Candy Bar Blondies

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

candy bar blondies on a plate

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.

stack of candy bar blondies

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.)

candy bar blondies on a plate

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?

candy bar blondies in a baking pan in the oven

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.

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. 🙂

candy bar blondies on a plate

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candy bar blondies on a plate

Candy Bar Blondies

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 12-16 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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 (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 pure vanilla extract
  • 1 large egg
  • 1 and 1/2 cups assorted candy bars, chopped (I used Milky Way Midnight, Twix, Snickers, and Butterfinger)


  1. Preheat oven to 350°F (177°C). 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.

Keywords: candy bar blondies


Comments are closed.

  1. Could I make this gluten free? I have cup for cup flour… Thanks!

    1. please answer – thanks!

    2. I can’t see why not, though I’ve never tried. Let me know how it goes!

  2. Could you double these for an 9×13 pan? Would you change the baking time? Thanks!

    1. Doubling works, yes! Unsure of the exact bake time, probably somewhere around 35 minutes.

  3. Amazing! I love your peanut butter blondies as well.  Your recipes make me smile : )

  4. Isabelle Lopes says:

    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. 

  5. can you substitute margarine for butter in this recipe? Would all the other procedures be the same?

    1. I don’t recommend margarine.

  6. These just came out of the oven and look just gorgeous…can’t wait to try them!!

  7. 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!)

  8. 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!

    1. Either work just fine. I usually use my light colored metal baking pans.

  9. Elisabeth says:

    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.

  10. Danielle Freeman says:

    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.


    1. Either work! Sometimes aluminum foil is easier to mold into the shape of the baking pan.

  11. Michele Lempert says:

    How can you tell when the blondies are done? Should the toothpick be clean or should it be a little more moist?

  12. When you say “caramel pecan”–do you mean I would just add Werther’s Soft Caramels and pecans (to equal 1.5 cups)? I’m trying this with the candy bars for Halloween this weekend!

    1. Yes! As long as your add-ins equal 1.5 cups total you can’t go wrong!

  13. Oh my gosh this is GOOD!!!! I was actually a little skeptical despite loving your recipes because I thought it might be too sweet because it’s not modified no matter what you put in it. But nope! YUM. I replaced eggs with plain yogurt for my boyfriend, doubled it for Halloween party, and used Butterfingers, Twix, Heath, Rolos, and then I ran out of candy (any guesses why?) and used chocolate chips for the last half cup. I did a lot of things wrong (like randomly forgot I was doubling it and probably so was a little off with baking soda in remembering). It’s forgiving. I will definitely be making a caramel pecan version for Thanksgiving because it’s easy and SO GOOD

    1. I’m thrilled that you were able to make it work for you and that it was such a hit!

  14. The Blondies came out delish. They came out of the pan thin in the middle and thick on the edges. I flattened out the batter in the pan prior to baking. This is the first time I made Blondies. Did I do something wrong? Followed the recipe as written. Flavor was great. Not sure about the appearance.

  15. stacey snacks says:

    These are perfection…I thought they would be too sweet…..I used Butterfinger; Baby Ruth and Nestle Crunch…and some peanut M&M’s. About a cup of candy.

    These are like the best cookies you will ever eat.
    I made them in a long rectangle tart pan lined w/ parchment paper.

    I am baking another batch as we speak!
    SO GOOD!

  16. I just attempted these and they are my first sally recipe fail 🙁 I ended up having them in the oven nearly double the time and they middle just never set up. It still looked raw. They were super easy so I will try again someday but man was I craving something like this tonight!

    1. I’ve made this recipe three times now and this happens to me every single time. I don’t understand…it’s my first Sally recipe fail as well. Does anyone have any suggestions?

  17. I’ve made these so many times! I use a small bar stone pan. They are always perfect!

  18. Loved this recipe! I always come to your blog to do your version of the recipe I want to try, and I wanted to make classic blondies with chocolate chips. The only tweak I’ll make next time will be adding a little more salt if the add-ins are just chocolate chips instead of the more interesting candy situations– otherwise, these were perfect, as I’ve come to expect from your recipes!

  19. I love your site and recipes!
    I just finished baking this to bring to a small dinner party. After letting it cool for almost an hour, I sampled it.
    Definitely tastes great, but it’s almost raw in the center.
    I followed the directions exactly.
    My husband and I could eat this ourselves, but it’s too raw in the center to bring as a dish to a party.
    Everything else I’ve made on your site has been perfect.
    Maybe there’s a tweak that could help this one?

  20. Im making these for 60 people. Should I work in double batches (as I usually do, i.e. 24 at a time instead of 12)?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Myrna, You can double all of the ingredients and bake in a 9×13 pan. I am unsure of the baking time, though. At least 35 minutes. Keep your eye on them.

  21. Can i freeze these?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, blondies freeze well for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

  22. I made these as an afternoon snack for the kids. Overall, the flavor is great and they are pretty enjoyable to eat. However, two pieces of feedback:
    1. I used whoppers, which didn’t work out as I’d hoped. The malt centers get really hard and chewy when you bake them, so stick with other candies instead.
    2, Took a really long time to bake – nearly twice the recommended cook time- and they never really set, as other have mentioned. Not a total loss, if you don’t mind eating them with a fork. Wondering how to fix this next time. Maybe more flour?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally