Sweet bar blondies are every little thing you like a couple of good blondie—candy, chewy, thick, and buttery—plus, they’re filled with chopped chocolate sweet bars. They’re straightforward to arrange, require minimal baking instruments and easy elements, and are all the time a crowd pleaser. Use your favourite chocolate sweet bars for quite a lot of textures; a few of my favorites to incorporate are Snickers, Twix, and Reese’s Peanut Butter Cups.
I first revealed this recipe in 2013, and after a bit of re-testing through the years, my crew and I made enhancements so the blondies are thicker, chewier, and softer.
As a lot as I take pleasure in making selfmade candies like chocolate truffles and peanut butter Easter eggs (or something from my sweet cookbook!), nobody can deny the comfort of the grocery retailer sweet aisle. Each time I’ve store-bought chocolate hanging round, it all the time appears to make its manner right into a baking recipe. Snickers cheesecake, M&M cookies, peanut butter blossoms, Butterfinger cookies, and in the present day’s sweet bar blondies are just a few prime locations!
Every thing to Love About Sweet Bar Blondies
- Style: Brown sugar, butter, and chocolate. Every blondie is distinctly buttery, however to not the purpose the place the bars style greasy—an unlucky final result for a lot of blondie recipes. I all the time take pleasure in utilizing sweet bars with caramel, nuts, or peanut butter in them, and suggest you strive the identical!
- Texture: These blondies are supremely tender, chewy, and thick. Relying on the sweet you utilize, count on quite a lot of textures in each chunk.
- Ease: On the subject of newbie baking recipes, this one is on the prime of the listing. Prep work is a breeze, and since you’re utilizing melted butter, you don’t want an electrical mixer. There’s no particular person cookie shaping/rolling, both—simply press the batter into the pan and bake!
And better of all: These blondies minimize and stack simply, making them tremendous handy to move. (No messy frosting or icing to fret about!)
7 Easy Elements for Blondies
This recipe makes my listing of dessert recipes with 8 elements or much less.
- Flour: All-purpose flour kinds the construction of those blondies.
- Baking Powder: This leavener puffs the blondies up as they bake.
- Salt: To steadiness the candy.
- Butter: Utilizing melted butter makes for additional buttery taste in addition to additional chewy texture.
- Brown Sugar: Utilizing all brown sugar to sweeten these sweet bar blondies offers them a butterscotch-like taste you’ll love.
- Egg + Egg Yolk: To bind the elements collectively and add richness.
- Vanilla: One other key taste in blondies.
Plus, after all, CHOCOLATE CANDY!
And a sprinkle of flaky sea salt on prime is optionally available… however extremely beneficial! That sweet-and-salty combo is what all of us love about salted caramel.
The recipe is so simple as it will get: whisk collectively the dry elements in a single bowl, the moist elements in one other, then mix them and fold within the chocolate. That’s all it takes to make the batter!
Finest Pan to Use for Blondies
Use a 9-inch sq. baking pan. (Be aware that the pictured Wilton pan is now not out there on the market! I additionally love this Nordic Ware pan and this Wilton pan.)
When you solely have an 8-inch sq. pan, you should utilize that, however the bake time will likely be longer because the bars will likely be a lot thicker. Line the pan with parchment paper so you possibly can simply raise the cooled blondies out and minimize into squares.
What a couple of 9×13-inch baking pan? I like to recommend utilizing the batter/dough from these M&M cookie bars, and swap in 1 and 1/2 cups of chopped sweet bars for the M&Ms and chocolate chips (or use a mixture of M&Ms and chopped sweet bars).
Finest Candies to Use in Sweet Bar Blondies
Within the pictured blondies, I used a mixture of Snickers, Twix, Rolo, Reese’s Peanut Butter Cups, and Reese’s Items. The batter works with nearly any chocolate-based sweet, so use what you may have or seize just a few favorites from the sweet aisle. You’ll want about 1 and 1/2 cups of chopped sweet bars.
