Peanut Butter Heath Bar Blondies
Indulge in the rich, buttery perfection of Peanut Butter Heath Bar Blondies, a decadent twist on classic blondies that's bursting with irresistible flavor. These chewy bars combine creamy peanut butter, brown sugar, and a glorious crunch from Heath Bar toffee bits, creating a symphony of sweet and salty delight in every bite. Quick and easy to prepare, they come together in just 15 minutes of prep time before baking to golden perfection. Perfectly balanced with a soft, fudgy center and crisp edges, these blondies make the ideal dessert for peanut butter lovers and toffee enthusiasts alike. Whether you’re hosting a gathering or treating yourself, this recipe is a guaranteed crowd-pleaser. Don't forget to enjoy them warm or store them in an airtight container for a few days of blissful snacking!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup granulated sugar
- 0.5 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup Heath Bar toffee bits
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, allowing the paper to hang over two sides for easy removal.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the light brown sugar and granulated sugar until well combined.
Add the peanut butter to the warm butter mixture and stir until smooth. Let the mixture cool slightly to avoid cooking the egg in the next step.
Whisk in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Fold in the Heath Bar toffee bits, ensuring they are evenly distributed throughout the batter.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out of the pan.
Cut into 12 squares or pieces and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
