Leftover Halloween Candy Blondies: The Ultimate Recipe for Sweet Success
Don’t let that Halloween candy go to waste! Turn those surplus sweets into a delectable treat with this incredible recipe for Leftover Halloween Candy Blondies. These blondies are soft, chewy, and packed with all your favorite candy flavors, making them the perfect way to use up those trick-or-treating treasures or bulk-bag bargains.
We all know the feeling: the thrill of Halloween is over, but the mountain of candy remains. Whether you’re a seasoned trick-or-treater, a generous candy buyer, or just a “borrower” from your kids’ stash, you’re likely staring down a collection of leftover Snickers, Whoppers, Peanut Butter Cups, and more.
Now, you have the perfect excuse to put those candies to good use beyond simply unwrapping and indulging. This recipe transforms your Halloween surplus into something extraordinary.
This easy-to-follow recipe yields soft, chewy blondies, similar to cookies, loaded with a delightful assortment of Halloween candies. Any candy that melts well will work beautifully, creating pockets of gooey sweetness throughout each square. It’s a fantastic way to add a unique twist to a classic dessert.
Personally, I’m a huge fan of peanut butter cups (especially if you make your own with a secret cheesecake filling!) and the satisfying crunch of a frozen Snickers bar. The combination of textures and flavors creates a truly irresistible treat.
So, forget about elaborate costumes or elaborate Halloween decor; focus on what really matters: transforming those chocolate-coated, nougat-stuffed, fun-sized indulgences into something magical. Get ready to create some seriously addictive Leftover Halloween Candy Blondies!
Ingredients for the Best Halloween Candy Blondies
We’ll be using a reliable blondie base – the same recipe I use for my toffee blondies, but with a Halloween twist. Instead of toffee bits, we’ll incorporate all that glorious leftover candy. Here’s what you’ll need:
- Butter: Opt for unsalted butter. Melt it and let it cool before starting the recipe. This is important for achieving a smooth batter and preventing the eggs from scrambling.
- Brown & White Sugars: The combination of sugars creates a perfect balance of sweetness and chewiness. Make sure to pack the brown sugar firmly into your measuring cup for accuracy. White sugar should be a level scoop.
- Eggs: Use large eggs for optimal richness and binding.
- Vanilla Extract: A touch of vanilla enhances the overall flavor profile. Use pure vanilla extract for the best results.
- All-Purpose Flour: Measure the flour carefully by spooning it into the measuring cup and leveling it off with a flat edge. This helps prevent dense, dry blondies.
- Baking Powder: This leavening agent gives the blondies a light and airy texture.
- Salt: Salt balances the sweetness and enhances the other flavors.
- Candy: The star of the show! Use your favorite leftover Halloween candy. See the tips below for the best candy choices.
What Kind of Candy Works Best in Blondies?
Candy-coated chocolates, peanut butter cups, and various candy bars (think Snickers, Milky Way, M&Ms, Kit Kat, etc.!) are ideal for these blondies. Anything that melts into gooey deliciousness in the oven will provide the most satisfying results! Don’t be afraid to experiment with different combinations of your favorite Halloween treats for a unique, customizable twist. Just avoid hard candies, as they won’t melt properly.
See the recipe card below for full information on ingredients and quantities.
How to Make Amazing Halloween Candy Blondies: A Step-by-Step Guide
For this recipe, you’ll need an 8-inch square baking pan (I recommend using the parchment paper method). Line it with parchment paper, leaving an overhang, and grease it with cooking spray to prevent the blondies from sticking.
- Combine Melted Butter and Sugars: In a mixing bowl, combine the melted butter, sugar, and brown sugar. Use a stand mixer with the whisk attachment or a hand mixer to whisk until smooth and well combined. This step is crucial for achieving the right texture.
- Add Eggs and Vanilla Extract: Add the eggs one at a time, whisking well after each addition. Then, add the vanilla extract and whisk until everything is thoroughly combined and smooth.
- Fold in Dry Ingredients: Remove the bowl from the mixer and switch to a spatula. Gently fold in the flour, baking powder, and salt until just incorporated. Be careful not to overmix the batter, as this can result in tough blondies.
- Stir in Half of the Chopped Candy: Add half of your chopped Halloween candy to the batter and gently stir until evenly distributed.
- Pour into Pan and Top with Candy: Pour the blondie batter into your prepared baking pan and use a spatula to spread it evenly. Sprinkle the remaining candy over the top of the batter for a vibrant and colorful finish.
- Bake: Place the pan in your preheated oven and bake for 35 to 40 minutes. The blondies are done when the edges are golden brown and a toothpick inserted into the center comes out mostly clean. Let the blondies cool completely in the pan before slicing and serving.
Storage Tips for Keeping Your Blondies Fresh
Proper storage is key to maintaining the deliciousness of your Leftover Halloween Candy Blondies.
Store your blondies in an airtight container at room temperature for up to 4 days. This will keep them soft and chewy.
For longer storage, blondies freeze exceptionally well! To freeze, wrap individual blondies tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for a quick warm-up.
Looking for a fun and tasty way to use up that Halloween candy stash? This blondies recipe is the perfect solution! I’m eager to hear what candies you used—share your scrumptious creations in the comments below.
More Delicious Recipes for Using Leftover Halloween Candy
If you’re still looking for creative ways to use up that leftover Halloween candy, here are a couple of other fantastic recipes to try:
Halloween Chocolate Bark
A simple and festive treat made by melting chocolate and topping it with your favorite Halloween candies.
The Ultimate Candy Skillet Cookie
Bake a giant, gooey cookie in a skillet and load it up with all your leftover Halloween candy!
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Leftover Halloween Candy Blondies
Rating: 4.65/5 (14 votes)
Ingredients
- 1 cup unsalted butter, melted
- ½ cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 1 cup assorted Halloween candy, roughly chopped
Instructions
- Preheat the oven to 350ºF.
- Line an 8-inch square baking pan with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
- In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
- Remove the bowl from the stand mixer and stir in the flour, baking powder and salt just until incorporated. Stir in ½ cup of the assorted Halloween candy.
- Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining ½ cup of Halloween candy over the top of the batter.
- Bake for about 40 minutes or until a toothpick inserted comes out clean.
- Let the pan cool completely then remove the blondies using the parchment paper overhang, cut into 16 squares and serve.
Kelly’s Notes
- Candy-coated chocolates, peanut butter cups and candy bars (Snickers, Milky Way, M&Ms, and Kit Kat, etc!) work the best for these blondies.
- Store your blondies in an airtight container at room temperature for up to 4 days.
- Blondies freeze beautifully! To freeze, wrap individual blondies in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a quick warm-up.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Carbohydrates: 41g,
Protein: 3g,
Fat: 16g,
Saturated Fat: 10g,
Cholesterol: 52mg,
Sodium: 239mg,
Potassium: 80mg,
Sugar: 26g,
Vitamin A: 395IU,
Calcium: 39mg,
Iron: 1.1mg