I found a great, festive recipe from Two Peas and Their Pod. This is great to make for kids as a Halloween treat – or really even for adults for any occasion. Below is the recipe for Candy Corn Peanut Butter Blondies. I made some adjustments to the recipe and noted the changes in this post.
- 1/2 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1/2 cup creamy peanut butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup white chocolate chips (optional)
- 1/3 cup peanut butter chips (also optional)
- 1/3 cup salted peanuts (also optional)
- Sea salt, for sprinkling on blondies
- 1/2 cup candy corn (I used YumEarth organic candy corn)
- Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan ( or use muffin tins for a cute, clean, circular shape) and set aside.
- In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the eggs, one at a time, to the peanut butter mixture, mixing after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the KitchenAid bowl and then pour in the prepared dry ingredients, and mix on low until batter is smooth. (Optional: Stir in the white chocolate chips, peanut butter chips, and peanuts.)
- Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan/into the muffin tins. Sprinkle with sea salt.
- Bake for 25 minutes and remove from the oven. Gently press candy corn into the blondies. Put pan back in the oven and bake for an additional 2 minutes. The top should be golden and the edges slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares/remove from muffin tin and serve. Enjoy xo