Candy Bar Blondies.

No mixer required, very little prep work, and unbelievable results. Soft, chewy, buttery perfection.

Buttery, brown-sugared Candy Bar Blondies stuffed with all your favorites. Easy, quick, no mixer. |

Good morning! Today we’re taking a trip down memory lane.

About a year and a half ago, I posted a recipe for Candy Bar Blondies using my stash of leftover Easter candy. Have you made them? Probably not. I didn’t have many readers back then. Except for you, Mom.

Fast forward to this weekend.

Buttery, brown-sugared Candy Bar Blondies stuffed with all your favorites. Easy, quick, no mixer. |

I had two trick-or-treaters at my apartment on Halloween. Two. I’m not sure if it was Jude’s scary bark or the rain, but something frightened all my trick-or-treaters away.

Jude (a boy) was Tinkerbell. I opened my box of old Halloween costumes and the wings smelled the best to him. He makes a lovely fairy.


Jude anxiously waited to hand out Halloween candy in the early evening.

Anyway, practically no trick-or-treaters running to our door left Kevin and I with plenty of candy to eat ourselves. So naturally, I threw my little candy bars into a recipe. Par for the course, eh?

I know you must have a bunch tempting chocolate laying around too. Whether it’s piled up from the kiddos or leftover from Halloween night. Try to put down that Snickers bar and throw it into some blondie batter. It will taste so much better melted into a brown-sugared, buttery blondie.

Ha! Kidding. Snickers bars taste good no matter what you do with them. But they’re extra fabulous mixed with Butterfingers, Milky Way Midnights, and Twix bars. Or even thrown into cheesecake. (<– yes.)

Buttery, brown-sugared Candy Bar Blondies stuffed with all your favorites. Easy, quick, no mixer. |

I used my favorite blondie base for this recipe. If you love blondies as much as I do, then this basic recipe is one you MUST have on hand. A 5-minute recipe with no mixer or skills required. If you know how to microwave butter, you know how to make these blondies.

They’re undeniably chewy. Fantastically soft. Moist, lush, and dense. They’re flavored with brown sugar and butter, so you know they must be good, right?

I made these blondies for Kevin’s friends, who he met up with the other day. That is, of course, after I stole a couple for myself. Kevin calls blondies “tannies.” Because they don’t necessarily match my blonde hair; they’re more like the color of my non-existent tan.

Thanks, love.

Buttery, brown-sugared Candy Bar Blondies stuffed with all your favorites. Easy, quick, no mixer. |

The beauty of this simple recipe is that you can customize it based on the goodies you have on hand. Reese’s Cups, Almond Joys, M&Ms, Rolos, Baby Ruths, Kit-Kats, Heath, Nestle Crunch. I could go on and on and on, but now I’m just craving more chocolate.

(Do you know what the most popular Halloween candy is in the US? You can make them at home!)

If you don’t have any candy bars around, load the blondies with chocolate chips, butterscotch chips, white chocolate, caramels, or your favorite nuts. I think a caramel pecan blondie would make a perfect treat to add to the Thanksgiving table. :)

Buttery, brown-sugared Candy Bar Blondies stuffed with all your favorites. Easy, quick, no mixer. |

Seriously? That caramel! Don’t you just want to reach through the screen!!?

Candy Bar Blondies

Yield: 16 blondies

Prep Time: 5 minutes

Total Time: 30 minutes, plus cooling

Print Recipe

This is my favorite blondie recipe. Use whatever candy bars or goodies you have on hand like chocolate chips or nuts. No mixer required, very little prep work, and unbelievable results. Soft, chewy, buttery perfection.


  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • 1/3 cup (75g) unsalted butter, melted
  • 1 Tablespoon vanilla extract
  • 1 large egg
  • 1 and 1/2 cups assorted candy bars, chopped (I used Milky Way Midnight, Twix, Snickers, and Butterfinger)


Preheat oven to 350F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on the sides to lift the finished blondies out. (Or spray generously with nonstick spray.)

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 *just* combined. Fold in the chopped candy bars. The batter will be very thick. Spread evenly into prepared baking pan.

Bake for 24-26 minutes or until lightly browned on top. Remove from the oven and allow to cool completely before cutting into squares. Blondies stay fresh covered at room temperature for up to 1 week.

© 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.


Leftover chocolate candy? I got you covered.

Brown Butter Milky Way Oatmeal Cookies

Brown Butter Milky Way Oatmeal Cookies


Peanut Butter Cup Pretzel Cheesecake Bars

Pretzel Crusted Peanut Butter Cheesecake Bars


York Peppermint Patty Fudge Cookies

York Peppermint Patty Fudge Cookies





Rolo-Stuffed Peanut Butter Cookies



Peanut Butter Cup Crunch Brownies

Peanut Butter Cup Crunch Brownies



See more recipes using candy.

See more pictures of my little Tinkerbell.




125 Responses to “Candy Bar Blondies.”

  1. #
    Alexposted May 4, 2014 at 9:08 am

    I just made these today… and they were very delicious. I look forward to trying another recipe of yours!


