Candy Corn Oatmeal Bars

I hate candy corn. I am just one of those people. My kids and husband even get tired of it after a few handfuls. So after Halloween is over, I am left with way too much of this stuff and this year I decided to try baking something with it. My mind instantly went to oatmeal cookies. I figured the slight caramelization the candies would get with baking would make their sweetness a little more palatable, and a perfect pairing with the chewy texture and brown-sugary goodness of an oatmeal cookie. I added toasted walnuts because nuts seem to help a lot in desserts that I am afraid will be too sweet otherwise.

My first attempt was a disaster. A pretty disaster, but still a mess. I should have predicted this.


So with what was left of the batter, I decided to change my M.O. and make bars. This way, the candy corn wouldn't have the freedom to run all over the pan when melted and would re-solidify before the bars came out of the baking dish. I put the batter in a buttered 8 X 8 inch glass baking dish and pushed down gently with a wet hand. This turned out to be a much better plan, and resulted in oatmeal cookie bars that were really delicious, even for someone who hates candy corn. They are bit crumbly but really yummy.

1 cup chopped walnuts, toasted in a 350F oven about 5 minutes. Check to be sure they do not burn.
3/4 cup butter, softened
3/4 cup light or dark brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups old-fashioned rolled oats
1/3 cup candy corn, with each one cut in half

After toasting walnuts, set aside and leave oven at 350. Cream butter and brown sugar in a large bowl with an electric hand mixer. Add vanilla and egg and beat until combined. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Add this to the wet ingredients and beat on low until combined. Stir in oats, nuts, and candy corn. Pour into buttered 8 x 8 inch baking pan. Push down lightly with a moistened hand until spread across pan and fairly level. Bake 15 to 18 minutes. Cool and cut into bars.