Candy Corn and White Chocolate Blondies

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

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.

two Candy Corn White Chocolate Blondies stacked atop each other

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 

halloween blondies stacked on top of each other

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.

four Candy Corn White Chocolate Blondies stacked on top of each other

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.

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

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. 

Candy Corn White Chocolate Blondies

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!

Yield: 9 squares
Prep Time 5 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 27 minutes


  • 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


    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. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
    8. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 414 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 35mg Carbohydrates: 62g Net Carbohydrates: 0g Fiber: 0g Sugar: 51g Sugar Alcohols: 0g Protein: 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!

110 comments on “Candy Corn and White Chocolate Blondies”

  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)!

  3. I think the problem with this recipe is it needs a cooler temp like 325 and self-rising flour with everything in the recipe doubled but the candy. I am going to try it my way bound to be better than this recipe.

    • There isn’t a problem with the recipe and I do not recommend baking at a lower temp and definitely don’t recommend self-rising flour – that will turn them cakey and that’s not what blondies are. The issue for many is that they allow the candy corn to be placed at the bottom or edges or the pan and it melts. Easy to avoid since the pieces are big and easy to reposition into the center of the pan or away from edges/base.

  4. Just want to say this recipe is perfect. I have made it several times. Only changes I make is that I cream room temp butter and sugar (rather than melting) Add the egg, vanilla and follow rest of instructions. And I use parchment instead of foil.

    The KEY is carefully moving all candy corn away from the edges. Hope this helps. It is one of my family’s favorites this time of year.

    • You hit the nail on the head: The KEY is carefully moving all candy corn away from the edges. <--- Totally agree! Glad you love this recipe and that it's one of your family faves this time of year!

  5. Made these yesterday and was so excited. I know they are cooked but they taste raw. I didn’t care for them but my daughter loved them because she loves raw cookie dough.

    • All ovens, climates, pans, etc. vary and you definitely want to cook through until they are done, whatever that means given your variables. Not sure if they are still raw? or you just think they taste raw. I don’t find them to taste raw at all once cooked fully. Thanks for trying the recipe and if you have any doubt that they’re still raw, throw them away now and just cook a bit longer next time.

      • Well it should be cooked, I cooked them for a good 10 -12 extra minutes. I think it was just all the candy corn. Maybe next time I would add less or just use chocolate chips.

      • Ok then they’re not raw. And as you said, you can use less candy corn or choc chips next time. These are a kid favorite type of treat for sure!

  6. Can this recipe be easily doubled and made in a 9×13? Have you tried this? Any idea on time adjustment? I made the regular recipe and loved it. Want to send a big batch into work with my husband and was hoping doubling it will work.

  7. I made these at the request of a friend (harder to find candy corn at Christmas time lol). The recipe is good, though I did try the suggestion of room temp butter and it seemed helpful. Also, a tip I tried for those having a hard time keeping the candy corn away from the bottom and sides (this is my second time making these and the first time all the candy corn melted even though I did try). I mixed in the white chocolate, then put a thin layer of better in the bottom of the pan. Then mixed in the candy corn and put the rest of the batter in the pan with more batter towards the center, as this batter spreads when it bakes. It came out PERFECT. Maybe one melted candy corn. They were great.

  8. I tried doubling this recipe in a 9×13 pan and since it took nearly twice as long to bake, the candy corn melted throughout and became weird red goo :( So it seems best to make it in separate batches!

    Rating: 4
  9. I made these for the office for Halloween and they turned out perfect. I’m being cursed by the rest of my office mates every 5 minutes! I followed the recipe as written but after reading other posts made sure that I kept the candy corns away from the edges. I’d for sure make these again.

    Rating: 5
    • Thanks for the five star review and I’m glad you love the cookies! Yes definitely keeping the candy corns away from the edges is the way to go. Glad things are a hit with everyone in your office!

  10. I do not like candy corn but hubby loves it and asked me to make these for him! So I did…. I don’t use foil at all, so I just sprayed a glass 8×8 with bakers joy and poured my mixture into it. I baked for 26min , toothpick came out clean, let sit for an hour, but they still were very “oily” and just didn’t seem to have came together properly. Although, the taste was fabulous, I know they didn’t quite turn out the way they should have. Is it because I didn’t line the pan? Help because I will make again if I can figure out how to make them not mess up again!!

    Rating: 5
    • It’s hard to say… I would just suggest baking a few minutes longer. Or add a touch more flour which would combat some of the oiliness. But in general, these are a very soft and gooey and moist bar.

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