Peanut butter blondies decked out with crushed Butterfinger candy and drizzled with chocolate.
Sometimes those cutesy, festive little holiday treats look precious, but unfortunately, end up lacking severely in the flavor department. They’re either one-dimensional flavor, overwhelmingly sweet or sadly, just plain bad. Which is truly a pity, because time is time, and if you’re going to invest even the teensiest bit of your valuable time into something, shouldn’t it at least be a little bit worth it?
Because really, what’s the point in making a dessert that goes untouched and uneaten? No. That certainly will not do. It’s time for a festive Halloween treat that’s worthy of your time, and these Peanut Butter Butterfinger Blondies will be worth every single second.
This spooky, sweet treat bar is a peanut butter lover’s dream: The batter is extremely easy to mix up and is loaded down with creamy peanut butter, and speckled with crushed Butterfinger candy. Once the bars have finished baking, you simply set them out to cool and melt down a touch of chopped, semi-sweet chocolate.
The chocolate serves as both a means to cut the sweetness, but also will be the glue for the crushed Butterfinger topping. It is an over-the-top scrumptious dessert that is easily transportable and appropriately adorned in Halloween colors.
Whether you’re whipping these up for a festive family treat or featuring these bars on your Halloween party spread, you can count on this recipe to be a Halloween dessert that both the kids and adults will find themselves irresistibly drawn to, and one well worth your time. Please, enjoy.
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup creamy peanut butter
- 1 large eggs + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 6 ounces crushed Butterfinger candy separated (about 1 1/2 standard-sized Butterfinger bars)
- 4 ounces semi-sweet chocolate chopped (optional)
Preheat the oven to 350° and have ready a greased, square (8x8”) baking dish.
In a small mixing bowl, whisk together flour, sea salt and baking powder. Set aside.
Add melted butter, granulate sugar, brown sugar, peanut butter, egg, yolk and vanilla to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
Mix on medium-high speed until combined. Reduce the mixer speed to low, and gradually add in the dry ingredients. Once the dry ingredients have been incorporated, add half of the crushed Butterfinger and mix once more.
Add the batter to the prepared dish, and smooth over the top. Bake for 25 minutes. Cover with aluminum foil and bake 10 minutes more. Remove from the oven, transfer to a wire rack and allow to cool completely, 45 minutes to an hour.
Once the blondies have cooled, add the chocolate to a small microwaveable bowl. To melt the chocolate, microwave in 30 second increments, stirring after each interval, and taking care not to allow any water or moisture to touch the chocolate. The chocolate should be completely melted after 1 1/2-2 minutes in the microwave.
Using a spoon or whisk, drizzle the chocolate back and forth, over and across the top of the blondies. Sprinkle with the remaining Butterfinger candy, and transfer to the refrigerator to set, about 30 minutes.
Once the chocolate has set, cut into 16 squares, serve and enjoy!