Candy Corn Blondies
White Chocolate Candy Corn Blondie Bars. Browned Butter White Chocolate Blondies with Candy Corn. The perfect Halloween dessert bar!
As soon as September arrives, the popular orange, yellow, and white candy corn lines the grocery store shelves. My kids get so excited for to me to fill the big ol jar full of the Halloween treat. Who is on team Candy Corn?
I was scrolling through Williams Sonoma and saw something that stopped me in my tracks - HALLOWEEN CANDY CORN BLONDIES! Are you kidding me? Browned Butter Blondies with White Chocolate and Candy Corn is a ridiculously sweet and yummy combination. I had to stop what I was doing and make some stat.
I have my favorite blondie recipe HERE and knew that I could play around with it and transform it into the ultimate candy corn blondie bars. It became a festive Halloween dessert bar that all kids will love!
It all starts with browned butter. This is the base of the flavor so let your butter melt in a pan on the stove. A good amount of brown sugar adds a toffee flavor and creates a chewy texture. The key is to stir it well so the butter and brown sugar incorporates and it ends up becoming a silky smooth and shiny mixture.
Next, you have to let it chill. You can let it come to room temperature, which may take about 20-25 minutes or put it in the refrigerator and expedite the process. It only takes about 10 minutes to chill. Don't let it sit in the refrigerator too long or the brown sugar will become too hard.
Since this is a sweet dessert bar, I added a good amount of salt to add some balance to the sweet candy corns. If you aren't a white chocolate fan, you can leave them out. Also, I left some candy corns completely whole and then cut some others in half.
These Halloween dessert bars can be made in a 8 x 8, 9 x 9, or 9 x 13 pan. If you make them in a 9 x 13 pan, the bars will be very thin. I prefer to make them in a 9 x 9 pan. This is my favorite 9 x 9 baking pan because it is non-stick and makes complete squares.
Here are some more Halloween and Fall Recipes:
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Candy Corn Blondies
Ingredients
- 12 Tablespoons Butter (1 ½ sticks, melted)
- 1 ½ cups Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 ½ cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cup White Chocolate Chips
- ¾ cup Candy Corns (half of candy corn chopped in half)
- Sea Salt (optional to sprinkle on top)
Instructions
- Heat oven to 350 degrees. In a medium saucepan, melt butter over medium heat. As it starts to heat up, swirl the pan around often. Once it starts to bubble, let it deepen for 3-4 minutes.
- Remove from heat and add brown sugar. Stir it for 1-2 minutes until the mixture is nice and glossy and all of the brown sugar is dissolved into the butter.
- Let cool. It can be cooled at room temperature or can be put into the refrigerator for 10 minutes. It needs to be cooled to room temperature before adding the eggs. You don't want scrambled eggs!
- Add eggs and vanilla and stir well.
- Stir in flour, baking powder, and salt. In a small bowl, toss candy corn with some flour. This will help keep them from sinking. Stir in white chocolate chips and candy corn.
- Spray baking pan with non-stick cooking spray or line with parchment paper. Pour batter into pan of choice (8 x 8, 9 x 9, or 9 x 13), smoothing top with a spatula. Baking time will vary depending on the depth of the pan. The bars will cook quicker in a 9 x 13 pan and longer in a 8 x 8 pan.
- Bake until top is shiny and slightly cracked approximately 20-24 minutes. Let cool for at least 15 minutes to allow the bars to set up. After the bars have cooled slightly and to make cutting the bars easier, place in the freezer for 15 minutes. Cut into small pieces. May sprinkle with sea salt.
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Kelli
Recipe tastes very good but candy corns did not hold their shape. They melted completely and sunk to bottom leaving an orange caramel like bottom to the blondies. Followed directions so not sure what happened
Brian Pauley
Tasted great, but it stuck to the pan pretty bad. I had sprayed it with non-stick so was surprised. Thoughts?