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. Use your favorite candy bars!
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1/3 cup unsalted butter, melted
- 1 Tablespoon vanilla extract
- 1 large egg
- 1 and 1/2 cups assorted candy bars, chopped (I used milky way, butterfinger, and Reese's)
- 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?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Make my Biscoff White Chocolate Blondies next!