Leftover Candy Bar Blondies
Thick. Gooey. Chocolatey. Have a mountain of leftover Halloween candy you don’t know what to do with? Leftover Candy Bar Blondies are the indulgent treat to transform your candy bar leftovers into a rich, buttery, and perfectly gooey blondie! All you need to make these mouthwatering “cookie-bars” is one bowl and a spatula/whisk. If your sweet-tooth is craving an extra sweet treat, try these blondies today!
WHAT IF I DON’T HAVE LEFTOVER HALLOWEEN CANDY BARS?
No problem! These blondies can just as easily be made by replacing leftover Halloween Candy Bars with regular chocolate chips or chopped chocolate bars. The addition of some halloween sprinkles (1/8 cup) to the batter could also give you a fun Halloween look, if that’s what you desire!
CAN I USE ANY SIZED PAN TO MAKE THIS RECIPE?
This recipe is made with an 9″ x 9″ baking pan and the resulting blondies are thick and gooey. If you are looking for a thinner blondie with more crispy edges, use a 9″x13″ baking pan and bake the brownies for 25-30 minutes. Enjoy!
IS THERE A GLUTEN-FREE ALTERNATIVE FOR THIS RECIPE?
The only ingredient in this recipe that has gluten is the all-purpose flour. All-purpose flour can be substituted 1:1 with your favourite gluten-free flour mix.
To make this recipe you will need:
- Butter (Unsalted, melted – NOTE: measure your butter before melting to give you the most accurate measurement)
- Sugars (Granulated & Brown)
- Flour (All-purpose)
- Eggs (large, room temperature)
- Chocolate Candy Bars (your favourite! I like to use the Mars, Snickers, M&Ms, and Twix!)
- Baking essentials: vanilla extract, salt, baking powder
Let’s make the Leftover Candy Bar Blondies!
Preheat your oven to 350°F (325F convection bake). Line a 9″x9″ square baking pan with parchment paper. Set aside.
In a large bowl, use a whisk to beat the melted butter with the sugars (brown sugar and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla.
In a small bowl, mix the flour with salt and baking powder to both sift and aerate the mixture. Add to butter/sugar/egg mixture and stir until just combined.
Stir in the roughly chopped candy bars, setting aside 4-7 mini bars for decoration when the brownies come out of the oven.
Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
Bake blondies for ~30-35 minutes or until the top is set and the edges are lightly golden brown. Remove blondies from the oven and press additional candy bars onto the surface of the blondies.
Allow the blondies to cool completely inside the baking pan.
Transfer your blondies to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 1 week.
Also check out:
The BEST Leftover Candy Bar Blondies
Equipment
- 1 large bowl
- 1 Whisk/Spatula or Electric mixer
Ingredients
Blondie Batter
- 1 cup Unsalted Butter measured solid and then melted
- 1 cup Light Brown Sugar packed
- 1/2 cup Granulated Sugar
- 2 Egg large, room temperature
- 1 tsp Vanilla Extract
- 2 cup All-purpose Flour spoon flour into the measuring cup, level top with knife for precise measurement
- 1/2 tsp Baking Powder
- 1/2 tsp Salt Kosher, flaked
- 1-2 cup Mini Candy Bars (your favourite!) roughly chopped + additional WHOLE pieces set aside for decorating
Instructions
- Preheat oven to 350°F (325F convection bake). Line a 9"x9" square baking pan with parchment paper. Set aside.
- In a large bowl, use a whisk to beat the melted butter with the sugars (brown sugar and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla.
- In a small bowl, mix the flour and baking powder with salt to sift and aerate. Add to butter/sugar/egg mixture and stir until just combined.
- Stir in the roughly chopped candy bars.
- Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
- Bake blondies for ~30-35 minutes or until the top is set and edges are lightly golden. Remove blondies from the oven and press additional candy bars onto your blondies.
- Cool blondies completely in baking pan.
- Transfer to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 1 week.
Video
Notes
- Measure your butter before melting to give you the most accurate measurement!
- Baking powder has been added to this recipe to create a slightly thicker and taller blondie
- Try not to over bake these blondies! Like brownies, these blondies will continue to bake once removed from the oven!
- These blondies can be frozen for up to 3 months! After they are completely cooled, double-wrap them plastic wrap or aluminium foil. Be sure to thaw overnight on the countertop before serving.
How much baking powder?
Thank you so much for catching this! I have since updated the ingredient list to include the 1/2 tsp of baking powder I used for this recipe – Sofia