Candy Corn White Chocolate M&M’s Blondies


This post may contain affiliate links.

Candy Corn White Chocolate M&M’s Blondies — Seasonal white chocolate M&M’s are studded through these M&M’s blondies. The perfect Halloween dessert for adults AND kids!

Candy Corn White Chocolate M&M's Blondies — Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!

The Easiest Halloween Dessert! 

Every year I see these candy corn white chocolate M&M’s around Halloween, and don’t do anything about them. But this year I decided do something about them. And by that, I mean baked into soft, buttery blondies.

When I made the Candy Corn and White Chocolate Softbatch Cookies, many people asked if I had tried the M&Ms Candy Corn White Chocolate Candies and yes, I sure had.

To me they hardly taste like candy corn, and are basically white chocolate M&M’s. I love white chocolate so that’s great, but was hoping for more candy corn flavor, but I don’t get much.

I think the orange, yellow, and white colors are why they’re named ‘candy corn’ M&M’s, not because of taste.

Candy Corn White Chocolate M&M's Blondies — Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!

The Halloween M&M’s blondies are super soft, dense, flat, and moist. I don’t add chemical leaveners such as baking power or soda to my blondies because I like ‘fudgy’ blondies.

It’s also why I never add leaveners to my brownies. It makes them cakier and while I love cake, I don’t prefer that texture in my blondies or brownies.

While baking, the brown sugar caramelizes with the butter, and you’re left with caramel undertones amidst the buttery, rich dough.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

The big white chocolate M&M’s are the perfect complement to the buttery base. I love white chocolate blondies, and have two other recipes for them. Another one surely can’t hurt.

Save this recipe for all your leftover Halloween candy (or Easter or birthday party candy!). Chop it up and bake it in.

Extra candy makes everything taste better.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

What’s in the Halloween M&M’s Blondies? 

To make these Halloween M&M’s blondies, you’ll need: 

  • Unsalted butter
  • Egg
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • White Chocolate Candy Corn M&M’s

Candy Corn White Chocolate M&M's Blondies — Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!

How to Make White Chocolate M&M’s Blondies

I used my trusty blondie recipe to make these M&M’s white chocolate blondies because it’s no-hassle, no-fuss, no mixer required, one-bowl, and goes from pantry to oven in 5 minutes. And they’re ready in under 30 minutes.

It’s the simplest batter ever to make, and it’s very easy to memorize because everything is a ‘one’.

Melt 1 stick of butter in the micro, whisk in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla. Then stir in 1 cup of flour and 1 cup of M&Ms. Done.

Candy Corn White Chocolate M&M's Blondies — Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!

After turning the batter out into the pan, I strategically placed the remainder of the M&Ms from the bag on top of the batter to create a nice visual pop of color and exposed candy.

Little tricks like that really make your baked goods shine and look more impressive, which is important since we eat with our eyes first.

I do the same thing with Chocolate Chip Cookies or any cookies, always placing a few bonus chips or goodies (raisins, candy bar pieces, etc) right on the top for the wow factor.

Candy Corn White Chocolate M&M Blondies - Super soft buttery bars with Halloween candy baked in! Do it....It's only once a year!

Can I Substitute the Candy Corn M&M’s? 

Of course! I bought the M&M’s at Target and they’re seasonally available at Target, Wal-Mart, many grocery stores, and Amazon.

If you can’t find them in your area, white chocolate chips will duplicate the flavor most closely. Or use regular M&M’s, Reese’s Pieces, mini Rolos, or your favorite diced candy bar.

Can I Add Actual Candy Corn to the Blondies? 

Actual candy corn could probably be used, but make sure it’s not touching the bottom of the pan and is well-shielded by batter or it’ll melt and then stick fiercely to the pan. Same principle as discussed in the Candy Corn and White Chocolate Softbatch Cookies post.

Candy Corn White Chocolate M&M's Blondies — Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!

Tips for Making White Chocolate M&M’s Blondies 

I used seasonal white chocolate M&M’s to make this recipe, but regular M&M’s, white chocolate chips, or something similar may be substituted. 

You may double this recipe, if desired. Just double the ingredients list and bake the bars in a 9×13-inch pan. 

Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. 

Candy Corn White Chocolate M&M's Blondies — Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!

Pin This Recipe

5 from 2 votes

Candy Corn White Chocolate M&M's Blondies

By Averie Sunshine
Seasonal white chocolate M&M's are studded through these M&M's blondies. The perfect Halloween dessert for adults AND kids!
Prep Time: 5 minutes
Cook Time: 23 minutes
Additional Time: 2 minutes
Total Time: 30 minutes
Servings: 12
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.



