A bowl full of leftover Easter candy has been staring at me. what to do, what to do….
Let’s see. I’ve already done candy in cookies before with my super-chewy Butterfinger Cookies. How about I throw these assorted candy bars into a blondie?!
I’m kinda sorta partial to blondies. I love them much more than their chocolate counterpart! I know, who am I?
I have a basic blondie recipe that I typically use each time the blondie bug hits. It never fails me. It’s like a blank canvas to add in anything your little heart (or tummy) desires. I love basic recipes like that!
And filling the blondies with miscellaneous candy bars take them to a whole other level.
Gooey + chewy + chocolatey = so dang good.
What I love most about baking blondies, brownies, or cookie bars is that it’s a one-pan-wham-bam-thank-you-ma’am kind deal. No baking in batches, rolling into shapes, chilling the dough, etc. 30 minutes and you’re in and out of the kitchen. Plus, there is NO mixer required!
Quick AND easy? That’s my kinda recipe!
Candy Bar Blondies
makes 16 blondies
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 cup light brown sugar
- 1/3 cup unsalted butter, melted
- 1 egg
- 1 Tbsp vanilla extract
- 1.5 cups chopped candy bars (I used butterfingers, milky ways, and reese’s cups)
Preheat oven to 350 degrees. Spray a 8×8 baking pan with nonstick spray (or line with parchment paper).
Mix together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well. Slowly add in the dry ingredients and stir together until barely combined. Fold in the chopped candy bars. Pour batter in the prepared baking pan. It may look like there isn’t enough, but these blondies RISE.
Bake for 25 minutes and allow to cool before cutting into squares. Enjoy!
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
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