I got them home, took them out and opened them up. As it turns out, Candy Corn M&M's are white chocolate in candy corn-colored shells. They were a bit overly sweet to eat out of hand much.
Now what was I going to do with them? Then I remembered a recent post on one of my favorite blogs, The Sweet Adventures of Sugar Belle. In this instance, she had made Halloween themed monster cookies using colored M&M's and candy corn. Inspiration struck!
I used a combination of the Candy Corn M&M's, Kraft Caramel Bits, and chocolate chips in MY version. The balance of salty/sweet/chocolate came out just right, I think.
Here's my variation on the classic:
1/2 c. butter, softened
2 c. packed light brown sugar
1 Tbsp vanilla
2 tsp baking powder
1/2 tsp salt
12 oz jar creamy peanut butter
4 1/2 c. gluten-free quick cooking oats
3/4 c. Candy Corn M&M's
3/4 c. semisweet chocolate chips
1/2 c. Kraft Caramel bits
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl (or a stand mixer) cream together butter and sugar until light and fluffy. Add eggs, beating well. Beat in vanilla, baking powder, and salt, then add peanut butter. Continue to beat mixture 2 minutes until smooth and creamy. Add oats and mix on low until thoroughly combined. Stir in candies and chips by hand, very gently. Using a 2 oz disher, place 6 scoops of dough on a baking sheet. Bake for about 12 minutes, until set and slightly golden. Don't let them get crispy! Remove from oven and cool on sheet 3-4 minutes before transfering to a wire rack to cool completely. (The two baking sheets allow you to have one in the oven and one cooling at any given time).
It's been a busy baking weekend for me, but at least there are lots of lunchbox treats for the girls for the upcoming week!