Candy Bar Blondies are the ultimate sweet bar cookie, perfectly crafted to transform that overflowing stash of leftover Halloween candy into a truly irresistible dessert!
As autumn leaves fall and the spirit of the holidays approaches, our homes often fill with an abundance of sweet treats. Among these, the post-Halloween candy haul can be both a blessing and a delightful dilemma. What do you do with all those delicious, albeit numerous, chocolate bars and sugary delights that linger after the trick-or-treaters have gone? The answer, my friends, lies in this incredibly easy and utterly satisfying **Blondies Recipe**!
Forget the guilt of excess candy; embrace the joy of baking! This recipe offers a brilliant and delicious solution, allowing you to repurpose your favorite holiday candies into an out-of-this-world dessert that’s rich, chewy, and bursting with flavor. Imagine your preferred chocolate-based confections, chopped and folded into a buttery, vanilla-infused blondie batter, creating a harmonious blend of textures and tastes. It’s more than just a treat; it’s a celebration of sweetness, ready to be shared and enjoyed by everyone.
Why These Candy Bar Blondies Are a Must-Make
The post-Halloween candy surplus is a common, delicious problem for many households. Depending on the popularity of your trick-or-treat stop and your generosity with full-size candy bars, you might find yourself with dozens of chocolates longing for a purpose beyond sitting in a bowl. While sampling a few of your favorites is always a delightful requirement, there’s only so much room your pantry – and your waistline – can accommodate! That’s where this ingenious Candy Bar Blondies recipe swoops in as the ultimate culinary hero.
Beyond simply clearing out your candy stash, making a batch of these blondies offers a multitude of benefits:
- Creative Repurposing: Transform individual candies into a cohesive, gourmet-style dessert. Chopping leftover candy bars and adding them to a rich blondie batter creates a uniquely delicious and visually appealing treat that everyone will adore.
- Effortless Indulgence: This blondie recipe is incredibly straightforward, perfect for bakers of all skill levels. It’s a quick and easy solution for satisfying a sweet craving or preparing a dessert for a gathering without much fuss.
- Crowd-Pleasing Perfection: Blondies are universally loved for their chewy texture and sweet, vanilla-butterscotch flavor. When you infuse them with beloved chocolate candies, they become an instant hit, wonderful for afternoon snacks, lunchbox surprises, or dessert tables at parties. They are guaranteed to disappear quickly!
- Customizable Delight: This recipe serves as a versatile canvas. You can use a single type of candy bar for a focused flavor or mix and match a variety of your chocolate favorites, ensuring every bite offers a delightful surprise. My girlfriends were absolutely raving about these blondies when I shared them, eagerly asking for the recipe. Trust me, they wouldn’t steer you wrong!
So, instead of letting those extra candy bars linger, turn them into something truly special. Make a batch of these blondies, load them up with your favorite chocolates, and experience the pure joy of Candy Bar Blondies!
Understanding the Blondie: A Vanilla-Infused Delight
Before diving into the recipe, let’s appreciate the star of the show: the blondie. Often overshadowed by its cocoa-rich cousin, the brownie, blondies are a distinct and equally delightful dessert baked in a square or rectangular pan. The name “blondie” fittingly describes their golden-brown hue, a stark contrast to the dark color of brownies. They derive their signature flavor from rich brown sugar, butter, and a generous amount of vanilla, resulting in a wonderfully chewy texture and a deep, caramel-like sweetness.
Historically, blondie recipes actually appeared in cookbooks even before brownie recipes, showcasing their long-standing appeal. They are sometimes referred to as “blonde brownies” due to their similar form and preparation method, but make no mistake – a true blondie stands on its own as a unique and cherished treat. The absence of cocoa allows the rich vanilla and butterscotch notes to truly shine, making them the perfect canvas for a myriad of additions, especially chopped candy bars!
Essential Ingredients for Blondie Perfection
Crafting the perfect Candy Bar Blondie starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and some tips for selection:
- Kitchen Staples: Flour, Salt, Large Eggs – These form the foundational structure and balance of your blondies. Always use fresh, good-quality ingredients.
- Baking Powder: Your Leavening Agent – This is crucial for giving your blondies a slight lift and tender crumb. Baking powder has a shorter shelf life than baking soda, so ensure yours isn’t expired. To test its potency, simply place a spoonful in a cup of very hot water. If it fizzes vigorously, it’s still active. If not, invest in a new can before you begin baking to guarantee the best results.
- Butter: The Flavor and Texture King – I typically use salted butter for this recipe, as the salt enhances the overall flavor balance. The butter should be melted and then cooled slightly before incorporating into the batter. Melting the butter contributes significantly to the blondies’ characteristic chewy texture and makes mixing the dough much easier.
- Brown Sugar: For that Irresistible Caramel Note – You can use either light brown sugar or dark brown sugar. While both work beautifully, I personally prefer dark brown sugar. Its higher molasses content imparts a richer, deeper caramel-like flavor and adds extra moisture, resulting in an even chewier and more decadent blondie.
- Vanilla Extract: The Soul of the Blondie – This is where blondies truly shine compared to their chocolate counterparts. Always opt for real vanilla extract, never imitation. A high-quality brand, like Nielsen-Massey, makes a noticeable difference in the depth of flavor.
- Chocolate-Based Candy Bars, Chopped (e.g., Milky Way, Reese’s, 3 Musketeers, Hershey Bars, M&M’s, Snickers, Twix, etc.) – This is your chance to use up that leftover Halloween candy! The key here is to chop your chosen candy bars into manageable pieces and, most importantly, **freeze them** before adding them to the dough. This simple step minimizes the chance of them melting entirely into the batter during baking, ensuring distinct pockets of candy goodness in every bite.
- Chocolate Chips and M&M’s to Garnish (Optional) – For that professional, bakery-fresh look, reserve a small amount of chocolate chips and/or M&M’s. These can be carefully pressed into the surface of the warm blondies immediately after they come out of the oven. This creates an appealing presentation and hints at the delicious mix-ins within.
Achieving Bakery-Quality Blondies: Expert Tips & Tricks
While blondies are generally forgiving, a few expert tips can elevate your homemade batch from good to absolutely phenomenal. Follow these guidelines for blondies that are perfectly moist, chewy, and bursting with flavor:
- Brown Sugar Choice is Key: As mentioned in the ingredient notes, the type of brown sugar impacts flavor and texture. Dark brown sugar will lend a richer, more profound caramel note and contributes to an even chewier blondie, thanks to its higher molasses content. Feel free to experiment with both light and dark to discover your personal preference.
- Melted Butter for Chewy Perfection: The melted butter isn’t just for ease of mixing; it’s a critical component for achieving that coveted chewy texture. Unlike creaming butter and sugar, which incorporates air, melted butter ensures a dense, fudge-like consistency in your blondies.
- No Mixer, Please! Resist the urge to use an electric mixer when combining your ingredients. Over-mixing the batter, especially after adding the flour, can over-activate the gluten, resulting in tough rather than tender blondies. It also incorporates too much air, which can lead to a cake-like texture instead of the desired chewiness. A sturdy wooden spoon or rubber spatula is all you need for gently folding the ingredients until just combined.
- PRO-Tip: The Power of Under-Baking: This is arguably the most important secret to moist and chewy blondies. Slightly under-baking them means they will finish cooking as they cool, retaining their moisture and developing that perfectly dense, gooey center. Look for edges that are set and lightly golden brown, and a center that still looks a little soft and shiny.
- Versatile Add-Ins: Customization is King! This basic blondie recipe is incredibly versatile. While we’re focusing on candy bars, feel free to get creative with other additions. Aim for about 1 ½ cups of your favorite mix-ins. Consider white chocolate chips, dark chocolate chunks, chopped nuts (walnuts, pecans), shredded coconut, toffee bits, pretzels for a salty crunch, or even a mix of M&M’s and chocolate chips for a classic flavor.
- Pan Preparation for Easy Removal: Always line your baking pan with non-stick foil, ensuring there’s enough overhang on the sides. This “sling” will make it incredibly easy to lift the entire batch of blondies out of the pan once cooled, allowing for neat and effortless cutting.
- PRO-Tip: Garnish for a Bakery Finish: For that “wow” factor, reserve a handful of M&M’s and chocolate chips. Immediately after removing the hot blondies from the oven, gently press these extra garnishes onto the surface. The residual heat will slightly melt them, creating a beautiful, glossy, and professional-looking top layer that truly mimics bakery-style treats. Remember to use an oven mitt or hot pad to stabilize the hot pan while doing this.
- Cooling is Crucial: Patience is a virtue when it comes to blondies. Allow them to cool completely to room temperature on a wire rack before attempting to cut them. This allows the blondies to fully set and firm up, preventing them from crumbling and ensuring clean, beautiful slices.
Frequently Asked Questions About Candy Bar Blondies
Blondies are a delightful dessert bar baked in a square or rectangular pan, much like brownies. However, unlike brownies which get their distinctive dark color and intense flavor from cocoa or melted chocolate, blondies are flavored predominantly with vanilla, brown sugar, and butter. This gives them a characteristic golden (or “blonde”) hue and a rich, chewy, butterscotch-like flavor. They are often called “blonde brownies” due to their similar shape and preparation, but their taste profile is distinctively different and equally delicious.
For beautifully neat and clean blondie slices, chilling your pan of blondies first is a game-changer. After they’ve cooled to room temperature, place the entire pan (or the blondie slab lifted out by the foil) into the refrigerator for at least 30 minutes, or even an hour. This firming-up process allows for much cleaner cuts. Make sure you’ve lined your pan with non-stick foil from the start, leaving ample overhang to act as handles. Once chilled, lift the uncut blondie slab onto a cutting board. Use a large, sharp knife, wiping the blade clean with a damp cloth after every few cuts to prevent sticky residue from tearing the edges. For perfect uniformity, consider using a ruler to lightly mark out your desired slice sizes before cutting.
