Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peanut butter blondies stacked in dish with whole peanuts

Peanut Butter Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

These are easy one pan blondies with the nutty goodness of peanut butter.  Use your imagination and stir your favorite mix-ins.  Butterfingers, candy corn, Twix, or pretty much any chocolate Halloween candy is a perfect match for these too good bars.

Ingredients

Scale
  • 1 stick butter (113 g)
  • 1/2 cup peanut butter (128 g)
  • 2/3 cup brown sugar (140 g)
  • 1 large egg
  • 1 teaspoon vanilla paste
  • 1 cup all-purpose flour (130 g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped salted peanuts
  • 1/2 cup peanut butter chips (or Toll House Chocolate and Peanut Butter chips)

Instructions

  1.  Preheat the oven to 350F (180 C).
  2. Lightly spray an 8″x8″ pan with cooking spray, and then cut a piece of parchment to line the bottom and sides of one side. Spray over the top of this piece of parchment, then cut another one to go across the remaining 2 sides of the pan.
  3. Melt the butter and peanut butter in a small pan just until the butter is completely melted and the peanut butter is extra smooth.  butter melted with peanut butterTurn off the heat, and then mix in the brown sugar, egg and vanilla paste.
  4. When this mixture is smooth, sprinkle over the flour, baking soda and salt, and then mix until smooth. mixing flour into batter
  5. Save a handful of the peanuts and the peanut butter chips.  Fold in the rest of the peanut butter chips and peanuts.
  6. Scrape the batter into the pan, and then scatter the remaining peanuts and peanut butter chips over the top of the bars. peanut butter blondies batter in pan
  7. Bake for 22-25 minutes until the edges are starting to brown and a toothpick inserted into the center of the bars comes out clean.
  8. Cool the bars in the pan for about 10 minutes.  After 10 minutes, pull on the sides of the parchment to lift the bars onto a wire rack to finish cooling completely.  When cool, cut into 16 pieces. cut peanut butter blondies
  9. Bars are best the day they are made, but you can store leftovers in the fridge for up to 3 days.  You can also freeze the bars in a plastic bag for up to 2 months.

Equipment

Notes

Halloween Blondies: for a pumpkin time variation, add 1/2 teaspoon of pumpkin pie spice.  Skip the peanut butter chips and replace them with ½ cup of candy corn, then save 16 pieces to go on top.

candy corn blondies

Mix up a quick royal icing with 1/2 cup powdered sugar, 1 and 1/2 teaspoons meringue powder, and 1 and 1/2 teaspoons of water with a hand mixer.  Fill a plastic bag with the icing, clip the corner, and squeeze lines of icing all across the top.  Set the reserved candy corn across the top (1 piece for each serving).  If the icing dries too quickly, squeeze a little extra where you want it to adhere it in place.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bar cookies
  • Method: Oven, stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 193
  • Sugar: 10
  • Sodium: 177
  • Fat: 12
  • Saturated Fat: 5
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 27

Find it online: https://bakingwithtradition.com/peanut-butter-blondies/