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

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.

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

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.

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! 

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!

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! 

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!

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 — These white chocolate blondies are studded with candy corn. They're the perfect Halloween dessert recipe that kids and adults alike go crazy for!

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4.47 from 69 votes

Candy Corn White Chocolate Blondies

By Averie Sunshine
These white chocolate blondies are studded with candy corn. They're the perfect Halloween dessert recipe that kids and adults alike go crazy for!
Prep Time: 5 minutes
Cook Time: 22 minutes
Cooling Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 9 squares
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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

*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

Serving: 1, Calories: 414kcal, Carbohydrates: 62g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 52mg, Sodium: 35mg, Sugar: 51g

Nutrition information is automatically calculated, so should only be used as an approximation.

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! 

candy corn cookies stacked on top of each other

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!

Halloween Peanut Butter Cups - Learn how to make white chocolate peanut butter cups with this EASY 5-INGREDIENT RECIPE! With festive Halloween colors, they're sure to be a hit with everyone from kids to adults alike!

Loaded Halloween Cream Cheese Brownies – Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!

Loaded Halloween Cream Cheese Brownies

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 M&M's Chocolate Chip Cookies

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!

Mummy Hand Pies - A FUN and EASY Halloween treat that kids and adults alike both love! 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.

Candy Caramel Apples

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.

White Chocolate Salted Pumpkin Cookies

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!!

Chocolate Peanut Chewy Candy Bars

Originally published October 12, 2014 and republished October 21, 2022 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

    1. 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.

  3. 5 stars
    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!!

  4. 4 stars
    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!!

  5. 5 stars
    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!!

    1. 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.

  6. 1 star
    It’s very frustrating to me when I follow directions exactly with no substitutions and this recipe was an epic fail. Complete disaster the candies melted it was a disgusting Gloppy gluey treat that I had to throw out. I hate wasting organic butter and flour and expensive ingredients. It was just too dense after baking like it needed more flour maybe some baking powder? Perhaps freeze the white chips and the candy corns prior so that less of a chance of melting so much? This recipe needs a lot more testing and critiquing before recommending. I wanted it to work so bad so I made two more batches trying to figure out what was wrong but I had the same result each time. Also baking time for me was at least 30 minutes I did check at the 22 minute mark I did not need to cover with foil either. Mine was made in a convection style oven.

  7. 5 stars
    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.

    1. 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!

  8. 4 stars
    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!

    1. Anything with candy corn definitely I recommend keeping it in smaller batch sizes because yes when it’s exposed to heat, it will melt and the colors will break down as it melts.

  9. 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.

  10. 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.

    1. I have only made as written but doubling in a 9×13 shouldn’t really need more time but keep an eye and bake accordingly.

  11. 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.

    1. 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.

      1. 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.

      2. 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!

  12. 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.

    1. 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!

  13. 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.

    1. 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.

  14. 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)!

    1. Over-baking with these will result in melted candy corn. Look at the edges around 20 minutes. Once they’re set, the bars are done. They firm up quite a bit upon cooling. Glad they tasted great, albeit gooey :)

    2. You can try dusting the candy corn with flour and then freezing them before mixing them in the batter. That should help them not melt into goo.

  15. Just made them.  I have 50 years baking experience.  I followed your recipe exactly, moving the candy corn away from the sides.  They all melted into a gooey layer at the bottom.  :(  Tasty, but disappointed it doesn’t look like candy corn.  I want to try again. Do you think I should add a little more flour?  Maybe I baked them too long, but they were gooey inside when I tested…

    1. You could possibly add a bit more flour or just bake them less time. These blondies firm up quite a bit after cooling so even though you think they’re maybe not quite done, I’d pull them and let them cool and settle and that will likely help. Also, try another brand of candy corn possibly. Some I have found melt faster than others.

  16. Do you really use 1 tablespoon of vanilla (not teaspoon) it seems like a lot of vanilla. Maybe I’m just thinking more along the lines of cookie dough

    1. Yes a tablespoon is really just 3 teaspoons so I always add at least 2 teaspoons to anything, and really just pour from the bottle and eyeball it, but if you like less, then do what you feel comfortable with.

