Carmel Corn Blondies
This blondies recipe is a spook-tackular addition to your Halloween table or fall party. Piled high with rich and crispy carmel corn, it satisfies both the need for freshly-made baked goods and bold CRUNCH.
I’ve always loved Halloween.
When I was little, my mother would sew the most elaborate costumes. She would spend weeks stitching, and in some cases, hand painting parts of our costumes for one glorious night of spooky fun. One year she made my brother a meticulously detailed E.T. costume, down to the last wrinkle and glowing finger.
Once we were dressed in our homemade garb, she would give us an approving smile with a twinkle in her eye. She was as proud of our costumes as we were.
Then we would set off through the neighborhood, gathering goodies from all our friends. Although I enjoyed the traditional wrapped candies, I always secretly hoped that one of our neighbors would give us homemade carmel corn, the end-all of Halloween treats, as far as I was concerned.
Carmel Corn is still one of my favorite fall treats, and this year I decided to put it on a pedestal.
Literally. An edible pedestal made from a blondies recipe.
This Carmel Corn Blondies Recipe has it all. Tender butterscotch blondies with crisp edges are adorned with a towering mound of salty sweet carmel corn.
These look impressive on platters or cake stands and make great edible gifts.
The blondies recipe is made in muffin tins, so that as they bake the sides rise and get crispy. Then as they cool, the centers sink, creating a well to hold the carmel corn.
Black Glass Plates from Villeroy & Boch.
The carmel corn tops are made from my easy microwave carmel corn recipe. You simply pour the ingredients in a large paper grocery bag, shake, and nuke.
While the carmel corn was still warm I pressed it into palm-sized mounds and placed them on the blondie bases. Finally I made a light “sugar glue” to secure any loose corn and fuse the mounds to the blondies.
These blondies are fun to make and even more fun to eat!
Prep Time: 30 minutes
Cook Time: 35 minutes
Carmel Corn Blondies Recipe
For the Blondies Recipe:
1 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
3/4 cup unsalted butter
1 1/2 cup granulated sugar
2 tsp. vanilla extract
3/4 cup white chocolate chips
3/4 cup butterscotch chips
For the Microwave Carmel Corn:
2 quarts popped popcorn (about 1/3 cup kernels)
1/2 cup brown sugar
1/4 cup butter
2 Tb. corn syrup
1 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. baking soda
For the Sugar Glue:
2/3 cup granulated sugar
1/3 cup water
1/2 tsp. vanilla extract
1 Tb. butter
For the Blondies Recipe: Preheat the oven to 350 degrees F. Grease and flour muffins tins and set aside.
In a large bowl, combined the flour, baking soda and salt. In a smaller microwave safe bowl, melt the butter. Once the butter is melted whisk in the sugar, eggs and vanilla.
Combine the wet and dry ingredients in the large bowl and stir in the white chocolate and butterscotch baking chips.
Scoop the batter into 16-18 muffin tins and bake for 20-25 minutes. Once cooled, run a sharp knife around the edges and lift each blondie out.
For the Carmel Corn: Place the popcorn in a large paper grocery bag.
Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave for 2 minutes. Stir, then microwave another 2 minutes.
Immediately stir in the baking soda and pour in the bag, over the popcorn. Fold the top over a couple times and shake well.
Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 1 more minute.
Rip the bag open. Using wax paper to protect your hands press the carmel corn into 16-18 clumps to same size as the blondies.
Place a clump on top of each blondie and arrange any loose pieces.
Finally Place the ingredients for the sugar glue in a small microwave safe bowl and microwave for 3-4 minutes, until clear, but the consistency of school glue.
Quickly drizzle the hot sugar glue over the tops of each carmel corn blondie, SPARINGLY. You just want barely enough sugar glue to hold the corn together and secure them to the blondies.
Cool and keep in an air-tight container.
More Halloween Favorites:
Chocolate Caramel Apples ~ She Wears Many Hats
Candy Corn Oreo Truffles ~ My Baking Addiction
Chai Pumpkin Spice Thumbprints ~ Pass the Sushi
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