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Peanut Butter Candy Corn Blondies

Michelle
Chewy peanut butter blondies swirled with candy corn and optional peanut butter chips a fun and delicious fall treat.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
10 minutes
Total Time 45 minutes
Course Desserts
Servings 16

Equipment

  • Mixing bowls
  • Whisk or silicone spatula
  • 9x13-inch baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Knife and cutting board (for candy corn)

Ingredients
  

  • 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
 

  • Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the creamy peanut butter, melted butter, brown sugar, and granulated sugar until smooth and combined.
  • Add in the eggs and vanilla extract, and whisk again until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually stir the dry mixture into the wet ingredients until just combined don’t overmix.
  • Gently fold in the chopped candy corn and optional peanut butter or white chocolate chips.
  • Spread the batter evenly into your prepared baking pan, smoothing the top.
  • Bake for 25–28 minutes or until the top is golden brown and a toothpick inserted comes out with just a few moist crumbs.
  • Allow the blondies to cool completely in the pan before slicing into squares.

Notes

  • Candy corn melts, so avoid placing it too close to the edges of the pan to prevent burning.
  • You can press extra chips or candy corn on top just before baking for added color.
Keyword Peanut Butter Candy Corn Blondies