What better way to put that leftover Halloween candy to use than to whip it into a homemade dessert? Grab your bulk-purchase favorites and use them as toppers on this quick-fix mix for super moist blondies. I used up my leftover Reese’s Peanut Butter Cups on this first batch but would also suggest trying Snickers, Butterfinger or Andes Chocolate Mints for a sweet twist atop this comforting classic.
Peanut Butter Blondies
Yield: 16 blondies
Prep Time: 15 min
Cook Time: 40 min
1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
½ cup superfine Baker's sugar
2 large eggs
1½ teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1½ teaspoons salt
8 Reese's Peanut Butter Cups, coarsely chopped
Preheat the oven to 350ºF.
Line an 8-inch square baking pan with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
In a stand mixer fitted with the whisk attachment, whisk together 1 cup (2 sticks) butter with the brown sugar and Baker's sugar until smooth.
Add the eggs and vanilla.
Remove the bowl from the mixmaster and stir in the flour and salt just until moistened.
Pour the batter into the prepared pan, smoothing the top.
Sprinkle the chopped Reese's Peanut Butter Cups over the top of the batter.
Bake for 35 to 40 minutes until a toothpick inserted comes out clean.
Let pan cool completely then remove the baked blondies using the parchment overhang.
Cut into 16 squares and serve.
Recipe adapted from YumSugar.