Leftover Halloween Candy Bar Blondies Recipes

LEFTOVER HALLOWEEN CANDY BAR BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan.
• Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined.
• Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick.
• Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.

HALLOWEEN CANDY BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
• Whisk flour and baking powder in a small bowl to remove any lumps.
• Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
• Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.

CANDY BAR BLONDIES

Steps:

• Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8 or 9-inch square baking pan with nonstick cooking spray . Line with parchment paper, leaving two flaps hanging over the edges of the pan. Lightly grease the parchment paper. Set aside.
• In a medium bowl, whisk together browned butter and sugar. Mixture will be grainy. That's ok.
• Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes. Whisk in vanilla extract.
• In a small bowl, whisk together flour, baking powder, baking soda, and salt. Add all at once to the butter and sugar mixture. Stir until just incorporated. Mixture will be fairly thick. Fold in 1/2 cup of chopped candy.
• Spread batter into prepared pan. Top with remaining candy. Bake for 20 to 27 minutes, or until a skewer inserted in the center of the brownies comes out clean. Brownies will be golden brown and appear dry across the top.
• Remove from oven and allow to cool for at least 20 minutes before removing from the pan and slicing into 9 pieces. Brownies will keep, well wrapped at room temperature, for up to 4 days. They're very popular as offerings to neighbors.

CANDY BAR BLONDIES RECIPE

Steps:

• Preheat oven to 350°. Line a 9 x 9-inch baking pan with nonstick foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Set aside.
• Whisk flour, baking powder, and salt together in a medium bowl; set aside.
• Whisk melted butter and brown sugar together in a medium bowl until combined. Add eggs and vanilla and mix well.
• Using a rubber spatula, fold dry ingredients into the egg mixture until just combined; do not over-mix.
• Fold in the candy bar pieces and spread the batter into the prepared pan, smoothing the top with an offset spatula.
• Push in a few chocolate chips on top of the dough to garnish, if desired.
• Bake until the top is shiny, cracked, and light golden brown, 27-30 minutes; do not over-bake. Immediately after removing from the oven, push in a few more chocolate chips and/or M&M's on top of the dough to garnish, if desired.
• Cool on a wire rack to room temperature. Remove bars from pan using foil and cut to serve.

SNICKERS BAR BLONDIES

Steps:

• Unwrap all of the mini Snickers Bars and coarsely chop as desired.
• Set aside in bowl while mixing blondie batter.
• In a mixing bowl, cream butter, sugars, eggs, vanilla, baking powder and salt with an electric mixer, and mix well.
• Stir in unbleached flour and chopped Snickers Bars with a wooden spoon.
• Spread into greased 9x13" glass baking dish.
• Bake at 350° for 25-30 minutes or until golden brown.
• Cool and cut into squares.

HALLOWEEN HANGOVER BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat brown sugar, butter, and vanilla extract together in a large bowl using an electric mixer until creamy; beat in eggs. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a separate bowl.
• Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars, reserving 1 Cup to spread on top of blondies. Press batter into prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting.

HALLOWEEN CANDY BAR BLONDIES

Steps:

• Preheat the oven to 350F, rack in the middle.
• Line an 8×8 Square Baking Pan with foil leaving a 1" overhang; lightly spray the bottom.
• In a bowl, whisk together the flour, powder, soda and salt - set aside.
• In a large bowl whisk together the butter and brown sugar until combined.
• Add in the egg and vanilla whisking just until incorporated.
• Add in the dry ingredients and with a mixing spoon, mix just until combined. Do not overwork this. The batter will be very thick.
• Add in 1 1/2 cups candy bar pieces and gently fold in.
• Scrape the batter into the prepared pan.
• Using lightly wet fingers press the dough out evenly.
• Bake for 24-27 minutes or until the top is lightly brown and just set.
• Remove the pan from the oven and take the reserved candy bar pieces and gently push them into the top of the blondie leaving pieces exposed.
• Allow to cool completely in the pan.
• Grabbing the foil overhang, lift the blondies out of the pan and place on the counter.
• Gently pull back the foil from the sides.
• Drizzle the melted chocolate over top.
• Wait 15 minutes or until the chocolate is set and then drizzle on the melted caramel.
• Allow to cool before cutting.
• Store in an air tight container.