Candy Bar Blondies Recipe

Butter: Provides moisture and richness to the blondies.

Brown sugar: Adds a deep, caramel-like sweetness and chewiness.

Granulated sugar: Balances the sweetness and helps with the texture.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the flavor with a warm, sweet aroma.

All-purpose flour: Forms the base of the batter, giving structure to the blondies.

Baking powder: Helps the blondies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Candy bars: The star ingredient, adding bursts of flavor and texture throughout the blondies.

When melting butter, ensure it is not too hot before mixing with the sugars. If the butter is too warm, it can start to cook the eggs when added, resulting in a curdled mixture. Let the butter cool slightly to achieve a smooth and well-combined batter.

• melted unsalted butter - Substitute with melted coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor that can complement the sweetness of the blondies.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity as brown sugar.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture. Use ¾ cup of honey for every cup of granulated sugar.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile. Use half the amount since it is more potent than vanilla.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber. Use the same amount, but expect a denser texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• chopped candy bars - Substitute with chocolate chips: Chocolate chips are a versatile and readily available alternative that provides a similar sweetness and texture.

• Once your candy bar blondies have cooled completely, cut them into squares or rectangles.
• Store the blondies in an airtight container at room temperature. They will stay fresh for up to 3-4 days.
• For longer storage, place the blondies in a single layer in a freezer-safe container or wrap each piece individually in plastic wrap. Then, place them in a resealable freezer bag.
• Label the bag with the date and contents. The blondies can be frozen for up to 2-3 months.
• When you're ready to enjoy a frozen blondie, simply remove it from the freezer and let it thaw at room temperature for about 1-2 hours.
• For a quicker option, you can microwave a blondie on a low setting for 10-15 seconds until it reaches your desired temperature.
• If you prefer a warm treat, reheat the blondies in a preheated oven at 300°F (150°C) for about 5-10 minutes. This will give them a freshly baked texture.
• To maintain the best quality, avoid storing the blondies in the refrigerator, as this can cause them to dry out.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover candy bar blondies on a baking sheet lined with parchment paper.
  3. Cover the blondies loosely with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.
  5. Remove from the oven and let them cool slightly before serving.

• Microwave Method:

  1. Place a piece of candy bar blondie on a microwave-safe plate.
  2. Cover the blondie with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the blondie and continue to heat in 10-second intervals if needed, until it reaches your desired warmth.
  5. Let it sit for a minute before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the candy bar blondies on a piece of aluminum foil or a small baking tray.
  3. Heat for about 5-10 minutes, checking frequently to ensure they don't overheat.
  4. Once warmed, remove from the toaster oven and let cool slightly before serving.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the candy bar blondies in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 5 minutes, flipping halfway through to ensure even warming.
  5. Remove from the skillet and let cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the candy bar blondies in the air fryer basket, ensuring they are not touching.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don't overheat.
  4. Remove from the air fryer and let cool slightly before serving.

• Oven: Used to bake the blondies at the specified temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the blondie batter will be spread and baked.

• Mixing bowl: A large bowl to combine the ingredients together.

• Spatula: Used to mix the ingredients and fold in the chopped candy bars.

• Measuring cups: Essential for accurately measuring the butter, sugars, and flour.

• Measuring spoons: Used to measure the vanilla extract, baking powder, and salt.

• Whisk: Helpful for mixing the melted butter and sugars together smoothly.

• Toothpick: Used to check if the blondies are done by inserting it into the center to see if it comes out clean.

• Knife: For chopping the candy bars into smaller pieces.

• Cooling rack: Allows the blondies to cool evenly after baking.

• Non-stick spray: Used to grease the baking pan to prevent the blondies from sticking.

Pre-measure ingredients: Measure out butter, sugar, and flour before starting to streamline the process.

Use parchment paper: Line the baking pan with parchment paper for easy removal and cleanup.

Chop candy bars ahead: Prepare the candy bars in advance and store them in an airtight container.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Combine dry ingredients: Mix the flour, baking powder, and salt together in a separate bowl before adding to the wet mixture.