Halloween Candy Bar Blondies

  • Author: The Kitchen Whisperer

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  • 1 cup light brown sugar, firmly packed
  • 5 tablespoon melted butter, unsalted
  • 2 1/2 teaspoon Vanilla Bean Paste or pure vanilla extract
  • 1 large egg, room temperature and lightly beaten
  • 1 cup plus 3 tablespoon AP flour, sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups assorted candy bars, rough chopped and divided
  • 1/4 cup melted semi-sweet chocolate
  • 1/4 cup melted Melted Caramel


  1. Preheat the oven to 350F, rack in the middle.
  2. Line an 8×8 Square Baking Pan with foil leaving a 1” overhang; lightly spray the bottom.
  3. In a bowl, whisk together the flour, powder, soda and salt – set aside.
  4. In a large bowl whisk together the butter and brown sugar until combined.
  5. Add in the egg and vanilla whisking just until incorporated.
  6. Add in the dry ingredients and with a mixing spoon, mix just until combined. Do not overwork this. The batter will be very thick.
  7. Add in 1 1/2 cups candy bar pieces and gently fold in.
  8. Scrape the batter into the prepared pan.
  9. Using lightly wet fingers press the dough out evenly.
  10. Bake for 24-27 minutes or until the top is lightly brown and just set.
  11. Remove the pan from the oven and take the reserved candy bar pieces and gently push them into the top of the blondie leaving pieces exposed.
  12. Allow to cool completely in the pan.
  13. Grabbing the foil overhang, lift the blondies out of the pan and place on the counter.
  14. Gently pull back the foil from the sides.
  15. Drizzle the melted chocolate over top.
  16. Wait 15 minutes or until the chocolate is set and then drizzle on the melted caramel.
  17. Allow to cool before cutting.
  18. Store in an air tight container.


For the caramel do not use caramel ice cream topping. Just melt down Caramel Pieces

For the pan I found that I preferred to bake it in this pan ( 8×8 Square Baking Pan ) than in a glass pan. I got better results.

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