Featured Recipe
Holiday Candy Blondie Bars
By Kate
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Take a classic blondie bar, twist the candy mix for new textures and flavors. Butter and sugars whipped until just right, not a second wasted. Folded in are semi-sweet chocolate chunks swapped instead of chips for better melt, and chopped toasted pecans replace sprinkles, adding crunch. M&Ms remain but reduced quantity so no candy overload. Few extra minutes baking until golden brown all around, center still moist but firm to touch. Lift from pan by parchment, cut before fully cold for cleaner squares. Easy swap ingredients keep pantry-friendly but exciting results every batch.
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Prep:
15 min
Cook:
25 min
Total:
40 min
Serves:
9 servings
dessert
holiday baking
bar cookies
Introduction
Bars with candy bits scattered in batter. Butter and sugar whipped forming base that anchors dense but tender crumb. Egg and vanilla pull flavor together, flour added gently - too much mixing, tough bars. Chocolate chunks melt differently than chips; preference, but chunks give pockets of gooey richness. Nuts add texture variance—a must in candy bars to avoid samey chew. M&M’s tossed in controlled quantities so sweetness doesn’t drown the layers beneath. Parchment with overhang, your best friend for lifting correct. Visual cues trump timers—edges golden, center set but soft. Trial and error in kitchen fine tunes baking time, trust your eye.
Ingredients
About the ingredients
Butter melted for easy incorporation and moist crumb. Swap semi-sweet chunks for chips to avoid clumping and promote melty pits. Toast nuts dry at low heat until fragrant, 5–7 mins will do, bring out oils without overcooking. M&M quantity adjusted down to 1/4 cup chopped, less candy bulk means balance between texture and sugar. Vanilla important for depth, imitation vanilla won’t yield same notes. Flour sifted catches any lumps, lighter batter. Salt counters all sweetness; don’t omit. Using parchment with overhang makes removal clean and fast without damaging edges—essential for neat squares. Refrigerate leftover bars to preserve toasted nut crunch.
Method
Technique Tips
Butter and sugar should be whisked until they lose granularity but not airy. Egg whisked in to emulsify fats and sugars smoothly, prevents greasy pockets. Mix flour in with a folding motion, think gentle waves not whipping action, avoids tough bars. Adding chocolate and nuts last prevents overmixing. Spreading batter evenly ensures even cooking; thick spots will hold moisture and spoil edges. Watch for visual and tactile signs rather than relying solely on minutes. Oven temps vary, so the golden edges and clean toothpick test matter more. Cool bars on wire rack so steam escapes; trapping moisture ruins texture. Cut warmish for clean edges, cool completely for chewy texture. Store in cool place, nuts prone to rancidity if left too long at room temp.
Chef's Notes
- 💡 Whisk butter and sugars until granular disappears. Mix slowly and well. Avoid air, or bars get dry. Eggs should blend smoothly for tenderness. Use room temp for easier mixing.
- 💡 Sifting flour catches lumps. Helps create lighter texture. Fold carefully—no overmixing to avoid tough bars. Visual cues matter: edges golden, center soft but not wet. Check with toothpick.
- 💡 Use good quality chocolate chunks; they melt better than chips. Adds gooey richness. Chopped nuts should be toasted for depth. 5-7 mins in low heat enhances flavor without burning.
- 💡 Store bars airtight to keep them fresh. Nuts can go stale quickly. Refrigerate leftovers to maintain crunch. Room temp not good long-term; they need cool storage.
- 💡 Try swapping pecans for walnuts if desired. Both work well. Adjust the sweetness in M&M’s—go for less if worried about overload. Balance is key in candy desserts.
Kitchen Wisdom
How to tell when bars are done?
Look for golden edges. Center should be set but soft to touch. Insert toothpick. Few moist crumbs is right.
Can I add more M&M's?
Yes but adjust overall sweetness. Too much can drown out other flavors. Consider textures—more candy means less balance.
What if they stick to the pan?
Use plenty of butter. Parchment paper helps remove them cleanly. Let them cool—steam can cause sticking.
How long do these bars last?
About a week at room temp. Fridge extends life but changes texture. Store in airtight container, keep moisture out.
