When faced with a bowl of Halloween candy, there’s only one thing I look for: the gold fluted wrappers which hold my most beloved treat, the chocolate peanut butter cup. If you are anything like me, then you’ll want to hoard tomorrow’s PB cups and bake them into peanut butter cup blondies, an absolute must for peanut butter lovers.
Chopped mini peanut butter cups are baked into the buttery, PB-laced batter; another handful are scattered over the top. If you need one last Halloween dessert, whip up a pan of these blondies in less than an hour.
Peanut Butter Cup Blondies
6 Tbsp unsalted butter, melted
1/2 cup creamy peanut butter, melted
1 1/4 cups light brown sugar
1 large egg plus 1 egg yolk
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/8 tsp salt
1 cup mini peanut butter cups, divided
Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Beat melted butter, peanut butter, and brown sugar with a mixer on medium-high speed until smooth; beat in egg, egg yolk, and vanilla. Reduce speed to low and add flour and salt, beating until just combined. Stir in 1/2 cup chopped mini peanut butter cups.
Pour batter into prepared dish and top with remaining 1/2 cup mini peanut butter cups (halved). Bake for about 25 minutes, until set in the middle and pulling away from edges of the dish. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
Yield – 20 blondies
Calories – 200 (per blondie)
Carbs – 26