This is a belated Halloween post. It was a great way to use up leftover chocolate candy from the kids’ Halloween haul. This may have been one of the sweetest and most decadent desserts I have ever made. The secret was to make each serving SMALL- otherwise, it truly was too much of a good thing. This recipe is from Everyday Food.
Yield: Makes 16 bars
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 1 1/4 teaspoons coarse salt
- 2 cups all-purpose flour, (spooned and leveled)
- 1 cup semisweet chocolate chips
- 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
- Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.
We started making these blondies for Halloween using red, brown, orange and yellow m&m’s. Because my kids love making them (& eating them) we have changed the color theme to transform them into Christmas and Easter blondies as well. This year, when I asked the kids what they wanted for a special dessert after their first day of school it was a unanimous BLONDIES! Festive and delicious.
This recipe for Halloween Blondies is from Everyday Food.
- 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons coarse salt
- 1/4 cup each red, orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)
- Preheat oven to 350 degrees on convection. Brush an 9-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I used cooking oil spray.)
- In a large bowl, whisk together butter and sugars until smooth.
- Whisk in eggs and vanilla.
- Add flour and salt; stir just until moistened.
- Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (about 12 per row, 2 rows per color, repeating once) on top of dough.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes on convection, or up to 50 minutes in a standard oven. 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.
Posted in Baking, Cookies, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: bar cookies, blondies, candy, Christmas, cookies, dessert, Easter, halloween, m&m's
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