Candy Blondies

For most of my life, Reese’s Peanut Butter Cups were my favorite candy. Now that I can’t eat chocolate because of migraines, I’m delighted to see that Reese’s offers a white peanut butter cup. And while I’d never really been a fan of white chocolate, it’s a wonderful alternative for migraineurs like me.

The recipe below combines two of my favorites: white peanut butter eggs and miniature Reese’s Pieces. You could mix whatever candy you like into these blondies; the recipe is one of the best I’ve found, and I’ve made it with both peanut and regular M&Ms before. Next time I make these, I might melt some peanut butter chips and drizzle it over the top, just for an extra bit of peanut butter goodness, or include peanut butter chips in the batter. The possibilities are endless!


  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups packed light brown sugar
  • 12 tablespoons butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 6 Reese’s White Peanut Butter Eggs, chopped
  • 1/3 cup plus 2 tablespoons miniature Reese’s Pieces


Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.

Reserve 1 cup of chopped peanut butter eggs and 1/3 cup miniature Reese’s pieces for mixing into the batter; save the remaining portions for pressing onto the top.

In a large bowl, combine flour, salt, baking soda, and brown sugar; mix well to combine.

Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine. The dough will be fairly dry, so you’ll want to use your hands to fully incorporate your ingredients.

Add 1 cup chopped peanut butter eggs and 1/3 cup miniature Reese’s Pieces and mix with your hands to combine well.

Press dough into the prepared pan, then sprinkle the top with the remaining candies and press them into the dough.

Bake for 23-25 minutes, until a cake tester inserted in the center comes out clean.

Cool in pan for about 10-15 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.

Once cool, remove foil entirely and cut into bars. Store in an airtight container.

Makes 24.

Peanut Butter Cup Blondies






This weekend I was online searching for recipes that call for 10×15 baking pans, as my dear friend Carrie gave me one for my birthday this summer and I’ve yet to use it. And while I found several promising ideas for 10 x 15 baking (stay tuned for pumpkin roll, which will be coming soon), I also discovered this blondie recipe, baked in an 8 x 8.

This recipe yields a dense, chewy, peanut butter cookie-like blondie with ample candy pieces, so I recommend cutting them into small squares. You could add even more peanut butter cups or chocolate chips if you wish; next time, I think I’ll add toffee bits or salted peanuts for extra crunch.


  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 8 tablespoons butter, melted
  • 1 cup brown sugar
  • 3/4 cup peanut butter
  • 1 egg
  • 2 teaspoons vanilla extract
  • 16 miniature peanut butter cups, cut into fourths
  • 1/4 cup milk chocolate chips


Preheat oven to 350 degrees.

Line an 8 x 8 baking dish with foil and coat the foil with cooking spray.

In a small bowl, combine flour and baking powder; set aside.

In a large bowl, combine melted butter, brown sugar, peanut butter, egg, and vanilla and mix well.

Add flour mixture and stir until just combined.

Add peanut butter cups and chocolate chips and mix well; you may need to use your hands to get everything fully incorporated.

Press dough into baking dish.

Bake for 25-30 minutes, until top is fully set, edges are brown, and a cake tester comes out clean.

Cool in pan for about 30 minutes, then lift out and place on a wire rack to cool completely before cutting.