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Chewy Leftover Candy Corn Blondies: Easy White Chocolate Recipe

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Transform leftover Halloween candy into irresistible chewy blondies with gooey pockets of melted candy corn and creamy white chocolate chips. This quick and easy one-bowl recipe turns a questionable ingredient into a crowd-pleasing treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (about 150g) leftover candy corn (classic orange, yellow, and white)
  • 1/2 cup (90g) white chocolate chips
  • Flaky sea salt (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Melt the butter in a microwave-safe bowl in 20-second bursts. Let cool for about 5 minutes until warm, not hot.
  3. In a large mixing bowl, whisk together the melted butter and brown sugar until the mixture looks like wet sand (about 30 seconds).
  4. Add the room-temperature egg and vanilla extract. Whisk vigorously until smooth, pale, and slightly thickened (about 1 minute). The batter should be glossy and fall off the whisk in a thick ribbon.
  5. In a separate small bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the wet ingredients. Fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  7. Fold in the candy corn and white chocolate chips with a few gentle strokes, distributing evenly.
  8. Scrape the batter into the prepared pan and spread evenly. The batter will be thick; press it down gently and smooth the top.
  9. Bake on the middle rack for 22 to 26 minutes. The edges should be golden brown and set, but the center should still look slightly soft and underdone. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Place the pan on a cooling rack. Sprinkle flaky sea salt over the top while still warm. Let cool in the pan for at least 30 minutes.
  11. Use the parchment paper handles to lift the entire block onto the cooling rack. Cool completely before cutting.
  12. Cut into 9 or 16 squares using a sharp chef’s knife, wiping the knife clean between cuts. Serve immediately or store.

Notes

For best results, use fresh candy corn from the current year; stale candy corn won’t soften properly. If candy corn feels hard, microwave for 10 seconds before folding in. Toss candy corn or white chocolate chips in a tablespoon of flour to prevent sinking. Blondies are actually better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: candy corn blondies, leftover candy corn recipe, white chocolate blondies, easy blondie recipe, Halloween dessert, chewy blondies

Find it online: https://sparklechew.com/chewy-leftover-candy-corn-blondies-easy-white-chocolate-recipe/