Thick and chewy Snickers Blondie Bars - a rich, dense blondie packed with chunks of Snickers bars and chocolate chips - irresistible!
Overstuffing them into a blondie is my favorite way to eat candy bars. The blondie is rich and dense and gooey, the perfect base to hold in all the candy chunks. Semi-sweet or bittersweet chocolate chips balance the sweetness of the caramel, nougat, and milk chocolate of the Snickers bars. Kind of. This bar is very sweet and very delicious!
These Snickers Blondie Bars are a cinch to make. Whip them up in one bowl - no mixer needed. Melted butter makes them chewy and easy to mix.
Simply whisk cooled melted butter and brown sugar together in a mixing bowl. Whisk it good here - you want the butter to all be absorbed into the sugar, not separated. You also want your butter to be cooled so when you whisk in the egg, it doesn't cook. I melt the butter about three-fourths of the way in the microwave then let the residual heat melt the rest of the butter. This saves on cooling time. Stir in the vanilla and dry ingredients thoroughly, then add the chunks of Snickers bars and chocolate chips.
I use an 8-inch square pan with a removable bottom. This makes it really easy to lift the blondies out of the pan. If you don't have a pan with a removable bottom, line your pan with a sheet of aluminum foil or baking parchment leaving an overhand on both sides so you can lift the blondies out. For a really moist and dense blondie, bake until the top is set and the sides are beginning to turn golden brown. They will be soft when you take them out, so let them cool before cutting. My favorite way to eat these Snickers Blondie Bars is cold, straight out of the refrigerator. They're dense and gooey and fudgy.
You can use light or dark brown sugar in these blondies. I usually use light brown sugar, but I've baked these with dark brown sugar. You can see how dark and rich the bar becomes. The dark brown sugar adds more of a caramel-y flavor, and I think a slight bitterness to counter all the sweet going on in these bars. Either sugar would be good in these bars.
Enjoy! Don't forget to pin for later! Please leave a comment, I would love to hear from you!Print
- 8 tablespoons unsalted butter, melted and cooled (4oz, 115g)
- 1 cup packed brown sugar (7.5oz, 213g)
- 1 large egg
- 1 ½ teaspoons vanilla
- ⅛ teaspoon salt
- 1 cup all-purpose flour (5oz, 142g)
- 5 Snickers bars, chopped (9.3oz, 264g)
- 1 cup semi-sweet or bittersweet chocolate chips (6oz, 170g)
- Preheat oven to 350 degrees F.
- Prepare an 8-inch baking pan. If your pan has a removable bottom, line it with parchment. If your pan does not have a removable bottom, line with a large piece of aluminum foil or baking parchment so that the 2 sides overhang. Spray with nonstick cooking spray.
- Whisk cooled melted butter and brown sugar together in a mixing bowl. Whisk very well until all of the butter is absorbed into the sugar, not separated. You also want your butter to be cooled so when you whisk in the egg, it doesn't cook. I melt the butter about three-fourths of the way in the microwave then let the residual heat melt the rest of the butter. This saves on cooling time.
- Whisk in the egg and vanilla until thoroughly combined.
- Stir in the flour and salt thoroughly.
- Add the chunks of Snickers bars and chocolate chips and mix gently to combine.
- Spread batter into prepared pan and bake until top is just set and edges are becoming golden brown.
- Let cool completely before lifting out of pan. Cutting into 16 2-inch bars.
- Can be served at room temperature. My favorite way of serving is cold, straight out of the refrigerator for a dense, fudgy texture.
*This blondie recipe makes a very dense and moist blondie. It is not a cakey type blondie. If you would like a more cakey blondie, add ⅛ teaspoon baking soda and ½ teaspoon baking powder with the flour.
*You can also bake the blondies slightly longer for a more cakey brownie but take care not to overbake. Blondies will firm up upon cooling.