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Peanut Butter Blondies are soft, chewy, with tons of peanut butter flavor ad crunchy Butterfinger candy in every bite. They’re an easy one-bowl cookie bar with an almost fudgy, gooey center and they’re so simple to make.
Peanut butter desserts are one of my favorite recipes to make because there are so many ways to change them up, like adding candy. Dessert mashups like Peanut Butter Butterfinger Blondies are kind of my specialty: start with a reliable soft and chewy blondie recipe, then add peanut butter and candy to make a completely new recipe.
Butterfingers are especially good here because their crisp peanut butter center adds crunch against the soft, gooey, fudgy bars. I love them as written, but this is also the kind of recipe you can make your own with different chopped candy or whatever you have in the pantry.
Peanut Butter Blondie Ingredients
- Light brown sugar keeps the bars soft for days. These will stay soft and rich up for up to a week!
- You should use regular shelf-stable peanut butter (any no stir brand, not natural that separates). I like Skippy or Jif (regular or naturals because they’re no stir peanut butters). Crunchy peanut butter can also be used.
- Baking powder helps with leavening, we’re not using baking soda like most cookies.
- 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.
- I chopped some sun-sized Butterfingers but you can swap this for your favorite candy, like Reese’s Pieces or anything! If you can find Butterfinger Bits use those, they’re easier than chopping the candy bars.
Variations
- Instead of Butterfingers use your favorite chopped candy bars.
- Add some chopped peanuts, pecans, or walnuts!
- Add chocolate chips instead of Butterfingers to make peanut butter chocolate chip blondies
- Skip the additions and top with peanut butter frosting!
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Dorothy’s Blondie Testing Notes
- 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
Peanut Butter Blondies Recipe
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Ingredients
- 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)
Instructions
- 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.
Notes
- 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Storing
Store blondies in an airtight container at room temperature. If you store in refrigerator they’ll last a few days longer. Regardless, they’ll stay soft for days. You can also freeze these cookie bars for a few months.
How to make Peanut Butter Blondies
- The brow sugar and butter mixture will be thick and crumbly.
- Once you add in the eggs it gets very wet, and its thickened by the flour.
- Once the dough is mixed, add the chopped candy.
- This is written for a 9×13-inch metal baking pan. Line with foil for easy removal.
FAQs
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.
Oh, yes, these were fantabulous!!! (is that a word? it should be).
xoxo
Ugh, WHY doesn’t AT&T accept blondies as an adequate form of payment? SO UNFAIR. I, however, accept blondies as a charity donation. Just sayin’.
These blondies make me happy 🙂 I couldn’t live without my iphone either.
I bet if someone at Sprint tasted these blondies, they’d give you a good deal on your cellphone bill 🙂 I love a good blondie! Pinned!
Yum! Mouth is watering! Hah
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