These Candy Bar Blondies are the ultimate solution for transforming leftover chocolate and caramel candies into a chewy, decadent treat. With a simple base of butter, brown sugar, and flour, you simply fold in your chopped candy bars before baking. In under an hour, you’ll have a pan of irresistibly rich bars perfect for a lunchbox surprise or a satisfying after-school snack.
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Your New Go-To Comfort Dessert
- Simple Ingredients – Uses pantry staples with minimal fuss.
- Quick to Prepare – Just 20 minutes of active prep time.
- Customizable Treat – Perfect for using any leftover candy bars.
- Crowd-Pleasing Texture – Delivers those beloved chewy blondies every time.
What You’ll Need for Candy Bar Blondies
- Unsalted Butter – Softened to room temperature for easy creaming.
- Light Brown Sugar – Packed tightly for that rich, caramel-like sweetness.
- Eggs – Large and at room temperature to blend smoothly into the batter.
- Vanilla Extract – Pure is best for the warmest flavor.
- All-Purpose Flour – The reliable base for these chewy blondies.
- Baking Powder – Just enough to give them a slight lift.
- Salt – Balances the sweetness perfectly—don’t skip it.
- Semi-Sweet Chocolate Chips – Melty pockets of chocolate in every bite.
- Chopped Snickers (or similar bars) – The star of the show—go for a candy bar with caramel and nougat for the best texture.
- Chopped Peanuts – Adds crunch and a salty contrast.
Let’s Talk About Your Time in the Kitchen
I truly believe the best baking happens when we aren’t rushing. That’s why I love that these Candy Bar Blondies come together in just about 20 minutes of prep. You’ll have enough time to breathe and enjoy the process.
Once everything is mixed, the oven does the rest of the work in about 30 minutes. In under an hour total, you can have a pan of warm, comforting bars ready to share. It’s the perfect pace for a calm afternoon of baking.
If you’re looking for another quick treat, you might enjoy my single-serving brownie for those times you just need a little something sweet.
Candy Bar Blondies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Snickers or similar chocolate caramel nougat candy bars about 4 regular-sized bars
- 1/2 cup chopped peanuts
Equipment
- electric mixer
- oven
- 9×13-inch baking pan
- spatula
Method
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan with butter or non-stick cooking spray, then line it with parchment paper, allowing some overhang on the sides for easy removal.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and packed brown sugar until the mixture is light, fluffy, and well-combined, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain; be careful not to overmix.
- Use a spatula to fold in the chocolate chips, chopped candy bars, and chopped peanuts until they are evenly distributed throughout the thick batter.
- Spread the batter evenly into the prepared pan, using the spatula to press it into a smooth, uniform layer.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Allow the blondies to cool completely in the pan set on a wire rack before using the parchment paper to lift them out and cut into squares.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Adapting This Recipe with Care
I often hear from friends who are sugar conscious or looking for diabetic-friendly options, and I love thinking of ways to make treats more inclusive. For these blondies, consider using a natural sweetener alternative that works for low glycemic needs.
You could experiment with a sugar substitute designed for baking to make a lower sugar version. Another simple tweak is to slightly reduce the candy pieces and add more nuts for a different texture. Remember, it’s all about finding little wins that work for your kitchen.
My Pro Tips for Blondie Success
Over the years, I’ve made countless batches of blondies, and I’ve learned a few things that make all the difference.
- Flavor Swap: Not a peanut fan? Try using chopped almonds or pecans for a different nutty flavor profile.
- Diet Tweak: For a slightly lighter version, you can replace half the butter with unsweetened applesauce.
- Texture Fix: Be sure not to overmix the batter after adding the flour. Overmixing can make the blondies tough instead of tender and chewy.
- Storage Tip: These bars keep beautifully! Store them in an airtight container at room temperature for up to 4 days. For longer storage, they freeze wonderfully—just wrap them tightly. If you love bar desserts, you might also enjoy my raspberry cheesecake bars for another make-ahead option.
A Look at Nutrition and Balance
While these Candy Bar Blondies are certainly a treat, I believe all foods can have a place in a balanced diet. This easy dessert recipe provides energy and a moment of joy, which is nourishing in its own way.
