Peanut Butter Candy Corn Blondies Fall’s Favorite Treat

These peanut butter candy corn blondies are a little nostalgic, a little indulgent, and a whole lot of fun. If you’ve got leftover Halloween candy, or just love the combo of peanut butter and sweet, chewy candy corn, this is your perfect match. These blondies are rich, chewy, and buttery with a surprise candy corn pop in every bite. They’re super simple to whip up. You don’t even need a mixer just one bowl, one pan, this recipe is a go-to in our home every fall.

It’s not only a delicious treat but also a great way to use up leftover candy in a way that feels completely intentional and festive. These bars slice beautifully, travel well, and are perfect for school lunches, bake sales, or just a cozy afternoon snack with a glass of milk.

Why You’ll Love Peanut Butter Candy Corn Blondies

These blondies are the perfect mix of chewy, sweet, and just a little bit salty thanks to the peanut butter base. The candy corn melts slightly into the batter during baking, giving you caramel-like pockets of sweetness that contrast beautifully with the nutty richness of peanut butter. They’re quick to make, family-approved, and an unexpected but fun twist on a classic blondie. Plus, if you’ve got a bowl of candy corn sitting around after Halloween, this is the tastiest way to use it up.

Simple Ingredients

These pantry staples come together in the most delicious way.

• Creamy Peanut Butter: Adds richness and a chewy texture that’s irresistible in blondies.
• Unsalted Butter: Balances the sweetness and gives that buttery soft crumb.
• Light Brown Sugar: Creates depth of flavor and keeps the blondies moist.
• Granulated Sugar: Adds structure and sweetness to balance the peanut butter.
• Eggs: Provide structure and help hold everything together.
• Vanilla Extract: Rounds out the flavor and adds a warm, cozy aroma.
• All-Purpose Flour: The base that gives the bars their sturdy but soft texture.
• Baking Powder: A little lift keeps the blondies from being too dense.
• Salt: Just a pinch to enhance all the other flavors.
• Candy Corn: Melts into little caramelized pockets trust me, it works.
• Peanut Butter Chips or White Chocolate Chips (Optional): Adds extra creaminess and texture to each bite.

Servings and Timing

• Servings: 16 bars
• Prep Time: 10 minutes
• Cook Time: 25–28 minutes
• Total Time: 40 minutes

What is Needed

• 1 cup (250 g) creamy peanut butter
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 ¼ cups (155 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (160 g) candy corn, roughly chopped
• ½ cup (90 g) peanut butter chips or white chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the creamy peanut butter, melted butter, brown sugar, and granulated sugar until smooth and combined.
3. Add in the eggs and vanilla extract, and whisk again until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually stir the dry mixture into the wet ingredients until just combined—don’t overmix.
6. Gently fold in the chopped candy corn and optional peanut butter or white chocolate chips.
7. Spread the batter evenly into your prepared baking pan, smoothing the top.
8. Bake for 25–28 minutes or until the top is golden brown and a toothpick inserted comes out with just a few moist crumbs.
9. Allow the blondies to cool completely in the pan before slicing into squares.

Top Tips

1. Chop the candy corn so it’s distributed more evenly and doesn’t melt into one big pocket.
2. Line your pan with parchment to make lifting and slicing super easy less mess, more fun!
3. Cool completely before slicing for the cleanest, prettiest squares.
4. Use a plastic knife for cutting once cooled it slices through chewy bars like a dream.
5. Add extra chips on top before baking for that bakery-style look and extra sweetness.
6. For gooier blondies bake closer to 25 minutes; for firmer bars, bake toward 28 minutes.
7. These bars are sweet and rich so smaller squares go a long way!

Recipe Variations

• Swap peanut butter for almond butter if you prefer.
• Use butterscotch chips or mini chocolate chips instead of white chocolate.
• Add a handful of chopped pretzels for a sweet-salty twist.
• Mix in Halloween sprinkles for even more festive fun.

Recommended Equipment

• Mixing bowls
• Whisk or silicone spatula
• 9×13-inch baking pan
• Parchment paper
• Measuring cups and spoons
• Knife and cutting board (for candy corn)

Make Ahead Tips

You can make these blondies a day ahead just cover the pan tightly once cooled and store at room temperature until ready to slice and serve.

How to Store and Reheat

Storage: Store in an airtight container at room temperature for up to 5 days.
To Freeze: Wrap individually and freeze for up to 2 months.
To Reheat: Microwave for 10 seconds to revive that fresh-baked softness.

What to Serve With This Recipe

• Cold milk or warm apple cider
• A scoop of vanilla ice cream on top for dessert
• Coffee or tea for an afternoon pick-me-up

More Candy Corn Recipes

Want more cleaver recipes for candy corn? Check out this article here on OvenSpot!

Leftover Candy Corn Recipes

One-Pot Cooking Rocks!