It’s almost Thanksgiving and we still have Halloween candy in the house.
My son likes to horde the candy like Gollum and the ring (shameless Lord of the Rings reference), saying that he’s going to eat it all, reluctantly sharing a left over laffy taffy. Yet fall turns to winter and turns to spring and we will still see candy sitting in our candy jars. We actually still have a solid milk chocolate easter bunny that he never got around to eating.
This year, before the candy gets old and stale I talked him into letting me repurpose some of the candy to make a dessert. He thought it was a cool idea and even had a few suggestions. Peanut butter cup blondies was the winner. We had a large amount of peanut butter cups and decided to use those for the blondies.
They were delicious!! The blondie recipe (adapted from Martha) would make a great base for just about anything. There’s a very nice butterscotch flavor and great chewy texture. We do have a decent stash of snicker’s mini bars. Maybe I will make another batch!
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ cup m&m's
- 1 cup peanut butter chips
- 1 ½ cup coarsely chopped pecans
- Preheat oven to 350 degrees. Line pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Fold in candies and pecans. Transfer batter to prepared pan and smooth top.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.