Candy Bar Blondies

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Plan to buy more Halloween candy than you need for trick-or-treaters just to make sure you have enough leftover for a batch of candy bar blondies either before or after the holiday.

Prep Time10

Cook Time35

Total Time45

Course: Cookies & Bars

Cuisine: American

Servings: blondies

Author: Paige Adams

Ingredients

1 cup unsalted butter, melted and cooled, plus more for greasing pan
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher
2-1/2 cups chocolate candies (m&ms left whole; Snickers, Milky Way, Hershey Bars, peanut butter cups roughly chopped)

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with butter and line with parchment paper.
In a large bowl, whisk the butter, both sugars, eggs and vanilla extract.
In a medium bowl, combine the flour, baking powder and salt.
Stir the dry ingredients into the wet ingredients until just combined.
Fold 2 cups candy into the dough.
Spread in an even layer into the prepared baking pan. Press the remaining candy on top.
Bake for 35-40 minutes until the blondies are golden brown and the edges have pulled away from the sides of the pan.
Cool completely before cutting into 16 squares or your desired size.

Notes

Store the blondies in an airtight container at room temperature up to 3 days. If possible, wait to cut them until you are going to eat them because the edges are more likely to dry out. You can warm the bars in a 300-degree-F oven for 2-3 minutes.

To keep the blondies up to a month, store them in an airtight container in the freezer. Thaw them at room temperature and warm them in the oven if desired.

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