Thick & Chewy Candy Bar Blondies

If there’s one dessert that can steal the spotlight at any gathering, it’s these thick and chewy candy bar blondies. Imagine buttery, golden bars brimming with chopped-up candy bars that melt into sweet pockets of joy with every bite. These blondies strike that perfect balance between soft and dense, chewy and gooey, all while delivering a medley of chocolatey textures and flavors that feel like a celebration in every square.

Behind the Recipe

Blondies have always been that cozy cousin of brownies, offering a rich, buttery canvas for all kinds of flavor adventures. This particular version was born on a post-Halloween afternoon when our candy bowls were overflowing and creativity kicked in. Instead of letting those mini candy bars sit and tempt me every time I passed the kitchen, I chopped them up, tossed them into blondie batter, and magic happened. Ever since, it’s become a tradition to make these when candy stash hits critical mass.

Recipe Origin or Trivia

Blondies have roots dating back to the early 20th century and were actually invented before brownies. While brownies boast cocoa and deep chocolate notes, blondies lean into brown sugar and vanilla for their signature warmth. They’ve been called “butterscotch brownies” in old cookbooks and are a beloved staple in American baking. Adding candy bars is a modern twist that’s all about using what you have and turning leftovers into something irresistible.

Why You’ll Love Thick & Chewy Candy Bar Blondies

Here’s why these blondies deserve a spot in your baking rotation:

Versatile: You can use any combination of leftover candy bars, from caramel-filled to peanut-studded treats.

Budget-Friendly: A fantastic way to repurpose candy instead of tossing it or buying additional mix-ins.

Quick and Easy: Just a few pantry staples and 10 minutes of prep are all you need.

Customizable: Add nuts, chocolate chips, or even a swirl of peanut butter for a personalized touch.

Crowd-Pleasing: Whether it’s a bake sale or a potluck, these bars vanish fast.

Make-Ahead Friendly: Bake, cool, and store them for up to a week without sacrificing texture.

Great for Leftovers: Perfect solution for post-holiday or Halloween candy surplus.

Chef’s Pro Tips for Perfect Results

These simple tips will help your blondies turn out perfectly every time.

1. Use room temperature eggs and butter to ensure everything mixes evenly.
2. Don’t overbake. The center should look slightly underdone when you pull them out.
3. Roughly chop the candy bars so you get a mix of gooey and crunchy bits.
4. Line your baking pan with parchment paper for easy removal and clean edges.
5. Let them cool completely before cutting for the neatest squares.

Kitchen Tools You’ll Need

To whip these up, here’s what you’ll need in your kitchen:

Mixing Bowls: For combining your wet and dry ingredients.
Whisk and Spatula: Whisk for beating eggs and a spatula for folding in the candy.
9×13 Baking Pan: The perfect size for thick, bakery-style blondies.
Parchment Paper: Makes removing and cutting your blondies clean and simple.
Knife and Cutting Board: For chopping your candy bars into chunky, melty treasures.

Ingredients in Thick & Chewy Candy Bar Blondies

This golden batter becomes a flavor playground once the candy bars go in. Here’s what you’ll need:

1. Unsalted Butter: 1 cup (2 sticks), melted – Gives the blondies a rich and buttery flavor base.
2. Brown Sugar: 2 cups – Adds moisture and that signature caramel depth.
3. Granulated Sugar: 1/2 cup – Balances the brown sugar and adds a bit of crispness.
4. Eggs: 3 large – Binds everything together and adds richness.
5. Vanilla Extract: 2 teaspoons – Enhances the sweetness and brings out the candy flavors.
6. All-Purpose Flour: 2 and 1/2 cups – Provides structure while keeping the bars soft.
7. Baking Powder: 1 teaspoon – Helps the blondies rise just enough for that perfect chew.
8. Salt: 1/2 teaspoon – Balances the sweetness and enhances overall flavor.
9. Chopped Candy Bars: 2 cups – Any mix of your favorite leftover candy bars chopped into small pieces.

Ingredient Substitutions

Sometimes you have to work with what you have. Here’s how to adapt:

Brown Sugar: Use coconut sugar for a deeper molasses note.
All-Purpose Flour: Swap for gluten-free 1:1 flour if needed.
Unsalted Butter: Use coconut oil or vegan butter for a dairy-free version.
Candy Bars: Chocolate chips or chopped cookies work great too.

Ingredient Spotlight

Brown Sugar: Its molasses content gives blondies that deep, toffee-like flavor and a tender crumb.

Chopped Candy Bars: From caramel to nougat to peanut-filled bites, they melt and mingle into surprise pockets of deliciousness in every square.

