Make the most of Fright Night extras with the ultimate recipe for Leftover Halloween Candy Blondies.
Leftover Halloween candy. You know you’ve got it. Whether you trick-or-treated your heart out, “borrowed” from your kid’s loot or bought the bulk bags, chances are there are a few stray Snickers, orphaned Whoppers or partnerless Peanut Butter Cups laying around.
Now you have an excuse to do more than just tear open those wrappers and indulge this Halloween season.
This easy recipe for Leftover Halloween Candy Blondies stars a soft and chewy cookie-like base studded with a holiday’s worth of surplus sweets. Any candy with the capacity to melt will be a perfect fit wedged inside and atop these squares.
I am all about the peanut butter cups (bonus points if you DIY your own, but with my secret filling!) and the Snickers, which we all know are best when frozen.
So forget about that provocative cat costume, ditch that Game of Thrones garb and start hoarding every chocolate-coated, nougat-stuffed, fun-sized indulgence you can get your sticky little hands on.
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- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 cup assorted Halloween candy, roughly 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 the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
- Remove the bowl from the stand mixer and stir in the flour, baking powder and salt just until incorporated. Stir in ½ cup of the assorted Halloween candy.
- Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining ½ cup of Halloween candy over the top of the batter.
- Bake for about 40 minutes or until a toothpick inserted comes out clean.
- Let the pan cool completely then remove the blondies using the parchment paper overhang, cut into 16 squares and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.