Go Back
–+ servings
Candy Corn and White Chocolate Blondies

Candy Corn and White Chocolate Blondies for a Festive Treat

Delight in these Candy Corn and White Chocolate Blondies, a festive treat perfect for Halloween gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • 1 cup Unsalted Butter You can use salted for added flavor.
  • 1 large Egg Binds the mixture.
  • 1 cup Light Brown Sugar Adds caramel-like sweetness.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 1 cup All-Purpose Flour Crucial for structure.
For the Candy Mix-Ins
  • 1 cup Candy Corn Feel free to swap with other candies.
  • 1 cup White Chocolate Chips Consider using chocolate chips for a twist.

Equipment

  • 8x8 Baking Pan
  • Microwave-safe Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan lined with foil and sprayed with cooking spray.
  2. Melt the butter in a microwave-safe bowl, then stir in the egg, brown sugar, and vanilla until smooth.
  3. Add the flour to the butter mixture and fold until just combined, creating a lumpy batter.
  4. Fold in the candy corn and white chocolate chips, ensuring they are evenly distributed.
  5. Pour the batter into the prepared pan, smoothing the top and ensuring candy doesn't touch the sides.
  6. Bake for 22 to 26 minutes or until a toothpick comes out clean or with moist crumbs attached.
  7. Allow the blondies to cool in the pan for at least an hour before lifting out and slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 80mgFiber: 0.5gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to a week at room temperature or refrigerate for up to two weeks. For freezing, wrap tightly and place in a freezer-safe bag for up to six months.

Tried this recipe?

Let us know how it was!