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!
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Candy Corn White Chocolate Blondies
Around Halloween, I always make White Chocolate Candy Corn Cookies. Until I first posted them, I never knew just how much people love candy corn. I know it’s a love-it or hate-it type of food but for those who love it, you’re going to flip for these candy corn blondies.
For example, my 7-year-old daughter loves, loves, loves candy corn. I didn’t even know how much until we were walking through the grocery store a few weeks ago and she exclaimed, “Mom, CANDY CORN! They have it!” That was my subtle clue to pick some up and get to work, and she LOVED these blondies!
They’re super soft, have a slightly chewy texture, and a rich buttery taste. The candy corn stays chewy after it’s baked, and the contrast of the dense, moist, tender bars against the chewy candy corn is great. Throw in some melted white chocolate, and candy corn lovers are in for a real treat.
When I want an easy, fuss-free recipe that I know everyone will love, I call upon my trusty blondie base. With 25+ versions and counting, it never lets me down. It’s an easy recipe to memorize because everything is ‘one.’ In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon of vanilla, and 1 cup of flour.
For this version, add 1 cup of candy corn and 1 cup of white chocolate chips. Ironically, I have a recipe that’s almost identical except that it uses Candy Corn and M&Ms. It’s just as delicious! One taste and I guarantee these will be a staple for you every Halloween.
What’s in These White Chocolate Blondies?
A no-fuss Halloween recipe, these blondies come together with just a handful of ingredients. You don’t even need cornstarch, baking powder, or salt!
Here are the handful of ingredients you need:
- White chocolate chips
- Unsalted butter – You can also use browned butter for a slightly nutty taste.
- Egg – Let it come to room temperature for easy mixing.
- Light brown sugar
- Vanilla extract
- All-purpose flour – Feel free to use a 1:1 all-purpose gluten-free baking flour if you need to keep this recipe gluten-free.
- Candy corn
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 Candy Corn White Chocolate Blondies
This is such a fast and easy recipe for white chocolate blondies with candy corn! Follow my straightforward directions:
- Whisk together the melted butter, egg, brown sugar, and vanilla.
- Add in the flour, and stir until just combined.
- Gently fold in the candy corn and white chocolate chips, being careful not to break up the candy corn.
- Turn the batter into a greased or parchment paper lined 8×8-inch baking dish, make sure no candy corn is touching the side of the pan or exposed because it will burn or liquefy!
- Bake until set around the edges and done in the middle. In the final 5 to 10 minutes of cooking, you may need to cover the pan with a sheet of foil to prevent the top surface from browning too quickly and any exposed candy corn from scorching. I didn’t find it necessary, but ovens and ingredients vary.
Check for doneness
You’ll know these white chocolate blondies are done when a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Recipe FAQs
You should be okay to double this candy corn white chocolate blondies recipe and bake it in a greased 9×13-inch pan. The bake time may vary slightly. So, use your best judgment when doubling this recipe!
If you’re a staunch candy corn hater or you can’t find candy corn at your grocery store right now, you can omit it if needed. To make up for it, you could try adding another Halloween candy, chopped candy bar pieces, or another flavor of chocolate chip to the blondie batter.
For a slightly different variation of this Halloween blondies recipe, you could add salted peanuts to the mixture instead of white chocolate chips. Peanuts and candy corn is a popular snack here in the US. So, I bet this combo would taste amazing.
Or, serve your white chocolate chip blondies warm topped with flaky salt, extra white chocolate chunks, caramel sauce, pecans, or vanilla ice cream!
You need to let these white chocolate blondies cool for an hour before slicing and serving them! The candy corn needs time to cool down (it’s molten when it first comes out of the oven), and the blondies firm up as they cool.
You can store leftovers in an airtight container at room temperature for up to 1 week.
Absolutley! Once cool, warp the blondies in plastic wrap, and transfer them to a sealable bag. Freeze for up to 6 months, and thaw in the fridge or at room temperature when you’re ready to eat.
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Candy Corn White Chocolate Blondies
Equipment
- 1 (8×8) Baking Dish
- 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
- 1 cup candy corn
- 1 cup white chocolate chips
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 the candy corn and white chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip – Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.
