• 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 cups (packed) light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • decorative sprinkles
  • 1/4 cup good quality white chocolate chips

The day before Halloween I realized I still had a bag of Candy Corn White Chocolate M&Ms that I had bought a month earlier with visions of festive scrumptious baked goods in mind. I am such a sucker for limited edition holiday candy. I still have bags of pink M&Ms from Valentine’s Day that I stocked up on last February. The next Valentine’s day will probably come before I use them!

I contemplated making candy corn cupcakes, but I’ve made so many cupcakes lately that I really wanted to make something simple and less time-consuming. I decided blondies would be a perfect home for these tasty candy corn M&Ms. After some searching, I chose a popular blondie recipe by Dorie Greenspan which includes coconut, walnuts, butterscotch and chocolate chips. I put a halloween twist on her blondies by omitting her add-ins and using the white chocolate M&Ms, orange and yellow sprinkles and a drizzling of white chocolate. I added an extra half of the recipe for extra thick bars. Everybody loved them. The original recipe called for a 40 minute baking time, but even with the extra half recipe, I wish I took them out of the oven sooner. They were still really delicious, but I prefer blondies to be a bit gooier. I would suggest baking them for 30-35 minutes instead.


adapted from Baking From My Home to Yours, by Dorie Greenspan

Preheat the oven to 325F. Grease a 9×13-inch baking pan with cooking spray.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

Working in a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the white chocolate. Scrape the batter into the prepared pan and use the spatula to even the top as best as you can. Sprinkle with colored sugar or sprinkles.

Bake for about 30-40 minutes, or until a knife inserted into the center of the blondies comes out clean. The cake should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes.

Melt white chocolate chips in the microwave in 30 second increments until warm enough to stir until smooth. Drizzle the white chocolate with a Wilton candy decorating squeeze bottle or a spoon over blondies and let it set.

Cut the blondies into 32 bars, each roughly 2 1/4 x 1 1/2 inches


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