Decadent Peanut Butter Candy Bar Blondies: Your Ultimate Guide to a Chewy, Irresistible Treat
Welcome to a journey through one of our most cherished and utterly irresistible recipes: Peanut Butter Candy Bar Blondies. These aren’t just any dessert bars; they’re a symphony of rich peanut butter flavor, gooey chocolate, and delightful candy pieces, all baked into a perfectly chewy blondie. Over the years, this recipe has become a steadfast favorite, beloved for its comforting taste and satisfying texture. Whether you’re a long-time fan of classic blondies or searching for a new treat to impress, these homemade peanut butter blondies promise a delightful experience for every palate.
Originally inspired by a unique baking product, these blondies have gracefully evolved with time and ingredient availability. While some beloved products may come and go, the essence of a truly great recipe endures. That’s precisely the story of our Peanut Butter Candy Bar Blondies. What began with the delightful Hershey’s Baking Melts has since adapted, proving that a fantastic flavor combination can shine through with various chocolate choices. Don’t worry if you can’t find those specific melts; we’ve tested and perfected this recipe with a range of readily available alternatives, ensuring your peanut butter candy bar blondies are just as spectacular and easy to make.
The beauty of blondies lies in their simplicity and versatility. Unlike their darker cousin, the brownie, blondies offer a buttery, vanilla-forward base that perfectly complements a myriad of mix-ins. When you introduce the creamy, nutty goodness of peanut butter and a medley of your favorite candy bars, you elevate a simple bar cookie into an extraordinary indulgence. This particular recipe strikes an ideal balance, preventing the common pitfall of overly dry peanut butter bars, delivering a moist and tender crumb every single time. Get ready to bake the best peanut butter blondies you’ve ever tasted!
The Evolution of a Classic: Adapting Your Peanut Butter Blondie Recipe
Our culinary adventures often lead us to discover exciting new products, especially during the vibrant fall baking season when store aisles seem to burst with novelties. I vividly recall the excitement of finding Hershey’s Baking Melts several years ago. I was on a quest for milk chocolate to incorporate into mousse-topped cupcakes, and these new melts caught my eye. Priced comparably to two large Hershey’s bars for a 10 oz bag, they seemed like a promising find, offering both convenience and quality for various baking projects.
True to their name, these Hershey’s Baking Melts performed beautifully, melting with exceptional ease into a smooth, luxurious liquid chocolate. They were a wonderful addition to the mousse, lending a rich, delicate milk chocolate flavor. However, it was in these peanut butter bar cookies, which would later become our famous Peanut Butter Candy Bar Blondies, that they truly distinguished themselves. The melts were uniquely designed to create subtle, delectable layers of chocolate throughout the baked good, as evident in the delicious cross-section of the blondies pictured above. This characteristic provided a delightful textural contrast and a burst of milk chocolate in every bite, perfectly harmonizing with the sweet and savory peanut butter base. The ease of use and the delightful outcome made them an instant favorite.
Finding the Perfect Chocolate Substitute for Your Candy Bar Blondies
While the original Hershey’s Baking Melts may no longer be available on store shelves, their discontinuation has presented an exciting opportunity for experimentation and adaptation. Rest assured, the spirit and deliciousness of these peanut butter candy bar blondies remain entirely achievable with a variety of alternative chocolate products. The key is to choose a good quality chocolate that melts well and complements the peanut butter, contributing to the overall richness and chewy texture of the blondies. We’ve discovered numerous excellent replacements that deliver equally fantastic results, ensuring your homemade blondies are nothing short of amazing.
For instance, high-quality chocolate wafers, such as those from Guittard, offer a superior melt and rich flavor, creating smooth pockets of chocolate within the blondies. Standard chocolate chips, whether milk chocolate, semi-sweet, or even dark chocolate, are also excellent choices, providing classic chocolatey goodness. If you’re looking to replicate the original’s candy bar essence or simply want to add extra crunch and color, M&M’s are a fantastic stand-in for Reese’s Pieces. You can also mix in extra peanuts for enhanced nutty flavor and texture, or use whatever chip mixture is on sale for a budget-friendly yet delicious variation. Feel free to experiment with different types of chocolate chunks, mini chocolate bars, or chopped candy bars to create your own signature blondie recipe. The versatility is part of the fun!
The goal is to infuse each blondie with an abundance of chocolatey goodness and delightful candy flavors. Whether you opt for milk chocolate for a classic sweetness, semi-sweet for a deeper cocoa note, or a combination of both, these blondies are incredibly forgiving and always delicious. The rich, moist peanut butter base acts as the perfect canvas for your chosen candy and chocolate additions, making these blondies a truly customizable and satisfying treat.
Crafting the Perfect Peanut Butter Blondie: Essential Tips for Success
Achieving the ideal blondie texture—chewy, moist, and never dry—is paramount to a truly satisfying dessert. While this recipe for peanut butter candy bar blondies is straightforward, paying attention to a few key details will guarantee outstanding results every time. The base of these blondies is incredibly rich and flavorful, setting them apart from many other bar cookie recipes and making them a standout treat.
