HALLOWEEN CANDY BLONDIES
Transform your leftover Halloween candy into gooey blondie bars. These bars pair perfectly with ice cream or a hot or cold beverage of your choice.
Provided by Sandra Garth
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
- Whisk flour and baking powder in a small bowl to remove any lumps.
- Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
- Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.
Nutrition Facts : Calories 269 calories, Carbohydrate 36 g, Cholesterol 38 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 7.2 g, Sodium 93.1 mg, Sugar 27.2 g
HALLOWEEN BLONDIES
Brown sugar is key to creating a sweet, light molasses flavor in these chewy blondies. You can even get the young ones involved in the Halloween fun-let them sort the chocolate candies by color and arrange them on top of the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
Nutrition Facts : Calories 297 g, Fat 14 g, Protein 3 g
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