Leftover Halloween Candy Blondies

What do you do when you have a whole lot of this on November 1st?

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If you have children, you can tell them you ate all of their candy. (These NEVER get old)

Or, you can throw them in sugar and make a dessert… I say, do both.

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Leftover Halloween Candy Blondies

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Ingredients

  • 1 cup flour, sifted
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 Tablespoon vanilla extract
  • Leftover candy of choice (I used Reeses, Kit Kat’s, chocolate chips and some sprinkles –> because everyone loves sprinkles 😉 )

Directions

  • Preheat oven to 350 degrees & grab an 8×8 baking pan. Line your baking pan with parchment paper and grease with vegetable oil spray.
  • Sift together the flour, baking powder, baking soda, & kosher salt.
  • In a large mixing bowl, combine brown sugar, melted butter, & vanilla extract.  Once these ingredients are well blended, add the egg & mix until everything is combined.
  • Add the flour mixture very slowly and mix until barely combined.  Using a spatula or large spoon, continue mixing ingredients until completely mixed.  Here is where I folded in the chocolate chips.
  • Line the bottom of your pan with the Kit-Kat’s. (I used 12 of the packages that have 2 in them)
  • Spread the batter into baking pan.  Don’t worry if it seems like there’s not much batter…it all works out!
  • Chop your Reese’s (about a cup) and place them on top of the batter. Shake some sprinkles on for pretty color!
  • Bake for about 25 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean.
  • Allow to cool completely on a wire rack, then pull the parchment paper out of the pan.
  • Cut Blondies into squares & enjoy!

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Now you have an excuse to do more than just tear open those wrappers and indulge this Halloween season.

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WIAW – Cadbury Egg Blondies

Happy Wednesday! I have QUITE the recipe for you and just a heads up — it’s NOT healthy 🙂 But first let’s get to WIAW. As always thanks to Jenn for hosting!

WIAW GOES GREEN

Breakfast: Burnt Strawberry Protein Pancake {egg whites, protein powder, ground flax, cinnamon, almond milk, strawberries and greek yogurt}

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Lunch: Mason Jar Salad {vegan dijon dressing: (evoo, dijon, agave, water) red quinoa, shrimp, cucumber, avocado & spring mix

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Dinner: Chickpea Pot Pie (cornbread topping) in the crockpot

photo (17)

Dessert: Cadbury Egg Blondie

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If we’re talking candy, Easter is my favorite Holiday! Reese’s eggs, Cadbury eggs (the hard ones), Chocolate Hollow Bunnies & Peeps — Everything just tastes better in egg form. When I was younger (and had a speedy metabolism) I would eat an entire package a day to myself. Since I can’t do that now, I decided to make a dessert out of them.

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Cadbury Egg Blondies

Ingredients

  • 3/4 cup melted butter
  • 2 1/4 cup packed brown sugar
  • 3 eggs
  • 2 1/2 cup All Purpose flour
  • 2 t. baking powder
  • 1 t. coarse sea salt
  • 1 large bag of Cadbury Chocolate Eggs (hard)
  • 1 cup milk chocolate chips
  • 1 t. vanilla
  • also for garnish 1/2 cup melted chocolate chips

Directions

  • Preheat oven to 350degrees
  • Grease 9×13 baking pan
  • In medium sized bowl combine flour, baking powder and salt, whisking together.
  • In mixing bowl combine butter and brown sugar on low speed until smooth.
  • Add eggs one at a time continuing on low speed.
  • Add vanilla
  • Slowly add the the flour mixture to the butter mixture until just combined.
  • Add 3/4 bag of cadbury eggs and chocolate chips stirring with wooden spoon.
  • Spread batter into prepared pan and bake approx 25-30 minutes until they are set.
  • Toothpick will come out slightly gooey.  Be careful not to overcook.
  • When removed from oven sprinkled reserved cadbury eggs on top and drizzle with melted chocolate.

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PS – I couldn’t resist cutting into these — Wait 30 minutes before slicing. The rest of them didn’t break — Only the one I took the picture of and burnt my mouth with because I’m impatient 🙂

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