Candy Bar Blondies
on Oct 18, 2018, Updated Jul 23, 2022
This post may contain affiliate links. Please read our disclosure policy.
Plan to buy more Halloween candy than you need for trick-or-treaters just to make sure you have enough leftover for a batch of candy bar blondies either before or after the holiday.
My freezer already has a half-eaten bag of candy stashed on a shelf in the door, and it’s not even Halloween yet.
We don’t get trick-or-treaters in our city building, but every year I feel nostalgic.
I grew up in a suburban subdivision with an expected repetition of houses. Parents from all over would bring their kids to go door to door in our neighborhood.
My mom would buy a ton of candy and still worry that we would run out before the evening’s festivities ended.
Because of the potential haul, our trick-or-treat bags of choice were pillowcases. They always came home full and very heavy.
We would pour out those bags and do some serious sorting. My brother and I would barter and exchange different sweets.
He always liked chocolate. At the time I wanted the fruity, gummy candies.
But My tastes have changed! Now I’m a chocolate fan, too.
Halloween Candy is The Best
I love using leftovers to make candy bar blondies.
Halloween candy bags are incredible because they have mini versions of big bars.
The different kinds of candy bars are mixed into special packages you only find this time of the year.
How To Make Candy Bar Blondies
For these candy bar blondies, I stir together melted butter, brown sugar and granulated sugar. Then I beat in the eggs and vanilla extract.
After combining the flour, baking powder and salt, I fold the dry ingredients into the wet ingredients.
Before the flour is all mixed in, I fold in the candy.
Even though these chocolate bars and miniature, I still like to roughly chop them, so they are easier to eat.
Also, the smaller chunks give each blondie square more variety.
I use my favorites: Snickers, Three Musketeers, Milky Ways, Hershey Bars, peanut butter cups and M & Ms.
Instead of folding all the candy into the batter at once, I save a half cup to press in on top.
No matter savory or sweet, I am obsessed with recipes that reinvent leftovers like these candy bar blondies.
More Bar Cookie Recipes
Salted Fudge Brownies
Chewy Chocolate Chip Cookie Bars
Milk Chocolate Almond Brownies
Cinnamon Squares
Cream Cheese Brownies
Ricotta Cheesecake Bars
Pretzel Shortbread Bars
No-Bake Cookies & Cream Cheesecake Bars
Zucchini Brownies
Candy Bar Blondies
Ingredients
- 1 cup unsalted butter, melted plus more for greasing pan
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2-1/2 cups chopped chocolate candies Snickers, M & Ms, Milky Ways, Hershey Bars, peanut butter cups
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch baking pan with butter and line with parchment paper.
- In a large bowl, whisk the butter, both sugars, eggs and vanilla extract. In a medium bowl, combine the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients until just combined. Fold 2 cups candy into the batter and spread in an even layer into the prepared baking pan. Press the remaining candy on top.
- Bake for 35-40 minutes until the blondies are golden brown. Cool completely before cutting into 16 squares.
- Store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
