Candy corn bars before baking

Candy Corn Bars (Top 9 Free)

Hello readers! It’s been a while since I’ve updated with a new blogpost. Halloween is almost upon us, so why not try not out a new recipe? Our mom found one for Candy Corn Magic Bars from Dorothy Kern at Crazy for Crust. Nikki wanted to try it too, so we modified it to fit her dietary needs.

Note: The following recipe is Top 9 Free depending on the candy corn you have. We have Zachary’s, which does contain egg whites. However, Yum Earth now makes a Top 8 Free Candy Corn.

Make these Top 9 Free Candy Corn Bars for Halloween Click To Tweet


Ingredients for Candy Corn Bars
Just a few ingredients to make yummy Candy Corn Bars

-1 1/2 cups graham cracker crumbs

-1/2 cup plant-based butter (or butter substitute)

-1 1/2 cups white chocolate chips

-1 1/2 cups candy corn

-1 can sweetened condensed milk alternative

Optional: 1 cup of coconut

1 cup of peanut butter chips


-Preheat over to 350 degrees F. Line a 9×13″ pan with foil and spray with cooking spray.

-Stir graham cracker crumbs into butter. If you only have graham crackers, Dorothy recommends using a food processor to make them into a fine crumb and then stir with butter.

-Press into the bottom of the pan.

-Over top of the graham cracker crust, sprinkle white chocolate chips, candy corn, and the optional ingredients if you’re using them.

-Pour sweetened condensed milk evenly over the top.

-Bake at least 10-12 minutes. Keep a close eye on it.

-Let cool one hour before cutting them into bars.

Crumbled graham crackers
If you don’t have a food processor, crumbling yourself will work in a pinch.


Candy corn bars before baking
This looks more appealing than the finished product.


We used Kinnikinnick’s S’moreables Graham Style Crackers. Since we don’t have a food processor, Nikki broke several crackers down into small pieces. For the white chocolate chips, we used Pascha Organic White Baking Chips with rice powder. We aren’t aware of any company that makes Top 8 peanut butter chips. While picking up the white baking chips, Nikki had the idea to try No Whey’s Pea Not Butter Cups in place of the peanut butter chips. She broke one regular Pea Not Cup down into small pieces. In retrospect, Nikki wishes she had used Enjoy Life’s Semi-Sweet Chocolate mini chips.

Originally, we had planned to use Badia Coconut Milk. Unfortunately, the only can we had expired and it was too late to go get more. We would recommend using a sweetened condensed milk alternative.

Dorothy’s recipe suggests baking the candy corn bars for 25 minutes.  Neither of us factored in that our recipe uses alternative ingredients and took it out at 22 minutes. Even that was too long. We recommend 10-12 minutes and then determining if you want your candy corn bars to bake longer.

Candy Corn bars before cutting
It might not be pretty, but it tastes good!


Candy Corn bar
A great use of candy corn!

We plan to make this recipe again and tinker with the recipe more. This blogpost will be updated as needed.

Overall, we really like the candy corn bars. It just didn’t look as pretty as we had hoped, but that’s okay!

If you’re looking for more Halloween recipes, try pumpkin cheesecakepumpkin cupcakespumpkin muffins, and Marshmallow Monsters.

As always, sharing is caring! If you make this recipe, make sure you tag Gluten-Free Spirited and use #glutenfreespirited. Be sure to follow GFS on social media utilizing the buttons below. When you sign up for my mailing list, you’ll receive a FREE beginner’s guide to dietary restriction friendly shopping list.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.