Candy Corn Blondies
Hi! My name is Emily and I blog all the things (but mostly food…and mostly desserts) over at Is This Really My Life. I was so excited when I was asked if I would write a guest post for Skip to My Lou.
Excited may be an understatement. Ecstatic is probably more appropriate, though it too may not do my feelings justice.
After the initial euphoria, reality set in and I worried what recipe I hadn’t yet tried that would be worthy of this blog. That’s when I stumbled across a bag of Hershey’s Candy Corn snack-size candy bars and I knew I had to put them in something. ‘Tis the candy corn season after all! Plus I assumed those creamy candy corn bars would be far more heat resistant than their solid-sugar counterpart. I attempted to bake candy corn cookies and discovered candy corn liquifies at high temperatures (duh). The cookies weren’t pretty but dang if they weren’t delicious.
Let’s be honest, looks aren’t gonna stop me from eating cookies especially if they contain candy corn.
What better way to showcase the creamy candy corn goodness than to chop them up and throw them into a classic blondies recipe. Candy corn blondies—they’re basically classic decadence sprinkled with seasonal decadence, and that’s a win in my recipe book.
I made the mistake of using an 8×8-inch pan to bake these candy corn blondies when I should have used an 8×12-inch. I would for sure stick with the latter as the former had them nicely browned on the tops, sides and bottom but slightly undercooked in the center. Granted, I’m not one to turn down slightly undercooked blondies, brownies or cookies, but you’ll want to stick with the larger rectangular pan. You could even go with a 9×13-inch and cut the baking time by about 5 minutes.
Candy Corn Blondies
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 2 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup coarsely chopped Hershey’s Candy Corn snack-size candy bars
- Preheat the oven to 350 degrees. Grease and flour an 8×12-inch baking pan.
- Cream the butter and sugars on high speed for 3 minutes until light and fluffy. Add the vanilla and then the eggs one at a time and mix well on low speed, scraping the sides of the bowl.
- Sift together the flour, baking soda and salt in a small bowl. Slowly add flour mixture to the butter mixture on low speed. Fold in the candy bars.
- Spread the batter into the prepared pan and bake for exactly 30 minutes (unless using a larger pan). Cool completely before cutting into bars and serving.
If you love desserts as much as I do, let me entice you with a few more of my favorites.
Emily Hill is a Social media-loving, Diet Coke-drinking, dessert-eating, yoga-addicted mother of four. (And she does most of it in heels.) When she’s not duct taping kids to the ceiling, stepping on yet another LEGO or hiding (unsuccessfully) in her closet, she entertains—and tempts—readers at Is This Really My Life. Emily currently works as the Director of Education for Snap Conference. In her spare time she’s a freelance copywriter and editor. Diet Coke and chocolate make it all possible.