Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray and parchment paper.
In a large bowl microwave safe bowl, melt butter on high for about a minute. Mix in the brown sugar, eggs, and vanilla and stir to combine. Stir in the flour, baking powder, and salt until well combined. Fold in the chips and candy corn. Pour the mixture into the pan using a rubber spatula to spread.
Bake for 30-35 minutes, until toothpick inserted in middle comes out clean. (If the edges start to brown, cover the top of the pan with a loose piece of foil.) Cool in pan on a wire rack then transfer to refrigerator to cool completely before removing from pan.
For the topping, microwave the white chocolate chips on low heat until melted, stopping to stir every 30 seconds. Add enough food coloring to reach desired shade of orange. Drizzle over top of blondie bars and decorate with sprinkles and candy corn.
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Notes
Chewy and delicious, these candy corn blondies can be made ahead and refrigerated in an airtight container for up to a week.