These Candy Bar Blondies are the kind of dessert that makes leftover candy feel like a very good problem to have. The blondies are thick, buttery, and chewy, with a soft brown-sugar center and chunks of chocolate candy scattered throughout. Use one favorite candy bar or mix several together for different flavors and textures in every bite.
The batter comes together without a mixer, and there is no frosting or complicated decorating involved. Just mix, fold in the candy, spread it into a pan, and bake until the edges are golden and the center is still slightly soft.
What You Can Do Better
The biggest trick with blondies is knowing when to take them out of the oven. It is tempting to keep baking until a toothpick comes out completely clean, but that can leave you with dry bars. For a softer, chewier center, take them out when the top is set and a toothpick comes out with a few moist crumbs.
You can also make the recipe your own by combining different types of candy. Chocolate-covered caramel candies, peanut butter cups, nougat-filled bars, or crispy chocolate pieces all work nicely. Chopping the candy into a mixture of small and slightly larger pieces gives the blondies more interesting bites.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (250 g) |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, melted and slightly cooled | 14 tablespoons (196 g) |
| Light or dark brown sugar | 1 1/4 cups (250 g), packed |
| Large egg | 1 |
| Egg yolk | 1 |
| Pure vanilla extract | 1 tablespoon |
| Chopped chocolate candy bars | 1 1/2 cups (about 225 g) |
| Flaky sea salt | Optional, for topping |
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How to Make Candy Bar Blondies
1. Prepare the Baking Pan
Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving some paper hanging over the sides. This makes it much easier to lift the cooled blondies out of the pan later.
2. Mix the Dry Ingredients
Add the flour, baking powder, and salt to a large bowl. Whisk everything together until evenly combined. Set the bowl aside while you prepare the wet ingredients.
3. Make the Blondie Batter
In another bowl, whisk the melted butter and brown sugar until smooth and well combined. Add the egg, egg yolk, and vanilla extract, then whisk again until the mixture looks evenly blended.
Pour the wet mixture into the bowl with the dry ingredients. Stir until a thick batter forms. Do not overmix once the flour has disappeared.
4. Add the Candy
Fold the chopped candy bars into the batter using a spatula. Try to distribute the pieces throughout the mixture rather than leaving most of them in one spot.
Transfer the batter to the prepared pan and spread it into an even layer. If you like a sweet-and-salty finish, sprinkle a small amount of flaky sea salt over the top.
5. Bake
Bake for about 30 to 34 minutes, or until the blondies are golden around the edges and the center looks set but still slightly soft. A toothpick inserted into the middle should come out with a few moist crumbs rather than wet batter.
Try not to overbake them. The blondies will continue to firm up as they cool, and taking them out at the right time is what helps keep the middle soft and chewy.
6. Cool and Slice
Let the blondies cool completely in the pan on a wire rack, which should take about an hour. Once cooled, use the parchment paper to lift the whole slab from the pan and place it on a cutting board.
Cut into 16 squares and serve.
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Best Candy to Use
Almost any chocolate-based candy can work in these blondies. A mixture is especially fun because every square can taste slightly different.
| Type of Candy | What It Adds |
|---|---|
| Caramel-filled chocolate | Soft, gooey pockets of caramel |
| Peanut butter cups | Rich peanut butter flavor |
| Nougat and caramel bars | Chewy texture and extra sweetness |
| Crispy chocolate candy | A light crunch |
| Chocolate-covered nuts | Crunch and roasted flavor |
| Chocolate candies with colorful shells | Extra chocolate and a fun appearance |
For the best texture, avoid gummy candy or very hard candies. They do not soften in the same way as chocolate, caramel, peanut butter, or nougat-based candies.
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Tips for Chewy Blondies
- Measure the flour carefully. Too much flour can make the blondies dense and dry.
- Let the melted butter cool slightly. It should be liquid but not extremely hot when combined with the other ingredients.
- Do not overmix. Stir only until the flour is incorporated.
- Do not overbake. A few moist crumbs on the toothpick are a good sign.
- Cool before cutting. The center needs time to finish setting.
- Use parchment paper. It makes removing and slicing the blondies much easier.
Can You Use Different Candy Combinations?
Absolutely. This is one of the easiest parts of the recipe to customize. You can use a combination of caramel candies and peanut butter cups, add chocolate chips alongside chopped candy, or mix in a few pieces of pretzel for a salty crunch.
If you are making these after a holiday when you have a collection of assorted chocolate candies at home, this recipe is a particularly easy way to use them up.
Also Read: Homemade Caramel Apples
Storage
Store the cooled blondies in an airtight container at room temperature for up to 1 week. Keep them away from direct heat so the chocolate pieces do not become too soft.
For longer storage, wrap the blondies well and freeze them for up to 3 months. Thaw them in the refrigerator overnight and allow them to come back to room temperature before serving.
Recipe Information
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30–34 minutes |
| Cooling Time | About 1 hour |
| Total Time | About 1 hour 50 minutes |
| Yield | 16 blondies |
| Pan Size | 9-inch square baking pan |
| Category | Dessert / Bars |
| Method | Baking |
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Nutritional Information
The following is an approximate estimate per blondie and can vary depending on the specific candy bars used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 300–320 kcal |
| Carbohydrates | 40–44 g |
| Protein | 3–4 g |
| Total Fat | 14–16 g |
| Saturated Fat | 8–10 g |
| Sugar | 27–30 g |
| Sodium | 150–200 mg |
Nutrition values are estimates and will change depending on the brands and types of candy used.
Frequently Asked Questions
Can I use only one type of candy bar?
Yes. You can use about 1 1/2 cups of chopped pieces from one favorite chocolate candy. Mixing several varieties simply gives you more flavors and textures.
Why are my blondies dry?
The most common reason is overbaking. Blondies should still have a few moist crumbs on a toothpick when they come out of the oven. They become firmer as they cool.
Can I make these in an 8-inch square pan?
Yes, but the blondies will be thicker and will need additional baking time. Keep a close eye on the center and use the toothpick test rather than relying only on the clock.
Do I need an electric mixer?
No. Melted butter makes this a simple whisk-and-stir recipe, so a couple of bowls, a whisk, and a spatula are enough.
Can I add chocolate chips too?
Yes. Chocolate chips can be added along with the chopped candy, although you may want to slightly reduce the amount of candy if you are adding several other mix-ins.
