So Halloween’s over and now you’re left with all the fun size candy bars the neighborhood kids didn’t eat or your friends didn’t drunkenly munch on. Besides eating them by the fistful while catching up on your Netflix, which I highly recommend, there’s always the question of what to do with all of it?
My answer is: force other people to eat them for you by baking them into a homemade treat! Nothing like adding some sugar bombs to an already sweet confection.
One of my favorite baked goods to play around with are blondies, or as I always think of them, non-chocolate brownies. They are deliciously buttery on their own, but are also a great base for add-ins.
Blondies are so simple that I have the recipe memorized. All you have to do is remember the number 2.
- 2 sticks unsalted butter, melted
- 2 cups dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- tiny pinch of kosher salt
- 2 cups flour
- Optional mix-ins: leftover Halloween chocolate chopped into big chunks (today’s version), butterscotch chips, nuts, etc.
Heat oven to 350 degrees F. Butter or line a 8×8 inch or 9×13 inch baking pan, depending on how thick you want your blondies. The batter will be thinly spread in the 9×13 pan.
In a medium bowl, stir melted butter and brown sugar until smooth. Add in eggs, vanilla, and salt.
Stir in flour and mix until just incorporated. Then fold in 1/2 of your chopped candy bar pieces. Note: you can add as much or as little chocolate as you want, so just eyeball an amount that looks good to you.
Pour batter into baking dish and press remaining candy bar pieces into the batter on top. Bake about 20-25 minutes until a toothpick inserted into the middle comes out fairly clean. Don’t over bake them, as they’re better on the fudgy side. If anything, err on the side of under-baked! I baked this batch a few minutes too long, so my bars don’t look as gooey as they normally do.
Let me know if you give this recipe a try!