So I'm already thinking of some creative ways to use their bounty up.
A handful of candy corn alone is not my idea of "good eats." But this week's recipe for White Chocolate Candy Corn Blondies?
Yeah, I can do that.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.dailymail.com/foodguy.
White Chocolate Candy Corn Blondies
2 sticks unsalted butter
1 cup white chocolate baking chips
3/4 cup sugar
3/4 cup packed light brown sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 tsp. kosher salt
3/4 cup candy corn
1. Preheat oven to 350 degrees. Butter a 9-inch by 13-inch baking pan and line with parchment, going up the sides of the pan. Do not butter the parchment.
2. In a medium microwave-safe bowl, melt butter and white chocolate chips in the microwave in 30-second increments, stirring vigorously in between to promote melting. Be sure the mixture is fully melted. (It will separate, but that's OK.) Set aside to cool for about 5 minutes.
3. In a large bowl, mix together sugars, vanilla and eggs with a spoon or spatula. Add melted butter and white chocolate mixture, stirring until fully incorporated and lightened slightly in color slightly. Add flour and salt and stir until just combined. Stir in candy corn.
4. Pour batter into prepared pan and bake for 32-37 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan before cutting into bars and serving.
Recipe courtesy Safest Choice Eggs