Candy Bar Blondies

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

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?

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.

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

Print

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

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

  • 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

171 Comments

  1. 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. 

  2. 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!)

  3. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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. Ps doubling it and putting in 9 x 13 pan gave me a 35 m bake time. And the yogurt replacement for egg is always 1/4 cup per egg being replaced.

  8. 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.

  9. 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!

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