These blondies are very moist and quite chewy, as the candy corn retains much of its chewy nature, even after baking. The bars have a buttery taste, a tender texture and are quite dense.

These bar cookies are perhaps best made after Halloween, when there is likely to be a massive quantity of candy corn available for the taking. That way, there is no need to make a special trip to the market to find some, nor is there any need to spend money on it. After Halloween, people will be giving it away. Just let your friends and neighbors know you are looking for candy corn.

 

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 (for the butter to cool a bit) 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. Tip – In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn’t find it necessary, but ovens and ingredients vary.

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.

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Quick Tip:  These candy corn blondies can be stored in an airtight container at room temperature for up to 1 week. They can be kept frozen for up to 6 months.

Recipe and image courtesy of Averie at Averie Cooks