Looking for a fun, no-bake Halloween treat that’s equal parts cute and creepy? These Candy Corn Cobs deliver pure seasonal charm. Buttery almond shortbread-style “cobs” get studded with classic candy corn to look just like miniature ears of corn—perfect for parties, classroom treats, or a spooky dessert table. They’re simple to make, kid-friendly to assemble, and guaranteed to disappear fast.
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- ¼ teaspoon kosher salt
- 2 (20 oz) bags candy corn
Instructions
Step 1: Make the dough
In a large mixing bowl, use a hand mixer to cream the softened butter and sugar together until light and fluffy. Mix in the vanilla. In a small bowl, combine the almond flour and salt, then add it to the butter mixture and blend until a soft dough forms. Divide the dough into 4 equal portions. Place each portion on a sheet of plastic wrap and shape it into a log (roughly the size and shape of a small corn cob). Wrap tightly and refrigerate until firm, for about 2 hours.
Step 2: Decorate like corn
Once the logs are solid, unwrap them and press rows of candy corn into the surface, pointed tips facing outward, to mimic the kernels on a corn cob. Cover the entire outside for the full effect. Return the finished cobs to the refrigerator until ready to serve so they stay firm.Serving TipsSlice the cobs into thick rounds or serve them whole as a centerpiece. They pair perfectly with other Halloween sweets or a glass of cold milk. Store leftovers in an airtight container in the fridge for up to several days.
These Candy Corn Cobs are an easy, festive way to turn a bag of candy corn into something a little more special. Happy haunting—and happy snacking!