For the best flavor and texture in your candy bar blondies, stick to a chocolate theme. Candies with chocolate, caramel, nougat, or peanut butter centers work exceptionally well. Think chopped Snickers, Milky Ways, 3 Musketeers, Reese’s peanut butter cups, Twix, Kit Kats, and M&M’s (which can go in whole). Avoid overly sticky, chewy, or purely fruit-flavored candies like Skittles, Starburst, or gummy bears, as these tend to melt undesirably, become too hard, or simply don’t meld well with the blondie’s flavor profile.
Freezing the chopped candy bars is a crucial step to maintain their integrity within the blondie. Since the blondie batter goes directly into a hot oven after mixing and spreading, the cold temperature of the frozen candy pieces significantly minimizes the chance of them melting entirely into the batter. This ensures that when your blondies are baked, you’ll have distinct, chewy, and flavorful pockets of candy rather than a homogenous, melted mess. It helps the candy hold its shape and contributes to a more interesting texture.
Absolutely! Blondies are an excellent make-ahead dessert. They actually improve in flavor and texture overnight as the flavors meld. Once baked and completely cooled, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them (see below).
Store your Candy Bar Blondies in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if your blondies contain ingredients that spoil quickly, you might consider storing them in the refrigerator, though this can sometimes alter their chewiness slightly. Always bring them back to room temperature before serving for the best texture.
Yes, blondies freeze wonderfully! Once completely cooled, cut them into individual squares. Wrap each blondie tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours, or pop them in the microwave for a few seconds for a warm, gooey treat.
You May Also Like: More Irresistible Bar Cookie Recipes
If you’ve fallen in love with these Candy Bar Blondies, you’ll surely enjoy exploring other delectable bar cookie creations from my kitchen. Here are some favorites:
- Homemade Samoa Bars
- Cookie Dough Billionaire Bars
- Tagalong Cookie Bars
- Oatmeal Carmelitas
- S’mores Cookie Bars
- Chocolate Chip Caramel Bars
- How to Cut Perfect Bar Cookies
- Explore more of our delicious Bar Cookie Recipes
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card below.
Candy Bar Blondies Recipe
20 minutes
30 minutes
50 minutes
16 bars
Transform your leftover holiday candies into irresistibly chewy and rich blondies!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 12 tablespoons unsalted or salted butter (1 ½ sticks), melted and cooled
- 1 ½ cups light or dark brown sugar, packed
- 2 large eggs, lightly beaten
- 4 teaspoons pure vanilla extract
- 1-1 ½ cups chocolate-based candy bars, chopped (e.g., Milky Way, Reese’s, 3 Musketeers, Hershey Bars, M&M’s, Snickers, Twix, etc.)*See Notes below for candy selection
- 2 tablespoons chocolate chips and M&M’s to garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with nonstick foil, ensuring generous overhang on all sides to create a “sling” for easy removal of the blondies. Set the prepared pan aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent. Set this dry mixture aside.
- In a separate medium bowl, whisk together the melted and cooled butter with the brown sugar until smooth and thoroughly combined. Next, add the lightly beaten eggs and vanilla extract, mixing well until the mixture is cohesive and glossy.
- Using a rubber spatula, gently fold the dry ingredients into the wet egg mixture. Mix only until just combined and no streaks of flour remain; be careful not to over-mix, as this can lead to tough blondies.
- Fold in your chopped and frozen candy bar pieces. Once incorporated, spread the batter evenly into the prepared baking pan, using an offset spatula or the back of a spoon to smooth the top.
- If desired, gently press a few extra chocolate chips onto the surface of the dough before baking for an enhanced visual appeal.
- Bake for 27-30 minutes, or until the top is shiny, lightly cracked, and a light golden brown. The center should still look slightly soft and set but not jiggly; do not over-bake for that perfect chewy texture. Immediately after removing from the oven, if desired, press a few more chocolate chips and/or M&M’s onto the surface of the hot blondies for a bakery-like finish.
- Allow the blondies to cool completely on a wire rack to room temperature. Once fully cooled, use the foil overhangs to lift the bars from the pan. Transfer to a cutting board and slice into 16 even squares to serve.
Notes
Chop chocolate-based candy bars (especially those with caramel or nougat) and freeze them for at least 30 minutes while you prepare the batter and preheat the oven. This critical step helps prevent them from melting entirely into the batter during baking, ensuring distinct, delightful pockets of candy in every bite.
This recipe has been thoughtfully adapted from a trusted source, Cook’s Illustrated, known for its meticulously tested and perfected recipes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Silicone Spatulas
- OXO Good Grips 11-Inch Better Balloon Whisk
- 9 x 9-inch Baking Pan
Nutrition Information:
Yield:
16
Serving Size:
1 bar
Amount Per Serving:
Calories: 319Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 169mgCarbohydrates: 41gFiber: 1gSugar: 29gProtein: 4g
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest