Recipe inspired by:

Recipe made by: Robbie Shorr

I used to say that candy corn was my guilty pleasure. That is, until I realized that everyone loves it. The debate rages on about those mellowcreme pumpkins, but I think it’s pretty clear that they are superior to their striped corn cousins. Anyway, once Miranda found some kosher candy corn and pumpkins for me, I knew I had to do something more than just eat them plain. I settled on candy corn blondies, but the actual product was definitely not a blondie. It was quite dense, somewhere in between a bar and a cookie, most likely due to the high amount of brown sugar and the substitution of butter with oil. However, they came out amazing, as the denseness of the bars contrasted deliciously with the airiness of the candy corn and pumpkins and the silkiness of the cinnamon frosting. I mean, when the main flavors of a dessert are cinnamon, brown sugar, and processed colored sugar, what’s not to love?


  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 cups brown sugar, packed
  • 1 tsp and 1 tbsp vanilla
  • 2 tsps and 1 tbsp cinnamon
  • 2 cups flour
  • 1/2 cup candy corn
  • 1/2 cup mellowcreme pumpkins
  • 2 cups powdered sugar
  • 1 1/2 tbsp margarine
  • 3 tbsp almond milk



  1. Preheat the oven to 350°F and spray a 9×13 baking tin with nonstick spray.
  2. In a bowl, whisk together the vegetable oil, eggs, brown sugar, 1 tbsp of the vanilla, and 1 tbsp of the cinnamon.
  3. Mix in the flour until just combined.
  4. Fold in the candy corn and mellowcreme pumpkins.
  5. Pour the batter into the tin and bake for 23 to 28 minutes, or until a tester comes out clean.
  6. Let the bars cool for at least 30 minutes before frosting.


  1. Mix together the powdered sugar, margarine, almond milk, 1 tsp of the vanilla, and 2 tsps of the cinnamon until the margarine is fully dissolved.

Why this recipe is good for college students:

  • As you know, I’m a huge fan of sharability and whimsicality, and this dessert has both. It also only calls for basic baking ingredients and equipment, which is always a plus.

Why this recipe is good for those who keep Kosher:

  • Kosher candy corn is always going to be parve, so it lends itself perfectly to a parve dessert. Additionally, this dessert is made with only the cheapest and easiest-to-find dairy substitutes.

What I would do differently if I made this recipe again

  • “This is the best thing you’ve ever made. Don’t change anything.” – Aaron Wildavsky