Ah, Halloween night. The crisp autumn air, the joyous shouts of “Trick or Treat!”, and the sheer delight of a bulging candy haul. But let’s be honest, after the costumes are put away and the initial sugar rush subsides, you’re often left with a colossal mountain of candy. Fun-sized chocolates, fruity chews, crunchy bars… they sit there, silently judging your willpower. Don’t let them languish in a bowl, destined for the back of the pantry! I’ve got the perfect solution, a recipe so incredibly easy and satisfying, you’ll wonder why you ever just ate the candy one piece at a time: these incredible Leftover Halloween Candy Bar Blondies. They’re quick, they’re chewy, and they turn that candy chaos into pure baked bliss!
Why You’ll Love Leftover Halloween Candy Bar Blondies
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 2 cups brown sugar, packed: This is our secret weapon for that signature chewy texture and deep, caramel-like flavor that makes blondies so addictive.
- ½ cup butter, at room temperature: Room temperature butter is super important here. It creams beautifully with the sugar, creating a smooth base for your batter.
- 2 eggs, beaten: Our binders! Eggs add richness and help hold everything together, giving your blondies that perfect fudgy consistency.
- 2 teaspoons vanilla extract: A classic flavor booster! Vanilla works wonders to enhance all the sweet goodness in these bars. Don’t skip it!
- 1 ½ cups all-purpose flour: The backbone of our blondies. Simple, reliable, and always in your pantry!
- 2 teaspoons baking powder: Gives these bars just the right amount of lift, ensuring they’re soft and tender, not dense.
- 1 teaspoon salt: A little pinch of salt goes a long way to balance the sweetness and really make all those chocolatey, sugary flavors pop.
- 1 cup chopped chocolate candy bar pieces: The star of the show! Gather up all your favorite leftover chocolate candies – Snickers, M&Ms, Hershey’s, Twix, Kit Kat – and chop them into bite-sized pieces. This is where the magic happens!
How to Make Leftover Halloween Candy Bar Blondies
Ready to turn that candy mountain into a dessert masterpiece? Let’s get baking!
- Get Your Oven Ready: First things first, go ahead and preheat your oven to a cozy 350 degrees F (175 degrees C). While it’s warming up, grab a 9×13-inch glass baking pan and give it a good grease. You want those delicious blondies to slide out easily once they’re done!
- Cream the Wet Ingredients: In a large mixing bowl, combine your packed brown sugar and that lovely, soft room-temperature butter. Stir them together until they’re nice and creamy. Next, crack in your beaten eggs and pour in the vanilla extract. Give it another good stir until everything is beautifully combined and smooth.
- Whisk the Dry Ingredients: In a separate, medium-sized bowl, whisk together your all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening and salt, ensuring a consistent texture throughout your blondies.
- Combine and Conquer: Now, it’s time to bring it all together! Gradually add your flour mixture to the wet egg and sugar mixture. Stir only until the flour is just incorporated. The key here is not to overmix. Overmixing can lead to tough blondies, and we want them perfectly soft and chewy!
- Fold in the Fun: This is where your leftover Halloween candy gets its moment to shine! Gently fold in all those glorious chopped chocolate candy bar pieces. You want them distributed throughout the batter, so every bite is a sweet surprise.
- Spread the Love: The batter will be quite thick, and that’s totally normal! Spoon it into your prepared 9×13-inch pan and spread it out evenly. You can use the back of a spoon or a spatula to get it nice and flat.
- Bake to Perfection: Pop your pan onto the center rack of your preheated oven. Bake for about 25 minutes, or until a wooden toothpick inserted into the center of the blondies comes out clean. Keep an eye on them, as oven temperatures can vary! For even more wisdom on creating delightful baked treats, be sure to check out our ultimate guide to baking perfect bar cookies.
- Cool Down: The hardest part is waiting! Once baked, take the blondies out of the oven and let them cool in the pan for at least 10 minutes before you even think about slicing them. This cooling time allows them to set up properly, making for neat, perfectly chewy squares.