These blondies are a post-Halloween custom in my home, however they’re simply as enjoyable year-round. The add-ins are completely customizable, so you possibly can costume up a batch for any vacation. A couple of concepts to get you began:
- Valentine’s Day: You should use pink, crimson, and white M&Ms; and press a heart-shaped chocolate into the tops of the blondies (and rapidly freeze so the chocolate doesn’t soften), like we do for these sparkle sweetheart cookies.
- Easter/Spring: Chopped Cadbury Creme Eggs or Reese’s Peanut Butter Eggs; Mini/Robin Eggs; pastel M&Ms, and/or any leftovers you may have from making an Easter cake!
- Christmas: Crimson and inexperienced M&Ms (like these M&M cookie bars), and every other assortment of chocolate candies that Santa leaves in your stocking.
Simply avoid gummy candies and laborious candies. And perhaps save any mint-flavored candies for treats like Andes chocolate cookies or sweet cane kiss cookies.
Description
Chop up quite a lot of chocolate sweet bars so that you get quite a lot of textures in each chunk. You may also combine in different goodies like M&Ms, chocolate chips, pretzel items, or nuts. Comfortable, chewy, buttery perfection with little or no prep work and no mixer required!
- 2 cups (250g) all-purpose flour, (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 14 Tablespoons (196g) unsalted butter, melted + barely cooled
- 1 and 1/4 cups (250g) packed gentle or darkish brown sugar
- 1 giant egg + 1 egg yolk, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 1/2 cups (about 225g) chopped chocolate sweet bars
- optionally available: flaky sea salt, for sprinkling on prime
- Preheat the oven to 350°F (177°C). Line a 9-inch sq. baking pan with parchment paper, leaving an overhang on the edges to simply raise the bars out of the pan. Put aside.
- In a big bowl, whisk collectively the flour, baking powder, and salt.
- In a medium bowl, whisk collectively the melted butter and brown sugar till mixed. Whisk within the egg, egg yolk, and vanilla and blend till mixed. Pour the moist elements into the dry elements and whisk to mix. The batter must be thick. Utilizing a spatula, fold within the chopped sweet bars. Unfold the batter evenly into the ready pan. Sprinkle the highest with flaky sea salt, if utilizing.
- Bake till golden brown, about 30–34 minutes, or till a toothpick inserted within the heart comes out largely clear with only some moist crumbs. Keep away from over-baking.
- Cool utterly within the pan set on a cooling rack, about 1 hour. As soon as cool, raise the blondies out of the pan utilizing the parchment overhang on the edges, switch to a chopping board, and minimize into squares.
- Cowl and retailer leftover bars at room temperature for as much as 1 week.
Notes
- Freezing Directions: Baked blondies freeze effectively for as much as 3 months. Thaw in a single day within the fridge and produce to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): 9-inch Sq. Baking Pan | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula
- Finest Sweet Bars to Use: Within the pictured blondies, I used a mixture of Snickers, Twix, Rolo, Reese’s Peanut Butter Cups, and Reese’s Items. The batter works with nearly any chocolate-based sweet, so use what you may have or seize just a few favorites from the sweet aisle. You’ll want about 1 and 1/2 cups of chopped sweet bars. See submit above for extra concepts.
- 9×13-Inch Pan: I like to recommend utilizing the batter/dough from these M&M cookie bars, and swap in 1 and 1/2 cups of chopped sweet bars for the M&Ms and chocolate chips (or use a mixture of M&Ms and chopped sweet bars).
- Up to date in 2025: Since first publishing this recipe in 2013, my crew and I’ve made just a few tweaks to make the blondies thicker, chewier, and softer—all with the identical elements. To make the unique model, use an 8-inch sq. baking pan; the blondies will likely be barely sweeter and thinner. Use 1 cup (125g) flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda (optionally available, because the up to date model omits it), 1/4 teaspoon salt, 6 Tbsp (85g) melted butter, 1 cup (200g) brown sugar, 1 egg, 1 Tbsp vanilla, and 1 and 1/2 cups chopped sweet bars. Put together the batter as directed and bake for twenty-four–26 minutes.