Ingredient Precision for Optimal Blondie Texture and Flavor
- Measuring Flour Accurately: Peanut butter bars, if not carefully measured, can sometimes turn out dry and crumbly. To avoid this common baking pitfall, it’s crucial to measure your flour correctly. If you have a kitchen scale, weighing the flour (195 grams) is the most precise method, ensuring you add just the right amount. If measuring by volume, spoon the flour lightly into your measuring cup until it overflows, then level it off with the back of a knife or a straight edge. Avoid scooping directly from the bag, as this can compact the flour and lead to too much being added, resulting in a dense and dry blondie.
- Packed Brown Sugar: The recipe explicitly calls for packed light brown sugar. This isn’t just a suggestion; it’s vital for both the flavor and moisture content of your blondies. Packing the sugar firmly into the measuring cup ensures you get the precise amount needed, contributing significantly to the blondie’s signature chewiness and rich, caramel-like undertones. The molasses in brown sugar also adds a depth of flavor that granulated sugar cannot provide.
- The Right Peanut Butter Choice: For this particular recipe, it’s essential to stick to a sweetened, mainstream creamy or crunchy peanut butter, such as popular brands like Jif, Skippy, or Reese’s. Natural peanut butters, which often separate oil and contain less sugar and stabilizers, can significantly alter the texture and moisture balance of these blondies, potentially leading to a drier, more crumbly outcome. The specified ½ cup measurement (140 grams) is precisely calibrated; resist the urge to add more peanut butter, as this can paradoxically make the bars drier and tougher rather than enhancing their peanut butter flavor.
- Room Temperature Eggs: The temperature of your eggs truly matters in baking. Using room temperature eggs allows them to incorporate much more smoothly and evenly into the butter and sugar mixture. This helps create a more uniform emulsion with the other ingredients, leading to a consistently textured blondie. It also means less aggressive whisking is required, which prevents too much air from being incorporated into the batter. Less air generally contributes to a denser, chewier bar with a rich, fudge-like texture, rather than a lighter, cakey blondie. This recipe is specifically designed to produce blondies that are delightfully dense and chewy, not cakey at all.
The Art of Mixing and Baking Your Perfect Blondies
The mixing process for these easy peanut butter blondies is wonderfully simple and quick, making them an ideal treat even for novice bakers. Begin by melting your butter; the warmth will help to gently melt and integrate the brown sugar, creating a beautifully smooth and unified base for your batter. After whisking in the wet ingredients—vanilla extract, a hint of mild molasses for depth, room temperature eggs, and the creamy or crunchy peanut butter—you’ll have a wonderfully fragrant and rich liquid mixture.
Next, gradually introduce the dry components: the baking powder and salt, whisking until just blended, then gently fold in the all-purpose flour. Overmixing flour is a common mistake that can develop gluten excessively, resulting in tough, dry blondies. So, mix only until no streaks of dry flour remain in the batter. The final and most exciting step before baking is to generously stir in your chosen candy bar pieces and chocolate. The more, the merrier! These delicious additions not only provide bursts of flavor and texture but also contribute to the overall moistness and decadence of the blondies. Spread the batter evenly into your prepared pan and bake until a wooden pick inserted into the very center comes out clean or with only moist crumbs attached. This indicates that the blondies are perfectly cooked through, without being overbaked and dry.
Once baked, resist the urge to cut into them immediately. Allow the peanut butter candy bar blondies to cool slightly in the pan before attempting to lift and slice them. This cooling period helps them set properly and makes for cleaner, more uniform slices. The incredible aroma filling your kitchen will be almost irresistible, but patience will be rewarded with the best chewy blondies!
Beyond the Recipe: Customization, Serving, and Storage Suggestions
While the classic Peanut Butter Candy Bar Blondies are phenomenal on their own, don’t hesitate to get creative with your mix-ins. These blondies are incredibly versatile and can be adapted to suit various tastes and preferences. Consider adding chopped pretzels for a delightful salty crunch that perfectly balances the sweetness, white chocolate chips for a different sweetness profile, or even a swirl of raspberry or strawberry jam for a fun peanut butter and jelly inspired treat. Mini marshmallows can also add a delightful chewiness and a hint of extra sweetness when gently folded into the batter.
For an extra layer of decadence, try pressing a layer of mini peanut butter cups or your favorite chopped candy bars (like Snickers, Twix, or Butterfingers) into the top of the batter before baking. This creates a beautiful visual and an even more pronounced candy bar experience. A sprinkle of sea salt flakes over the warm blondies right out of the oven can also elevate the flavors, enhancing the chocolate and peanut butter notes.
These chewy blondies are perfect for any occasion, from casual snacking and after-school treats to a show-stopping dessert for gatherings and parties. Serve them warm with a scoop of premium vanilla bean ice cream for an indulgent experience, or enjoy them at room temperature with a refreshing glass of cold milk or a comforting hot cup of coffee. They also make fantastic, thoughtful gifts for friends and family, and are always a guaranteed hit at potlucks, bake sales, and holiday celebrations.
