Friday, October 9, 2015

Candy Corn and White Chocolate Blondies

 I saw this recipe and since October means candy corn and caramel apples, I knew I needed to try this.  I TRIPLED the recipe and made it in a jelly roll pan for Jenna to take for treats to work this past week.  Baking time increased just by 5-10 minutes.  Don really liked them, as he sampled them warm out of the oven!

Candy Corn and White Chocolate Blondies

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup candy corn
1 cup white chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don't overmix. Stir in the candy corn and white chocolate chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.

Bake for about 22 to 26 minutes, or until done. Tip - In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn't find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.

Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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