Instructions for Making Thick & Chewy Candy Bar Blondies

Let’s get baking. These steps are simple, fun, and will fill your kitchen with sweet aromas.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add in the eggs and vanilla extract and mix until fully incorporated.
3. Prepare Your Cooking Vessel:
   In another bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet until just combined.
4. Assemble the Dish:
   Fold in the chopped candy bars gently so they’re evenly distributed. Pour the batter into the prepared pan and smooth the top.
5. Cook to Perfection:
   Bake for 25 to 30 minutes or until the edges are golden and a toothpick comes out with just a few moist crumbs.
6. Finishing Touches:
   Let the blondies cool completely in the pan before lifting them out with the parchment paper.
7. Serve and Enjoy:
   Slice into squares and serve as is, or warm them slightly and pair with a scoop of vanilla ice cream.

Texture & Flavor Secrets

The edges get golden and slightly crisp while the center stays thick and gooey. The mix of candy bars creates caramel pockets, crunchy surprises, and fudgy swirls that make every bite unique. The blondie base is rich with brown sugar and buttery vanilla, which lets the candy pieces shine.

Cooking Tips & Tricks

A few extra tricks to make your blondies next-level:

• Don’t skip parchment paper, it makes cleanup a breeze and gives cleaner edges.
• For extra chew, refrigerate the batter for 30 minutes before baking.
• Sprinkle sea salt on top before baking for a sweet-salty twist.

What to Avoid

Here are a few things to watch out for when making blondies:

• Overmixing the batter, which can lead to dense and tough bars.
• Baking too long, which dries out the center.
• Using too many candy bars with caramel, which can sink and burn.

Nutrition Facts

Servings: 24
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

These blondies are incredibly forgiving. You can prepare the batter and refrigerate it overnight if needed. Once baked, store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cut blondies in layers between parchment for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

How to Serve Thick & Chewy Candy Bar Blondies

They’re amazing all on their own, but here are some serving suggestions:

• Serve warm with vanilla or caramel ice cream.
• Drizzle with a touch of warm chocolate or caramel sauce.
• Crumble over a sundae for a textural surprise.

Creative Leftover Transformations

Don’t toss those extras. Here’s how to reinvent them:

• Blondie Trifle: Layer with whipped cream and berries.
• Ice Cream Mix-in: Chop and stir into softened vanilla ice cream.
• Lunchbox Treats: Wrap individually for an on-the-go sweet fix.

Additional Tips

To keep them extra chewy, don’t overbake. Let them cool completely before cutting for clean edges. Want more chocolate? Stir in a handful of mini chips alongside your candy bar mix.

Make It a Showstopper

Presentation matters. Sprinkle a few extra chopped candy pieces on top before baking for a colorful, eye-catching top. Cut into even squares and stack on a tiered dessert tray for that bakery-style look.

Variations to Try

• Peanut Butter Swirl: Add dollops of peanut butter and swirl before baking.
• S’mores Style: Mix in graham crackers and mini marshmallows.
• Cookies and Cream: Fold in crushed chocolate sandwich cookies.
• Nutty Crunch: Add chopped pecans or walnuts for texture.
• Holiday Twist: Use seasonal candies like peppermint bark or candy canes.

FAQ’s

Q1: Can I make these blondies gluten-free?

Yes, just use a gluten-free 1:1 flour blend and check your candy bars for gluten.

Q2: Can I double the recipe?

Definitely, just use a larger pan or bake in two batches to ensure even cooking.

Q3: Can I freeze the batter?

Yes, store it in a sealed container or freezer bag. Thaw overnight before baking.

Q4: Why are my blondies dry?

You may have overbaked them. Pull them out when the center is just set.

Q5: Can I use just one type of candy?

Absolutely. A single favorite like Snickers or M&Ms works beautifully.

Q6: What kind of pan is best?

A metal 9×13 pan is ideal for even heat distribution and golden edges.

Q7: Should I chill before slicing?

Yes, it helps set the bars and makes cleaner cuts.

Q8: Can I make this dairy-free?

Use plant-based butter and dairy-free candy options.

Q9: What’s the best way to store them?

In an airtight container at room temp for 4–5 days or freeze for longer.

Q10: Can I add oats or coconut?

Sure! Add up to 1/2 cup for a twist on texture and flavor.

Conclusion

These thick and chewy candy bar blondies are the kind of treat that make a kitchen feel warmer and sweeter. Whether you’re tackling a candy surplus or just need a quick crowd-pleaser, this recipe delivers every time. Trust me, you’re going to love this. Let’s get baking and turn those candy bars into something unforgettable.

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