I love Halloween candy.
Horror movies are great. Pranking people is fine. Masks are cool, whatever. I’m here for the fun-sized chocolate.
What could be better than the joy of enjoying a candy bar? How about eating A FISTFUL OF CANDY BARS. Guys, these things literally have “fun” in their name. You can have different kinds of bars at once, without the guilt (and risk) of opening more than one full-sized bar.
I’m sure my logic is a bit tainted by my enthusiasm for Halloween and eating fistfuls of candy is never a good idea (three fun-sized candy bars basically equal a full chocolate bar). When you’ve got extra Halloween candy laying around the house and you’re at risk of diving into it like Scrooge McDuck in a pool full of money, you can get extra creative.
Like baking some of it into a giant cookie! That’s basically what a blondie is, right? It’s a big, cookie canvas for whatever crazy flavours your heart desires.
I’m much less at risk of devouring a tray of my own baking, which ends up dispersed among friends and colleagues, than tucking into my personal candy stash.
This recipe relieved me of a dozen dangerous Snickers bars, just yelling at me from their box to come over and snack.
These blondies are a textural treat. They have creamy chocolate, crunchy peanuts and sticky sweet caramel and nougat from the inside of the Snickers bars.
In recipes like this, I find something like candy bar pieces can be a bit too heavy for the batter. They sink to the bottom as you bake, maybe reshaping your recipe in a way you didn’t want.
To avoid this, instead of mixing the Snickers bars in, I lined the bottom of the pan with them. This way, instead of sinking, they’re already at the bottom and strategically placed near the middle so the nougat inside them didn’t end up around the outside of the pan to harden and get too crispy.
There is something about the peanut and chocolate combo that is just so satisfying. Peanuts are filling on their own and the gooey, cookie texture between the chocolate and the blondie batter is the perfect vehicle for them.
I’m sure this recipe would work equally well if you swapped out the Snickers for Mars bars and the peanuts for something like butterscotch chips or Skor bits. My mind is racing with more Halloween blondie possibilities!
For the next four weeks, I’ll be featuring a dessert inspired by classic Halloween candy. Come back for some spooky inspiration for your Halloween party, hostess gifts or classroom/office treats for all of your favourite ghouls and boys. See my Homemade salted caramel Twix bars and Candy corn cupcakes for more Halloween fun.
Recipe: Snickers bar blondies
- 1/2 cup of butter, melted
- 3/4 cup of brown sugar
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup of flour
- 12 mini Snickers bars (or four regular-sized)
- 1/2 cup of chopped peanuts
- 1/2 cup of milk chocolate chips
- Preheat your oven to 325°F. Prepare a 9 x 9 square pan with parchment paper.
- Chop Snickers bars into small pieces. I chopped each fun-sized bar into about six pieces. Line the bottom of your pan with them, avoiding the very corners and edges.
- Using a stand or handheld mixer, beat butter with sugar until fully incorporated and sugar loses grainy texture. Add egg and vanilla and mix again until blended.
- Add salt and flour, mixing on a gentle setting or by hand until combined.
- Add chopped peanuts and chocolate chips. Spoon the batter over the Snickers bars in the pan, taking care to evenly spread the mixture and smooth it slightly on top.
- Bake in the oven for about 20 minutes, maybe a little more depending on your oven. They will be browning slightly around the edges and a cookie-colour beige on top.
- Set on a cooling rack until ready to cut and serve. Warm or cold, these are great!