Get ready to transform your dessert game with the most irresistible treat that'll make your taste buds dance and your Instagram followers drool! These Candy Corn White Chocolate M&M Blondies are not just a dessert - they're a festive flavor explosion that combines the best of sweet, chewy, and colorful in one mind-blowing bar. Imagine biting into a perfectly golden blondie packed with creamy white chocolate chips, bursts of colorful M&M's, and the nostalgic crunch of candy corn - it's like a Halloween party in your mouth that you can enjoy any time of year!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 blondies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup candy corn
- 1 cup M&M's
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter. Allow it to cool slightly for 2-3 minutes.
- Whisk brown sugar and granulated sugar into the melted butter until well combined and slightly smooth.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until the mixture is completely integrated.
- Gradually fold in all-purpose flour, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in white chocolate chips, reserving a small handful for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle candy corn and M&M's across the top of the batter, pressing them lightly into the surface. Scatter the reserved white chocolate chips on top.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper handles to lift the blondies out of the pan, then cut into 12 equal squares.
- Serve and enjoy at room temperature. Store in an airtight container for up to 5 days.
Tips
- Make sure your butter is slightly cooled after melting to prevent scrambling the eggs when mixing.
- Don't overmix the batter - mix just until the flour is incorporated to keep the blondies tender.
- For extra visual appeal, save some M&M's and white chocolate chips to sprinkle on top before baking.
- Use parchment paper overhang for easy removal and clean cutting of your blondies.
- Let the blondies cool completely before cutting to ensure clean, neat squares.
- Store in an airtight container at room temperature to maintain their soft, chewy texture.
- For a fun variation, try using seasonal M&M's to match different holidays or occasions.
- Make sure your oven is properly preheated to ensure even baking and that perfect golden edge.
Nutrition Facts
Calories: 377kcal
Carbohydrates: 70g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
