Candy Bar Blondies

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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. | sallysbakingaddiction.com

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. | sallysbakingaddiction.com

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

Tinkerbell

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. | sallysbakingaddiction.com

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. | sallysbakingaddiction.com

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. | sallysbakingaddiction.com

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.

Ingredients:

  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 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)

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.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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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

165 Comments

All Comments

  1. 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!  

  2. I made these and while they were delicious, I’d use less vanilla next time as the vanilla was a bit too cloying. I personally believe a half a tablespoon would do the trick. 

  3. Made these tonight for Halloween. Used dark brown sugar, Heath and Snickers bars (per the wifey). Used baking spray instead of foil. The edges rose and crisped significantly more than the center, and the center was a little bit gooey, but I didn’t hear any complaints until I prodded my wife for suggestions. Ideas on how to get a more even bake, for future endeavors? Thanks Sally!

    1. Hi Tyler! So glad you tried these blondies. You can slightly reduce the oven temperature and cover the blondies with foil as they bake. This should help for next time.

      1. I set the oven at 350, but it was a little cooler in the house than usual, so maybe that contributed. The oven thermometer showed 360ish at one point, but I just calibrated the oven thermostat a month ago, so maybe I’ll adjust the offset a little again, down 5 degrees or so. And I’ll use foil next time. Thanks Sally! (PS I just put a double batch of your chewy chocolate chunk cookie dough into the fridge for baking tomorrow! Can’t wait!)

  4. Do you have a preference between a metal (non-stick) pan or a Pyrex pan for these? Definitely going to try these this week with my extra Halloween candy!

  5. Hi Sally!
    I am interested in baking JUST the base of this recipe without any candy or additions (don’t ask – someone is really picky) – is there anything I would need to change, i.e. baking time, ingredient measurements if I omit the 1.5 cups of candy? Thank you so much!!

    1. Hi Elisabeth! No need to change anything. Simply leave the extras out of the blondie batter. Bake as directed.

  6. Hi there,

    I love your site and your recipes are amazing!! Can I ask why foil is used over baking parchment for this recipe? Will be baking later today.

    Thanks!

Reviews

Questions

  1. Hi Sally!
    I am interested in baking JUST the base of this recipe without any candy or additions (don’t ask – someone is really picky) – is there anything I would need to change, i.e. baking time, ingredient measurements if I omit the 1.5 cups of candy? Thank you so much!!

    1. Hi Elisabeth! No need to change anything. Simply leave the extras out of the blondie batter. Bake as directed.

  2. Hi there,

    I love your site and your recipes are amazing!! Can I ask why foil is used over baking parchment for this recipe? Will be baking later today.

    Thanks!

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