Salted Caramel Candy Corn Blondies
Candy corn dessert time! These blondies are the best of everything: salted caramel mixed into a delicious bar of buttery brown sugar goodness and candy corn. Sprinkled with extra caramel, sea salt and of course, candy corn, these blondies are the best fall dessert when you’re craving something sweet and tasty.
Inspiration and thoughts
It’s that time: pumpkins are everywhere, apple cider and PSLs galore, Halloween just around the corner…all things I love. But of course it’s also candy corn season! Both my mom and my boyfriend love candy corn so much (I do too, but they love it more) so of course I had to include a recipe showcasing this delicious chewy candy. Another thing they both share is a love of anything salted caramel flavored. So for this recipe I decided to spice up the basic blondie recipe and add a sweet and salty kick: salted caramel candy corn blondies!
These blondies are so good, too. Eli loves these (of course he gets all of my test batches and the final product!), and so do I. The candy corn melted into the blondies mixed with the salted caramel is so gooey and delicious, and the richness of the brown sugar adds the perfect added sweetness. It really does not need to be fall for me to want to make these tasty blondies!
How it’s made, notes
This recipe is easy to whip up and fun to make. First preheat your oven to 350 F. I use an 8×8 baking dish for all of my blondies, brownies, or any bar, including this one. Add a piece of parchment paper to the dish. If you don’t have any, make sure to spray well with cooking spray (actually, I always use cooking spray even with parchment paper).
Now for the batter. By hand or with a stand mixer, mix all of the dry ingredients together, then add the wet ingredients. Mix until well combined and until a batter forms: it will be slightly thick but still a bit wet and sticky. Pour this into your prepared baking dish.
Now the caramel! Add the caramel sauce onto the batter and use a fork to gently mix it in and around. Sprinkle a bit more sea salt over the top. Lastly, add the candy corn on top, evenly spreading it over the entire batter. Don’t push the candy corn into the batter or mix it in, just gently add the candy to the top. The candy will melt into the blondies as it bakes to ensure they will land in the middle of the bars for the perfect gooey bite. This way, the heat will allow the candy to naturally sink and melt but much more slowly and evenly. If you mix in the candy corn and pour it with the batter into the pan, all of the candy will sink to the bottom and sometimes just make a bottom crust. We want those candy corns deliciously melted and gooey in the middle!
Bake for 30-35 minutes, until just golden brown. When the blondies come out of the oven, add more candy corns on top of the bars. Let these cool for 5-10 minutes then drizzle more caramel sauce on top to your liking. Cut into squares – I can get 9 generous bars out of the 8 inch baking dish – and serve!
Salted Caramel Candy Corn Blondies
- 8 inch baking pan
- 1 1/2 cups flour
- 1 1/4 cups brown sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 cup butter melted
- 1/2 tablespoon vanilla extract
- 2 tablespoons caramel
- 1/4 teaspoon sea salt + a few sprinkles for the top
- 1/4 cup candy corn + extra for the top
- Preheat oven to 350 F. Prepare a 8x8 baking pan and line with parchment paper.
- Mix the flour, sea salt, baking soda and brown sugar together then add in the eggs, vanilla and butter and mix again until a well combined batter forms. The batter should be a bit sticky and wet.
- Pour the batter into your 8 inch baking pan. Pour the caramel sauce over the top of the batter and swirl it into the batter with a fork. Add the candy corn to the top of the batter, evenly covering the top (the candy corn will sink into the batter as it bakes but not go to the very bottom). Sprinkle with extra sea salt.
- Bake for 30-35 minutes until golden brown. When the blondies are out of the oven, add a few more candy corns to the top of the blondies, gently pushing them down just a bit. Let cool for 5-10 minutes, then drizzle with extra caramel sauce over the top (optional but necessary for me!). Cut into pieces and enjoy!