Halloween Candy Bar Blondies Recipe: Your tight jeans will detest you. The second you grab your yoga pants, they will laugh in your face. Your best friend will be stretchy pants, and going without pants will be the greatest thing ever.
Halloween Candy Bar Blondies Recipe
But some things in life, like these leftover Halloween candy bar blondies, are worth stretching out your jeans for. God, those really are worth it! Alright, so you are aware that I lead a healthy lifestyle. I really believe in exercising, having a balanced diet, and doing everything in moderation. But let’s just say that on the day I prepared these, moderation was not in my lexicon. I apologize. Definitely not! Haha
Ingredients
- 1 cup light brown sugar, firmly packed
- 5 tablespoon melted butter, unsalted
- 2 1/2 teaspoons of vanilla Paste or pure vanilla extract
- 1Â large egg, room temperature and lightly beaten
- 1 cup plus 3 tablespoons of AP flour, sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups assorted candy bars, rough chopped and divided
- 1/4 cup melted semi-sweet chocolate
- 1/4 cup melted Melted Caramel
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Instructions
With the rack in the middle, preheat the oven to 350 F. Lightly spray the bottom of an 8×8 square baking pan after lining it with foil, leaving a 1-inch overhang.
Mix the flour, soda, powder, and salt in a basin and set it aside. Beat the butter and brown sugar together in a big bowl until well mixed.
Whisk in the vanilla and egg just until combined. Mix just until mixed, using a mixing spoon, after adding the dry ingredients. Avoid overworking this. There will be a lot of batter.
Gently fold in 1 1/2 cups of candy bar pieces. Pour the batter into the pan that has been prepared. Press the dough evenly with slightly moistened fingers.
Bake for a total of 24–27 minutes, or until the top is barely set and gently browned. After taking the pan out of the oven, carefully press the saved candy bar bits into the top of the blondie, leaving some exposed.
Let it cool down in the pan completely. Blondies should be taken out of the pan and placed on the counter by grasping the foil overhang. Pull the foil back from the sides very gently.
Pour the liquefied chocolate on top. Once the chocolate has solidified, around 15 minutes later, sprinkle the melted caramel over top.
Notes
Don’t use caramel ice cream topping on the caramel. Simply liquefy the caramel bits. I discovered that using this 8×8 square baking pan worked better for the pan than using a glass pan. My outcomes were better.