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.
great
I do not like candy corn but hubby loves it and asked me to make these for him! So I did…. I don’t use foil at all, so I just sprayed a glass 8×8 with bakers joy and poured my mixture into it. I baked for 26min , toothpick came out clean, let sit for an hour, but they still were very “oily” and just didn’t seem to have came together properly. Although, the taste was fabulous, I know they didn’t quite turn out the way they should have. Is it because I didn’t line the pan? Help because I will make again if I can figure out how to make them not mess up again!!
I do not like candy corn but hubby loves it and asked me to make these for him! So I did…. I don’t use foil at all, so I just sprayed a glass 8×8 with bakers joy and poured my mixture into it. I baked for 26min , toothpick came out clean, let sit for an hour, but they still were very “oily” and just didn’t seem to have came together properly. Although, the taste was fabulous, I know they didn’t quite turn out the way they should have. Is it because I didn’t line the pan? Help because I will make again if I can figure out how to make them not mess up again!!
I do not like candy corn but hubby loves it and asked me to make these for him! So I did…. I don’t use foil at all, so I just sprayed a glass 8×8 with bakers joy and poured my mixture into it. I baked for 26min , toothpick came out clean, let sit for an hour, but they still were very “oily” and just didn’t seem to have came together properly. Although, the taste was fabulous, I know they didn’t quite turn out the way they should have. Is it because I didn’t line the pan? Help because I will make again if I can figure out how to make them not mess up again!!
It’s hard to say… I would just suggest baking a few minutes longer. Or add a touch more flour which would combat some of the oiliness. But in general, these are a very soft and gooey and moist bar.
It’s very frustrating to me when I follow directions exactly with no substitutions and this recipe was an epic fail. Complete disaster the candies melted it was a disgusting Gloppy gluey treat that I had to throw out. I hate wasting organic butter and flour and expensive ingredients. It was just too dense after baking like it needed more flour maybe some baking powder? Perhaps freeze the white chips and the candy corns prior so that less of a chance of melting so much? This recipe needs a lot more testing and critiquing before recommending. I wanted it to work so bad so I made two more batches trying to figure out what was wrong but I had the same result each time. Also baking time for me was at least 30 minutes I did check at the 22 minute mark I did not need to cover with foil either. Mine was made in a convection style oven.
I made these for the office for Halloween and they turned out perfect. I’m being cursed by the rest of my office mates every 5 minutes! I followed the recipe as written but after reading other posts made sure that I kept the candy corns away from the edges. I’d for sure make these again.
Thanks for the five star review and I’m glad you love the cookies! Yes definitely keeping the candy corns away from the edges is the way to go. Glad things are a hit with everyone in your office!
I tried doubling this recipe in a 9×13 pan and since it took nearly twice as long to bake, the candy corn melted throughout and became weird red goo :( So it seems best to make it in separate batches!
Anything with candy corn definitely I recommend keeping it in smaller batch sizes because yes when it’s exposed to heat, it will melt and the colors will break down as it melts.
I made these at the request of a friend (harder to find candy corn at Christmas time lol). The recipe is good, though I did try the suggestion of room temp butter and it seemed helpful. Also, a tip I tried for those having a hard time keeping the candy corn away from the bottom and sides (this is my second time making these and the first time all the candy corn melted even though I did try). I mixed in the white chocolate, then put a thin layer of better in the bottom of the pan. Then mixed in the candy corn and put the rest of the batter in the pan with more batter towards the center, as this batter spreads when it bakes. It came out PERFECT. Maybe one melted candy corn. They were great.
Great tips and glad these are a winner for you! I’m sure the tips will help others, thanks for sharing!
Can this recipe be easily doubled and made in a 9×13? Have you tried this? Any idea on time adjustment? I made the regular recipe and loved it. Want to send a big batch into work with my husband and was hoping doubling it will work.
I have only made as written but doubling in a 9×13 shouldn’t really need more time but keep an eye and bake accordingly.
Made these yesterday and was so excited. I know they are cooked but they taste raw. I didn’t care for them but my daughter loved them because she loves raw cookie dough.
All ovens, climates, pans, etc. vary and you definitely want to cook through until they are done, whatever that means given your variables. Not sure if they are still raw? or you just think they taste raw. I don’t find them to taste raw at all once cooked fully. Thanks for trying the recipe and if you have any doubt that they’re still raw, throw them away now and just cook a bit longer next time.
Well it should be cooked, I cooked them for a good 10 -12 extra minutes. I think it was just all the candy corn. Maybe next time I would add less or just use chocolate chips.
Ok then they’re not raw. And as you said, you can use less candy corn or choc chips next time. These are a kid favorite type of treat for sure!
Just want to say this recipe is perfect. I have made it several times. Only changes I make is that I cream room temp butter and sugar (rather than melting) Add the egg, vanilla and follow rest of instructions. And I use parchment instead of foil.
The KEY is carefully moving all candy corn away from the edges. Hope this helps. It is one of my family’s favorites this time of year.
You hit the nail on the head: The KEY is carefully moving all candy corn away from the edges. <--- Totally agree! Glad you love this recipe and that it's one of your family faves this time of year!
I think the problem with this recipe is it needs a cooler temp like 325 and self-rising flour with everything in the recipe doubled but the candy. I am going to try it my way bound to be better than this recipe.
There isn’t a problem with the recipe and I do not recommend baking at a lower temp and definitely don’t recommend self-rising flour – that will turn them cakey and that’s not what blondies are. The issue for many is that they allow the candy corn to be placed at the bottom or edges or the pan and it melts. Easy to avoid since the pieces are big and easy to reposition into the center of the pan or away from edges/base.
These didn’t turn out for me :( maybe I baked them too long, I added about 10 minutes because my tooth pick came out runny each time. I think it’s because the candy corn melted inside the blondies. I’m going to try a 2nd batch…(I will say the gooeyness still tastes awesome)!
Over-baking with these will result in melted candy corn. Look at the edges around 20 minutes. Once they’re set, the bars are done. They firm up quite a bit upon cooling. Glad they tasted great, albeit gooey :)
They didn’t turn out for me either!
You can try dusting the candy corn with flour and then freezing them before mixing them in the batter. That should help them not melt into goo.
I meant, above, that I made the blondies…
Just made them. I have 50 years baking experience. I followed your recipe exactly, moving the candy corn away from the sides. They all melted into a gooey layer at the bottom. :( Tasty, but disappointed it doesn’t look like candy corn. I want to try again. Do you think I should add a little more flour? Maybe I baked them too long, but they were gooey inside when I tested…
You could possibly add a bit more flour or just bake them less time. These blondies firm up quite a bit after cooling so even though you think they’re maybe not quite done, I’d pull them and let them cool and settle and that will likely help. Also, try another brand of candy corn possibly. Some I have found melt faster than others.
Do you really use 1 tablespoon of vanilla (not teaspoon) it seems like a lot of vanilla. Maybe I’m just thinking more along the lines of cookie dough
Yes a tablespoon is really just 3 teaspoons so I always add at least 2 teaspoons to anything, and really just pour from the bottle and eyeball it, but if you like less, then do what you feel comfortable with.