Make the most of Fright Night extras with the ultimate recipe for Leftover Halloween Candy Blondies.
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Leftover Halloween candy. You know you’ve got it. Whether you trick-or-treated your heart out, “borrowed” from your kid’s loot or bought the bulk bags, chances are there are a few stray Snickers, orphaned Whoppers or partnerless Peanut Butter Cups laying around.
Now you have an excuse to do more than just tear open those wrappers and indulge this Halloween season.
This easy recipe for Leftover Halloween Candy Blondies stars a soft and chewy cookie-like base studded with a holiday’s worth of surplus sweets. Any candy with the capacity to melt will be a perfect fit wedged inside and atop these squares.
I am all about the peanut butter cups (bonus points if you DIY your own, but with my secret cheesecake filling!) and the Snickers, which we all know are best when frozen.
So forget about that provocative cat costume, ditch that Game of Thrones garb and start hoarding every chocolate-coated, nougat-stuffed, fun-sized indulgence you can get your sticky little hands on.
We’re using my go-to blondie base (the same one from my toffee blondies recipe), but this time, we’re swapping the toffee bits for whatever leftover Halloween candy you have on hand. Here’s what you’ll need:
- Butter: Melt and cool the butter before starting. This ensures it incorporates smoothly with the sugars and doesn’t scramble the eggs.
- Brown & white sugars: Make sure to pack the brown sugar tightly into your measuring cup. The white sugar doesn’t need packing—just a level scoop!
- Eggs
- Vanilla extract
- All-purpose flour: Measure the flour carefully by spooning it into the measuring cup and leveling it off with a flat edge to avoid dense blondies.
- Baking powder
- Salt
- Candy: Use your leftover favorites! Check out the tips below.
What Kind of Candy Works Best?
Candy-coated chocolates, peanut butter cups and candy bars (Snickers, Milky Way, M&Ms, and Kit Kat, etc!) work the best for these blondies. Basically, anything that melts into gooey goodness in the oven will give you the most delicious results! Feel free to mix and match your favorite leftover Halloween treats for a fun, customizable twist. Just steer clear of hard candies—those won’t melt the way you want!
See the recipe card for full information on ingredients and quantities.
You’ll need an 8-inch square baking pan for this recipe (I’ve linked to my favorite one on Amazon). Be sure to line it with parchment paper and grease it with cooking spray to keep the candy bar blondies from sticking.
- Mix together the melted butter and sugars. You can use a stand mixer with the whisk attachment or a hand mixer. Whisk until the mixture is smooth.
- Add the eggs one at a time, followed by the vanilla extract. Whisk until everything is well combined and smooth.
- Fold in the dry ingredients. Remove the bowl from the stand mixer and switch to a spatula. Gently fold in the flour, baking powder and salt until just incorporated. You don’t want to overmix here!
- Stir in half of your chopped Halloween candy.
- Pour the blondie batter into your pan and top with more candy. Use a spatula to spread it out evenly. Sprinkle the remaining ½ cup of leftover candy over the top of the batter for a fun, colorful finish.
- Bake. Pop the pan into your preheated 350ºF oven and bake for 35 to 40 minutes. They’re done when the edges are golden and a toothpick comes out mostly clean. Let the blondies cool completely in the pan before slicing.
Storage Tips
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.
Looking for a fun and delicious way to use up that stash of leftover Halloween candy? This blondies recipe is the answer! I’d love to hear which candies you used—share your tasty creations in the comments below.
Ingredients
- 1 cup unsalted butter, melted
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 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
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
So yummy. I’ve made it twice now. First with halloween candy. Then with left over christmas candy. Twix, Rolos, and m&m taste great in it.
Love reading this, Lesley!
I’ve been making these for like 5 years! My sister’s favorite treat and she requests these for her birthday every year. Thank you for such a delicious recipe!!
So glad you are enjoying the recipe, Diana!
Followed the recipe to a T and these came out almost raw. At 47 minutes, a toothpick came out clean in a few spots so I let them cool. When I cut into them I thought they were slightly under and kind of fudgy like brownies are, but these were seriously underdone. I had to reheat the oven and put the already cut up pan back in! I did sneak a small piece of a cooked corner and wasn’t even impressed with the flavor. It tasted bland. I’m glad I added extra candy. Hopefully the middle pieces taste better if they ever cook.
I’m so sorry you experienced that, Jessica, and I’m sorry you didn’t enjoy the recipe.
These are so good! I “accidentally” put in 2 cups of chopped candy and it was fantastic!
YESSSS! So thrilled you enjoyed the recipe, Colleen!
Super yum! The only change I will try next time is to bake it in a larger pan. It came out pretty thick and rich.
I’m so glad you enjoyed the recipe!
Super agree. I made in 8×8 pan and was under done (but still tastey) then I made it in 11cup Pyrex dish and was perfect.
Glad you enjoyed it!
Looks really good, but what’s “left over candy”?
Haha! :)
Fixed these tonight and used a 9×13 pan instead because the recipe made so much delicious batter. It worked perfectly with the recommended bake time in my oven. Chewy texture, which I love! Only substitution I made was that I used sea salt in place of table salt.
Woohoo! I’m so thrilled you enjoyed the recipe, Amanda!
Made this Blondie with leftover Halloween candy. Was excellent!!. Will make again
I’m so thrilled you enjoyed the recipe, Debbie!
So easy to make and very good for the guys who work with my husband who don’t have kids and didn’t get any candy for Halloween we live in Ohio and it is always a rainy or cold day for trick or treat but ya gotta buy candy just in case!!Great recipe!!!
I’m so thrilled you enjoyed the recipe, Deborah!
Have made this recipe several times, always a hit!
I’m so thrilled to hear this, Shannon!
My daughter and granddaughter have dairy allergies, so gathered up some of the uneaten stock pile of candy and gave it a try. Came out great and was easy to make. I took it to an event,(brave me), and was all gone with lots of other items to choose from. Thanks.
I’m so glad you enjoyed the recipe, Sharon!
I was upset.. first time trying this recipe.. I am a long time baker big time and was a bit ? to try this recipe.
Toothpick came out clean.. after about 32 min. left them in the oven a bit longer and still the whole thing was a waste of my time.. Its like eating unbaked ?
I read the other emails and agree, should be baked longer even if the toothpick comes out clean and also.. I would and should have added some baking powder.. even a little.. I never made anything without soda/powder. I personally was disappointed.
I’m sorry you experienced this issue, Cheryl. We’re re-testing the recipe, stay tuned!
I thought these would be fun to make pre-Halloween for my coworkers. They were a hit! I’ll make them again after Halloween with whatever leftover candy I have.
So glad you enjoyed the recipe, Kelsey!
Just made these to use up our Reese’s Pieces. So good! Doubled the recipe and I know my co-workers will love me tomorrow. I did have to bake these closer to 50 minutes.
So glad you enjoyed the recipe, Sarah!
Pinned! These look so yummy :D
Thanks so much, Edye! Enjoy!