Traditional recipes

Amazingly Fun Treats You Can Make with Candy Corn

Amazingly Fun Treats You Can Make with Candy Corn

Put leftover candy corn to good use with these easy recipes

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Candy corn is an iconic Halloween treat, and every year it’s customary to pick up a bag of the sweet stuff whether you like it (or admit it) or not.

Amazingly Fun Treats You Can Make with Candy Corn

thinkstock

Candy corn is an iconic Halloween treat, and every year it’s customary to pick up a bag of the sweet stuff whether you like it (or admit it) or not.

Candy Corn Upside-Down Cake

A traditional upside-down cake with a seasonal twist! Candy corn bakes right into the cake, creating a syrupy-sweet dessert. Click here to see the recipe.

Easy Halloween Candy Chocolate Truffles

Nobody has to know that these cherry-chocolate truffles are stuffed with Halloween candy leftovers. Click here to see the recipe.

Monster Mash Popcorn Munch

Spice up your popcorn with pumpkin pie spice and a touch of cayenne before mixing with cashews, candy corn, and gummy worms. Click here to see the recipe.

Loaded Pretzel Crisps

Use a combination of all your miscellaneous leftover Halloween candy for this easy sweet and savory snack mix. Click here to see the recipe.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


  • 3 cups candy corn
  • 1 1/2 cups peanut butter (smooth not natural variety)
  • 12 ounces chocolate candy coating

Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.

Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.

Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.

Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.

Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.

Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.

When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.


Watch the video: How to Make Homemade Soft Candy Corn (January 2022).