Yesterday was Halloween and we had so much fun going trick-or-treating. But now our cabinets are FULL of candy!
While eating the little chocolates all night long sounds great (especially York Peppermint Patties with a glass of Pinot Noir – it’s amazing, trust me), I wanted to make some kind of cake with them that I could freeze and enjoy another time. These blondies are perfect for just that. And, by cutting them into small squares, you can take them out of the freezer to enjoy one at a time (but be warned, they are very sweet!!).
Leftover Halloween Candy Blondies
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 cup assorted Halloween candy, roughly chopped
- Preheat the oven to 350ºF.
- Line an 8-inch square baking pan with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
- In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
- Remove the bowl from the stand mixer and stir in the flour and salt just until incorporated. Stir in 1/2 cup of the assorted Halloween candy.
- Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of Halloween candy over the top of the batter.
- Bake for 30 to 35 minutes until a toothpick inserted comes out clean.
- Let the pan cool completely then remove the blondies using the parchment paper overhang, cut into 12 squares and serve. Enjoy!