Candy Bar Blondies
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These candy bar blondies are soft, chewy and tender with chopped candy bars in every bite. The recipe is so easy and perfect for using up leftover Halloween candy.
Choose your favorite candy bars and make a batch of these candy bar blondies. These bars are soft, chewy, and perfect for anyone who likes cookies that are extra thick. They have a buttery, vanilla flavor and the texture is actually in between a cookie bars and a blondie. Sometimes I find blondies can end up a little too greasy and gooey – but not these.
Perfectly soft and chewy, filled with your favorite chocolate and candies, and made in 1 bowl with no mixer.
Recipe Rundown
This recipe is super simple and straightforward.
- Prep. Preheat the oven and line the pan. I like to leave an overhang around the sides so the bars are easy to lift out of the pan later.
- Whisk the Melted Butter & Sugar. This recipe uses light brown sugar you want to keep whisking until there are no lumps of sugar and the butte rno longer sits on top.
- Whisk in the Egg, Additional Egg Yolk and Vanilla. Using an extra egg yolk makes the blondies even chewier.
- Stir in the Flour & Salt. Note that this recipe doesn’t use baking powder or baking soda – that’s because I wanted these bars to be chewy and slightly gooey. Baking powder and baking soda make baked goods rise and be lighter – which is why brownies and blondies often don’t include them.
- Fold in the Chopped Candy Bars.
- Bake. These bars will take about 28-32 minutes.
Recipe Tip
For blondies that are a little gooier, remove 1 tablespoon of flour and bake on the shorter end of the bake time.
Slicing & Serving
For cleaner cuts, you’ll want to wait until the brownies are fully cooled before slicing. The pan should no longer be warm to the touch. Then lift the bars out of the pan using the overhang of the parchment. Place on a cutting board and slice with a sharp knife.
Candy Bar Ideas
Feel free to use whatever Halloween candy you have on hand. Here are a few of my favorite combos:
- Everything Peanut Butter – think Reese’s Pieces, Peanut Butter Cups and Snickers
- Caramel – Mars Bars, Rolos, Snickers
- Cadbury Combo – Dairy Milk, Caramello & Mini Eggs
- Hershey’s Combo – Reese’s, KitKats, Cookies n’ Cream, Hershey’s Milk Chocolate
This time, I used Reese’s Peanut Butter Cups, KitKats, and M&Ms. I love the color that the M&Ms add and the crunch of the KitKats. Plus – peanut butter cups are my favorite.
More Candy Recipes to Try and Love
- Snickers Chocolate Chip Cookies
- Reese’s Stuffed Cookies
- KitKat Brownies
- Chocolate Cupcakes with Peanut Butter Frosting
Candy Bar Blondies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 10 tablespoons unsalted butter (140 grams), melted and cooled
- 1 cup light brown sugar (210 grams), or ½ cup brown sugar and ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk, discard the white
- 2 teaspoons vanilla extract
- 1⅔ cup all-purpose flour (209 grams()
- ¼ teaspoon salt
- 1¼ cup chopped candy bars (about 200-225 grams)
Instructions
- Preheat the oven to 350℉ (180℃). Line an 8×8 inch (20×20 cm) metal baking pan with parchment paper so that there's an overhang around the sides.
- In a large bowl, whisk together the melted and cooled butter with the light brown sugar. Keep whisking until you no longer see the melted butter sitting on top of the sugar.
- Whisk in the egg, additional egg yolk and vanilla extract.
- Stir in the flour and salt. Keep stirring until you no longer see streaks or lumps of flour.
- Fold in the chopped candy bars.
- Pour/spoon the batter into the prepared pan and smooth into an even layer. Bake in the middle of the preheated oven for about 28-32 minutes. When finished, the top should look set and be starting to turn golden brown.
- Let the bars cool in the pan. When ready to slice, lift them out of the pan using the overhang of the parchment paper. Set on a cutting board and slice with a sharp knife.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days. Fresh blondies are always best.
- Nutrition: Details provided are an estimate only based on 1 bar, assuming the pan is sliced into 12 uniform pieces.