  • 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 1 cup M&Ms
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Add remaining M&Ms to top of batter, dispersing them evenly, and pressing them down lightly with your finger.
  • Bake for about 23 minutes, or until done. At 23 minutes (shown in photos) they’re very soft and moist; if you like firmer and dryer bars, bake for a few minutes longer. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.
  • Allow bars to cool in pan for at least 30 minutes before slicing and serving.


Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


Serving: 1, Calories: 220kcal, Carbohydrates: 29g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 37mg, Sodium: 18mg, Sugar: 21g

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

More Easy Halloween Desserts: 


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 and White Chocolate Softbatch Cookies - Fun & Easy Recipe at

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!

Loaded Cream Cheese Halloween Brownies — Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!! The perfect EASY Halloween treat that everyone will love!!

Chocolate Chip M&M’s Halloween 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!!

Soft Fall Sugar Cookies — The texture of these cookies is similar to Lofthouse-Style sugar cookies. They’re buttery soft and light, without being airy or cakey! 

Loaded Peanut Butter Cookie Cake — Peanut butter is used 3 WAYS: In the dough, with peanut butter cups, and Reese’s Pieces!! EASY, no mixer, super soft center with chewy edges, and tastes AMAZING!!

Chocolate Chip M&M’s Bars — Soft buttery bars loaded with M&M’s and chocolate chips are a guaranteed hit!! Fast, easy, foolproof, no mixer recipe that’s so much simpler than making cookies!!

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!

Get the latest recipes via email!

Leave a Comment

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


  1. These are missing salt–they just need a touch, and you notice it when you’re eating them. Theyre a bit too sweet with nothing to counterbalance that sweetness and give them complexity.

    1. Salt in desserts is a personal preference so always salt to taste and everyone’s tastes vary widely on that so do as you think is best. Thanks for trying the recipe.

  2. Thank you so much for responding! :) Yes, I followed your directions exactly. My pan is a metal, non-stick 8×8 square baking pan from BB&B. I covered it with foil and sprayed the foil. I used the candy corn white chocolate M&M’s and mixed them in at the very last second and was very very gentle in mixing them in. Poured them straight into the pan and gently leveled it all out. Placed the remaining M&M’s on top and just lightly pressed them down, evenly distributed. It must must be my oven?! I will have to temp the oven with a thermometer and find out how off it is….. Good thing my new oven is already ordered and on its way! :) I have baked a bunch of your recipes with regular, peanut, and pretzel M&M’s and never once had a problem. So strange!! Thanks for the salvage tip! I was considering dipping the tops in melted white chocolate, but love your frosting idea! Thanks Averie!!!

    1. You totally sound like you know what you’re doing in the kitchen and your method and technique sounds like exactly what I do…could it be that your oven and these particular seasonal M&Ms just don’t get along? Sometimes the formulations are just a little off…for example, my coffee maker will not brew TJ’s seasonal pumpkin coffee without overflowing yet I use their other coffee in same machine, every other day of the year…maybe just a fluke thing that these M&Ms are more fragile and delicate…

      And oven thermometer – yeah could be a hot oven but if you’re baking other stuff without issue, that may not be the problem. Glad you’re getting a new oven though – wow how cool!

      And yes, frost those puppies and you’ll be fine. And you can even add some sprinkles if you have any…will cover up ANY flaws :) I do it all the time!

  3. Made these twice, followed the recipe exactly, cooked the first batch to 23 minutes, undercooked the second batch by under 20 minutes, and both times the M&Ms cracked and bled everywhere. What did I do wrong?! :( They still taste delicious, despite their appearance, but I can’t serve these to coworkers or guests when they don’t look very good. Wish I could perfect these… Love all your recipes Averie! Always my go-to for baking :)

    1. Ok what kind of M&Ms did you use and what kind of pan did you use? I use the Candy Corn M&Ms and fold them into the batter at the last possible second and then turn the batter out into a foil lined 8×8 pan. With blondies, I always bake for 20 to 25 mins. For my oven, my pan, and my preference, that always works for me. I didn’t have any issues with the M&Ms exploding and you can see in these posts, similar bars, no issues with the M&Ms. One of those was PB M&Ms, the other just plain. There’s something going on with your oven or maybe over-zealous stirring-in (like you have to be Super Gentle – which I’m sure you are…)

      In terms of salvaging them…just make a thin frosting out of 1/4 c butter or cream cheese, powdered sugar about 1 -2 cups, add a splash of milk to get the right consistency.

