Best Peanut Butter Heath Bar Blondies Recipes

HEATH COOKIE BARS

Steps:

• Preheat the oven to 350 degrees. Line a 9 x 13-inch baking dish with parchment paper and set aside.
• In a large bowl, beat together the softened butter, brown sugar, vanilla and egg yolks on low speed until smooth.
• Add the flour, salt and 1 cup Heath toffee bits and stir until just combined. The mixture will be thick and crumbly.
• Empty mixture into the prepared baking dish and press it out evenly using wet fingers. Bake for 25 minutes, until golden.
• Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes, then spread evenly using an offset spatula. Sprinkle with the remaining Heath toffee bits.
• Cool completely then refrigerate for 20 minutes to allow the chocolate to set up. Lift from the pan using the parchment paper onto a cutting board, then cut into squares and serve.

PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
• In a large mixing bowl, add melted butter. Then add peanut butter, sugar, vanilla and eggs and gently whisk together.
• Add flour and baking powder. Stir until smooth batter forms. Add chocolate chips and marshmallows and stir again.
• Pour blondie batter into prepared tin, smooth the top and place in the oven. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
• Leave in pan to cool completely - blondies will firm up as they cool. Cut into squares to serve.

PEANUT BUTTER HEATH BAR BLONDIES

Steps:

• Grease and flour a 18 x 12 inch jelly roll pan.
• In a large mixing bowl, cream together the butter and peanut butter until fluffy.
• Add in the sugar and beat until smooth.
• Add in the eggs and vanilla; mix until well combined.
• Add in the flour and beat until well mixed.
• Evenly spread the batter into the jelly roll pan.
• Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached.
• Let cool to room temperature.
• In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth.
• Drizzle the mixture over the cooled blondies.
• Sprinkle the chopped Heath bars and peanuts on top.
• Let cool to room temperature before slicing and serving.

PEANUT BUTTER & BACON BLONDIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with parchment, letting ends extend up sides; grease paper., In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon., Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. , For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.

PEANUT BUTTER BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
• Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
• Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips. , Spread into a greased 13x9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners' sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars.