I needed something for a crowd. As I searched my vast library of cookbooks for Pecan Bars, I came up short. I have made lots of pecan bars in my day and for the life of me, I cannot remember which are my favorite.
During my search I came across these Peanut Butter Heath Bar Blondies in The Magnolia Bakery Cookbook. I don’t really use this book often, yet with that said, these were very well received. I had to bring dessert for 110 6th graders and these did the trick.
The recipe called for peanut butter chips, but they are no where to be found. I altered it a little and used really good bittersweet chocolate chips instead. I think they were almost better with the chocolate.
These are great when you need to feed a ton of people. Light, good, crunchy, moist and delicious.
Peanut Butter Heath Bar Blondies
yield: 36 bars
1 1/2 cups unsalted butter, creamed
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, room temp.
2 Tbls vanilla
3 cups self-rising flour
1 cup peanut butter chips (i used bittersweet)
3 Tbls. heavy cream
1 cup coarsely chopped heath bar
1/2 cup finely chopped unsalted peanuts
1. Preheat oven to 325*
2. Grease & flour 12 x 18 jelly roll pan
3. Beat butter, peanut butter until fluffy. Add the sugar & beat until smooth.
4. Add eggs, one at a time, completely beating before adding additional eggs. Add vanilla.
5. Add the flour and beat until well incorporated.
6. Spread evenly in pan and bake for 25-30 minutes or until cake tester inserted into center of pan. Cool to room temp.
for the topping:
In a small saucepan over medium heat and melt chips and the cream until smooth. Drizzle the mixture over cooled blondies. Sprinkle with heath bar and peanuts.
Let set in fridge overnight.
Print This Post