Servings
24
servings
A peanut butter blondie base topped with a peanut butter ganache and chopped toffee bars.
Ingredients
- For the bars:
1-1/2 cups unsalted butter, softened
1-1/2 cups creamy peanut butter
2-1/2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour (see note*)
- For the topping:
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath bars or chocolate covered toffee bars (about 1 cup)
1/2 cup finely chopped unsalted peanuts
Directions
- Make the bars:
- Preheat oven to 325 F (160 C). Grease and flour a 18 x 12 x 1-inch jelly roll pan. In a large bowl, beat together the butter and the peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature
- Make the topping:
- In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving. Cut into 24 bars.
Notes
- * Or, you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1-1/2 teaspoons salt.
- Photo courtesy of I Crashed the Web. Blogger Melissa writes about baking and burns off those calories as a runner. She has a TON of great recipes, and her recipe for Peanut Butter Heath Bar Blondies is slightly different from mine, so you might want to check that out!