Candy Corn White Chocolate M&M’s Blondies

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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

Yield: 12

Candy Corn White Chocolate M&M's Blondies

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!

Prep Time 5 minutes
Cook Time 23 minutes
Additional Time 2 minutes
Total Time 30 minutes

Ingredients

  • 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
  • 9.9-ounce bag M&Ms Candy Corn White Chocolate Candies

Instructions

  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 1 cup M&Ms
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Add remaining M&Ms to top of batter, dispersing them evenly, and pressing them down lightly with your finger.
  8. 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.
  9. Allow bars to cool in pan for at least 30 minutes before slicing and serving.

Notes

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

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 18mgCarbohydrates: 29gFiber: 0gSugar: 21gProtein: 2g

More Easy Halloween Desserts: 

ALL OF MY 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 and White Chocolate Softbatch Cookies - Fun & Easy Recipe at averiecooks.com

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!!

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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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Comments

  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…)
      https://www.averiecooks.com/2013/07/triple-peanut-butter-monster-cookie-bars.html
      https://www.averiecooks.com/2013/09/loaded-mm-oreo-cookie-bars.html

      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…