Halloween isn’t my thing. I went trick-or-treating once when I was five or six. I was Belle from Beauty and the Beast, though my costume had to be covered with a coat thanks to the glorious Michigan weather, and though I don’t remember much about it, I’m sure I was scared and shy, probably making my parents say “Trick-or-treat.” I’m not sure how much candy I got or if I ate it. Then I was a witch a couple of years for school mandated costume parties. By the time third grade rolled around, I was totally over it. Totally. I think I was Sabrina the Teenage Witch, then Britney Spears the following year, meaning I wore regular clothes and told everyone it was a costume. Middle school meant an end to Halloween parties, but they came back with a vengeance in high school, students and faculty alike obsessed. Considering high school already wasn’t a stellar time for me, I may not have shown up those days (Thanks, Mom!). Back then, I wasn’t even into the candy.
Now, I can appreciate the effort the Today show anchors put into their Halloween costumes, but you’re still not going to see me dress up. Sometimes we put up a couple decorations around the house, but it’s not a big deal. I’ve become a fan of Halloween, though, just for the sweet treats. I troll the aisles of Target, Walgreens, grocery stores, and hit the Internet to stock up. This year, my eyes lit up the first time I saw Candy Corn Oreos on TV. I had to get my hands on them. I bought two the first time I saw them unsure if I’d even like them. Boy am I glad I did. They’re now nowhere to be found and they’re totally awesome. I recently made Vanilla Pudding Candy Corn Oreo Parfaits, and now I bring you Candy Corn Oreo Blondies.
That’s right, I took moist, gooey blondies with that caramel-y flavor and put Candy Corn Oreos in the middle. Then my head exploded from the awesomeness. The blondies have just the right sweetness and are soft in the middle with a crispy top and edges. Then the Oreos are in the middle giving their subtle candy corn taste and a whole lot of crunch. Even the crème in the center gets crunchy. Ahhh, the magic of Oreos! Together, the flavor and texture is irresistible.
A couple of notes on this recipe. I only put 12 Oreos in the blondies, but some pieces did not have any Oreo or had very little. Adding more Oreos and packing them closer together would solve this problem. While I still loved them, I feel like the blondies were slightly overbaked, when it comes to blondies underbaked is best, so make sure to watch them closely in the oven. Also, if you can’t find Candy Corn Oreos, I bet any variety of Oreo would work and would still be a wonderful Halloween treat.
Whether you’re all about Halloween or hiding in the house waiting for the madness to be over, these Candy Corn Oreo Blondies will be one of your favorite Halloween themed treats.
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- 2 sticks unsalted butter, room temperature
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 12 Candy Corn Oreos
- Preheat oven to 350 degrees F. Line a 9 by 13 inch pan with parchment. Do not butter the pan or the parchment.
- In a small bowl, stir together flour and salt. In a large bowl, using a hand mixer on medium, cream butter and sugars until light and fluffy, about 4 minutes. A stand mixer may alternatively be used. Do not mix this batter by hand. Add eggs and vanilla and mix until once again light and fluffy. Add the flour and mix on low just to combine. Finish mixing by hand to make sure all the flour is incorporated.
- Pour half of the batter in the prepared pan and spread it into an even layer. This is slightly difficult because they batter is thick, but have patience and it will spread. Place the Oreos on top of the batter. Pour the remaining batter over top and spread, covering the Oreos as completely as possible.
- Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs and the top is glossy and light brown. The Oreos may rise to the top a bit, this is okay. Cool completely in pan before cutting and serving.
- May be stored at room temperature for up to 3 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 10 minutes.