Reese’s Pieces Peanut Butter Blondies.

Today is my first post and I’m calling all peanut butter lovers! These delicious blondies are LOADED with peanut butter butter flavor and studded with sweet Reese’s Pieces – one of my absolute favorite candies.  The reese’s pieces give the super soft + chewy bars a nice crunch.. I don’t know about you, but I just love a good texture contrast in my baked goods – especially one from Reese’s Pieces. :)

I tried to keep these blondies as healthy as I could without comprimising any flavor.  I used light butter instead of fullfat butter– I’ve actually had a lot of luck subbing light butter for full fat when I bake blondies or cookie bars that also contain peanut butter.  I like to keep at least some of my recipes on the healthier side.

Hope you enjoy these. They’ve become a staple in my kitchen!

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Reese's Pieces Peanut Butter Blondies

Yield: 16 blondies

Ingredients:

  • 1/2 cup (1 stick) butter (I used Land O Lakes light butter)
  • 2 cups brown sugar (I used dark, but light would work as well)
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup Reese's Pieces

Directions:

Preheat oven to 350 degrees. Grease 11x7 pan and set aside.
In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. Remove from heat, and stir in the peanut butter. Set mixture aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add eggs, one at a time, to the peanut butter mixture, mixing well after each egg. Stir in vanilla extract. Add this mixture to the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of reese's pieces, leaving 1/4 cup to sprinkle on top.
Pour batter into the greased pan, spreading batter evenly. Sprinkle with remaining 1/4 cup reese's pieces.
Bake for 25-30 minutes or until top is golden brown and edges are slightly browned. Allow 20 minutes to cool and cut with serrated knife into squares. Enjoy!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

   

15 Responses to “Reese’s Pieces Peanut Butter Blondies.”

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    1
    Averie @ Love Veggies and Yogaposted December 12, 2011 at 6:27 pm

    congrats on your new blog! thanks for reading mine and these look wonderful!

    Reply

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    2
    Kristy @Sweet Treats & Moreposted December 12, 2012 at 9:05 pm

    I had to post a comment here. Your very first post got one comment and now you get like abajillion a day:) I can’t believe how quickly you’ve grown! I’ve been blogging for several years and feel like I can learn so much from you! Awesome job girly, you rock!!

    Reply

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    Ashley @ Kitchen Meets Girlposted December 12, 2012 at 10:25 pm

    Sally! I think even your first post is pretty darn good, although it is so impressive to see how far you’ve come in just one short year! You are seriously amazing, girl! I am so impressed and excited to continuing following you on your blog journey. Loving your blog series posts, too–I’m learning so much from you! :-)

    Reply

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    Kisha J @The Sunflowergal Blogposted January 18, 2013 at 9:34 am

    Totally Pin-able! Thanks for the yummy – my son has requested these for his Bday :)

    Kisha

    Reply

    • Sallyreplied on January 18th, 2013 at 11:12 am

      Thanks Kisha! this is my first blog post ever. I’m glad you like them. :)

      Reply

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    shanaposted December 12, 2013 at 11:47 pm

    I just made these for the first time. The batter was delicious. They are now in the oven. I’m excited to taste them :-)

    Reply

    • Sallyreplied on December 13th, 2013 at 8:47 am

      Hey Shana! I hope you enjoy. :)

      Reply

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    Candiceposted January 6, 2014 at 10:24 am

    Hi Sally – I made these this weekend, and they were fantastic! However they were a little tough/dry like I used too much flour. So I had two questions – how do you measure your flour? Sifted and measured? Or just dig the cup in? And also, is the brown sugar packed?

    Reply

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    Candiceposted January 6, 2014 at 10:56 am

    Great! Thanks!

    Reply

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    Lisaposted January 19, 2014 at 10:56 pm

    These are in the oven right now! I’m so excited!!

    Reply

    • Sallyreplied on January 20th, 2014 at 8:53 am

      Enjoy, Lisa!

      Reply

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    Jenahposted March 26, 2014 at 9:04 pm

    I was so exited to make these, I’m pretty are all my measurements were correct , but the batter was really dry and crumbly. I don’t think it was supposed to be. It’s in the oven right now.. So I’m hoping they still turn out. Please let me know what your thoughts are. I only used 2 1/2 cups flour.

    Reply

    • Sallyreplied on March 27th, 2014 at 10:38 am

      Hi Jenah! The batter is certainly thick, but should not be crumbly. Try being extremely precise about measuring your flour – I’ve run into a lot of problems accidentally overmeasuring. Try to spoon + level, as I explain here: http://sallysbakingaddiction.com/measuring-101/ If you were precise, try reducing to 2 and 1/3 cups.

      Reply

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    10
    frickshunposted April 8, 2014 at 2:22 pm

    I too had the same outcome of them being dry. More like cookie bars than blondie. I measured precisely. The batter ended up moist but not as wet as I expected (half-way between brownie batter & cookie dough). I’m eating them b/c they taste good but didn’t get the texture I was hoping for. I’ll definitely make them again & reduce the flour.

    Reply

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