I know you still have leftover Halloween candy. Don’t pretend like you haven’t stashed it away somewhere for later snacking — I know YOU! haha — well maybe I don’t, but I know I still have leftover candy so logic follows that you would too. So I’ve come up with a great way of dealing with *some* of it — just throw it in some blondies and call it a day!
Any excuse to make blondies is a win in my book. There’s something very satisfying about tons of butter and sugar coming together to make a yummy snack that you can then share with all the people in your life.
Put whatever candy you enjoy in there — I used M&Ms (regular, caramel, & peanut), twix, crunch bars, and snickers. I just chopped them into bite sized pieces (aside from the m&ms) and threw them into the batter at the last second. This blondie batter will be very thick when you pour it into your pan, so make sure you *try* to evenly spread it around so that it will bake evenly in the oven.
Other than that, this recipe is easily halved if you don’t want to make a whole mess of blondies — and use whatever add-ins you might have laying around (Halloween candy or not) and enjoy!
Candy Studded Blondies
- 1 1/2 Cups Unsalted Butter softened
- 3 Cups All Purpose Flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 Cups Light brown sugar packed
- 1 cup Granulated Sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 Cups Chopped Candy
Preheat oven to 350F, grease and line a 13X9 baking pan with parchment paper
Mix flour, baking powder, and salt together. Set aside
In the bowl of a stand mixer, cream butter and sugar together. Add eggs one at a time and mix well. Add Vanilla.
Add flour mix and combine until just mixed Fold in chopped candy pieces.
Press batter into the pan and smooth until even.
Bake for 45050 minutes or until set in the center. Cool on a wire rack & cut into squares.
Drizzle with additional chocolate as desired and serve or store in an air tight container for up to 3 days.
*note* you can also halve this recipe and use a 8x8 baking pan instead.