For storage, keep leftover Peanut Butter Candy Bar Blondies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and soft texture. If you want to extend their shelf life, you can refrigerate them for up to a week. They can also be frozen for up to 2-3 months; simply wrap individual blondies tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature or warm gently in the microwave for a quick treat, making them an excellent make-ahead dessert option for busy schedules.
We encourage you to try this ultimate peanut butter blondie recipe and discover your new favorite dessert bar. The rich flavors, satisfying chewiness, and endless possibilities for customization make these Peanut Butter Candy Bar Blondies a truly special and memorable treat. Happy baking!
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Recipe
Peanut Butter Candy Bar Blondies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter (114 grams)
- 1 ½ cups packed light brown sugar (300 grams)
- 2 teaspoons vanilla extract
- 1 teaspoon mild molasses
- 2 large eggs room temperature
- ½ cup creamy or crunchy peanut butter (140 grams – use sweetened mainstream type like Jif or Skippy)
- 1 teaspoon baking powder
- ½ teaspoon salt plus an extra pinch
- 1 ½ cups all-purpose flour (195 grams)
- 1 cup Reese’s Minis (or mini peanut butter cups)
- 1 cup milk chocolate chips (or any other preferred milk/semi-sweet chocolate chips, chunks, or Guittard wafers)
- ½ cup Reese’s Pieces (or M&Ms, or extra chopped peanuts)
Instructions
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Preheat your oven to 350°F (175°C). Prepare a 9×13 inch metal baking pan by lining it completely with nonstick foil, ensuring the foil extends over the edges. This creates convenient “handles” that will allow you to easily lift the cooled blondies out of the pan for clean cutting. For baking a half batch of these delicious blondies, use an 8-inch square metal pan instead, adjusting the foil accordingly.
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In a small saucepan over low heat, or in a microwave-safe bowl heated in short intervals, gently melt the unsalted butter. Once the butter is fully melted, pour the hot butter into a large mixing bowl. Add the packed light brown sugar to the warm butter and stir thoroughly with a spoon or whisk until they are well combined. Allow this mixture to cool slightly for about 5-10 minutes; this brief cooling period helps the brown sugar dissolve a bit into the butter, contributing significantly to the blondies’ dense, moist, and wonderfully chewy texture.
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To the cooled butter and sugar mixture, whisk in the vanilla extract, the mild molasses (which adds an extra layer of depth to the flavor), the room temperature eggs one at a time, and finally, the creamy or crunchy peanut butter. Whisk until all these wet ingredients are fully incorporated and the mixture is smooth, creamy, and uniform in color and consistency. Ensure there are no streaks of unmixed ingredients.
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Next, add the baking powder and salt to the wet mixture and whisk again until just blended, ensuring the leavening agent is evenly distributed. Then, gently whisk in the all-purpose flour, mixing only until no streaks of dry flour remain. It’s crucial to be careful not to overmix the batter at this stage, as overmixing can develop the gluten in the flour and result in tough, dry blondies. Finally, fold in your chosen mix-ins: the milk chocolate chips (or other chocolate), Reese’s Minis (or mini peanut butter cups), and Reese’s Pieces (or M&Ms, or extra chopped peanuts). Distribute them evenly throughout the batter using a spatula.
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Evenly spread the prepared blondie batter into your lined 9×13 inch baking pan, ensuring it’s smooth and level. Bake for 25 to 30 minutes, or until a wooden pick (like a toothpick or thin skewer) inserted into the very center of the blondies comes out clean or with only moist crumbs attached. Avoid overbaking, as this is the key to preventing dry blondies and maintaining their chewy texture. Once baked, remove the pan from the oven and let the blondies cool completely on a wire rack. This is important for them to set properly before lifting them out of the pan using the foil handles and cutting them into perfectly uniform squares for serving.
Notes
— The temperature of your eggs truly matters for the texture of your blondies! When eggs are at room temperature, they emulsify much more effectively and seamlessly with the other ingredients in the batter, especially with the melted butter and brown sugar. This means you won’t need to whisk them as vigorously, which in turn reduces the amount of air incorporated into the batter. Less air in the batter generally results in a denser, chewier bar with a rich, fudge-like texture, rather than a lighter, cakey blondie. This recipe is specifically designed to produce blondies that are delightfully dense, moist, and chewy, not cakey at all, so don’t skip this step!
— To achieve the perfect chewy texture and prevent dryness, it is absolutely essential to avoid overbaking. The edges of the blondies should be set and lightly golden brown, while the center might still look slightly soft or even a little underbaked. This is perfectly normal! The blondies will continue to set and firm up as they cool in the pan, resulting in that desirable moist and chewy consistency. Trust the process and the wooden pick test—clean or with moist crumbs is ideal.