It’s another Friday! What a week… I’ve decided what this blog needs is a running special, a “wildcard” dish if you will. Almost every week, I make something sweet just on a whim. Sometimes there’s a purpose – a birthday, a party – sometimes it was a bad day, and sometimes I just have too many eggs on hand and I need to bake! This week, we had a lot of mini snickers bars after a weekend of rowing (on Sam’s part) in Boston. Instead of letting them sit there (and tempt me endlessly) I decided to figure out a way to use them in some sort of baked deliciousness. Luckily, the girls over at Big Girls, Small Kitchen were thinking similarly! Their peanut M&M blondies seemed like a perfect way to foist a few extra mini snickers on unsuspecting friends and colleagues. Feel free to add your favorite leftover Halloween candy to this batter.
Snickers Bar Blondies (batter adapted from Bon Appetit)
1 c. all purpose flour
½ tsp. salt
¼ tsp. baking soda
½ c. (1 stick) unsalted butter
1 c. (packed) golden brown sugar
2 large eggs (at room temperature)
1 tsp. vanilla extract
1 c. mini snickers bars, diced in ¼ in. cubes
Preheat oven to 350°F. Butter and flour 9 x 13 inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt ½ cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using a spatula, stir in flour mixture, then the snickers bars. Spread batter in prepared pan. Bake blondies until golden, or a tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 20 minutes; cool completely in pan on rack.
Cut blondies into 18 bars.