Candy Corn White Chocolate M&M Blondies

Every year I see these M&Ms 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&Ms. 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&Ms, not because of taste.

I bought the M&Ms 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&Ms, Reese’s Pieces, mini Rolos, or your favorite diced candy bar.

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.

I used my trusty blondie recipe because it’s no-hassle , no-fussno mixer requiredone-bowl, and goes from pantry to oven in 5 minutes. And they’re ready in under 30 minutes.

Scroll down to the related recipes to see just how many times and ways I relayed and parlayed the recipe.

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.

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.

The 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.

The big white chocolate M&Ms 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 unused Halloween (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

The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Candy Corn White Chocolate M&Ms are woven throughout the blondies, providing bursts of white chocolate, amidst the buttery, caramely dough. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute white chocolate chips, regular M&Ms, or another favorite candy for the M&Ms I used if you don’t have them. Save this recipe for your extra Halloween or Easter candy. Chop it up and bake it right in.

Did you make this recipe?

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, divided (or your favorite flavor of M&Ms; white chocolate chips may be substituted)

Directions:

  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. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months
Only Eats

Candy Corn and White Chocolate Softbatch Cookies

Candy Corn Cookie Dough Pretzel Bites (No Bake)

Coconut White Chocolate Chip Blondies

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting – I prefer the recipe above to this one because they’re less cakey and because of the coconut added

Nutella-Swirled Peanut Butter Chip Blondies

White Chocolate-Topped Cinnamon Chip Cinnamon Bars – Same blondie base, with cinnamon and cinnamon chips

Cranberry Bliss Bars {Starbucks Copycat Recipe} – One of the best bars I’ve ever made and a dead ringer for the real thing. They start out with my trusty blondie base

Funfetti Cake Batter Blondies

Chocolate Chip and Cherry Blondies

Peanut Butter Cup Cookie Dough Crumble Bars – An all-time favorite of mine

Loaded M&M Oreo Cookie Bars – Super popular on Pinterest

Triple Peanut Butter Monster Cookie Bars – The trusty blondie base with peanut butter added 3 different ways. Great for pantry odds-and-ends cleanout

Have you tried the Candy Corn White Chocolate M&Ms?