The peanuts add a bit of protein and healthy fats, while the carbohydrates offer quick energy. For more on balanced eating, this perfect blondie texture guide offers great insight into the science of baking. Remember, treats like these butterscotch pecan cookies are about savoring the moment, not just the ingredients.
A Lighter Twist on a Classic Treat
If you’re looking to enjoy these blondies with a slightly different approach, there are a few simple swaps you can try. Using a sugar alternative can create a lower sugar version that still feels indulgent.
You could also reduce the candy pieces by half and add dried fruit like cherries for a different kind of sweetness. For another delicious bar recipe that’s a bit different, check out my cherry lemon bars. They offer a bright, fruity flavor that’s wonderfully refreshing.
Serving These Blondies with Love
I remember the first time I brought a batch of these to a neighborhood potluck. The pan was empty within minutes, and I knew I had found a new favorite. There’s something about the combination of chewy blondies with pockets of melting candy that feels like a warm hug.
These bars are perfect served slightly warm with a glass of cold milk or a cup of coffee. For a special dessert, try pairing them with a scoop of vanilla ice cream—the contrast of temperatures is heavenly. If you enjoy bar desserts, you might also like my white chocolate raspberry bars for another delightful serving option.
Common Mistakes (So You Don’t Make Them)
Even experienced bakers can sometimes run into issues with bar cookies. Here are a few things to watch for to ensure your Candy Bar Blondies turn out perfectly every time.
- Overbaking: This is the most common issue. Remove the blondies from the oven when a toothpick shows moist crumbs—they continue to cook as they cool.
- Wrong Pan Size: Using a different size pan will affect baking time and texture. Stick to the recommended 9×13 inch pan for best results.
- Not Cooling Completely: I know it’s hard to wait, but cutting into warm blondies can make them crumble. Let them cool fully for clean slices.
For more guidance on candy substitutions and variations, these candy substitution suggestions can be really helpful. And if you love chocolate desserts, my fudgy brownies have their own set of tips for perfect results.
Keeping Your Blondies Fresh and Delicious
I’ve found these blondies actually taste even better the next day, as the flavors have more time to meld together. Store them in an airtight container at room temperature for up to 4 days.
For longer storage, they freeze beautifully. Wrap individual bars in parchment paper and place them in a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy. If you’re looking for another great freezing-friendly recipe, my chocolate chip cookies also freeze wonderfully for ready-to-bake dough.
Why You Should Try These Blondies Soon
There’s something truly special about transforming simple ingredients into a pan of warm, comforting Candy Bar Blondies. I hope this recipe brings you as much joy in the making as it does in the sharing.
If you enjoyed this recipe, you might also love my snickerdoodle blondies for a cinnamon-spiced variation, or perhaps the Reese’s peanut butter cup pie for another candy-inspired treat. For cookie lovers, my brown butter chocolate cookies and brown butter M&M cookies are always crowd-pleasers.
More Irresistible Bar Recipes to Explore
If you loved these candy bar blondies, here are more bar recipes that might capture your heart and satisfy your sweet tooth.
- Butterfinger Caramel Crunch Bars – A crunchy, caramel-filled treat that’s impossible to resist.
- Cookie Brownie Oreo Stack Cake – The ultimate layered dessert for when you can’t decide what to bake.
- Oatmeal Chocolate Chip Cookies – A classic cookie that’s chewy, hearty, and always comforting.
Answers to Your Candy Bar Blondies Questions
Can I use different candy bars in this recipe?
Absolutely! This recipe is wonderfully flexible. You can use any chocolate caramel candy bars you have on hand. Milky Way, Twix, or even chopped up chocolate bars would work beautifully. The key is to use about the same total amount of candy called for in the recipe.
How do I know when the blondies are done baking?
The blondies are ready when the edges are golden brown and the center appears set. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Remember, they will continue to cook slightly as they cool in the pan.
Can I make these blondies without nuts?
Of course! If you have nut allergies or simply prefer without, you can omit the peanuts completely. The blondies will still be delicious with just the candy pieces and chocolate chips. You might enjoy checking out my raspberry cheesecake bars for another nut-free option.
How should I store leftover blondies?
Store cooled blondies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—wrap individual bars tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy.
