Peanut Butter Cup Blondies

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These mouth watering blondies were created by means of trying to use up leftover Easter candy I didn’t know what to do with. This recipe was adapted by a penzey’s original recipe for blondies. Every time I make these tasty little treats there are no leftovers!! So enjoy them while you can.

Ingredients:

  • 1 & 1/2 Cups sugar
  • 1/2 Cup smooth peanut butter (we like Jif)
  • 3 eggs farm fresh or Eggland’s Best
  • 1/2 Cup (1 sticks) unsalted butter, room temperature
  • 1 tsp. Mexican Vanilla extract
  • 1 Cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup of mini Reese cups or Trader Joe’s ‘mini peanut butter cups (or if you have large peanut butter cups chop them up with a frogger)

 

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Directions:

Preheat oven to 350 degrees.

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In a electric mixer bowl, cream together the sugar, peanut butter, eggs, butter and vanilla. In a separate bowl, sift together the flour, baking powder and kosher salt. Add the dry ingredients to the wet ingredients and mix until smooth.

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Fold in the mini peanut butter cups. Spread into an lightly baking sprayed 9×13 pan.

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Bake at 350° for about 35 minutes or until toothpick comes out clean. Let cool on a wire rack best served with some ice cream :)

 

Makes 16 Blondies

 

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