So after the Reese’s peanut butter cup blondies were such a big hit at work, some of my coworkers decided to start bringing in all of their extra halloween candy for me to bake with. Which is great, and also terrible. It’s great, because now I have lots of chocolate in my freezer to experiment with. It’s horrible because now I have lots of chocolate and skittles within arms reach at all times. So I really needed to get rid of all my frozen Snickers today. My wonderful coworkers Amy and Sarah T. donated bags of snickers to me. So in the spirit of Sunday laziness, I decided to adapt last week’s blondies recipe with Snickers. And before we get into cookie baking, today is a very special HAPPY BIRTHDAY to my sissy-in-law. Roll tide roll!
- 1/2 cup unsalted butter
- 2 cups light brown sugar
- 1/2 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 20 fun-size Snickers, frozen
Step 1: Preheat the oven to 350 degrees. In a small saucepan over the stove, melt the butter and brown sugar on low heat. Add in the peanut butter and wisk together until it is incorporated. Set aside to cool.
Step 2: In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Step 3: Once the butter/sugar/peanut butter mixture has cooled enough, add it into the mixer and mix in the eggs and vanilla. You need to let it cool otherwise the eggs will cook. No one wants scrambled egg blondies.
Step 4: Add in the dry ingredients and mix until incorporated. Coarsely chop up about 20 frozen fun-size Snickers. It’s important they are frozen so that they don’t melt as quickly when baking. I used all of these tiny snickers and only 2 of the big bars. I just needed the fun size ones OUT of my house before I ate them all.
Look at the inside of that Snickers. Delicious. And a fall manicure featuring OPI’s Midnight in Moscow. What you can’t see is my left middle finger where the nail technician sliced my finger open yesterday and then tried to paint over the blood with nailpolish. Really classy.
Add them into the mixture and mix on low speed until they are just incorporated. You don’t want to crush them.
Step 5: Spread into a well-greased 13×9 inch pan. Bake at 350 degrees for 30-35 minutes.
These have the same consistency as the Reese’s blondies but have a totally different flavor with the Snickers candy bars, especially with the added crunch from peanuts and the gooey caramel.
For those coworkers wondering if they should take the floating holiday tomorrow or come into work for cookie monday …. tough decision, but you might regret not getting your hands on these.
And because a blog post is never complete without a photo or story about my Grandpa — in honor of Veterans day, I’ll share a favorite childhood memory from my all-time favorite Veteran, my Grandpa. So, growing up my Grandpa always had this giant purple mark on his stomach, which he told us was from when he got stabbed with a bayonet in active duty. As a kid, obviously you’re going to believe everything Grandpa says (even if he called ice cream “pickled pigs feet”) Fast forward to senior year in high school when I am the editor-in-chief of my high school newspaper (big ups, Gael Winds). And we decide to do a special feature edition on local veterans. So I volunteer to write an article on my Grandpa, since he was wounded in active duty. So I go home from school to tell my mom how excited I am … until she sits me down (after laughing pretty hysterically) to explain that Grandpa was never injured in active duty, but that is just a birth mark on his belly. So there ya go. Grandpa 1, Rebecca 0. Happy Veterans Day to all of the Veterans and Grandpa!