Reese’s Pieces Peanut Butter Blondies Recipe

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Nathaniel Published: January 10, 2021 Modified: May 31, 2021

How To Make Reese’s Pieces Peanut Butter Blondies

Sweet tooth snack over here! Grab this homemade soft and chewy Peanut Butter blondies recipe baked with Reese’s Pieces for some added crunch!

Preparation: 10 minutes
Cooking: 30 minutes
Cool Time: 20 minutes
Total: 1 hour

Serves:

Ingredients

  • cupsall-purpose flour,spoon & leveled
  • 1tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • ½cupunsalted butter,(1 stick)
  • 2cupspacked light sugar,or dark brown sugar
  • ½cupcreamy peanut butter
  • 2large eggs,at room temperature
  • 1tsppure vanilla extract
  • ¾cupReese’s Pieces

Instructions

  1. Preheat oven to 350 degrees F. Grease 11×7-inch pan and set aside.

  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. Remove from heat, and stir in the peanut butter. Set mixture aside to cool.

  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

  4. Add eggs, one at a time, to the peanut butter mixture, mixing well after each egg. Stir in pure vanilla extract. Add this mixture to the prepared dry ingredients, and stir until the batter is smooth.

  5. Fold in ½ cup of Reese’s Pieces, leaving ¼ cup to sprinkle on top.

  6. Pour batter into the greased pan, spreading batter evenly. Sprinkle with the remaining ¼ cup Reese’s Pieces.

  7. Bake for about 25 to 30 minutes or until the top is golden brown and the edges are lightly browned.

  8. Allow 20 minutes to cool and cut into squares. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.

Nutrition

  • Calories: 320.56kcal
  • Fat: 12.86g
  • Saturated Fat: 6.15g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 4.22g
  • Polyunsaturated Fat: 1.59g
  • Carbohydrates: 47.12g
  • Fiber: 1.20g
  • Sugar: 30.60g
  • Protein: 5.75g
  • Cholesterol: 38.50mg
  • Sodium: 143.82mg
  • Calcium: 39.66mg
  • Potassium: 108.77mg
  • Iron: 1.25mg
  • Vitamin A: 58.52µg
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