- Bake for about 22 to 26 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
- Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy 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!
Halloween Peanut Butter Cups — Learn how to make white chocolate peanut butter cups with this NO-BAKE 5-INGREDIENT RECIPE! With festive Halloween colors, they’re sure to be a hit with everyone from kids to adults alike! They keep perfectly for weeks so feel free to make them in advance and pass them out at your Halloween parties and festivities!
Loaded Halloween Cream Cheese Brownies – Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!
Halloween M&M’s Chocolate Chip 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!
Halloween Hand Pies —A FUN and EASY Halloween dessert for adults and kids alike! Buttery flakey pie crust with tangy-sweet cherry pie filling give great flavor to these festive and whimsical little goodies! Use store-bought pie crust to save time and they’re ready in 45 minutes. These little mummies will be the hit of your Halloween party!
Candy Caramel Apples — These caramel apples are better than the ones I ate as a kid because they’re coated not only with sweet, creamy caramel, but also with candy.
White Chocolate Salted Pumpkin Cookies — The cookies are soft, chewy, tender, and moist with rich pumpkin flavor. Pumpkin puree, pumpkin pie spice, and molasses lend the cookies to tasting like fall.
Chocolate Peanut Chewy Candy Bars – If you like See’s Candies you are going to LOVE these fast, EASY, no-mixer candy bars! Soft, EXTREMELY chewy, a little bit crunchy, with the perfect amount of chocolate! Ridiculously DELISH!
Originally published October 12, 2014 and republished October 21, 2022 with updated text.
Hi Avery! My name is Julia Koch and I am 15 year old from New York. I own a blog as well, which is dedicated to my passion for baking. I hope to one day own a professional bakery and expand as far as I can. My friend just showed me this recipe because she wants me to make it for her for Halloween, and while doing so, I couldn’t help myself from seeing how amazing your blog is. After stalking you for about a half hour now, I cannot tell you how much you and your blog inspire me to continue with my passion of baking. You’re baking recipes are by far THE BEST I have ever seen! On top of that, your photography makes each one look absolutely incredible and delicious, all contributing to your blog becoming my favorite baking blog from now on. I just wanted to let you know that you are such an inspiration to me and I hope I can eventually do what you do. Maybe we can meet up sometime and chat about baking! I’d absolutely love to. Check out my blog too if you’d like! (Even though its far from how good yours is). Keep baking! :)
What a super sweet email, Julia, and thank you! I’ve been blogging FT for 5 1/2 years. Before that I had never really used a camera or cooked for anyone other than my family and in the meantime have built my blog and written 2 cookbooks, but trust me, if I can do it, so can you! You are so YOUNG! I never took any photography classes in college (or cooking classes!) and you have the advantage of knowing that if this looks like something you want to do one day, you can prepare for it better than I did. But hard work will get you where you want to be :) Thanks for all the compliments and best of luck to you with all your dreams! If you make anything from my site, LMK!
These look and sound divine! Can’t wait to tackle a gluten free version tomorrow!
hey candy corn lovers! I made this last week for work and they were inhaled immediately…so I am making another batch tonight, along with the cookies. Has anyone doubled this recipe? My co-workers want more of these babies real bad. Averie have you used silpat liners, I haven’t myself and am wondering if they are worth it and if the brownies, blondies etc come out with a nice edge, if you know what I mean. The silpat I see in the ads look like they kind of slope in the pan. Everyone at my office is thanking you for your recipes.
Silpats are 100% worth it for cookies!!! THEY ARE INSTRUMENTAL in making perfect cookies, in my humble opinion! Read this post for all my tips/tricks!
https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
And so glad the blondies came out great for you and I think you’d be safe making a double batch in a 9×13. I haven’t personally tried, but I’m guessing it will be fine! You wouldn’t use Silpats in a pan but for cookies, yes, key! There are different kind of Silpats but the basic $20 ones are what you want and they’re flat.
The only issue: I can’t wait for them to cool! So easy and looking delectable. Thanks for another great recipe!!
So glad that you’re excited to try them and glad they worked out great for you!
Hello Averie!
