Leftover Candy BlondiesCourse: DessertDifficulty: Easy
This recipe is perfect when you have an overabundance of leftover holiday candy around the house and want to get it out of your kids’ clutches (or your own sight). My favorite time of year to make these is after Easter, when I can buy leftover Robin Eggs (the little malted milk balls) and Cadbury Mini Eggs (like M&M’s, but better) for dirt cheap. But experiment and find your own favorite combination!
1 cup + 3 tbsp All Purpose flour
1 cup brown sugar, packed
5 tbsp melted butter, room temperature
1 egg, lightly beaten, room temperature
2 tsp vanilla extract
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 1/2 cups assorted chocolate candy, coarsely chopped
- Preheat oven to 350 degrees (F) and move oven rack to middle position. Spray an 8 x 8 baking dish with cooking spray and line it with foil or parchment paper, leaving a 1 inch overhang. Spray pan again lightly with cooking spray.
- In a medium bowl, sift together flour, salt, baking powder, and baking soda. In a large bowl, whisk together butter and brown sugar until thoroughly combined. Add egg and vanilla to butter/brown sugar mixture and whisk until fully incorporated.
- Using a wooden spoon, mix dry ingredients into wet, careful not to overmix. Batter will be very thick. Add in 1 cup of chopped candy and stir to incorporate. Using a rubber spatula, press batter into pan, smoothing into corners evenly.
- Bake for 25 minutes, until bars are set and lightly browned. Remove from oven, and carefully press in remaining 1/2 cup of chopped candy. Return pan back to the oven for 2 more minutes. Remove from oven and set on a wired rack. Jiggle pan slightly. If there are any loose pieces of candy, press them into pools of melted chocolate.
- Let blondies cool in pan. Remove from pan using parchment or foil overhang, and cut into squares.