Peanut Butter Blondies: A Sweet Way to Use Up Easter Candy
As the Easter season rolls around, I find myself reminiscing about the joy of hunting for colorful eggs and indulging in sweet treats. One of my fondest memories is the excitement of discovering a hidden stash of chocolate bunnies and jelly beans. This year, I decided to channel that nostalgia into a delicious recipe: Peanut Butter Blondies! These delightful bars are not only a fantastic way to use up leftover Easter candy, but they also bring a warm, comforting sweetness that feels like a hug from the inside.
What Makes It Special
These Peanut Butter Blondies stand out for several reasons:
- Rich Flavor: The combination of creamy peanut butter and brown sugar creates a rich, caramel-like flavor that is simply irresistible.
- Texture Perfection: With a chewy center and slightly crispy edges, these blondies offer the perfect bite every time.
- Customizable: You can easily adapt this recipe to include your favorite Easter candies, making it a fun and creative baking project.
- Quick and Easy: With minimal prep time and simple ingredients, you can whip these up in no time!
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 12
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped Easter candy (chocolate eggs, jelly beans, etc.)
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
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In a large mixing bowl, combine the peanut butter and brown sugar until smooth.
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Add the eggs and vanilla extract, mixing until well combined.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in the chopped Easter candy, ensuring an even distribution throughout the batter.
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Pour the batter into the prepared baking pan and spread it evenly.
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Bake for 25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
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Allow to cool in the pan before cutting into squares and serving.
My Pro Tips
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For an extra touch, sprinkle some sea salt on top before baking to enhance the flavor.
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Feel free to swap out the Easter candy for your favorite mix-ins like chocolate chips or nuts.
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Store any leftovers in an airtight container for up to a week—if they last that long!
Perfect Pairings
- A scoop of vanilla ice cream
- A glass of cold milk
- Fresh fruit salad
- A cup of hot coffee or tea
FAQs
Q: Can I make these blondies gluten-free?
A: Absolutely! Just substitute the all-purpose flour with a gluten-free blend.
Q: How do I store the blondies?
A: Keep them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
The Heart of the Dish
These Peanut Butter Blondies are more than just a dessert; they are a celebration of sweet memories and creativity. Each bite is a reminder of the joy that comes from sharing treats with loved ones. I hope this recipe brings as much happiness to your kitchen as it has to mine!
Your Turn
Now it’s your turn! I invite you to try this recipe, get creative with your favorite candies, and share your results. Whether you stick to the classic ingredients or make it your own, I can’t wait to hear how your Peanut Butter Blondies turn out!
These Peanut Butter Blondies Are the Sweetest Way to Use Easter Candy
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped leftover Easter candy (e.g., chocolate eggs, jelly beans)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped Easter candy and nuts (if using).
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan before slicing into squares and serving.
Nutrition Information
