HALLOWEEN CANDY BLONDIES
Transform your leftover Halloween candy into gooey blondie bars. These bars pair perfectly with ice cream or a hot or cold beverage of your choice.
Provided by Sandra Garth
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.
- Whisk flour and baking powder in a small bowl to remove any lumps.
- Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.
- Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.
Nutrition Facts : Calories 269 calories, Carbohydrate 36 g, Cholesterol 38 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 7.2 g, Sodium 93.1 mg, Sugar 27.2 g
CRAZY HALLOWEEN BLONDIES
I have a real sweet tooth, so Halloween is my favorite holiday. I came up with these bars for my kids, but I think I like them even more than they do! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half the pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips., Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Spread caramel topping over bars; sprinkle with remaining pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 358 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 183mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
HALLOWEEN BLONDIES
Brown sugar is key to creating a sweet, light molasses flavor in these chewy blondies. You can even get the young ones involved in the Halloween fun-let them sort the chocolate candies by color and arrange them on top of the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
Nutrition Facts : Calories 297 g, Fat 14 g, Protein 3 g
CRAZY HALLOWEEN BLONDIES RECIPE | TASTE OF HOME
Number Of Ingredients 0
Steps:
- Check out this fun Halloween recipe!
NAUGHTY NUTTY BLONDIES
An easy rich blondie recipe with chocolate and butterscotch chips, as well as chopped walnuts. Best with vanilla ice cream and a bit of caramel sauce.
Provided by Sara Homsher
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan.
- Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.6 g, Cholesterol 13.1 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 228.1 mg, Sugar 23.8 g
"CANDY CORN" PUMPKIN BLONDIES
Two Halloween favorites-candy corn and pumpkins-meet in these irresistible blondies.
Provided by Genevieve Ko
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
- In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
- Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
- Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
- Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.
- In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.
- Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.
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