  17. Hi Avery! My name is Julia Koch and I am 15 year old from New York. I own a blog as well, which is dedicated to my passion for baking. I hope to one day own a professional bakery and expand as far as I can. My friend just showed me this recipe because she wants me to make it for her for Halloween, and while doing so, I couldn’t help myself from seeing how amazing your blog is. After stalking you for about a half hour now, I cannot tell you how much you and your blog inspire me to continue with my passion of baking. You’re baking recipes are by far THE BEST I have ever seen! On top of that, your photography makes each one look absolutely incredible and delicious, all contributing to your blog becoming my favorite baking blog from now on. I just wanted to let you know that you are such an inspiration to me and I hope I can eventually do what you do. Maybe we can meet up sometime and chat about baking! I’d absolutely love to. Check out my blog too if you’d like! (Even though its far from how good yours is). Keep baking! :)

    1. What a super sweet email, Julia, and thank you! I’ve been blogging FT for 5 1/2 years. Before that I had never really used a camera or cooked for anyone other than my family and in the meantime have built my blog and written 2 cookbooks, but trust me, if I can do it, so can you! You are so YOUNG! I never took any photography classes in college (or cooking classes!) and you have the advantage of knowing that if this looks like something you want to do one day, you can prepare for it better than I did. But hard work will get you where you want to be :) Thanks for all the compliments and best of luck to you with all your dreams! If you make anything from my site, LMK!

  18. hey candy corn lovers! I made this last week for work and they were inhaled immediately…so I am making another batch tonight, along with the cookies. Has anyone doubled this recipe? My co-workers want more of these babies real bad. Averie have you used silpat liners, I haven’t myself and am wondering if they are worth it and if the brownies, blondies etc come out with a nice edge, if you know what I mean. The silpat I see in the ads look like they kind of slope in the pan. Everyone at my office is thanking you for your recipes.

    1. Silpats are 100% worth it for cookies!!! THEY ARE INSTRUMENTAL in making perfect cookies, in my humble opinion! Read this post for all my tips/tricks!
      https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html

      And so glad the blondies came out great for you and I think you’d be safe making a double batch in a 9×13. I haven’t personally tried, but I’m guessing it will be fine! You wouldn’t use Silpats in a pan but for cookies, yes, key! There are different kind of Silpats but the basic $20 ones are what you want and they’re flat.
      http://www.amazon.com/gp/product/B00008T960/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008T960&linkCode=as2&tag=lovvegyogruna-20&linkId=N6ZC3KZF7K3W4BVS

  19. The only issue: I can’t wait for them to cool! So easy and looking delectable. Thanks for another great recipe!!

  20. Hello Averie!

    I made these and they turned out PERFECT!!!!! I’ve made several of your recipes with the trusty blondie base and its always to die for. These were sooooo buttery and had a great chewy texture. Tip: I pretty much always line my pans with parchment when I’m baking bars or brownies. They just come out of the pan so much easier (also easier to transport and cut). That may help with the candy corn melting and sticking to the pan.

    Love your recipes!!
    Christine

    1. Thanks for trying this recipe, and so many others, Christine! Glad that these worked out great for you and that you love this trusty blondie base…me too! So adaptable!

      Glad that the parchment works for you! It’s probably better than using foil for sticking-purposes as this recipe is concerned. I am such a diehard foil girl that I always just use foil (Reynolds heavy duty, never lets me down) but agreed that lining the pan with something is key here!

  21. i think you forgot to add baking soda or powder to the recipe. I hv bEen baking it for 45 mins and they are not even close to done. Waste of a bag of candy.

    1. I made these today for my kids and was very disappointed. most of us couldn’t even eat them. The bake time was terribly long and looked more like a dark gooey sticky mess in the pan.  They burnt to the pan so bad I still don’t know how it’s going to get clean. literally 1/3 of the blondies were stuck and the edges became concrete. I really don’t know what I did wrong but this one was a big fail for me. I’m happy to hear others had better luck with them.

      1. Thanks for trying the recipe and I’m sorry it didn’t work out for you as planned. The key to making sure the candy corn pieces don’t burn/bake into the pan is to have all pieces shielded by dough.

        Also if you say the bake time was terribly long (I’m assuming you baked longer than specified in the recipe), I suspecting you over-baked them, hence the burning and ‘concrete edges’. Just making an educated guess based on what you wrote.

        The base of this recipe is one I have used dozens and dozens of times on my blog and I know it works like a charm. The only difference with this version is the candy corn. https://www.averiecooks.com/tag/blondies-2

  22. Mine look nothing like this. The candy corn completely melted after 20 minutes and completely stuck to everything. Nice in theory, but a nightmare. Clearly something didn’t work out right.

    1. Sorry they didn’t work for you. I gave as detailed of a description about how to SHIELD the candy corn with dough as possible in order to prevent what you’re talking about. Hopefully you caught that part in the directions.

  23. I am (almost) stunned into silence right now because these look so insanely good. I lurve candy corn and the candy corn m & m’s so both of those blondie recipes are right up my alley. I also will totally use your blondie base from now on. I mean, how easy is that?!? Thanks!

    1. It’s a totally foolproof base and I have relayed and parlayed it dozens and dozens of times! Super adaptable!

  24. Mmmm, I’m in love with these bars!! I definitely fall into the candy corn lover category! :) Pinned!

  25. These look delicious! I plan on making them really soon. The only thing is, do you have any tips on using less butter? I love blondies and I’m eager to try these, but I don’t like a lot of butter (it gives me a headache).

    1. Blondies are inherently dense and buttery so I really don’t have any tips on reducing it. In this recipe, without the full amount of butter, the batter will either be too skimpy or too dry.

      1. I haven’t tried oil as a butter replacement in this blondie base recipe (I’ve made it sooo many times and ways)…I really don’t know if it will or not! Part of me says no, it’ll be too oily. Part of me says yes, it’s coconut oil so it will solidify and be fine. I just don’t know! LMK if you try!

  26. These blondies look fantastic, Averie! Seeing this recipe title all I could think was OH YUM! Candy corn is definitely a fall staple in my house. I can’t think of a better way to use a bag up. The contrast between the dense, cakey bars and the light, chewy sounds scrumptious!

  27. I’m a weirdo. I don’t like candy corn solo but I love it in baked goods and sweet treats. These bars are perfect in so many ways, Averie! Pinned!

  28. It is so hard to get my hands on Candy Corn here in Australia – but I definitely need to find some so I can make these delicious blondies.I have a feeling they would be perfect for Halloween too!

  29. These look so good! I will definetly be making these! Yum! You know what would be super good too….instead of using the regular candy corns, use the Starburst flavored candy corns!!!! Omg, they are yummy! They’d rock in this blondies base, I bet! Thanks for the recipe, Averie!

  30. This looks so delicious – I’m disappointed every time I see a candy corn recipe because we don’t get it here. I have no idea what it tastes like! But it sure makes those blonde bars pop!

  31. I always think candy corn isn’t my favorite, but then I get it in front of me and I can’t stop eating it! These blondies look delicious and I love the white chocolate in there!

  32. Putting candy corn in dessert somehow makes it more acceptable for adults to eat.. not sure what the logic is, but it’s there somewhere.

  33. I actually remember those candy corn cookies from last year!! It was the first time I had ever seen anyone bake with it (other than the 3-ingredient butterfinger bars everyone has done a million times), and I was SO impressed. Although I don’t really like candy corn, I actually wanted to try doing that! And your daughter is seriously the cutest. I’m sure she’s just like a mini-me for you! :)

  34. I’m a major candy corn lover! If there is a bag around, you will find my hand in it. These bars are a candy corn lover’s dream come true!

