It’s officially November — I blinked and suddenly the year is winding down and Christmas is almost here. I don’t mind, though; the holidays are the perfect excuse to bake more sweet treats.
Halloween has come and gone — did you celebrate? Dress up, hand out candy, or spend the night watching scary movies?
I kept things low-key this year: a couple of scary films and these Bleeding Gooey Butter Cake Stuffed Chocolate Cookie Cups. That’s my idea of a great night — good snacks and a good movie.
If your pantry is full of leftover Halloween candy, these Leftover Halloween Candy Blondies are the perfect way to use it up. This is my favorite blondie base, loaded with chopped candy bars and other sweets. They bake up wonderfully gooey and are ideal for chocolate lovers.
One of the best things about this recipe is its flexibility. Use any combination of candy you like: Mars bars, Snickers, Rolos, Kit Kats, M&Ms, Crunchies, Maltesers, Milky Ways — whatever you have on hand. The chopped candies create pockets of melty, chocolatey goodness throughout the blondies.
If you love gooey chocolate and chunky blondies, these bars are for you. They’re quick and easy to make — you can have them ready in under an hour. Ideal when you want that warm-from-the-oven bliss with minimal fuss.
Last week was Brownie Week here on the blog and it was so much fun. If you missed it, check out those recipes — there are some indulgent treats that pair perfectly with a cup of coffee or a scoop of ice cream.
Below you’ll find a short video tutorial for these Leftover Halloween Candy Blondies if you’d like a quick visual guide.
Print Recipe
Leftover Halloween Candy Blondies
Ingredients
- 75 g Butter, melted (⅓ Cup)
- ¾ Cup Brown Sugar
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- ½ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- 1 Cup Chopped assorted confectionery Such as M&Ms, Rolos, Mars Bars, Snickers, etc.
- ½ Cup Milk Chocolate Chips
Instructions
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Preheat the oven to 180°C (350°F) and line an 8″x8″ baking tin.
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Melt the butter and stir it together with the brown sugar until smooth.
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Add the egg and vanilla, then beat until combined.
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Fold in the flour, baking powder and baking soda until the batter is uniform.
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Stir in the chopped candies and chocolate chips, then spread the mixture into the prepared tin.
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Bake for about 25 minutes, until a skewer inserted comes out with moist crumbs attached.
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The blondies will be slightly underbaked in the center — that’s what gives them their gooey texture.