Candy Bar Blondies
User Reviews
5
Candy Bar Blondies
Description
Candy Bar Blondies start with a rich base of melted butter combined with brown and granulated sugars, then blended with egg and vanilla extract. The dry ingredients—flour and kosher salt—are folded in just until moistened to avoid overworking the batter. Semisweet chocolate chips and your preferred chocolate candy bars, either coarsely chopped or whole, add extra pockets of chocolate throughout.
The blondies bake in a parchment-lined pan until golden brown, yielding a tender, moist interior with slightly crisp edges. After cooling, a smooth ganache is prepared by heating heavy cream to just boiling then pouring over chocolate chips and stirring until glossy and silky. This ganache is spread or drizzled over the bars for a decadent finish.
These blondies combine a chewy texture with chunks of candy providing bursts of chocolate flavor. They work well as a dessert or snack, especially when chilled slightly to set the ganache. Using high-quality chocolate for both chips and candies helps achieve a creamy, well-melting topping and flavorful bites.
Using an offset spatula to smooth the batter before baking ensures an even surface and uniform thickness. Chopping candy bars ahead of time helps with clean slicing of the finished bars. The bars can be stored in an airtight container to maintain freshness.
Ingredients
- 8 tablespoons butter melted
- cooking spray
- 1/2 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg large
- 1 1/2 teaspoons vanilla extract pure
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 2 cups Chocolate Candy whichever you prefer, assorted, whole or coarsely chopped
Instructions
- Preheat oven to 350 degrees. Line a 9 inch square pan with a piece of parchment paper, leaving a overhang on two sides. Coat the pan and parchment liner with cooking spray.
- In a large bowl, whisk butter and sugars until smooth. Whisk in the egg and vanilla. Add the flour and salt; mix just until moistened. Transfer the batter to the pan and smooth the top with a spatula.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the blondies cool completely in the pan. Run a thin knife along the edges to loosen and use the parchment overhang to lift the blondies out of the pan.
- Place the chocolate chips in a medium bowl. In a small pot heat the cream until it just comes to a boil. Immediately remove the pot from the heat and pout the hot cream over the chocolate chips.
- Stir the chocolate and cream mixture continuously until chocolate is completely melted and mixture is smooth and glossy. (If there are still bits of chocolate in the mixture you can microwave it for 5 seconds, then stir again).
- Let the chocolate cool for about 5-10 minutes or until it becomes a spreadable consistency. Spread the chocolate evenly over the blondies and immediately press the candy into the frosting.
- Chill the bars for at least an hour before slicing. Cut into 16 pieces and serve.
Notes
- Choose high-quality chocolate chips that melt smoothly for a creamy ganache topping.
- Using pre-chopped or miniature candies can make slicing the bars easier and more uniform.
- Smooth the batter evenly in the pan with an offset spatula to ensure a consistent layer and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Cholesterol | 33mg | 11% |
| Sodium | 130mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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