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

candy bar blondies on a plate

stack of candy bar blondies

Right after Halloween, I know you have a bunch tempting chocolate laying around. 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.

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, like my reader-favorite chewy chocolate chip cookies. 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.

And if you still have leftover candy after you make your blondies, my Butterfinger cookies are another excellent choice. Thick and chewy with Butterfingers in every bite!

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: 1216 blondies 1x
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

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

Scale
  • 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)

Instructions

  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

Reader Questions and Reviews

  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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

  6. 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.

  7. OMG.
    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!

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

  9. 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!

  10. 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?

  11. 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. 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.

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

  12. 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?

  13. I am going to try this recipe the very first time. I am curious if I should add Take5 candy bar since there are pretzels in it..Any advice? Thank you

  14. These were a baking fail tonight and I’m not sure where I went wrong. I have made a lot of Sally’s recipes that have all turned out delicious so this was disappointing. I made two batches tonight because I am baking for an event at the youth center where I work tomorrow. First batch I baked for 26 minutes. Edges were crispy and center was all mushy. I didn’t want to cook longer for fear of over cooking. Middle immediately fell as it cooled. They look so thin and bad, I’m not sure I can bring myself to bring them in to the event. The second batch I covered with foil. After 24 minutes, it was still completely raw and unset. I took off the foil and baked 5 more minutes and then the edges were raised and hard and middle was still mush. I added the foil back on and did 5 more minutes and they are still complete mush. Overall disappointing after all the reviews about how easy they are 🙁 I am likely going to need to pick up something store bought in the morning.

    1. Hi Lauren, Thank you for trying this recipe. We are happy to help troubleshoot incase you wish to try it again. Did you happen to make any ingredient substitutions or bake it in a different size pan? Are you using conventional heat settings on your oven (convection settings can bake unevenly leaving you with dry edges and un uncooked middle).

  15. Hi there!! These look really good… I was wondering if I could substitute anything for the brown sugar since I don’t have any??

    1. Hi Olivia, the brown sugar is really key for giving these blondies the right amount of moisture. You could try subbing with coconut sugar if you have that on hand, but we haven’t tried it ourselves and are unsure of the results.

  16. Meh. These taste good but like all of the other reviewers, mine turned out to be complete mushy goo on the inside and crunchy/almost caramelized on the outside. I used the same chocolates that were used in the recipe, and didn’t make any substitutions or changes. I wouldn’t recommend this recipe, which is a rarity for a Sally recipe!

  17. I had the same issue as most other people here – made them the first time in a glass 8inch pyrex and they looked cooked but middle sank after cooling and are totally greasy and gooey. I found this awesome article on Food52 https://food52.com/blog/21928-why-your-blondies-are-raw-in-the-middle-the-stella-parks-cure. So the second time I used a mixer to whisk up the butter/sugar/egg mixture to ensure more air and a 9inch metal pan. Still waiting for them to cool but they haven’t sunk yet and were solid when I pulled them out of the oven.

  18. The baking pan must matter?
    Oh man, I would love to figure out what I did wrong. I love Sally’s recipes SO much — probably make 5 or 6 a month and I’ve never had one not work. The only thing I can think of is that making these in a metal pan must really matter? I didn’t have a metal baking pan so I used a glass one. Other than that, I followed the recipe exactly. I had to keep the dish in the oven for 40 min to get it to cook, I covered it with tinfoil which helped stop the browning, but the result was still a blondie you need to eat with a fork in a bowl because it falls apart so easily. I mean. We’re obv eating them because they taste great. But I’m interested in what I did wrong re: the texture. Was it the pan?

    1. Hi Sarah, Thank you for trying so many of our recipes! Either pan should work just fine. We usually use light colored metal baking pans.

  19. Absolutely delicious – crispy edges and a chewy centre. I didn’t have any chocolate bars so I used 1.25 cups of choco chunks, choco chips, and mini M&Ms. I baked them for 27 (ish) minutes in a foiled lined metal pan, as directed. I did not have the same issues as others with a raw/underbaked centre.

    Thanks Sally!

  20. I made these today for my husband’s birthday and I really liked them! I have a convection oven so I reduced the temperature to 160°C and baked for 25mins. They were crispy on the edges and chewy in the middle and delicious. Mine sunk a bit in the middle too but I thought that was just because my baking powder was a little old and I still haven’t perfected baking in my convection oven.

    I saw other people commenting saying they were raw in the center? I think they are supposed to be kind of fudgy in the middle aren’t they? I’m not sure but they’re delicious.
    I used KitKat, milk chocolate chunks and crunch

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