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. These are a candy corn lovers dream! Thanks for the great recipe!

  2. I love candy corn!! And I love these blondies. PINNED!!!

  3. 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! :)

  4. Wow how good do these look? I love white chocolate blondies!

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. I can just imagine the amazing chewy texture these bars have. Looks great!!

  11. 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!

  12. 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!

  13. 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).

    • 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.

    • Would coconut oil work?

      • 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!

  14. how about salted peanuts instead of white chocolate?

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

  16. 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!

  17. 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.

    • 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.

  18. 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.

    • Sorry you’re out 99 cents for the candy!

    • 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.

      • 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.

  19. 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!!

    • 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!

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

  21. 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.

  22. These look and sound divine! Can’t wait to tackle a gluten free version tomorrow!

  23. 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! :)

    • 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!

  24. 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

    • 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.

  25. 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…

    • 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.

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