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Peanut Butter Blondies are a match made in heaven: They’re soft, chewy, and full of flavor thanks to the double dose of peanut butter from delicious Butterfingers!
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Peanut Butter Butterfinger Blondies
These peanut butter blondies are so, so, so good! And incredibly easy to make! They’re not like cookies where you have to worry about spreading, just press the blondie batter into a baking dish and bake!
My regulars know by now how much I adore making peanut butter recipes. There are so many delicious possibilities: peanut butter chips, peanut butter cookies, peanut butter cups, peanut butter bars, and the list goes on!
You don’t have to add Butterfingers if you don’t want to, so use any candy you think would be good. Get creative and use the base of this easy peanut butter blondies recipe by adding other candies and all sorts of fun things to it.
- Sugar: I’m using light brown sugar for this blondie bar recipe – and lots of it!
- Peanut butter: you can use regular peanut butter – any no stir brand (not natural). If I wanted even more texture to these blondies, I would use crunchy peanut butter instead.
- Baking powder: this helps with leavening – not baking soda like most cookies.
- Flour: I always use all-purpose flour for my recipes but if you want to make this recipe gluten-free, just swap this for your favorite gluten-free flour.
- Butterfingers: I chopped some sun-sized Butterfingers but you can swap this for your favorite candy, like Reese’s Pieces or anything!
How to make Peanut Butter Blondies
- Preheat oven to 350°F and line a metal 9×13 inch pan with parchment paper and spray with cooking spray.
- Cream brown sugar, peanut butter, and butter in a large mixing bowl.
- Add eggs and vanilla and beat until combined. Then add in your baking powder, salt, and flour to mix.
- Stir in chopped Butterfingers after your batter is fully combined.
- Press into the prepared baking dish.
- Sprinkle the remaining chopped Butterfingers over the top and press lightly to make them stick to the surface.
- Bake for about 22-25 minutes or until it begins to lose its glossy sheen.
- Cool completely before slicing into squares.
- Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.
- ONLY use a METAL pan for baking these blondies! This will ensure they cook on the inside and on the top.
- If the dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands
- Add chocolate chips instead of Butterfingers to make peanut butter chocolate chip blondies
In an airtight container in the refrigerator.
Make sure to use a metal pan for these – that’s the best way to make sure they’re done on top and in the middle.
Peanut Butter Blondies Recipe
- 1 ½ cups (300g) packed brown sugar
- 6 tablespoons (84g) unsalted butter softened
- ½ cup (134g) peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
- 3 cups (390g) chopped Butterfingers divided (24 Fun Size)
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
- Cream brown sugar, peanut butter, and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
- Stir in 2 cups of the chopped Butterfingers.
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
- Sprinkle the remaining 1 cup of chopped Butterfingers over the top and press lightly to make them stick to the surface.
- Bake for about 22-25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
- If you can find them, use Butterfinger Bits (sold in the baking aisle) so you don’t have to chop them.
- Make sure to bake these in a metal pan – metal conducts heat best and will ensure your bars bake properly.
- This recipe has only been tested with regular no-stir peanut butter (not natural).
Last Updated on July 22, 2023