Looking for a drool-worthy treat for Halloween? Try these blondies with Caramel Creams, honey roasted peanuts and candy corn.
Goetze’s Caramel Creams are one of those candies that bring back so many memories. While they’re great on their own, it’s also fun to bake and create with them! You can easily melt them down for caramel apples or bake into brownies. The possibilities are endless.
Our favorite fall snack is candy corn and peanuts. We always have a mason jar of the mix ready in the kitchen. I decided to take those flavors and bake them into a chewy Blondie. These are soooo delicious!
Love the snack mix of candy corn and peanuts? Try those flavors in Blondie form, plus gooey Caramel Creams! Perfect snack for Halloween parties.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups light brown sugar packed
- 1/2 cup unsalted butter
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1/2 cup peanut butter
- 1 cup honey roasted peanuts crushed
- 1 cup candy corn
- 15 Caramel Creams cut into pieces
Preheat the oven to 350º. Coat a 9x13 pan with cooking spray, then line with parchment paper. Set aside.
In a medium bowl, add flour, salt and baking powder.
Using a large mixing bowl, add brown sugar and butter. Mix on medium speed for 2 minutes. Add eggs and vanilla extract. Mix until combined, then add peanut butter.
Slowly pour in the flour mixture into the larger bowl. Mix until just combined. Using a spatula fold in half of the crushed peanuts, chopped caramels and candy corn.
Spread Blondie batter into the 9x13 pan, using the spatula to evenly cover the corners. Sprinkle the remaining crushed peanuts, caramels and candy corn on top.
Bake for 30-35 minutes, or until golden brown. DO NOT OVERCOOK!
Allow to cool for 5 minutes, then pull the parchment out of the pan with the Blondies. Allow to cool for 10-15 more minutes on a cooling rack.
Cut into 16 squares. Store at room temperature, in an air-tight container.
The candy corn will melt slightly while baking. That's okay!
Blondies are bars that have brown sugar, instead of cocoa like brownies. They’re great to put any candy in, especially caramel or chocolate!
The batter is light and fluffy, just like a cookie batter. This base recipe is great for adding any leftover Halloween candy. Not a fan of butter? Use coconut oil instead!
It’s important to line your baking pan with parchment paper so the blondies don’t stick. Coat the pan first with cooking spray, then line with parchment. Super easy to pull out, cut and then clean up the pan after! The candy corn does melt while baking, but you still get the delicious flavor. For the Caramel Creams, I cut them in half.
There is peanut butter in the batter, but also crushed peanuts mixed in and on top for extra crunch. Make these for your favorite peanut lover!