Halloween Candy Corn Blondie Bars
- Cook Time: 35–40 minutes
What you need
These Halloween candy corn blondie bars bake up chewy and buttery with white chocolate chips and a festive candy corn topping. One tray feeds a party and looks instantly seasonal without complicated decorating.
For the blondies:
- 170g (¾ cup) unsalted butter, melted
- 200g (1 cup, packed) light brown sugar
- 50g (¼ cup) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 190g (1½ cups) plain / all-purpose flour
- 1 tsp baking powder
- ½ tsp fine salt
- 100g (⅔ cup) white chocolate chips
- 120g (¾ cup) candy corn, plus extra for topping
Recipe Steps
- Heat the oven to 175°C / 350°F. Line a 20×20 cm (8×8 in) tin with parchment, leaving overhang.
- Whisk melted butter with both sugars until glossy. Whisk in eggs and vanilla.
- Stir in flour, baking powder, and salt just until no dry streaks remain. Fold in white chocolate chips and most of the candy corn.
- Spread into the tin, scatter remaining candy corn on top, and bake 22–28 minutes until the edges are golden and the centre is just set.
- Cool completely in the tin before lifting out and cutting into 16 bars so the candy corn stays neat.
Tips & Variations
- Pull them when the centre still looks slightly underdone — they firm as they cool.
- Swap candy corn for Halloween M&M’s if preferred.
- Freeze wrapped bars up to 1 month; thaw at room temperature.
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