moist with rich pumpkin flavor. Pumpkin puree, pumpkin pie spice, and molasses lend the cookies to tasting like fall.
Chocolate Peanut Chewy Candy Bars – If you like See’s Candies you are going to LOVE these fast, EASY, no-mixer candy bars!! Soft, EXTREMELY chewy, a little bit crunchy, with the perfect amount of chocolate! Ridiculously DELISH!!
Originally published October 12, 2014 and republished October 21, 2022 with updated text.
I came across this recipe the way most people probably did—by looking for some way to use the leftover Halloween candy corn, and I am very pleased that I did, even though I made the mistake of slightly over baking them so that some of my candy corn sank to the bottom and melted.
Truly, folks, trust the time given unless you know your oven bakes way hotter or cooler than normal. At 26 minutes I thought they needed a little more time, and I probably would have been okay at 28 minutes, but by 30, my candy corn was melting. As is stated, these are meant to be soft and gooey. If you want a cake-like blondie, this isn’t going to work for you.
Also, don’t attempt to make these without lining your pan. I followed the suggestion to create a layer of batter with just the white chocolate chips in the bottom, and that probably helped, but I wouldn’t have wanted to try to get these out without a liner. I managed to keep my candy corn away from the sides, so I was good on that front.
The next time I make these, I will use salted butter, I think. (I looked in the FAQs, and didn’t see which type of butter Averie usually uses. Default is generally unsalted unless specified, I think.) My palate could have used a little salt to balance the sweet, but I enjoyed them “as is” as well.
I came across this recipe the way most people probably did—by looking for some way to use the leftover Halloween candy corn, and I am very pleased that I did, even though I made the mistake of slightly over baking them so that some of my candy corn sank to the bottom and melted.
Truly, folks, trust the time given unless you know your oven bakes way hotter or cooler than normal. At 26 minutes I thought they needed a little more time, and I probably would have been okay at 28 minutes, but by 30, my candy corn was melting. As is stated, these are meant to be soft and gooey. If you want a cake-like blondie, this isn’t going to work for you.
Also, don’t attempt to make these without lining your pan. I followed the suggestion to create a layer of batter with just the white chocolate chips in the bottom, and that probably helped, but I wouldn’t have wanted to try to get these out without a liner. I managed to keep my candy corn away from the sides, so I was good on that front.
The next time I make these, I will use salted butter, I think. (I looked in the FAQs, and didn’t see which type of butter Averie usually uses. Default is generally unsalted unless specified, I think.) My palate could have used a little salt to balance the sweet, but I enjoyed them “as is” as well.
I am glad you found this recipe and were able to use up some leftover candy corn. Yes, it will melt if you bake it too long and as you said, these are a dense and more gooey like blondie. For those than want something more cake like, this recipe wasn’t designed for that. A teaspoon of baking powder would likely give them some lift but personally that’s not my preference so I don’t bake with it unless I am making muffins or an actual cake.
As for butter, I use unsalted in all recipes unless otherwise stated. Generally Trader Joe’s or something cost effective and ‘basic’. I don’t bake with fancy butter as it’s just too expensive in California! If you want a more salty flavor, 1/2 to 1 tsp salt will give you that. But of course, add to taste. Flaky sea salt before serving is also an option to just salt individual pieces.