      Also get an oven thermometer (5.99 at BB&Beyond or most hardware stores) bc I fear your oven is running hotter than you think it is…

  4. You’ve definitely got the “fudgy-gooey” factor covered with these. Man do I love under-baked blondies!

  5. I simply love this 1, 1, 1 deal! Easiest blondies recipe, ever! Besides, how else am I going to use up this 3-pound bag of candy corn?! :-)

  6. I decided since I have two 8×8 pans I could make these and the fluffernutter bars from your cookbook. No more wavering (and yes–you do your job very well)!! Both taste AMAZING and won’t last long at the party tomorrow! I know I like blondies much better without baking powder–this is a great basic for lots of add-ins and I like the candy corn/white choc M&M’s. The fluffernutter bars–wow!! My marshmallows became a little stringy (yours look so perfect in the photos) but I figure it adds some extra gooey goodness. As always, I am impressed with your recipes and had fun in the kitchen tonight. I guess while others are out hitting the bars on a Friday night, I’d rather be home making them!

    1. Your last line about making bars rather than hitting them – classic :) 99% of the time I am at home on a Friday night (and every other night) cooking and testing and writing!

      Glad you love both the blondies and the FN Bars! And yes baking powder in blondies makes them so airy and cakey – not a fan. I have trashed up this basic “one” recipe so many ways – it can do me no wrong. Have extra stale Xmas cookies, random candy, half cup of pretzels at bottom of bag, put it in. Always works!

      The FN Bars and the marshmallows…If you over-work/over-stir MMs at all, they start to break down and get stringy. But it’s one of those things that no one will ever notice and they taste as good or better that way anyway!

      Thrilled that you’re thrilled with the recipes. As always, the detailed field reports are worth their weight in gold for me! Thank you!

  7. OMG. These look amazing!! Candy corn is my favorite candy of all time so I’ve REALLY got to get baking!

  8. Just made these because we had some of candy corn m&m’s on hand. My husband brought them home by mistake instead of milk chocolate m&m’s. We weren’t fans of them and figured this would be the best way tokeep them from going to waste! I am sad to say I WAY under baked them because I didn’t fully read your last step. Whoops! I baked for 25 minutes but that wasn’t long enough in my oven. I didn’t toothpick test them which i should have. But I have another bag so I will try again. The edges were yummy though!

    1. You could probably put them back in the oven for 5 mins if you just made them and they’re still in the pan, semi-intact. I mean, they won’t be super pretty :) but they’re salvageable. Yes, bake until done. Always. Ovens and personal preferences vary – you just have to try your gut, always, and bake until done, whatever that is in your world :) Glad you will try again!

  9. Man, those look SO GOOD! I tend to just pour those m&m’s right into my trap, but using them up this way is a waaaay better idea!! :)

  10. Sometimes I crave blondies but I’m too lazy to pull out every single measuring cup and heavy kitchen “equipment.” I’ll have to remember to try your basic blondie recipe!! Instant gratification. :D

    1. Girl it’s the easiest recipe ever. Everything is “one” and the batter literally takes 5 mins to stir together. I relay and parlay this batter ALL the time!

  11. Dude, how did I not know that M&M’s had a candy corn flavor out! Definitely need to stock up before they get rid of it! Pinned, of course! :)

    1. Thanks for pinning (as always!) and while these were good, I am on the lookout for the pumpkin spice ones! Target was sold out of those when I went…

  12. I bought a bag of the White Chocolate Candy Corn M&Ms. We (mostly me) ate the entire thing, and I still can’t decide if I like them. I’m not a candy corn fan, but they’re better than candy corn. It’s an interesting dilemma. I might have to buy another bag and make these before I make a final decision…

    1. I love your rationale about buying another bag and make these before you make a final decision :) I agree, definitely no candy corn flavor for me or extremely subtle if it’s there.

  13. Oh man! I want to make these, but I need to be good! :( I LOVE M&M’s candy corn. I didn’t buy them because I know I would eat the whole bag. If I had your blondies I would probably eat the whole batch! They look amazing!!!!!!!!!!!

  14. I have never seen candy corn m&ms! How festive and fun. I also did not know how badly real candy corns would stick to the bottom of the pan unless buried in the batter. Great tip. Everything being a “one” in this is also fantastic because it makes it so easy to throw it all together and easily repeat it if you are in the kitchen without the recipe in front of you.

    1. Little tips like the “one” and to bury the candy corns – glad you like those :) I’ve been trying to remember to add things like that lately!

  15. Candy corn M&M’s?! I didn’t know Halloween could get any better! Thanks for sharing this creative way to use them!

  16. These blondies are studded with goodies! Love that they are so simple to put together! Pinning!

  17. I specifically did not buy the candy corn m&ms because the thought of candy corn m&ms grossed me out, happy to know they are more just like white chocolate. The m&ms are so cute and festive for this time of year am happy to know now that I will enjoy them! These blondies look gorgeous, I always enjoy reading your posts!

