Candy Corn & Peanuts Blondies
If candy corn and peanuts aren’t on your menu this October, they should be.
Ingredients
Base:
- ½ cup butter
- 1 teaspoon vanilla
- ¾ cup light brown sugar
- 1 egg
- 1 1/4 cup flour
- 1/2 cup candy corn
- 1/4 cup lightly salted roasted peanuts
Topping:
- 1/4 cup candy corn
- 1/4 cup lightly salted roasted peanuts
Instructions
- Preheat oven to 350. Butter and flour a 8 x 8 baking dish, set aside.
- Heat the butter and vanilla over low heat. Remove from heat and allow to cool slightly.
- Meanwhile, in a medium bowl or the bowl of a stand mix, beat together the brown sugar and eggs until smooth. Stream in the butter/vanilla and beat until smooth and glossy.
- Add the flour and mix until incorporated. Fold in the candy corn and peanuts. Scrape into the prepared pan and smooth until even with the back of a spoon. Mixture will be thick!
- Bake for 25 minutes or until it looks set, the edges are just golden and slightly matte. A thin knife inserted in the center should come out with one or two moist crumbs. Immediately press the topping peanuts and candy corn into to hot blondies.
- Cool completely in pan over wire rack. Slice into squares. Store any leftovers in an air tight container at room temperature.
Notes
I used vanilla flavored candy corn but I am sure the regular old Brach’s would work just fine. The texture was basically the same.