The allure was too strong this year to resist the seasonal candies cropping up in conjunction with Halloween. And in my humble opinion, Halloween has always had a better candy selection than Easter. In years’ past, I’ve always looked but never bought, but this year my curiosity got the better of me. During one visit to Target, I dropped a bag of candy corn-flavored M&Ms in my shopping basket.
First mistake: what exactly is the flavor of candy corn? I don’t get it.
According to the brains behind M&Ms, they’re made with white chocolate, making these candy-coated candies overly sweet. I couldn’t eat more than two pieces before my blood sugar spiked and my mouth went numb from all the sugar.
Instead of tossing the bag into the trash, I wanted to use in a recipe for blondies. Blondies seemed like a natural choice over brownies where the white chocolate flavor would fight with the fudginess. Plus I thought the orange, white and yellow candies would be pretty against the pale batter.
The usual recipe calls for 2 packed cups of brown sugar but I reduced to half since the M&Ms are too sweet. This recipe is flexible; in the past I’ve added Kahlúa and toasted pecans, and most candies work just as well. This recipe comes together fast and everything is mixed in a saucepan.
White Candy Corn Blondies
2 sticks unsalted butter
1 cup light brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2-1 cup white candy corn M&Ms
Preheat oven to 350 degrees F.
Grease a 8 x 8 pan and line with parchment paper.
In a medium saucepan over low heat, melt butter. Cool for five minutes and stir in brown sugar until smooth.
Beat in eggs, vanilla and salt.
Stir in flour and add candies. Pour into pan and bake for 25-30 minutes until the middle is set.