Guest Room

The Joy of Sweet-and-Salty Candy Bar Blondies

By Charlotte on December 19, 2012 6:15 AM

By Lauren Lilling of Keep It Sweet Desserts

 

One of my favorite things about baking is taking a traditional sweet treat and giving it a modern twist. Who can resist a salty-and-sweet goodie? My father-in-law happens to be a founding member of the salty/sweet fan club. He recently celebrated a birthday and when I asked him what he wanted for his special birthday dessert, his only request was chocolate-covered pretzels. As much as I love a pretzel dipped in melted chocolate (my favorite thing to do with leftover chocolate!), I wanted to take things up a notch for my father-in-law's big day.

So I put on my thinking cap and what I ended up with was a salty-and-sweet treat that will appeal to everyone and ups the ante just enough to be a special-occasion treat: the Sweet-and-Salty Candy Bar Blondie.

 

If you're not familiar with blondies, they're simply brownies without the brown - all the deliciousness of a brownie without the heaviness of the chocolate. They're usually made with flour, brown sugar, butter, eggs, baking powder and vanilla. The thing I love most about blondies is how customizable they are. You can load them up with your personal favorites. With Christmas right around the corner, you can add red and green M&Ms or you can stick to my recipe below. Either way, you're going to love them.

 

If you have any leftovers - you probably won't - blondies stay fresh for several days when wrapped or packaged in an air-tight container. They also freeze incredibly well when tightly wrapped in tin foil, making them a great make-ahead option.

 

Happy Baking!

 

 

 

• 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 minis 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.

 

*** 

Lauren Lilling of Keep It Sweet Desserts

 

About the Author

Lauren Lilling is the owner and baker at Keep It Sweet Desserts, an online bakery for the digital era. Keep It Sweet Desserts provides customers with delicious baked goods they can rely on, a standard of quality that always exceeds expectations, and through the magic of social media, access exceeding that of any neighborhood bakery.  

 

Craving something sweet?  You might also enjoy:

 

• Downhome Peanut Butter Pie
• Fall-Perfect Pumpkin Bars with Cream Cheese Frosting
• Great German Chocolate Pecan Pie with Goofproof Homemade Crust
• Mother's Perfect Pecan Pie
• Ultimate Chocolate Chip Cookies

 

 

Pingates

Comments