These Peanut Butter Cup Stuffed Blondies are so moist and tender they practically melt in your mouth. And they’re perfect for a holiday movie night this weekend! Don’t save your sprinkles for cupcakes only, scatter your favorite festive sprinkles over these bars for a fun holiday touch.
I’ve talked about this before, but I own way too many sprinkles! And to add to the issue, I have a sprinkle advent calendar from Sweetapolita this year and so I’m using them any way I can think of…on cookies, cupcakes, bars, ice cream, the whipping cream on my hot cocoa. Sprinkles make life more fun, there’s no doubt about that!
I hope you enjoy this recipe, I’ll be making it again in a week when my college girls are home for Christmas!!
Again, I don’t have process photos for this recipe, but I find myself posting more often if I make it simple. If any questions come up while baking, shoot me a message and I’ll respond as quickly as I can. Happy baking!
Peanut Butter Cup Stuffed Blondies
1 cup (2 sticks) salted butter, melted (I like to use the microwave to quickly melt butter)
1 cup, plus 2 tablespoons brown sugar
2 tablespoons granulated white sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon table salt
1/4 cup creamy peanut butter
1 1/2 cups mini peanut butter cups (if using larger peanut butter cups, cut into bite sized pieces before mixing into the batter
1 cup semi sweet chocolate chips
Directions:
Line a 9 x 9″ pan with parchment and cooking spray (or just cooking spray if you don’t have parchment in the house).
In a large mixing bowl, whisk the melted butter and sugars until smooth. Whisk in the eggs and vanilla until well combined. Add the baking powder, baking soda, salt, and flour and stir until well combined. Add the peanut butter and stir until well combined. Fold in most of the peanut butter cups and chocolate into the batter, reserving about 1/2 cup total combined for scattering on top. Top with favorite sprinkles.
Bake at 350 F for 31-33 minutes, until lightly brown on top and cooked through. Be careful not to overcook. Let bars cool and serve! Tightly cover leftovers to keep fresh for several days! Enjoy!
Adapted from a recipe in “The One-Bowl Baker” by Stephanie Simmons
