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!!?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Candy Bar Blondies

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 (measured correctly)
  • 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.

Did you make a recipe?

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© 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.




  1. Will the baking time differ based on the type of 8×8 dish? For example, if I used aluminum do you think the baking time would still be 24-26 min? From experience, glass takes longer. Thanks. 

  2. I absolutely love these bars!!! I have made them so many times!! I was wondering if I could make these and put Cadbury Mini Eggs in them. i have seen some recipes for Cadbury Mini Egg Blondies but I only use your recipes when I bake because I know they will always turn out. I was wondering if you would be able to let me know how many Cadbury Mini Eggs I should add to these? Thank you so much!!! 

  3. The texture was really good but I felt like these were a little too sweet- do you think its possible to reduce the sugar? By how much would you suggest? Thanks! I want to make these again after Easter…!

  4. I make these on a regular basis, because I LOVE them. Commenting now because I took them to a party for the first time and the whole plate disappeared as soon as I walked in! When I don’t have candy, I use 1/2 cup coconut flakes 1/2 cup chopped pecans and 1/2+ cup chocolate chips and it’s really really yummy 🙂

  5. hi sally, could you use crushed oreos in this along with white and milk chocolate chips? if so how many oreos would you suggest?

    thanks in advance 🙂

  6. i went on ahead and made these!

    however once i went to cut them after cooling of course, the tops of them just cracked and broke and they were hollow underneath.

    its like they rised too much leaving nothing underneath barely but tasted good!

    could the baking soda have done this? i would never have used bicarb of soda in blondies before example the snickerdoodle blondies

    thanks sally

  7. Made these Blondies yesterday for a baking group picnic. I think—although I’m biased—they were the favourite amongst the many, many sweets. I’ve tried a few blondie recipes before, but this one’s by far the best! 

  8. Do you think it would be possible to make these as cupcakes? Or would that be a strange consistancy for a cupcake?

  9. OH MY!! Fantabulous, and I’m not a big sweets fan – thank you Sally! 

  10. Hi! Whenever I make these they turn out a little cakey and not chewy looking like yours do. Do you have any suggestions as to what i’m doing wrong? Thanks in advance

  11. Hello! I made these to send to my husband, who is currently deployed on an aircraft carrier. I send him a variety of baked goods in each care package, but these blondies have been his favorite thing that I’ve sent him so far. He shares his care packages with his co-workers, who also loved them! His only complaint was that they were gone too quickly 🙂 They were in the mail for 8 days and held up very well. Thanks for the great recipe!  

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