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Get ready for a nostalgic sugar rush with these Candy Corn Peanut Butter Fluff Blondies!
Long gone are the days of trick-or-treating, but as an adult, I still get the craving for a treat for Halloween. These festive dessert bars are slightly chaotic and a perfect mix of salty and sweet.
These easy halloween dessert bars starts with a soft peanut butter blondie base, layered with gooey marshmallow fluff, and a crunchy sweet and salty sprinkle of candy corn and peanuts. These festive dessert bars are a little over the top but with one bite, you’ll be instantly transported back to childhood tick-or-treating. Whether you’re hosting a party or just craving something festive, these dessert bars hit all the right notes.
Ingredients for Candy Corn Blondies
- Butter
- Brown sugar
- Eggs
- Peanut butter spread
- Vanilla extract
- All purpose flour
- Baking powder
- Salt
- Marshmallow Creme
- Salted peanuts
- Candy Corn
How to Make Candy Corn Blondies Step-by-Step
Step 1. Prep your pan for baking.
First step is to always prep your baking sheets! Buttering and lining the baking pan with parchment paper may seem a little excessive, but trust us, it will make your life so much easier when you’re trying to remove the bars from the pan. Scroll for more details on prepping your baking dish.
Step 2. Make peanut butter blondie batter.
The best part about this blondie batter is that you can make it all in one bowl. Start by whisking together melted butter and brown sugar until incorporated. Stir in one egg and one egg yolk until combined.
Next, whisk in peanut butter spread and vanilla extract.
Lastly, whisk in your dry ingredients – flour baking powder and salt until combined. The batter will be thick.
Step 3. Layer blondie batter and marshmallow fluff.
Pour 3/4 of the batter into the lined brownie pan. Reserve about 1/4 of the batter to dollop on top of the marshmallow fluff.
Top with dollops of marshmallow fluff and remaining dollops of batter. You may need to use a knife to swirl the marshmallow fluff into the batter and use a greased spatula to gently press the batter into the fluff make a more even texture.
Step 4. Sprinkle with candy corn and peanuts.
Candy corn and peanuts add a festive crunch to these blondies. Sprinkle a handful of each on top and gently press into the batter.
Step 5. Bake blondies, Cool and Slice.
Bake the blondies in a preheated oven for 25-35 minutes until cooked through. Let the blondies cool for at least 10-15 minutes before slicing.
Tips for Perfectly Gooey Peanut Butter Blondies
- Egg yolks add chewiness! Our goal was to make a soft and chewy blondie that wasn’t dry. One way to do that is to make sure you have enough fat in your batter. Adding an egg yolk increases the fat content a bit, helping to make them deliciously chewy.
- Don’t over-mix your batter. Over mixing the batter can create a drier, tougher blondie.
- Use peanut butter spread. We recommend using peanut butter spread vs. natural peanut butter. Natural peanut butter has excess oils which can affect the texture of the blondie.
- Add a little extra crunch. Chop up peanuts and mix into the batter for some extra crunch.
Easily remove dessert bars from the pan with this trick!
No one likes to leave bits stuck to the bottom of the pan. Try this fool-proof method to remove brownies from the pan every, single time!
- Butter the pan. Making sure to cover the bottoms, corners, and sides.
- Place a piece of parchment paper on the bottom of the pan making sure it is long enough to hang above the batter 1-2 inches. This parchment paper will act like a sling for your brownies.
- After the dessert bars are baked and cooled. It is important that they are cooled for at least 10-15 minutes before you lift them from the pan. Carefully lift up on both sides of the parchment paper and lift up out of the pan. Place them on a cutting board to slice and serve.
How to Store Candy Corn Dessert Bars
Before you store the Candy Corn Dessert Bars, make sure they have cooled completely. If you are baking these in advance, don’t cut the bars until you are ready to serve. When you cut the bars, they have more air exposure and can dry out quicker.
- Room temperature: Store in an airtight container or ziplock bag for up to 3-4 days. After about 4 days, they will start to dry out and won’t taste as good.
- Refrigerator: Store in an airtight container for up to 7 days. For the best shelf life, we recommend wrapping the bars tightly in plastic wrap.
More Festive Fall Desserts to Bake Next:
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Candy Corn Peanut Butter Fluff Blondies
Description
This easy halloween dessert starts with a soft peanut butter blondie base, layered with gooey marshmallow fluff, and a crunchy sweet and salty sprinkle of candy corn and peanuts.
Ingredients
- 1 1/2 sticks butter, melted
- 1 1/2 cups brown sugar
- 1 egg + 1 egg yolk, room temp
- 1/2 cup peanut butter spread
- 2 tsp. Vanilla extract
- 1 1/2 cups flour
- 1/4 cup baking powder
- 1/2 tsp salt
- 3/4 cup marshmallow creme
- 1/4 cup peanuts
- 1/4 cup candy corn
Instructions
- Preheat oven to 350ºF. Butter and line an 8×8 inch brownie pan with parchment paper.
- In a medium bowl, whisk together your dry ingredients – flour, baking powder, salt and set aside.
- In a medium bowl whisk together melted butter and sugar. Stir in first egg until combined before stirring in the yolk. Whisk in peanut butter spread and vanilla before you add the dry ingredients.
- Stir in flour mixture until combined and your batter is smooth. The batter will be a bit thick and that’s okay.
- Spread out batter in the pan. Add dollops of marshmallow creme to the pan and use a knife to swirl the mixture throughout. Grease a rubber spatula and gently press the batter with the back side of a rubber spatula, to smooth out any raised clumps Sprinkle peanuts and candy corn on top. You may need to gently press them into the batter.
- Bake in preheated oven for 25-35 minutes until cooked through. Test doneness with a toothpick or fork.
- Let the blondies cool for 15-20 minutes on a cooling rack. You want them to be solid enough to slice. Slice into 9-12 squares and enjoy!
