When I asked my Father-in-Law what he wanted for his birthday dessert, his only request was chocolate covered pretzels. Sweet and salty, who doesn’t love those?
But come on, it is a birthday dessert! And since chocolate covered pretzels are what I make as an afterthought when I have extra melted chocolate, I just had to make something else.
So I threw together something else sweet and salty that required just a little more time and effort than the pretzels (of course I made those too) and was thrilled with the result. What I love about blondies is how flexible they can be. You can load them up with whatever you are in the mood for. Since Halloween is just a couple of weeks away, these would be the perfect way to use up any extra candy or the inevitable post-holiday candy sale purchases.
Sweet and Salty Candy Bar Blondies
1/2 cup (1 stick) unsalted butter
12 3/8 ounces (1 1/2 cups packed) light brown sugar
7 ounces (1 1/2 cups) all-purpose flour
1 teaspoon table salt
1/2 teaspoon baking powder
2 x-large eggs
1 teaspoon vanilla extract
1/2 cup honey roasted peanuts
1/2 cup M&Ms
1/3 cup chopped Heath Bars (~8 minis)
1/4 cup Reese’s Pieces (I used mini but regular sized would work, too)
Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking dish with parchment paper and set aside
In a medium-sized saucepan over medium heat, melt butter and brown sugar, stirring constantly; remove from heat and set aside when butter is completely melted
In a medium bowl, whisk together flour, salt and baking powder; set aside
In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
Fold in peanuts and candy until evenly distributed throughout batter
Pour into prepared baking pan
Bake for 30-35 minutes or until a knife comes out clean
Set aside to cool before cutting
Note: Blondies will stay fresh for several days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.