#73 Peanut Butter Candy Corn Cookie Bars

The fall recipes continue, and this time, not with pumpkin or apple, but candy corn! I've seen recipes recently of homemade Butterfingers being made by melting and combining peanut butter and candy corn. Who would have thought? So, even though Peanut Butter Candy Corn Cookie Bars may seem like an odd combo, candy corn and peanut butter do pair well together, as proven by Butterfingers. 

This is a somewhat healthy recipe, being whole wheat and refined sugar-free. I used natural peanut butter, pure raw honey and pure maple syrup to make these bars sweet, but still nice and peanut butter-y, too.

The bars are a cinch to whip together. They only require one bowl, a handful of regular baking ingredients, and of course, candy corn. When they first come out of the oven, they will be somewhat puffy, but they will sink down after cooling down a bit. 

Also, after they cool down, they taste much better! So, though it may be hard to wait to devour these, it's worth the wait! I've made these twice now, the first time with all honey (it was much too strong), and this time with half honey and half pure maple syrup (just right). Next time, maybe I'll try all pure maple syrup and see if that is even better, who knows?

These are dense bars that are filling, subtly sweet and have a little crunch with the candy corn. Celebrate the fall season in a fun way by making these bars!

Peanut Butter Candy Corn Cookies
Prep Time: 5 minutes. Cook time: 15 minutes. Total time: 20 minutes.
Yields: 8x8" or 9x9" pan; about 12 bars


1/2 cup natural peanut butter
*1/4 cup pure raw honey
*1/4 cup pure maple syrup
1 egg yolk
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 cup white whole wheat flour
1/2 cup candy corn 


1. Preheat oven to 350 degrees. Spray an 8x8" or 9x9" pan with cooking spray and set aside.

2. In a medium bowl, mix peanut butter, honey and maple syrup until thoroughly incorporated. Stir in egg yolk and vanilla. Slowly add flour and baking soda until just combined. Carefully fold in candy corn.

3. Press into prepared pan and bake 15-20 minutes until puffy and edges are golden brown. Remove from oven and let cool at least 10 minutes before cutting and serving. (I preferred these at room temperature.) Cover and store leftovers at room temperature. Best if eaten within a couple days.


*You can use also all honey or all pure maple syrup. I would recommend using all pure maple syrup if you cannot do half and half. I have used all honey before and the honey taste was too strong for my liking.

**If you double the recipe for a 9x13" pan, one full egg could be used instead of two egg yolks.

Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

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