  2. #
    Gayleposted May 18, 2014 at 2:37 pm

    I make these all the time!!! So sorry for not commenting. My college son only gives me a rating of 8, because he eats the kit kats before I can chop them up. My team at school loves them as well. They bring me their candy. Ha! Sweet delish.
    Hoorah for you! We call them Sally’s…


    • Sallyreplied on May 18th, 2014 at 6:28 pm

      Thanks Gayle! That’s so great to hear/read. :)


  3. #
    Caitlinposted May 23, 2014 at 9:10 am

    I made these tonight as an after dinner snack for my partner and I and they were delicious! I also sprinkled some quick oats and a lil’ dessicated coconut on top though which made the top nice and crunchy. Great recipe! Definitely going to try some others. :)


  4. #
    r.a.posted September 11, 2014 at 11:53 am

    Another great recipe! Thanks Sally! I think you’re addicted to baking and I am addicted to your blog! 😉 Xx


  5. #
    deterposted September 14, 2014 at 6:19 pm

    These are awesome!!! I have to go out and buy candy just for this recipe though, i have to admit i couldn’t get past the concept of “leftover candy”….. I don’t understand. Whats that?


  6. #
    Belleposted September 17, 2014 at 8:40 pm

    OMG! These are terrific! I’m not a fan of blondies, but I make them for my husband. He liked the ones I’ve made before from other recipes — but he loved yours the best!

    This recipe is definitely a keeper. Thanks for sharing!!


  7. #
    Danaposted October 16, 2014 at 5:28 pm

    Oh dear me! Oh this might be my all time favorite dessert and it was SO easy! I used Kit-Kat, Snickers and Reece’s. DIVINE! Thanks for posting this on FB today!


  8. #
    Bethposted October 26, 2014 at 11:36 am

    Made these last year and cannot wait to do it again the day after. Great recipe.


  9. #
    Audraposted November 4, 2014 at 6:19 pm

    Could I sub the light brown for the dark brown sugar? Would they still come out good?


    • Sallyreplied on November 4th, 2014 at 6:42 pm

      that would be just fine!


  10. #
    Ellieposted November 4, 2014 at 9:55 pm

    Hi, thanks for posting this wonderful recipe!! Just a question, if you have the time; would it be possible to add banana to this? And what ratio/amount would you suggest, if so?


  11. #
    R.Bposted November 21, 2014 at 4:42 am

    Just made these with Twix. . Followed the recipe exactly. They are a little to chewy for my taste, too cake- like. If I went down on the flour, do you think that would help? Any suggestions?


    • Brendareplied on January 25th, 2015 at 11:03 am

      I cut the brown sugar in half and found they seem less chewy that way, and they are still a hit.


  12. #
    Carrieposted November 26, 2014 at 7:55 pm

    Would I be able to make this recipe in a “brownie” pan? It has individual squares so the end product is essentially pre-cut. I am nervous about overcooking.


    • Sallyreplied on November 26th, 2014 at 8:00 pm

      Yes, but I am unsure of the bake time.


  13. #
    Stephanieposted February 13, 2015 at 4:16 pm

    Do you have any tips for mailing blondies like these? I was thinking of making either these or a typical chocolate chip cookie recipe but using chopped up Milky Way Midnights instead. I wasn’t sure whether blondies or cookies would hold up better and also how to package them.


    • Sallyreplied on February 14th, 2015 at 9:59 am

      I always wrap up two blondies stacked one on top of the other or for cookies, sandwich them back to back and wrap the pair tightly in plastic wrap and put them into a tupperware to ship. Either blondies or chocolate cookies ship well.


  14. #
    Carsenposted February 17, 2015 at 12:20 am

    These look amazing, and I’ve been looking for a good blonde recipe but do you think I would be able to add peanut butter into the batter somehow?


  15. #
    Maddieposted March 14, 2015 at 10:50 am

    amazing! we make them alllllllll the time, so easy and so fun to change up. we have done butterscotch chips, Reese’s anything you could think of and everytime so delicious !


  16. #
    Jenposted March 29, 2015 at 12:01 pm

    I agree with the other posters–By far the BEST blondie recipe I have ever tried! No matter what candy or other yummies I toss into the mix, the bars always come out with the perfect consistency of chewy, buttery, flaky goodness! As always, thanks for sharing with your fellow baking addicts, Sally:)


  17. #
    Cortneyposted May 6, 2015 at 12:01 am

    midnight craving for something sweet always means blondies because they require only basic pantry ingredients. This is by far my favorite blondie recipe. I just made it for the first time last night and it is like one of the best things i have ever made.
    seriously delicious. i can’t stop eating them. i live alone and keep thinking i should bring some to my friends so i don’t eat them all, but i won’t because i don’t want to give any up! yum :)


    • Sallyreplied on May 6th, 2015 at 12:53 pm

      So happy you love these Cortney. Easy to make, easier to eat!


  18. #
    Lucyposted August 17, 2015 at 6:47 pm

    I made these today with a friend and they were delicious! They were gooey and chewy, just how I like them, but my favourite part was the batter. :) I couldn’t stop scraping out the remains. Definitely my go-to blondie recipe. :)


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