Candy Corn White Chocolate M&M’s Halloween Blondies — 🎃👻🧡 Seasonal white chocolate M&M’s are studded through these M&M’s blondies. The perfect Halloween dessert for adults AND kids!
Table of Contents
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 bake them 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.
The Halloween M&M’s blondies are super soft, dense, flat, and moist. I don’t add chemical leaveners such as baking powder 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.
The big white chocolate M&M’s are the perfect complement to the buttery base. Save this leftover Halloween candy blondies recipe for all your leftover candy from Halloween trick-or-treaters (or Easter or birthday party candy!). Chop it up and bake it in. Extra candy makes everything taste better!
What’s in the Halloween M&M’s Blondies?
To make these Halloween M&M’s blondies, you’ll need:
- White Chocolate Candy Corn M&M’s
- Unsalted butter
- Egg
- Light brown sugar
- Pure vanilla extract
- All-purpose flour
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make White Chocolate M&M’s Halloween Blondies
Like all my blondies recipes, these Halloween blondies are a cinch to make. Here’s an overview of the process:
- Melt the butter for 1 minute in the microwave. Wait momentarily. Then, add in the egg, brown sugar, and vanilla, and whisk until smooth. Adding the egg too soon will cause it to scramble!
- Add the flour to the wet ingredients, and stir just until smooth. Fold the M&Ms into the mixture.
- Turn the batter into a square baking pan lined with aluminum foil or parchment paper and greased with cooking spray, spreading it out evenly. Sprinkle the remaining M&Ms on top, pressing them down slightly with your finger.
- Bake in a preheated oven until the bars are golden brown and a toothpick inserted into teh center comes out clean or with just a few moist crumbs.
- Allow your blondie cookie bars to cool in the pan for at least 30 minutes before slicing and serving.
Enhance the flavor
If you love a sweet and salty contrast, feel free to add a sprinkle of flakey sea salt as soon as you remove your blondies from the oven.
Recipe FAQs
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, Reese’s peanut butter cups, chopped Milky Ways, Snickers, mini Rolos, or your favorite diced candy bar for tasty candy bar blondies.
If you want to add candy corn, I recommend making my candy corn white chocolate chip blondies instead! Make sure the candy is not touching the bottom of the pan and is well-shielded by batter or it’ll melt and then stick fiercely to the pan. The same principle is discussed in my Candy Corn and White Chocolate Softbatch Cookies post.
You may double this recipe if desired. Just double the ingredients list, and bake the bars in a 9×13-inch pan.
Once cool, leftover blondies will stay fresh in an airtight container at room temperature for up to 1 week.
Yes! You can freeze Halloween blondie bars for up to 6 months. I recommend wrapping each bar in parchment paper and transferring them to a sealable bag to keep them fresh and prevent them from clumping. Thaw them in the fridge overnight or at room temperature when you’re ready to eat.
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Candy Corn White Chocolate M&Ms Halloween Blondies
Equipment
- 1 (8×8 inch) Baking Pan
- 1 Large, Microwave-Safe Bowl
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
- 9.9- ounce bag M&Ms Candy Corn White Chocolate Candies
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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 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!
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.
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.
Would it be ok to put candy corn in batter? They will bake right?
I have this recipe which is what you’re talking about! https://www.averiecooks.com/2014/10/candy-corn-and-white-chocolate-blondies.html
As well as candy corn cookies (there’s a link to those within that other link)
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!!!
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!
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 :)
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…
Candy corn and m&m’s, oh goodness I am loving this!!!
Yum! These are perfect for Halloween!!
I love how festive these are!! I think this is the perfect use for those candy corn m&ms.
You’ve definitely got the “fudgy-gooey” factor covered with these. Man do I love under-baked blondies!
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?! :-)
I’ve never tried those M&Ms but they add such a fun and festive touch to your blondies!
Neither have I! I don’t think they have them in Canada where I’m from!
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!
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!
OMG. These look amazing!! Candy corn is my favorite candy of all time so I’ve REALLY got to get baking!