These gooey candy bar blondies bake up with a thick & chewy texture and are loaded with all the best halloween candy bars!
This gooey blondies recipe is perfect for using up leftover halloween candy! Add all of your favorites, from peanut butter cups to snickers to kitkats. Highly recommend adding more on top of the blondies right after they come out of the oven for the perfect amount of melty gooeyness!
For more halloween recipes, try Chocolate Caramel Cupcakes with Meringue Ghosts and Soft & Thick Monster Cookies.
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Why you'll love this blondie recipe
- Soft & Gooey Texture: Similar to this cookie cake, these blondies bake up with a soft & gooey texture that's so good you can't have just one bite.
- Customizable Mix-Ins: There are zero rules when it comes to the mix-ins. Add your favorite candy, chocolate, sprinkles, or anything else your heart desires!
- No Mixer Required: This is a bowl & whisk kind of recipe so you can have these beauties made & out of the oven in less than an hour 🙂
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- Butter: Highly recommend using a European-style butter, as it provides the best flavor and texture!
- Flour: Use high-quality, unbleached all-purpose flour.
- Leaveners: All you need is baking powder to give this blondie the perfect rise and texture.
- Sugars: You'll need 1 cup of dark or light brown sugar and ½ cup of granulated sugar for the batter.
- Egg: Bring your eggs to room temperature quickly by placing it a bowl of warm water.
- Vanilla: Use vanilla bean paste or extract to round out the flavor of this cookie cake.
- Candy Bars: Use any leftover halloween candy you have! I used a combination of peanut butter cups, snickers, twix, kitkats, hershey's chocolate, and reese's pieces.
Step by Step Instructions
These blondies are super simple to make and require no special equipment! Just whip the batter up in a bowl, carefully fold in the candy, and bake!
STEP 1: Make the blondie batter by whisking together the melted butter & sugars, then mixing in the eggs & vanilla, and folding in the dry ingredients. Lastly, fold in the candy bars.
STEP 2: Pour the batter into the prepared pan, smooth out the top, and bake!
STEP 3: Bake for about 30 minutes until evenly golden, then immediately top with more candy. Allow to cool completely in the pan.
STEP 4: Cut these halloween candy blondies into 16 squares and enjoy!
Expert Baking Tips
- Type of candy bars: I used a combination of peanut butter cups, snickers, twix, and kitkats for the batter, and topped with even more of these plus reese's pieces after baking.
- Top with extra candy: I recommend waiting to put more candy on top until after baking so they don't fully melt in the oven. They'll melt the perfect amount if you put them on top right after they come out of the oven!
Recipe FAQs
Yes! And I highly recommend it! You'll want to start with a couple extra tablespoons of butter, since water evaporates as it's cooked.
To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. It will alternate between bubbling and foaming. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color. It should take about 10 minutes, depending on the amount of butter you're using.
Yes! Simply double the quantity of each ingredient and follow the directions as written, but bake the blondies in a 9x13 pan.
Similar to any cookie or bar recipe that has few ingredients, the dry to wet ratio has a very small margin of error. If you add too much flour, over-mix, or over-bake these blondies, they will likely turn out dry. That's why it is SO important to weigh your ingredients (at the very least the flour) rather than using volume measuring cups. When baking, be sure to check them very frequently! It also never hurts to err on the side of slightly under-baked!
Storage Tips
Store these blondies in an air-tight container for 2-3 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other fall recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Gooey Candy Bar Blondies
Equipment
Ingredients
- 240 g (2 cups) all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- 170 g (¾ cup) unsalted butter, melted
- 213 g (1 cup) brown sugar
- 100 g (½ cup) granulated sugar
- 2 eggs, room temp
- 2 teaspoon vanilla bean paste or extract
- 170 g (1 cup) chopped candy bars, plus more for topping*
Instructions
- Preheat the oven to 350 degrees F and line a 9" square pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugars until fully combined.
- Mix in the eggs and vanilla.
- Add in the dry ingredients, and gently fold with a rubber spatula until just combined.
- Lastly, fold in the chopped candy bars.
- Pour the batter into the prepared pan and smooth out the top with a rubber spatula.
- Bake the blondies for about 30 minutes until evenly golden on top and toothpick inserted comes out clean.
- Once the blondies come out of the oven, immediately top with more candy bars as desired.*
- Allow to cool completely in the pan.
- Lift the blondies from the pan, cut into 16 squares, and enjoy!
Notes
- Type of candy bars: I used a combination of peanut butter cups, snickers, twix, and kitkats for the batter, and topped with even more of these plus reese's pieces after baking.Â
- Top with extra candy: I recommend waiting to put more candy on top until after baking so they don't fully melt in the oven. They'll melt the perfect amount if you put them on top right after they come out of the oven!
Kathleen says
4 stars only because they're too sweet. these bars are delicious, come together quickly but they're just too sweet. I'll be making these again but will definitely cut out some of the sugar.