Leftover Halloween Candy Blondies

from 13 votes

Make the most of Fright Night extras with the ultimate recipe for Leftover Halloween Candy Blondies.

Leftover Halloween Candy Blondies cut into triangles

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.

Spatula in glass bowl containing chopped Reese's Peanut Butter Cups, chopped Kit Kat Bars, and M&M's

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 filling!) and the Snickers, which we all know are best when frozen.

Square baking pan lined with parchment paper containing blondie batter studded with candy

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.

Closeup view of Leftover Halloween Candy Blondies studded with Reese's Peanut Butter Cups, M&M's and Kit Kat Bars

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Leftover Halloween Candy Blondies

Make the most of Fright Night extras with the ultimate recipe for Leftover Halloween Candy Blondies.
Author: Kelly Senyei
4.62 from 13 votes
Leftover Halloween Candy Blondies cut into triangles
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 blondies


  • 1 cup (2 sticks) 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 320kcal, 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


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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.

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  1. 5 stars
    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!!

  2. 3 stars
    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.

  3. 5 stars
    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.

      1. 5 stars
        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.

  4. 5 stars
    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!!!

  5. 5 stars
    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.

  6. 2 stars
    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.

  7. 5 stars
    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.

  8. 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.

  9. Was excited to try this, to get rid of Halloween temptations and a treat for this weekends camping trip.
    I made the following adjustments. I creamed softened butter and sugars. I also added about 1/4-1/2 teaspoon of baking soda for leavening. I used a 9*13 glass dish

    It baked up to a soft thick cookie bar! :-)

  10. Hi, I’m out of parchment paper and want to make these now. Can I use anything else on the bottom of my pan to keep them from “burning”? Flour?

    1. Hi Gina! It’ll be more difficult to remove the blondies from the pan without the parchment. You could also try using foil coated well with cooking spray.

  11. its looking tempting i wanna try this but without egg. can you please tell me what to use in substitute of egg in this cookies?

    1. You could use Organ gluten free no egg natural egg replacer from the health food isle in the supermarket. Its a good substitiute for eggs

  12. I made 2 batches of these and really like them, they turned out fine. I think an 8×8 pan is too small. The blondies are too thick and cakey. I’d recommend a larger pan for a thinner blondie.

  13. I ended up having to trash these. They cooked for an hour and were still raw in the center. Very frustrating. I don’t understand how this recipe works for anyone.

  14. These are super good. I love the texture and they don’t turn out dry like a lot of blondie recipes do. I will be making them for the Christmas party.

  15. I made these 4 days ago. The best ever. I did by accident put more candy in them. I let them bake 5 minutes less. And even after 4 days, what’s left is super moist. Delicious!

  16. I’d like to make these ahead of time for a fun thanksgiving treat… any idea if these will freeze? I’m not encouraged by the comment that they get hard the second day.

    1. Hi Sara – I’ve never had any issue with the blondies hardening, however I wouldn’t recommend freezing them, as it’ll affect the texture. Hope that helps!

    1. Hi Shannon – if you use this recipe in a 9×13 pan, the blondies will be much, much thinner, so make sure you adjust the baking time. Hope that helps!

  17. It took over an hour for a toothpick to come out of these clean for me… The kids liked them hot out of the oven but the second round the next day were solid as a rock.

  18. I’ve made these before–the original recipe is Martha Stewarts Halloween blondies. They are very good, but beware if you take them out at 30-35 min (in an 8″ pan) they will be completely raw in the center. I’ve made that mistake before. This time I had to cook them for almost an hour to get them cooked through. I suggest to keep checking with a butter knife every 5-10 minutes after the suggested bake time. Love the chopped up candy bar mix in idea.

  19. OMG… I am going to make this later today or tomorrow when the kids are at school. Awesome idea for “leftover” candy. I think I’m going to add a few chocolate chips to it as well. :)

    1. 5 stars
      I made these today 11/25/21- Thanksgiving. They were a hit. I made the recipe exactly as written. At first I thought they were not done on the inside when I cut them but as they cooled, they set them selves similar to brownies – so good. Thank you.

  20. Great idea. I have them in the oven already. There’s no leavening in the recipe tho…is that an error or intentional.

  21. I LOVE these photos, I made candy-studded-brownies – but these look even better! This photos are priceless!

  22. i know what i’m making if the trick or treaters don’t come tonight…. (we had a huge storm last night so trick or treating was postponed)

  23. Ooooh totally raiding the Halloween candy sale aisle on Friday for these blondies! These look so fun!

  24. That’s so cute you think I won’t eat every last bite of Halloween candy myself. but then, I’ll have to buy more to make these adorable blondies! Yum!

  25. If I have the patience to avoid tearing open the candy wrappers and just going for it, I will most definitely be making these! ;) Such a wonderful Halloween treat, Kelly!

  26. My first thought when I spied those blondies: Oh no she didn’t. I will SO be pinning :)

    Found you via your spot in the Nov BH&G – congrats!

  27. I love making blondies with leftover candy! I am the bar/blondie candy queen :) lol Yours are gorgeous and I am impressed you got 16 squares from an 8×8 pan. I get 9, maybe 12 if I am feeling like being ‘good’. Pinned!

  28. Ohhhh I will take anything candy-studded. I’m totally that girl who digs out all the candy in a pint of ice cream lol. These blondies look AWESOME!

  29. Oh these just look too good! I honestly I going to be going to buy all the on sale candy just to make these! They look so good! :)