Today is a very special Chocolate Chip Thursday! Not just because there’s candy corn involved (been there, done that…)
This is my very first post on my “new” blog! Sure, the address is the same, but everything else feels so new. Thanks to Julie and her savvy blog services, Little Bitty Bakes is sporting a new design, and she’s got a new home at WordPress instead of Blogger. And on top of that, Little Bitty is hosting all on her own! You go, Little Bitty.
PS, I *highly* recommend Julie’s services! She makes it easy for folks like me who have no idea what they’re doing with blog transfers and such.
Anyway, I’m still shaking out some non-working links and things, but in the meantime, I hope you like the new place!
These bars… well, they’re legitimate homemade candy bars! There’s so much going on in them, and they’re totally one of those bars where you’d have a real tough time trying to guess what’s in them. But don’t worry, I’m here to tell you!
It all starts with a layer of honey graham crackers brushed with melted butter. Next, I sprinkle candy corn over the graham crackers, and then spread a layer of brownie batter over top. When that’s all done, melted chocolate chips finish things off. And since everything’s better with a cherry candy corn on top, each bar is finished with one.
Do you see that there, that goo? That’s what happens to the candy corn while the bars are in the oven. If only I could enjoy candy corn goo instead of regular Gu while marathon training. Hmm, maybe I should start a LBBakes brand of running fuel…
Candy Corn Candy Bars
The only thing that could rival candy corn? Candy bars, of course! Here, candy corn is tucked between layers of graham cracker, fudge brownie, and chocolate for a sinfully sweet Halloween treat.
Makes 25 bars
Prep time: 15 minutes
Cook time: 25 minutes
- 6-7 honey graham crackers
- 3 tablespoons unsalted butter, melted
- 1/2 cup candy corn, plus additional for garnish
- 2 cups boxed brownie mix
- 1/3 cup milk (I used almond, but regular cow’s milk is fine!)
- 2 cups semisweet or milk chocolate chips
Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking pan with non-stick cooking spray.
Lay the graham crackers in the prepared pan, breaking the crackers as needed to fit into the pan in one layer. Brush the melted butter over the graham crackers and sprinkle the candy corn over top. Bake 10 minutes.
Meanwhile, in a small mixing bowl, stir the brownie mix and milk with a wire whisk until smooth. Set aside until bars are out of oven.
Remove the bars from the oven. Spread the brownie batter mixture over the bars. Bake 15 minutes or until inserted toothpick comes out with a few crumbs (don’t overbake! you want fudgy bars).
Allow bars to cool 5 minutes. Meanwhile, microwave the chocolate chips in a microwave safe bowl on high about 60 seconds or until just melted (stir frequently). Spread the melted chocolate chips over slightly cooled bars. Allow to cool 30 minutes before cutting into bars.