this dessert did not last 24 hours in our house. it was sickeningly sweet almost too sweet and that was without the frosting in the recipe. but that did not stop the husband from devouring it… guess he had a sweet tooth.
Candy Corn Blondies
from kristins kNook
makes an 8×8 pan
1 box white or yellow cake mix
1/4 cup oil
up to 1/2 cup of milk (however much you need to make it into a thick batter)
1 cup of candy corn
Stir everything together in a mixing bowl. Spray an 8×8 pan with nonstick spray. Spread the batter into the pan. Bake at 350 degrees for about 30 minutes. A little more, a little less depending on when the top gets golden brown.
Let cool completely (even refrigerate overnight), and then spread the top with 1 1/2 cups of buttercream.
After I frosted the blondies, I stored them in the fridge.
Makes 2 1/2 cups
5 T. softened butter
3-4 cups powdered sugar
1 t. vanilla extract
2-3 T. milk
Cream the butter, vanilla, and milk together. Slowly incorporate the sugar. If you need more or less, feel free to adjust. Your desired consistency is what you’re going for here. Refrigerate any leftovers.