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. I make these all the time!!! So sorry for not commenting. My college son only gives me a rating of 8, because he eats the kit kats before I can chop them up. My team at school loves them as well. They bring me their candy. Ha! Sweet delish.
    Hoorah for you! We call them Sally’s…

    1. Thanks Gayle! That’s so great to hear/read. 🙂

  2. I made these tonight as an after dinner snack for my partner and I and they were delicious! I also sprinkled some quick oats and a lil’ dessicated coconut on top though which made the top nice and crunchy. Great recipe! Definitely going to try some others. 🙂

  3. Another great recipe! Thanks Sally! I think you’re addicted to baking and I am addicted to your blog! 😉 Xx

  4. These are awesome!!! I have to go out and buy candy just for this recipe though, i have to admit i couldn’t get past the concept of “leftover candy”….. I don’t understand. Whats that?

  5. OMG! These are terrific! I’m not a fan of blondies, but I make them for my husband. He liked the ones I’ve made before from other recipes — but he loved yours the best!

    This recipe is definitely a keeper. Thanks for sharing!!

  6. Oh dear me! Oh this might be my all time favorite dessert and it was SO easy! I used Kit-Kat, Snickers and Reece’s. DIVINE! Thanks for posting this on FB today!

  7. Made these last year and cannot wait to do it again the day after. Great recipe.

  8. Could I sub the light brown for the dark brown sugar? Would they still come out good?

    1. that would be just fine!

  9. Hi, thanks for posting this wonderful recipe!! Just a question, if you have the time; would it be possible to add banana to this? And what ratio/amount would you suggest, if so?

  10. Just made these with Twix. . Followed the recipe exactly. They are a little to chewy for my taste, too cake- like. If I went down on the flour, do you think that would help? Any suggestions?

    1. I cut the brown sugar in half and found they seem less chewy that way, and they are still a hit.

  11. Would I be able to make this recipe in a “brownie” pan? It has individual squares so the end product is essentially pre-cut. I am nervous about overcooking.

    1. Yes, but I am unsure of the bake time.

  12. Do you have any tips for mailing blondies like these? I was thinking of making either these or a typical chocolate chip cookie recipe but using chopped up Milky Way Midnights instead. I wasn’t sure whether blondies or cookies would hold up better and also how to package them.

    1. I always wrap up two blondies stacked one on top of the other or for cookies, sandwich them back to back and wrap the pair tightly in plastic wrap and put them into a tupperware to ship. Either blondies or chocolate cookies ship well.

  13. These look amazing, and I’ve been looking for a good blonde recipe but do you think I would be able to add peanut butter into the batter somehow?

    1. I’m sure you could add some peanut butter, Carsen. Here is my favorite peanut butter blondie recipe if you are interested in that instead:

      1. Yay! Thank you so much!

  14. amazing! we make them alllllllll the time, so easy and so fun to change up. we have done butterscotch chips, Reese’s anything you could think of and everytime so delicious !

  15. I agree with the other posters–By far the BEST blondie recipe I have ever tried! No matter what candy or other yummies I toss into the mix, the bars always come out with the perfect consistency of chewy, buttery, flaky goodness! As always, thanks for sharing with your fellow baking addicts, Sally:)

  16. midnight craving for something sweet always means blondies because they require only basic pantry ingredients. This is by far my favorite blondie recipe. I just made it for the first time last night and it is like one of the best things i have ever made.
    seriously delicious. i can’t stop eating them. i live alone and keep thinking i should bring some to my friends so i don’t eat them all, but i won’t because i don’t want to give any up! yum 🙂

    1. So happy you love these Cortney. Easy to make, easier to eat!

  17. I made these today with a friend and they were delicious! They were gooey and chewy, just how I like them, but my favourite part was the batter. 🙂 I couldn’t stop scraping out the remains. Definitely my go-to blondie recipe. 🙂

  18. I made these for my husband last weekend, using his favorite bar… Twix. He took one bite and said it was in his top 3 desserts of all time. When I told him it was your recipe (since his #2 fave is your chewy chocolate chip cookies), he said, “That woman is a genius!” I just wanted to pass along that compliment. Thanks for such a quick and delicious recipe!

    1. Hahaha! Well, thanks for sharing your glowing review Nicole. 🙂

  19. These blondies are amazing. I made them with a friend and I got to taste some of the batter. It was sooo buttery and reminded me of cookie dough. I literally ate all of the batter xD Luckily I didn’t have to share because my friend doesn’t like raw dough. Anyways, thanks for the recipe! 🙂 

  20. Will the baking time differ based on the type of 8×8 dish? For example, if I used aluminum do you think the baking time would still be 24-26 min? From experience, glass takes longer. Thanks. 

    1. The baking time is pretty much the same for these.

  21. I absolutely love these bars!!! I have made them so many times!! I was wondering if I could make these and put Cadbury Mini Eggs in them. i have seen some recipes for Cadbury Mini Egg Blondies but I only use your recipes when I bake because I know they will always turn out. I was wondering if you would be able to let me know how many Cadbury Mini Eggs I should add to these? Thank you so much!!! 

    1. They would absolutely work in these! I’d use 1.5 cups.

  22. The texture was really good but I felt like these were a little too sweet- do you think its possible to reduce the sugar? By how much would you suggest? Thanks! I want to make these again after Easter…!

    1. Absolutely! I’d say 2/3 cup total– or 1/2 cup. You can reduce the sugar according to your taste.

  23. I make these on a regular basis, because I LOVE them. Commenting now because I took them to a party for the first time and the whole plate disappeared as soon as I walked in! When I don’t have candy, I use 1/2 cup coconut flakes 1/2 cup chopped pecans and 1/2+ cup chocolate chips and it’s really really yummy 🙂

  24. hi sally, could you use crushed oreos in this along with white and milk chocolate chips? if so how many oreos would you suggest?

    thanks in advance 🙂

    1. I’d suggest maybe about 6-8 Oreos.

  25. i went on ahead and made these!

    however once i went to cut them after cooling of course, the tops of them just cracked and broke and they were hollow underneath.

    its like they rised too much leaving nothing underneath barely but tasted good!

    could the baking soda have done this? i would never have used bicarb of soda in blondies before example the snickerdoodle blondies

    thanks sally

  26. Made these Blondies yesterday for a baking group picnic. I think—although I’m biased—they were the favourite amongst the many, many sweets. I’ve tried a few blondie recipes before, but this one’s by far the best! 

  27. Do you think it would be possible to make these as cupcakes? Or would that be a strange consistancy for a cupcake?

    1. Not at all strange. They’ll be very dense blondie cupcakes– sort of like cookie cupcakes almost.

  28. OH MY!! Fantabulous, and I’m not a big sweets fan – thank you Sally! 

  29. Hi! Whenever I make these they turn out a little cakey and not chewy looking like yours do. Do you have any suggestions as to what i’m doing wrong? Thanks in advance

    1. Overbaking could be the culprit. Perhaps reducing the time down by a few minutes?

  30. 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!  

    1. I’m happy they were loved. 🙂 And survived the long trip too!

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