M&M White Chocolate Candy Corn Blondies

I have my Mom to blame credit for my love of white chocolate. She loves white chocolate candy and growing up we always had access to it. As I got older, I realized that I have the same obsession love. I found myself buying white chocolate truffles and candies. And I love, love baking with white chocolate.

I know there are some who say white chocolate is not real chocolate and to them I say so what? It's pretty darn good and I don't care what's it called.

When I heard about M&M white chocolate candy corn candies, I just had to try them. When I was able to find them, I bought two bags and didn't think about it. I was just going to eat them, what else?

Then I got to thinking, what about making my favorite blondies with the M&Ms instead of the usual white chocolate chips. I did keep some of the pecans from the original recipe because I was worried with the candy shell on the M&Ms, it would be too sweet. The pecans added a nice balance.

If you don't like pecans or nuts, you can certainly omit them. I make blondies without pecans for my brother all the time because he doesn't like them.

And I'm sharing these with my co-workers. I wonder if they are getting tired of me bringing sweets into work?

This is my no mess way to make brownies and blondies. I cover my pan with foil and spray with Baker's Joy. Works every time and I usually have little to no clean up.

I chopped the M&Ms in half as best as I could. You can leave them whole too but I wanted the white chocolate flavor to come out and plus it will be easier to cut up the blondies with the M&Ms in pieces.

Cream the egg and brown sugar. Using a hand or stand mixer makes a huge difference here. I made my blondies many years by mixing the egg and sugar by hand using a spatula but it's much nicer and easier when you use a hand mixer to bring the egg and sugar to a fluffy consistency.

Besides the white chocolate, this is my other favorite part of this recipe. The butter of course!

When adding the flour mixture to the batter, I do it in two batches and carefully mixing in as to not overmix or overwork the batter. You're looking for a brownie-like bar not a cake. Overmixing the blondie batter will make your blondies more cake-like or cakey.

Add the M&Ms and the pecans (if you're using) and gently mix in. Don't overmix.

Transfer batter to the prepared pan and spray a butter knife or offset spatula. I use the same spray I prepared the pan with, spraying the spatula prevents the batter from sticking to it.

Using the sprayed spatula, smooth the batter out. This ensures even height bars and a smooth top.

And there you have it…wonderful M&M White Chocolate Candy Corn Blondies perfect for serving at a Halloween party. I love the flakiness of the top of the blondies and the richness and chewiness of the inside of the blondie. It's a perfect marriage of sweetness and chewiness…brown sugar, butter and white chocolate…perfection!

Recipe

Print Pin Save

M&M White Chocolate Candy Corn Blondies

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 16 bars

Ingredients

• ▢ 3/4 cup plus 2 Tbsp packed light brown sugar
• ▢ 1 large egg
• ▢ 2 tsp vanilla extract
• ▢ 8 Tbsp 1 stick unsalted butter, melted, I used Kerrygold unsalted butter
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 tsp baking soda
• ▢ 1/8 tsp salt
• ▢ 1/4 cup chopped pecans
• ▢ 3/4 cup M&M white chocolate candy corn candies chopped

Instructions

• Preheat oven to 325 degrees.
• Take an 8-inch square pan and cover in foil and spray with baking spray.
• Using an electric mixer, cream brown sugar and egg until it's light and fluffy. Add vanilla extract and melted butter, mix well with electric mixer.
• In a separate bowl, mix together with a rubber spatula the flour, baking soda and salt.
• Add the dry ingredients to the wet mixture in batches and incorporate with a rubber spatula. Be careful not to over mix your batter.
• Stir in pecans and M&Ms, using rubber spatula. Again, do not over mix.
• Add batter to the square pan. Spray an angled spatula with baking spray and use it to smooth over the top.
• Bake for about 25-28 minutes. The top will be dry and flaky and a toothpick test should come out clean with a few crumbs attached.
• Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondie squares.

Did you make my M&M White Chocolate Candy Corn Blondies?I want to see! Upload an image below with your rating and comments, share on Instagram and tag @TheLittleKitchn, and be sure to use the hashtag #thelittlekitchenrecipes.

Upload a Photo Tag on Insta Leave a Rating

Now I need to go pick up another bag so I can make another batch of these for my Mom. I think that's the least I can do!

Disclosure: Nothing to disclose except that I'm obsessed with white chocolate and Kerrygold butter (I have worked with them in the past). This is NOT a sponsored post.