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 candy studded 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 candy studded blondies — and use whatever add-ins you might have laying around (Halloween candy or not) and enjoy!
Happy Baking!
XO,
Danielle
click here for more cookie recipes!
Candy Studded Blondies
Ingredients
Ingredients:
- 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
Instructions
Directions:
-
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 45 to 50 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 8×8 baking pan instead.
