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Festive Candy Corn White Chocolate Blondies Easy Holiday Recipe with Sprinkles

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These Festive Candy Corn White Chocolate Blondies with Sprinkles are a quick and easy holiday treat featuring a buttery base, pockets of chewy candy corn, creamy white chocolate, and colorful sprinkles for a festive flair.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (300 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (about 140 g) candy corn, roughly chopped
  • 1 cup (170 g) white chocolate chips or chunks
  • 1/3 cup festive sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
  2. In a large bowl, whisk together the melted butter and packed brown sugar until smooth and shiny, about 2 minutes.
  3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the wet ingredients, folding gently with a spatula just until combined. Be careful not to overmix.
  6. Fold in the chopped candy corn and white chocolate chips evenly throughout the batter.
  7. Scrape the batter into the prepared pan and spread it out evenly with a spatula.
  8. Sprinkle the festive sprinkles evenly on top.
  9. Bake for 22–26 minutes, starting to check at 22 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Let the blondies cool completely in the pan on a wire rack, about 30 minutes.
  11. Use the parchment overhang to lift the blondies out of the pan and cut into 12-16 squares.

Notes

Chop candy corn roughly to prevent large sugary pockets and melting too much. Use quality white chocolate like Ghirardelli for best flavor and texture. Cool blondies completely before cutting to avoid crumbling. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, replace butter with coconut oil and use dairy-free white chocolate chips. Baking time may vary if using a smaller pan.

Nutrition

Keywords: blondies, candy corn, white chocolate, holiday dessert, festive treats, easy blondies, Halloween dessert, sprinkles, quick dessert

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