Candy corn is one of the most hated on Halloween candies out there. The good part about this recipe is that instead of using candy corn you replace them candy corn coloured M&M's.
Ingredients:
½ cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 Tbsp vanilla extract
1 cup all-purpose flour
9.9-ounce bag M&Ms Candy Corn White Chocolate Candies
Directions:
Preheat oven to 350˚F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter.
Once partially cooled, add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour and stir until just combined, don’t over mix.
Stir in 1 cup M&Ms
Turn batter out into prepared pan, smoothing the top lightly with a spatula
Add remaining M&Ms to top of batter, dispersing them evenly, and pressing them down lightly with your finger.
Bake for about 23 minutes, or until done. At 23 minutes (shown in photos) they’re very soft and moist; if you like firmer and dryer bars, bake for a few minutes longer. A toothpick inserted in the centre should come out clean, or with a few moist crumbs, but no batter.
Once cooled, cut and serve.
Serves: 12
Comentários