  35. Gak—that’s what I think of candy corn. But yeah there are numerous ‘kids’ young and old who would love love these.

  36. And there’s the candy corn recipe I’ve been waiting for! Love this Averie! So perfect for Halloween! Pinned!

  37. I always buy candy corn around Halloween, but never get to incorporate them in a recipe, I just love snacking on them so much, so they only last around 30 minutes in my house! These bars seem so easy and quick to make, so I’ll grab some candy corn later today and try to make them :) (the candy corn pretzel bites are really cute, too )

  38. I almost made these, I swear. LOVE THEM, of course!! Baking candy corn into anything is my new favorite thing to do.

    1. Girl I didn’t realize I almost DID make them, last year. Until I was going thru my normal practice of gathering my related recipes and I was like bam, whoa. And then I was relieved to see I used M&Ms, not actual candy corn. I seriously do NOT even remember that recipe. I was just finishing my pumpkin cookbook and basically was blogging in my sleep I think and committing nothing to memory!

  39. I love candy corn and cannot wait to bake with it! I’m betting these bars would make a fantastic candy corn dessert – yum!

  40. You make such fun candy corn treats during this time of year! I haven’t had any yet, but I always have a craving for some at some point during this season :)

    1. Thanks for the compliments. Once a year I try to do something fun with candy corn. One per year is enough though :)

  41. The cookies looked great, the blondies with the candycorn white chocolate m&ms looked even better, but these look the BEST. The m&ms just don’t have enough of a candy corn taste. And YES, I’m a huge fan of the candy corn.

    1. I’m always surprised at your love of candy corn b/c it’s pure sugar and I know your feelings on pure sugar! But I am GLAD you loved these! And yes, for true C.C. flavor, actual CC’s rather than M&Ms are the way to go!

  42. LOVE the colors and flavors on these blondies. Candy corn always makes me smile – I just love the colors and shape of them! Pinned :)

  43. I made blondies just like these a couple years ago. My candy corn melted much more and formed a chewy layer at the bottom. Still delicious though.

    1. You have to be a little bit careful when baking with it to make sure you have a dense/thick batter so it doesn’t sink, and then there’s no harm in manually re-adjusting certain pieces into place to avoid touching the edges/sides, etc.

  44. I love finding recipes that use candy corn, Averie! These blondies look so thick, chewy, and delicious. And I love the white chocolate in here, too. Pinned!

  45. I love candy corn…it’s a perfect treat because you can’t eat too much of it because it’s so sweet…

    1. I used to think that too…but apparently my threshold is getting better because I could eat a decent-sized handful if I let myself :)

  46. Yum–I could get into these as easily as any kid on the block! I think candy corn would be a nice chewy addition to blondies. I’m pretty sure there will neighborhood Halloween party so I’m keeping these in mind for the occasion…

    1. They’d be a perfect ‘fun block party’ conversation piece type of treat! And I hope you had a successful baking day :)

  47. I have a cup of candy corn left from my butterfinger bark – it’s a sign! I should make these! I love blondies! Pinned!

  48. Nope, can never get enough candy corn! I love this recipe for its amazing chewiness. It’s also so full of wonderful candy!
    I made something similar last week with a white chocolate base and called them Wownies (you know, white chocolate brownies). I think the name made me just as happy as the bar!

    1. Your wownies sound great!! I’ve been on a kick with white chocolate + lemon/pumpkin/bananas in all my Fudgy ____ Bar recipes. Love how dense and sweet it makes the dough base!

    1. I know, two in a row, what are the odds. I GENERALLY try to plan against that, but…oh well, it happens!

  49. Love lovey LURVE candy corn. I just have to be careful because most brands have gelatin which doesn’t work for a vegetarian. But when I find the veg kind I’m into it!

    1. I’ve been down this road before (and every year I forget), but I *think* it’s the Brach’s brand that’s safe. I know the generic storebrand for Ralph’s grocery is safe!

    1. You made them already??! Within hours of the post going live? You’re my candy corn hero :) Glad they turned out great for you!

  50. I’m not much of a candy corn person but I’d gladly dive into these bad boys! I’m also helping my sister host a 20-kid + parents + sibling Halloween party in 2 weeks so I may have to make these for the children! :)

    1. I’m not surprised that you’re not a candy corn person but these are a kid’s dream treat…and SUPER easy. Like 5 mins of prep! :)