WHITE CHOCOLATE CANDY CORN BLONDIES

Halloween just screams Candy Corn! I love it. Candy Corn is pretty much pure sugar, but if you're not going to go all out at Halloween, when are you? According to the National Confectioners Association, 20 million pounds (9000 tons) of candy corn are sold annually.

I love putting M&Ms and other candy in brownies, so why not candy corn? Love this recipe for White Chocolate Candy Corn Blondies. It's simple and delicious. I possted a recipe last year for candy corn in 'regular' dark chocolate brownies, but I think it goes particularly well in Blondies.

This recipe was sent to me by Davidson's Safest Choice Eggs. Their eggs feature a special pasteurization process that submerges the eggs in large warm water baths. Unfortunately their eggs are not available in my area. The recipe is from Laura of Pies and Plots. If this recipe is too sweet for you, adjust the sugar as needed (or wanted).

White Chocolate Candy Corn Blondies

Ingredients
2 sticks sweet butter
1 cup white chocolate, chopped
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp pure vanilla extract
4 eggs
2 cup flour
1/2 tsp kosher salt
3/4 cup candy corn

Directions
1. Preheat oven to 350° F. Butter 9x13 baking pan and line with parchment, going up sides of the pan. Do not butter the parchment.
2. In medium microwave-safe bowl, melt butter and white in microwave in 30-second increments, stirring in between to help with melting. Be sure mixture is fully melted. It will separate. That's okay. Set aside to cool for about 5 minutes.
3. In large bowl, mix together sugars, vanilla, and eggs with spoon or spatula. Add melted butter and white chip mixture, mixing until fully incorporated and mixture has lightened in color slightly. Add flour and salt and stir until just combined. Stir in candy corn.
4. Pour batter into prepared pan and bake for 35 minutes, until toothpick inserted in center of Blondies comes out with only a few moist crumbs. Cool completely in pan before cutting into bars and serving.