I made these and they turned out PERFECT!!!!! I’ve made several of your recipes with the trusty blondie base and its always to die for. These were sooooo buttery and had a great chewy texture. Tip: I pretty much always line my pans with parchment when I’m baking bars or brownies. They just come out of the pan so much easier (also easier to transport and cut). That may help with the candy corn melting and sticking to the pan.
Love your recipes!!
Christine
Thanks for trying this recipe, and so many others, Christine! Glad that these worked out great for you and that you love this trusty blondie base…me too! So adaptable!
Glad that the parchment works for you! It’s probably better than using foil for sticking-purposes as this recipe is concerned. I am such a diehard foil girl that I always just use foil (Reynolds heavy duty, never lets me down) but agreed that lining the pan with something is key here!
i think you forgot to add baking soda or powder to the recipe. I hv bEen baking it for 45 mins and they are not even close to done. Waste of a bag of candy.
Sorry you’re out 99 cents for the candy!
I made these today for my kids and was very disappointed. most of us couldn’t even eat them. The bake time was terribly long and looked more like a dark gooey sticky mess in the pan. They burnt to the pan so bad I still don’t know how it’s going to get clean. literally 1/3 of the blondies were stuck and the edges became concrete. I really don’t know what I did wrong but this one was a big fail for me. I’m happy to hear others had better luck with them.
Thanks for trying the recipe and I’m sorry it didn’t work out for you as planned. The key to making sure the candy corn pieces don’t burn/bake into the pan is to have all pieces shielded by dough.
Also if you say the bake time was terribly long (I’m assuming you baked longer than specified in the recipe), I suspecting you over-baked them, hence the burning and ‘concrete edges’. Just making an educated guess based on what you wrote.
The base of this recipe is one I have used dozens and dozens of times on my blog and I know it works like a charm. The only difference with this version is the candy corn. https://www.averiecooks.com/tag/blondies-2
Mine look nothing like this. The candy corn completely melted after 20 minutes and completely stuck to everything. Nice in theory, but a nightmare. Clearly something didn’t work out right.
Sorry they didn’t work for you. I gave as detailed of a description about how to SHIELD the candy corn with dough as possible in order to prevent what you’re talking about. Hopefully you caught that part in the directions.
I am (almost) stunned into silence right now because these look so insanely good. I lurve candy corn and the candy corn m & m’s so both of those blondie recipes are right up my alley. I also will totally use your blondie base from now on. I mean, how easy is that?!? Thanks!
It’s a totally foolproof base and I have relayed and parlayed it dozens and dozens of times! Super adaptable!
Mmmm, I’m in love with these bars!! I definitely fall into the candy corn lover category! :) Pinned!
Thanks for pinning!! :)
how about salted peanuts instead of white chocolate?
That could be fun!
These look delicious! I plan on making them really soon. The only thing is, do you have any tips on using less butter? I love blondies and I’m eager to try these, but I don’t like a lot of butter (it gives me a headache).
Blondies are inherently dense and buttery so I really don’t have any tips on reducing it. In this recipe, without the full amount of butter, the batter will either be too skimpy or too dry.
Would coconut oil work?
I haven’t tried oil as a butter replacement in this blondie base recipe (I’ve made it sooo many times and ways)…I really don’t know if it will or not! Part of me says no, it’ll be too oily. Part of me says yes, it’s coconut oil so it will solidify and be fine. I just don’t know! LMK if you try!
These blondies look fantastic, Averie! Seeing this recipe title all I could think was OH YUM! Candy corn is definitely a fall staple in my house. I can’t think of a better way to use a bag up. The contrast between the dense, cakey bars and the light, chewy sounds scrumptious!
I’m a weirdo. I don’t like candy corn solo but I love it in baked goods and sweet treats. These bars are perfect in so many ways, Averie! Pinned!
Thanks for pinning!
I can just imagine the amazing chewy texture these bars have. Looks great!!
It is so hard to get my hands on Candy Corn here in Australia – but I definitely need to find some so I can make these delicious blondies.I have a feeling they would be perfect for Halloween too!
These look so good! I will definetly be making these! Yum! You know what would be super good too….instead of using the regular candy corns, use the Starburst flavored candy corns!!!! Omg, they are yummy! They’d rock in this blondies base, I bet! Thanks for the recipe, Averie!