White Chocolate Candy Corn Cookies
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Looking for recipes with candy corn? I love these White Chocolate Candy Corn Cookies to use up that leftover candy corn from Halloween. They take less than five minutes from start to finish, and will be devoured in almost the same amount of time.
Candy Corn Cookies
Every October, I find myself coming off the sugar high from Halloween. The candy is heaped in a pile with all the good stuff slowly getting eaten. The candy corn, however, seems to be the red-headed step child. My oldest loves candy corn, but it runs its course. She never can quite seem to finish off the bag (or in this case the batch of PayDay Snack Mix.)
I am definitely my Grandma’s grandchild because I hate to waste. It absolutely kills me to toss uneaten food. With food prices what they are today, it’s a pill I can’t swallow. Grandma was the same way since she lived during the Great Depression.
Suddenly one day, I had an epiphany. I was ruffling through the cabinets, and I also saw a half eaten box of Rice Krispies that I had on hand from making the most amazing Sweet Potato Casserole. It just so happened that I had some almond bark that needed used up too.
I realized that I could modify one of my favorite recipes called Cookies from Heaven by using up all my leftovers.
Ingredients for an Easy No Bake Dessert Recipe
There’s no baking required for these easy yet delicious cookies. All you need is either a microwave or a stovetop to melt the almond bark.
- White Chocolate Bark (white almond bark)
- Peanut Butter
- Rice Krispies Cereal
- Peanuts
- Candy Corn
I love a good no bake dessert recipe, especially when it’s hot outside. Using the microwave is fast, and it keeps the kitchen cooler which I really appreciate.
How to make leftover candy corn cookies?
Step by Step Instructions
- In a microwave-safe bowl, melt almond bark in 30 second internals, stirring between each time until completely melted and smooth. (To make using the stove-top, melt almond bark in a small saucepan over low heat until smooth. Remove from heat, and continue with the recipe as stated.)
- Whisk in peanut butter, and stir until combined.
- Add Rice Krispies, peanuts and candy corn; stir well until completely incorporated.
- Drop candy corn cookie onto parchment paper; let set at room temperature until hardened.
Storage Instructions
Store leftover candy corn cookies in an airtight container at room temperature.
For the full ingredient amounts and recipe steps for white chocolate candy corn cookies, scroll to the recipe card at the bottom of this post.
Recipe FAQs for White Chocolate No Bakes
- I like to cut my candy corn into smaller pieces before stirring it into the white chocolate mixture.
- This recipe is very versatile. The amounts of the add-in ingredients can vary based on what you need to use up. The total amount of stir-ins should be around 2 cups total.
- Melt the white chocolate bark in the microwave or on the stovetop.
- Parchment paper is a lifesaver in this recipe. It makes clean up a cinch.
Recipe Variations for Candy Corn Cookies
- Use chunky peanut butter instead of smooth.
- Change up the type of nuts. Cashews, almonds, walnuts or mixed nuts would work great.
- Add mini marshmallows to the combination of mix-ins.
- Omit the peanut butter, if desired.
- Substitute Nutella for the peanut butter for a chocolate hazelnut spin.
- Class these up by topping with colorful sprinkles or edible glitter before they harden.
Recipes with Candy Corn
We are in the “Love It” camp when it comes to candy corn! You can find several recipes that feature this seasonal candy here on our blog. We also love Leah’s Candy Corn Trail Mix over at Beyers Eats and Treats.
Kitchen Utensils to make White Chocolate No Bakes
White Chocolate Candy Corn Cookies
Ingredients
- 12 ounces White Chocolate Bark Almond Bark
- 1/4 cup Peanut Butter
- 3/4 cup Rice Krispies Cereal
- 1/2 cup Peanuts
- 3/4 cup Candy Corn
Instructions
- In a microwave-safe bowl, melt almond bark in 30 second internals, stirring between each time until completely melted and smooth. (To make using the stove-top, melt almond bark in a small saucepan over low heat until smooth. Remove from heat, and continue with the recipe as stated.)
- Whisk in peanut butter, and stir until combined.
- Add Rice Krispies, peanuts and candy corn; stir well until completely incorporated.
- Drop candy corn cooking onto parchment paper; let set at room temperature until hardened.
Notes
-
- I like to cut my candy corn into smaller pieces before stirring it into the white chocolate mixture.
- This recipe is very versatile. The amounts of the add-in ingredients can vary based on what you need to use up. The total amount of stir-ins should be around 2 cups total.
- Melt the white chocolate bark in the microwave or on the stovetop.
- Parchment paper is a lifesaver in this recipe. It makes clean up a cinch.
- This is a great way to use up leftover Pay Day Snack Mix.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
