3 Candy Corn Confections

Use the iconic fall candy in 3 delectable new ways with our recipes for candy corn treats.

By: Wendy Kalen

Nothing says Halloween like candy corn. These sweet little candy kernels add a fun, chewy texture to these three classic treats with a twist.

1. Candy Corn Puppy Chow
A match made in heaven — chocolate and peanut butter — is even better with the addition of festive candy corn and crispy cereal. Watch this candy disappear before your eyes.

Serves: 20
Prep time: 10 minutes
Cook time: 1 1/2 minutes
Difficulty: Easy
Cost: $ 

Ingredients
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
6 cups rice or wheat squares cereal
2 cups candy corn
3/4 cup confectioners’ sugar
1 cup peanuts

Instructions

1. In a large microwavable bowl melt the chocolate chips, peanut butter and butter
2. Microwave on high one minute; stir and microwave in 30 second increments, stirring after each, until mixture is smooth*
3. Add the cereal and candy corn; stir to combine
4. Spread on a wax paper-covered cookie sheet; cool. Transfer mixture to sealable plastic or brown paper bag. Add sugar; shake to coat

*Tip: The chocolate chip mixture can be melted on the stove, stirring frequently over medium-low.

Variations
Feel free to add whatever suits your fancy — nuts, different flavored chips or dried fruits would be delicious additions. 

2. Chocolate Chip and Candy Corn Cookies
Serves: 40
Prep time: 15 minutes
Cook time: about 11 minutes per batch
Difficulty: Easy
Cost: $ 

Ingredients
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup candy corn, coarsely chopped 

Instructions

1. Heat oven to 350 F. Line two cookie sheets with parchment
2. In a medium bowl, whisk the flour, salt and baking soda to combine
3. In a large bowl with a mixer cream the butter, brown and white sugars until combined. Add the egg, and vanilla beating until combined
4. Add the dry ingredients to the butter mixture, beating to combine. Stir in the chocolate chips and candy corn
5. Drop slightly rounded tablespoons of batter 2 inches apart on prepared cookie sheets. Bake until just browned on the bottom, 10 to 12 minutes

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*Tip: If you like your cookies crisp, cut back the flour to 1 cup and use all white sugar.



3. Chocolate Puffed Rice Cereal Bars with Candy Corn
Serves: 32
Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Cost: $ 

Ingredients
4 tablespoons butter
4 tablespoons unsweetened cocoa
1/2 cup semisweet chocolate chips
1 package (10 ounces) marshmallows
1 teaspoon vanilla
6 cups chocolate rice cereal
3 cups candy corn

Instructions

1. Coat a 13-by-9-by-2-inch baking pan with cooking spray
2. In a large pot over low heat, melt butter, cocoa and chocolate chips, stirring often until smooth. Add marshmallows and stir until completely combined. Remove from heat and stir in vanilla
3. Stir in the cereal and the candy corn. Using a buttered spatula or waxed paper press into prepared pan. Cool completely, about 30 minutes. Cut into 8 equal strips vertically and 8 equal horizontally for 64 rectangles

Tips:

1. Alternatively, spread a little water in the bottom of the pan. Wrap the outside of the pan in aluminum foil and then place the foil in the pan.
2. If using foil, lift out the squares onto a cutting surface and remove the foil.
3. Butter the knife, so the candy does not stick.

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