This candy corn dessert idea is the perfect way to use up leftover candy corn from Halloween. Kids and adults alike will love the chewy texture and sweet taste of these easy white chocolate candy corn blondies.
Since candy corn is so readily available this time of the year, it makes the perfect add-in for this bar recipe.
Below is a step-by-step tutorial showing how to make these Halloween blondies with candy corn, plus a recipe card to print out the details.
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Candy corn dessert recipe ingredients
These candy corn blondies are rich, tasty, and the perfect star of any Halloween party. I used brown sugar to sweeten the batter and white chocolate to add an extra bit of richness.
To make this candy corn bar recipe, you’ll need the following items:
- 1 cup (170 grams) white chocolate morsels
- 1/2 cup (113 grams) unsalted butter, melted (1 stick)
- 1/2 cup (113 grams) light brown sugar, packed
- 2 whole eggs
- 1 teaspoon (5 ml) vanilla extract
- Pinch of sea salt
- 1 2/3 cup (200 grams) all-purpose flour
- 2 1/2 tsp (7.2 grams) baking powder
- 1/3 cup (58 grams) candy corn
- 1/3 cup (58 grams) white chocolate, melted (to drizzle on the blondies)
Instructions for making these white chocolate candy corn blondies
Start by melting the butter in a medium saucepan over low heat. Remove the pan from the heat and add a half cup of the white chocolate chips.
Let this mixture sit for a couple of minutes and then gently stir to incorporate the white chocolate into the butter.
In a separate bowl, whisk together the flour, brown sugar, baking powder, and salt.
Put the butter and white chocolate mixture in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs, and vanilla extract and mix well. Gradually stir in the flour mixture until it is combined.
Then, fold in the remaining white chocolate chips.
Line a 9″ x 13″ baking pan with parchment paper and spread the white chocolate batter mixture in the lined pan. Sprinkle the candy corn on top of the batter keeping it away from the edges. 
Bake the candy corn blondies for 20-35 minutes and then move them to a wire rack. Allow them to cool completely before cutting this Halloween dessert into bars.
Melt 1/3 cup white chocolate in the microwave and add it to an icing bag. Drizzle the bars with the melted white chocolate.
This gives a polished look to the top of the bars, and hides the indentations the candy corn makes when it sinks down in the blondie batter.
A note on recipes that use candy corn
If you often make desserts using candy corn, you know that working with it can be a bit of a challenge.
If the candy touches the bottom or outside of the pan, it can stick to the sides makes a gooey mess. Also, if it sits too low in the batter, it can harden and be tough to chew.
The trick is to keep it away from the edges of the pan and put it in the upper half of the batter, so that the batter will envelop the candy.
Time to taste this candy corn dessert
The candy corn blondies are buttery, soft, and have a mildly chewy texture. I love that the candy corn keeps its consistency after baking. The recipe is a lovely contrast of textures and tastes!
All you candy corn lovers are in for a real treat! Add a plate of these to your Halloween table display and watch them disappear. 
Share this candy corn dessert on Twitter
If you enjoyed making these white chocolate candy corn blondies, why not share the recipe with a friend? Here is a tweet to get you started:
Craving something sweet for fall? 🍂 Check out my latest recipe for white chocolate candy corn blondies! They are perfectly chewy, buttery, and festive! 🎃🍬 #FallBaking #Blondies #WhiteChocolate #CandyCorn #Baking… Share on XPin this candy corn blondies recipe
Would you like a reminder of this candy corn dessert idea? Just pin this image to one of your recipe boards on Pinterest so that you can easily find it later.
You can also watch our video on YouTube!
More candy corn dessert ideas
If you enjoy the taste of candy corn, be sure to try one of these tasty desserts:
Admin note: this post for white chocolate candy corn bars first appeared on the blog in September 2018. I have updated the post to add all new photos, a printable recipe card, and a video for you to enjoy.
Candy Corn Blondies - Fall Sweet Treat with Candy Corn
These candy corn bars have a rich and chewy texture. They are sweetened with brown sugar and filled with candy corn!
Ingredients
- 1 cup white chocolate chips (170 grams)
- 1/2 cup butter, melted (113 grams)
- 1/2 cup packed light brown sugar (113 grams)
- 2 whole eggs
- 1 teaspoon vanilla extract (5ml)
- Pinch of sea salt
- 1 2/3 cups all-purpose flour (200 grams)
- 2 1/2 teaspoon baking powder (7.2 grams)
- 1/3 cup candy corn (58 grams)
- 1/3 cup white chocolate chips, melted (58 grams)
Instructions
- Preheat the oven to 325 °F (163 °C).
- Line a 9" x 13" pan with parchment paper.
- Melt the butter in a medium saucepan over low heat.
- Remove the saucepan from the heat and add half of the white chocolate chips.
- Do not stir. Allow the mixture to sit for 2 minutes and then gently stir the white chocolate throughout the butter.
- In a large bowl whisk the flour, brown sugar, baking powder, and salt.
- Place the butter and white chocolate mixture in the bowl of a stand mixer with a paddle attachment.
- Add the eggs and vanilla extract, and mix well.
- Stir in the flour mixture gradually, until combined.
- Fold in the other half of the white chocolate chips.
- Spread the mixture into the lined baking pan.
- Sprinkle the candy corn over the top.
- Bake at 325 ºF (163 °C) for 20-35 minutes.
- Remove from the oven, and transfer to a wire rack to cool completely.
- Once cooled, cut into 24 bars.
- Heat the extra 1/3 cup (58 g) white chocolate in the microwave and drizzle over the Halloween blondies.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 103mgCarbohydrates: 19gFiber: 0gSugar: 12gProtein: 2g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.