Candy Bar Blondies

These candy bar blondies are thick, chewy and loaded with candy bars. The recipe is made in one bowl and these turn out absolutely addictive. So easy and perfect for movie nights or using up Halloween candy.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: candy bar blondies, candy bar cookie bars

Servings: bars

Author: Fiona Dowling

Equipment

8x8 inch (20x20 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 8x8 inch (20x20 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.

Nutrition