• She could throw her really cute red and white polka dot apron over her head and cry
• She could create magic

I think she decided to create magic and threw ingredients together to make Blondies. You know why? These are the most versatile of bar cookies. I mean you can toss almost anything in there… well, within reason..I mean I am not suggesting Blondies as a way to get your kids to eat liver, you know? But any kind of nut, any kind of chocolate, butterscotch, peanut butter, or white chocolate chip… dried fruit…the list goes on.

I wanted something a little different. so I chopped up Snickers Bars. Marc is somewhat addicted to Snickers so I figured it would be a no brainer dessert.

I liked how they came out. I was not expecting the Snickers to melt into the bars as much as they did but other than that it was a great addition. These are sweet, chewy, and have lots of flavor expoding in your mouth all at once. Imagine your tastebuds running around your tongue shouting “INCOMING!!”

You can’t imagine that? Well then, I guess you will have to make these and experience it for yourself.

Snicker Bar Blondies

• 2 cups flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 sticks unsalted butter
• 1 cup light brown sugar
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 3 regular sized Snickers, chopped in chunks
• 1 cup peanut butter chips
• 1/2 cup chocolate chips
• 1/2 cup  butterscotch chips (or brickle)
• 1 cup honey roasted peanuts coarsely chopped

1. Preheat oven to 325F
2. Allow butter to come to room temperature
3. Butter a 13x 9 inch pan
4. Mix the flour, baking powder, salt, and baking soda
5. Beat the butter until smooth and creamy
6. Beat in the sugars until no longer grainy
7. Add the eggs, one at a time
8. Add the vanilla
9. Stir in the dry ingredients
10. Fold in the chips, nuts, and Snicker Bars
11. Smooth into the prepared pan
12. Bake for about 40 minutes, or until a knife inserted in center comes out with a few crumbs clinging to it. Cool, and cut into desired sized bars.

Makes 1 13×9 inch pan

image:MaryeAudet

Post from: Baking Delights

My husband and three of my sons are headed out to Royal Rangers camp for the entire weekend. Sigh. I am a bit jealous. I love to camp but we haven’t been in some time. Royal Rangers is a bit like boy scouts but is affiliated with a denominational church. Marc is a commander, and they are going to do fun things like throwing tomahawks, making fires, and eating cookies.

Cookies? Yeah. Because Nick…of the puppy dog eyes….

…asked me to make him cookies to take so the guys in his tent would think he was really awesome.

Who could resist? Not me! Could you resist those eyes? Yeah. I didn’t think so. So I did it. Reeses Mini Peanut Butter Cups, peanuts, and chocolate chip cookie dough. They don’t have a name. They disappear too fast. I hope Nick keeps them hidden from his brothers and dad until he gets there….

Mini Peanut Butter Cup Cookies

• 1 12 oz package Reeses Mini peanut butter cups
• 1 c chopped peanuts
• 1 cup unsalted butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons organic vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Preheat oven to 350. Cover cookie sheet with parchment or Silpat.
In a large bowl, cream together the butter , brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture.

Stir in the Peanut Butter Cups and peanuts.

Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown.

Allow cookies to cool on baking sheet for 5 minutes.

Images: Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights