Tuesday, October 21, 2014

Peanut Butter Butterfinger Blondies

I don’t like to admit to envy, but I do indeed envy those bloggers and other fine bakers out there who have lots of great festive treats ready for every occasion. For Halloween, I would love to have spooky decorated cupcakes or homemade candies or something baked with a chocolate spider web swirl on it. I’m not sure exactly why I fall short of such aspirations, although I suspect that the abundance of miniature candy bars in seasonal packaging might be muscling out the homemade goodies.

Well, I decided that, since those candy bars define the Halloween culinary season for me, they could take part in dessert and contribute to the holiday theme. I commandeered a bag of Butterfinger candies (not the first bag; I totally ate the first bag), chopped some of them up and sprinkled them on what already looked like a pretty swell peanut butter blondie.

Of course it was delicious! I mean, come on! I put peanut butter, which is great, into a blondie batter, which is great, and then gilded it all with a layer of Butterfinger candy goodness. The chopped Butterfingers melted in the oven, then re-crystallized as the blondies cooled, creating a slightly crunchy, slightly sticky, a little chocolate-y crust. Trick or treat indeed!

Actually, this is a mighty fine peanut butter blondie recipe even without the candy on top. I adapted it from Epicurious where it was originally published as a peanut butter and jelly blondie. It would probably be pretty good with that jelly or with peanut butter cups or chocolate chips. And, of course, it would be good way outside the accepted boundaries of Halloween celebration, although this counts as my contribution to all the Halloween fun. Which is good, because I would look terrible in a naughty nurse costume.

Peanut Butter Butterfinger Blondies
Adapted from Epicurious

½ cup (1 stick) unsalted butter
1 ¼ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 ½ cup brown sugar
¾ cup smooth peanut butter
1 teaspoon vanilla extract
1 cup chopped Butterfinger candies

1. In a small saucepan, melt the butter set aside to cool slightly. Preheat oven to 350 F. Spray an 8-inch square baking pan with cooking spray or butter or grease it as you prefer.

2. In a large bowl, combine the flour, baking powder and salt. Whisk or sift to combine.

3. In a medium-size bowl, lightly beat the eggs with a whisk. Slowly whisk in the melted butter, beating until well combined. Whisk in the brown sugar, beating until smooth. Whisk in the vanilla extract.

4. Pour the egg mixture into the flour mixture and stir until just combined.

5. Pour the batter into the prepared 8-inch pan. Sprinkle the chopped Butterfinger candies evenly over the top of the batter. Press the candies gently into the batter. Bake at 350 F for 35-40 minutes or until a wooden pick inserted in the center comes out with just a few moist crumbs clinging to it. Cool completely on a wire rack. Cut into squares to serve.

Makes 12-16 servings.

One year ago: Beef Empanada Pot Pie

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