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Cook's Notes: Got leftover Halloween candy? Whether you trick-or-treated your heart out, “borrowed” from your kid’s loot or bought the bulk bags, chances are there are a few stray Snickers, orphaned Whoppers or partnerless Peanut Butter Cups laying around. And now you have an excuse to do more than just tear open those packages and nibble.
Recipe makes 16 blondies and slightly adapted from justataste.com
- 1 cup (2 sticks) butter, melted
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1- 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 1 tsp. Saigon cinnamon
- 1-1/2 cups assorted Halloween candy, roughly chopped
- Preheat the oven to 350 degrees.
- Line an 8-inch square baking pan with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
- Whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
- Stir in the flour, baking powder, cinnamon and salt just until incorporated. Stir in 1/2 cup of the assorted Halloween candy.
- Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of Halloween candy over the top of the batter.
- Bake for about 35-40 minutes or until a toothpick inserted comes out clean.
- Let the pan cool 10 minutes and remove to a wire cookie rack to finish cooling. Remove the blondies using the parchment paper overhang, cut into 16 squares and serve.
One side is parchment paper and the other side is foil. Line your pan with parchment side toward food. The foil side helps it mold to any size pan perfectly and the parchment side lets you remove food without tearing.
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