  18. I like chewy dense blondies too – my gluten-free version is even cakier than usual and based on your post, I’m going to try leaving out the baking powder next time. Thanks for the tip!

    1. Oh girl with GF baking AND then also putting in baking powder, uh-oh – no way. LEAVE it out. You will be SO much happier with results. They’ll be fudgier and denser rather than dryer/crumblier. LMK how they come out next time after omitting the BP!

  19. These look great! What a fun way to take a traditional recipe and make if more fallish :)

  20. I must be the be the biggest candy hoarder. I bought a few bags of these last month and hid them in the baking pantry. Now, you’ve given me the excuse to put them in these yummy bars you created. (Have I mentioned lately how I love that I can trust your recipes?) These are definitely calling my name! Pinned.

    1. Thanks for pinning and thanks for saying you trust my recipes – that is awesome and I appreciate it!

  21. I didn’t think they tasted like candy corn at all either; glad I’m not crazy. I like them, sure, but they aren’t candy corn flavored.

  22. Averie, I’m so glad that you mentioned that these M&Ms aren’t necessarily candy corn flavored. I thought that same very thing! I still loved them and we nearly finished the bag in am embarrassingly short amount of time, they just weren’t what I expected. BUT that being said – they make an amazing accompaniment to blondies! Especially your super buttery, soft blondie base. They look amazing – such a festive dessert for October!

    Have you tried the pumpkin M&Ms yet? I believe they are only available at Target. Now those really taste like pumpkin spice!

    1. I thought it was just me losing my mind – glad to hear I’m not alone thinking they don’t really taste like candy corn! Good but they just weren’t what I expected either. They are the perfect baking candy. Sweet, soft, colorful, loved them in the blondies.

      And the pumpkin ones – I bought these at Target b/c Target was sold out of the pumpkin ones… Gah! Still need to try those!

  23. Candy corn and white chocolate are two of my sister’s favorite things. I totally need to make these amazing looking blondies for her!

  24. These are so festive! I made blondies with candy corn last year and I have a craving to recreate them.

    1. Oh wow, good to know! Had I had any actual c.c. on hand, I would have tossed it in, too…but was out!

  25. I don’t think I have ever seen those M&M’s or probably my eyes just skipped over them since I am normally eyeing only the chocolate candy. These days I am really trying to branch out and give things like white chocolate a go! Still not a candy corn person, but I bet with the sweet white chocolate I would still like these M&M’s. So I have to try and search for them at target! Gorgeous bars, as always! You get the most perfectly cut squares, I don’t know how you do it!

    1. They are the perfect baking candy. Sweet, soft, colorful, loved them in the blondies. I make 4 desserts/sweets++ a week, I have to utilize every candy I can to keep things fresh. May as well take advantage of the seasonal stuff while I can!

      The cut marks. Taking my time, super sharp knife, lining with foil, turning out onto a cutting board, then cutting. Although I’m sure that’s what you do. Your cut marks are always spot-on!

  26. Gosh I love blondies SO much! They are buttery, toffee-like, gooey and so simple to make. I haven’t tried these m&ms before but I am thinking I’d love them!

    1. Autumn has been coming and going for us – some bursts of summer thrown in some days, which is a blessing! :)

  27. I just noticed those M&M’s at Walgreen’s over the weekend and was curious about the actual taste. On Monday one of my co-workers said she mixed up a bowl of them with candy corn and peanuts…..and today you share great blondie recipe!! I’m glad to see white choc flavored M&M’s and am feeling the need to buy some. I am also thinking maybe a small pan of these and a small pan of fluffernutter bars for the weekend. I knew I’d start wavering around once I saw your posts this week!!!

    1. Serendipity! what are the odds with those M&Ms! Meant to be!

      And glad I have you wavering. Ahhh, I’ve done my job :)

  28. These look amazing! I love your tips about adding extra candies to the top and not using baking powder/soda. Can’t wait to try these!

    1. Glad you like the tips. Thanks for LMK! I am trying to remember to include stuff like that more often.

  29. I love how candies always have so much history! (yes this is my kind of studying). I am not from USA, so I find the history and am curious about the taste. Gathering from online opinion; I see that you guys ahve love hate relationship with it. Far enough but it is so cute!
    Lovely blondies Averie, My white choc obenessed sister would love this

    1. I know it’s totally an American thing and whenever I post stuff like this, I know I’ll have intl readers who won’t be able to find the exact ingredients, which is why white choc chips will work (or just regular M&Ms or similar) but yes, candy has such history and everyone has stories to tell about certain kinds of candy, childhood memories, etc.