Candy Bar Blondies

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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?!

Candy Bar Blondies - chewy, gooey, soft, and butter blondies filled with your favorite chocolate bars!

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.

Candy Bar Blondies - chewy, gooey, soft, and butter blondies filled with your favorite chocolate bars!

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 - chewy, gooey, soft, and butter blondies filled with your favorite chocolate bars!

 

Candy Bar Blondies

Makes 16 blondies. Use your favorite candy bars!

Ingredients:

  • 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)

Directions:

  1. 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.)
  2. 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.
  3. 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.

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Make my Biscoff White Chocolate Blondies next!

Cookie Butter White Chocolate Blondies-6


9 Comments

  1. Looks fantastic! Love how versatile these are. Whatever candy I have in my kitchen is goin’ in! Question: How well do these blondies “keep”? Can I make them 3-4 days in advance of taking them to an event? Do they need to go in the fridge?

    1. Hi Tracy! These blondies keep for 1 week stored in an airtight container, they do not need to be kept in the fridge.

    1. Hi Ameera – yes, that’s fine. The blondies may not be as soft and tender though. Brown sugar supplies moisture to the blondies, making them extra soft.

  2. Just made these, and they’re delicious as usual 🙂 I’m looking forward especially to making your raspberry cheesecake brownies!!

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