Candy Bar Blondies

These candy bar blondies are a chewy brown sugar cookie base topped with rich chocolate frosting and your favorite candy. A fun and decadent treat!

Getting ready for Halloween or do you have leftover Halloween candy? These candy bar blondies are the BEST way to enjoy all those goodies! Serve them with Halloween punch for an extra special treat.

Candy Bar Blondies Ingredients

To make these candy bar blondies you will need butter, brown sugar, granulated sugar, an egg, vanilla extract, flour, salt, semisweet chocolate chips, heavy cream and assorted candy.

How Do You Make Candy Bar Blondies?

Start this candy bar blondies recipe by preheating your oven and placing parchment paper with cooking spray in your baking pan. Next make the blondie base by whisking together butter, brown sugar and granulated sugar in a large bowl. Next whisk in egg and vanilla extract. Mix in flour and salt. Pour the batter in your baking dish and smooth the top. Bake the batter. Next, make your ganache by heating cream until it just comes to a boil and pouring it over chocolate chips. Mix the cream and chocolate together to make a smooth and glossy ganache. Take the baked blondies out of the pan and spread the ganache over the cookie. Press candy into the ganache. Chill everything for an hour, cut your blondies and enjoy!

Tips For The Perfect Candy Bar Blondies

• You can place whole candies on the bars or chop up your candies ahead of time. If you use pre-chopped or miniature candies, the bars may be a little easier to cut.
• Make sure you use heavy cream and not regular milk. You can find it in small containers near the milk in your grocery store.
• I recommend smoothing your batter with an offset spatula for a nice even cookie layer.
• If you want a brownies version of this recipe you could make the brownie portion of my cosmic brownies recipe and add the ganache and candies as directed in this recipe.
• Little helpers can help decorate the bars with the candy.

Flavor Variations

While these candy bar blondies are fantastic, you can change the recipe to suit your own taste!

• Caramel: Drizzle your blondies with caramel sauce.
• Swirl: Separately make a white chocolate ganache with white chocolate chips and cream and swirl it with the regular chocolate ganache when you spread it on your blondies.
• Nuts: Feel free to add your favorites nuts to your bars like pecans, almonds and walnuts.
• Candies: You can use all different types of candies. People often top these bars with mini peanut butter cups, chopped Snickers, Milky Way bars, Reese’s Pieces, M&M’s, Kit Kat bars, malt balls, Twix bars and 3 Musketeers bars.
• Turtle: Try topping your bars with caramel and pecans for a turtle version.

I am going to make these blondies during the for other holidays. They would be perfect with Christmas or Easter candy, the possibilities are endless!

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5 from 8 votes

Candy Bar Blondies

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AuthorSara Welch

These candy bar blondies are a chewy brown sugar cookie base topped with rich chocolate frosting and your favorite candy. 

Time

Prep Time15 minutes minutes

Cook Time25 minutes minutes

Total Time40 minutes minutes

Course Dessert

Cuisine American

Serves 16

Ingredients 

1x2x3x

• ▢ 8 tablespoons melted butter
• ▢ cooking spray
• ▢ 1/2 cup packed brown sugar
• ▢ 1/3 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 1/2 teaspoons pure vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 cup semisweet chocolate chips
• ▢ 1/4 cup heavy cream
• ▢ 2 cups of assorted chocolate candy – you can leave it whole or coarsely chop it whichever you prefer

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

1. Use high quality chocolate chips that melt well for your ganache. I often use Guittard and Ghirardelli chips.
2. You can place whole candies on the bars or chop up your candies ahead of time. If you use pre-chopped or miniature candies, the bars may be a little easier to cut.
3. I recommend smoothing your batter with an offset spatula for a nice even cookie layer.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Cholesterol: 33mg | Sodium: 130mg | Fiber: 2g | Sugar: 23g

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