Candy Corn Creme Blondies
Medically reviewed by Christiana George Updated Date: June 9, 2023
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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Honey Carrot Oatmeal Raisin Cookies
My mom handed me a recipe the other day. She found it in her archives of recipes. It was called Biscuits aux Carottes (Carrot Cookies) and was written in French on the back of an old yellowed calendar page with several folds in it and stapler holes. She handed me a jar of honey along with the recipe to get me started. Thanks Ma!
I never baked with honey before, so it sounded intriguing. There is no sugar in this recipe. Honey is the only sweetener. That makes it a healthy cookie, right?
I was doing fine reading the recipe on my own at home until I came upon “muscade”. Ok, I had no clue what that could possibly be, so I called my mom, my encyclopedia for all things French. Well, apparently my encyclopedia is out of date, because she didn’t have a clue either.
So off to Google I went and learned that “muscade” is nutmeg. There you have it. Now I will know for next time.
The recipe also called for whole grain oats, but I used quick oats and it worked out fine. I also substituted some of the all purpose flour for whole wheat flour.
So really, they are pretty healthy cookies. And the best part was that they actually tasted good. I am all for healthy, but if something tastes nasty, I don’t care how healthy it is, I just won’t eat it. My stomach can’t take the abuse. Thank goodness these were flavorful. The honey gave them just the right amount of sweetness.
Honey Carrot Oatmeal Raisin Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (36 cookies)
- 2/3 cup butter
- 1 cup honey
- 2 eggs
- 1 cup grated carrots
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups quick oats
- 1 cup raisins
Instructions
Preheat oven to 350º F.
With a mixer, cream the butter and the honey. Then add the eggs and the carrots and mix well.
In a large bowl sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Slowly add the dry ingredients to the wet ingredients and mix until all is incorporated.
Then add the oats and the raisins, mixing until well distributed.
Drop batter by large spoonful or cookie scoop full onto a greased cookie sheet, leaving 2 inches between scoops.
Bake at 350ºF for 15 minutes or until tops are a golden color.
Remove from oven and let cool for 2 minutes, then move cookies to a cooling rack to completely cool.
Enjoy with a glass of milk or coffee!
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