Candy Corn Creme Blondies
Apparently, I didn’t get rid of all my Halloween candy. I found a bag of Hershey’s Candy Corn Creme bars in the back of the pantry and I still had a bag of Candy Corn M&M’s that I hadn’t opened. The kids already had enough candy, so I needed to use these in some kind of dessert. Blondies came to mind, because I have never made them, not have I ever eaten them. Shocking isn’t it. I’m a chocaholic so I tend to migrate towards chocolaty desserts. These Candy Corn Creme Blondies may change that.
I wasn’t quite sure how these would turn out. I threw some marshmallows in for some extra creaminess.
I also added some extra M&M’s to the top for looks, but then it really didn’t matter when I took it out of the oven. They had all disappeared. They did take a bit longer than expected to cook and I thought I had burnt them. The edges looked like they would be hard, but they actually fell apart as you ate them and had a scrumptious caramel flavor. The middle of the bars are soft and chewy. Holy sugar rush though. I think I felt cavities forming just by taking a bite. But nothing a nice glass of milk or a cup of coffee wouldn’t cure.
Did this dessert turn out the way that I wanted? Nope. Did it look ruined and hideous? Yup. Does it taste super sweet? Absolutely. Could I eat just one piece? No way, Jose. I don’t know what it is about these bars, but they are like crack. The butter and sugar melted together to form a beautiful caramel that blended so well with the white chocolate and candy corn flavors. I normally don’t like things super sweet, but these are the exceptions. The kids loved them, hubby loved them, and the neighbors loved them. So I guess they weren’t ruined after all. I am going to have to make some more.
Candy Corn Creme Blondies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Keywords: bake dessert Hershey’s Candy Corn Creme bar Candy Corn M&Ms Halloween blondies bars American fall
Ingredients (9 squares)
- 1/2 cup butter, melted
- 1 cup light brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- pinch of salt
- 1 cup all purpose flour
- 1 cup chopped Hershey’s Candy Corn Creme bars
- 1/2 cup Candy Corn M&Ms
- 1/2 cup mini marshmallows
Instructions
Preheat oven to 350° F.
In a stand mixer, mix together the butter and sugar till well blended.
Then add the egg and vanilla. Mix well.
In a small bowl, mix together the baking powder, baking soda, salt and flour.
Add the flour mixture to the butter/sugar mixture and mix until well incorporated, making sure to scrap down the sides of the bowl.
Add in the candies and marshmallows, mixing until well distributed.
Pour mixture into a greased 8 x 8 pan. Smooth out the top with a spatula.
Place in oven and bake at 350°F for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Cool completely before cutting and serving. Enjoy!
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Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses
After using all that pumpkin pie spice in my recipes lately, I have really got a craving for it. So when I found the Hershey’s Pumpkin Spice Kisses at the grocery, I had to have them. They were all that and a bag of chips. Of course, I saved a few to use in this recipe.
The Pumpkin Spice Kisses have a strong flavor. I didn’t want my cookie to be too rich or too sweet. I used crushed pretzels to balance out the Biscoff and caramel. They worked great together before in my Biscoff Caramel Pretzel Bon Bons. I just adapted them into my recipe for Biscoff Oatmeal Double Chocolate Chips Cookies. I used a food processor to make the pieces small as possible. So there are no hard, crunchy bits.
The cookies were a perfect match for the kisses. The only thing I would do different next time, I think, is to chop up the Kisses and spread the pumpkin spice love throughout the cookie. Oh yeah!
Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert biscoff caramel pretzels Hershey’s Pumpkin Spice Kisses cookie fall
Ingredients (24 cookies)
- 1/2 cup Biscoff Spread
- 1/4 cup caramel spread/caramel topping
- 1/2 stick (1/2 cup) Crisco Vegetable Shortening
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pretzels
- 24 Hershey’s Pumpkin Spice Kisses
Instructions
Preheat oven to 350º F.
In a large bowl or stand mixer combine the Biscoff spread, caramel, shortening, both sugars, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.
In a separate bowl blend together the flour, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.
Slowly add the crushed pretzels until all is well blended.
Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.
Place one Hershey Kiss in the middle of the ball of dough and press down until the cookie flattens a little and there is a slight indent when the Kiss is.
Bake for 10-12 minutes or until cookies are a golden color. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.
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