Candy Corn and White Chocolate Blondies
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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.
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
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Candy corn
- White chocolate chips
How to Make Candy Corn White Chocolate Blondies
Whisk together the melted butter, egg, brown sugar, and vanilla. Then add in the flour and stir until just combined. Gently fold in the candy corn and white chocolate chips, being careful not to break up the candy corn.
Turn the batter into a greased 8×8-inch pan and 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.
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.
- 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
- 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.
*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.
Amount Per Serving: Calories: 414Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 35mgCarbohydrates: 62gFiber: 0gSugar: 51gProtein: 3g
More Easy Halloween Recipes:
Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer brownie recipe that’s FASTER than using a boxed mix!
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!!
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!!
Pumpkin Gooey Butter Cake — This cake is more like a gooey, very rich pumpkin pie bar or pumpkin pie with a spice cake crust!
Loaded Halloween Cream Cheese Brownies – Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!
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