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)
Directions:
Preheat oven to 350 degrees.
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.
Fold in the mini peanut butter cups. Spread into an lightly baking sprayed 9×13 pan.
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