Substitutions & Additions
These blondies are wonderfully adaptable! Here are a few ideas to get your creative juices flowing:
- Candy Creativity: While chocolate candy bars are classic, feel free to experiment! Try using fruity candies (like Skittles or Starburst, though they might melt a bit differently), peanut butter cups (if you have extra Reeses!), or even crunchy pretzels for a salty-sweet twist.
- Nutty Boost: Add ½ cup of chopped pecans, walnuts, or almonds for an extra layer of crunch and flavor. They pair wonderfully with the buttery blondie base.
- Extra Chocolate: No such thing as too much chocolate, right? Fold in an extra ½ cup of chocolate chips (milk, dark, or white) along with your chopped candy for even more chocolatey goodness.
- Drizzle It On: Once cooled, a drizzle of melted chocolate, caramel sauce, or even a simple powdered sugar glaze can take these blondies from great to absolutely extraordinary. If you’re feeling extra decadent, a warm drizzle of homemade caramel or a dollop of whipped cream can elevate these even further, or for another rich chocolatey treat, try our hot fudge brownie bread.
- Spice Things Up: A pinch of cinnamon or a tiny dash of nutmeg can add a warm, cozy note to your blondies, especially perfect for fall.
Tips for Success
- Don’t Overmix! I know it’s tempting to keep stirring, but once the flour is just combined, stop! Overmixing develops the gluten in the flour, which can lead to tough, dense blondies instead of the chewy, tender bars we’re aiming for.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them incorporate smoothly into the batter, creating a uniform mixture and a better final texture.
- Grease Your Pan Well: Seriously, don’t skimp on this step! A well-greased pan ensures your blondies come out cleanly, making for easy slicing and serving. You can also line it with parchment paper for even easier removal.
- The Toothpick Test is Key: Blondies can go from perfectly fudgy to dry and crumbly very quickly if overbaked. Keep a close eye on them during the last few minutes of baking. A clean toothpick means they’re done.
- Cool Completely (Almost): While it’s tough, letting the blondies cool for at least 10 minutes (or even longer!) before slicing helps them set. This prevents them from falling apart and gives you those beautiful, clean cuts.
How to Store Leftover Halloween Candy Bar Blondies
Good luck having any leftovers of these delicious blondies, but if you do, here’s how to keep them fresh:
- At Room Temperature: Store your cooled blondies in an airtight container at room temperature for up to 3-4 days. They’ll stay perfectly soft and chewy!
- In the Refrigerator: If you want to extend their freshness, you can store them in an airtight container in the refrigerator for up to a week. Just let them come to room temperature for a few minutes before enjoying, or pop them in the microwave for a few seconds for a warm, gooey treat.
- Freezer Friendly: Yes, you can freeze them! Once completely cooled, cut the blondies into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or warm gently in the microwave when you’re ready for a sweet bite. And if you’re a fan of super easy sweet treats that don’t even require an oven, you might love our no-bake marshmallow slice too!
FAQs
Q: Can I use any type of leftover Halloween candy?
A: Absolutely! Chocolate-based candies (like Snickers, Milky Way, M&M’s, Kit Kat) work wonderfully, but feel free to experiment with anything you have on hand. Just be aware that some very chewy or gummy candies might become a bit firmer or melt differently when baked.
Q: My blondies seem a bit dry. What did I do wrong?
A: The most common culprit for dry blondies is overbaking. Keep a close eye on them towards the end of the baking time. Remember, the toothpick test should come out clean, but a few moist crumbs are okay – that indicates a perfectly fudgy center!
Q: Can I make these blondies ahead of time for a party?
A: Definitely! These blondies are fantastic for making ahead. You can bake them a day or two in advance and store them at room temperature in an airtight container. They’re also great for freezing if you want to get a head start even further out.
Q: What’s the difference between a blondie and a brownie?
A: Great question! The main difference is chocolate. Brownies get their rich flavor and dark color from cocoa powder or melted chocolate, while blondies are made with brown sugar and vanilla, giving them a buttery, caramel-like flavor and a lighter, “blonde” appearance. Think of them as the vanilla cousin to the chocolate brownie!
For more delicious recipes and baking inspiration, follow us on Pinterest!
Sweet Salvation! Transform Leftover Halloween Candy into Irresistible Blondies
Ah, Halloween night. The crisp autumn air, the joyous shouts of “Trick or Treat!”, and the sheer delight of a bulging candy haul. But let’s be honest, after the costumes are put away and the initial sugar rush subsides, you’re often left with a colossal mountain of candy. Fun-sized chocolates, fruity chews, crunchy bars… they sit there, silently judging your willpower. Don’t let them languish in a bowl, destined for the back of the pantry! I’ve got the perfect solution, a recipe so incredibly easy and satisfying, you’ll wonder why you ever just ate the candy one piece at a time: these incredible Leftover Halloween Candy Bar Blondies. They’re quick, they’re chewy, and they turn that candy chaos into pure baked bliss!
Why You’ll Love Leftover Halloween Candy Bar Blondies
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 2 cups brown sugar, packed: This is our secret weapon for that signature chewy texture and deep, caramel-like flavor that makes blondies so addictive.
- ½ cup butter, at room temperature: Room temperature butter is super important here. It creams beautifully with the sugar, creating a smooth base for your batter.
- 2 eggs, beaten: Our binders! Eggs add richness and help hold everything together, giving your blondies that perfect fudgy consistency.
- 2 teaspoons vanilla extract: A classic flavor booster! Vanilla works wonders to enhance all the sweet goodness in these bars. Don’t skip it!
- 1 ½ cups all-purpose flour: The backbone of our blondies. Simple, reliable, and always in your pantry!
- 2 teaspoons baking powder: Gives these bars just the right amount of lift, ensuring they’re soft and tender, not dense.
- 1 teaspoon salt: A little pinch of salt goes a long way to balance the sweetness and really make all those chocolatey, sugary flavors pop.
- 1 cup chopped chocolate candy bar pieces: The star of the show! Gather up all your favorite leftover chocolate candies – Snickers, M&Ms, Hershey’s, Twix, Kit Kat – and chop them into bite-sized pieces. This is where the magic happens!
How to Make Leftover Halloween Candy Bar Blondies
Ready to turn that candy mountain into a dessert masterpiece? Let’s get baking!
- Get Your Oven Ready: First things first, go ahead and preheat your oven to a cozy 350 degrees F (175 degrees C). While it’s warming up, grab a 9×13-inch glass baking pan and give it a good grease. You want those delicious blondies to slide out easily once they’re done!
- Cream the Wet Ingredients: In a large mixing bowl, combine your packed brown sugar and that lovely, soft room-temperature butter. Stir them together until they’re nice and creamy. Next, crack in your beaten eggs and pour in the vanilla extract. Give it another good stir until everything is beautifully combined and smooth.
- Whisk the Dry Ingredients: In a separate, medium-sized bowl, whisk together your all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening and salt, ensuring a consistent texture throughout your blondies.
- Combine and Conquer: Now, it’s time to bring it all together! Gradually add your flour mixture to the wet egg and sugar mixture. Stir only until the flour is just incorporated. The key here is not to overmix. Overmixing can lead to tough blondies, and we want them perfectly soft and chewy!
- Fold in the Fun: This is where your leftover Halloween candy gets its moment to shine! Gently fold in all those glorious chopped chocolate candy bar pieces. You want them distributed throughout the batter, so every bite is a sweet surprise.
- Spread the Love: The batter will be quite thick, and that’s totally normal! Spoon it into your prepared 9×13-inch pan and spread it out evenly. You can use the back of a spoon or a spatula to get it nice and flat.
- Bake to Perfection: Pop your pan onto the center rack of your preheated oven. Bake for about 25 minutes, or until a wooden toothpick inserted into the center of the blondies comes out clean. Keep an eye on them, as oven temperatures can vary! For even more wisdom on creating delightful baked treats, be sure to check out our ultimate guide to baking perfect bar cookies.
- Cool Down: The hardest part is waiting! Once baked, take the blondies out of the oven and let them cool in the pan for at least 10 minutes before you even think about slicing them. This cooling time allows them to set up properly, making for neat, perfectly chewy squares.
Substitutions & Additions
These blondies are wonderfully adaptable! Here are a few ideas to get your creative juices flowing:
- Candy Creativity: While chocolate candy bars are classic, feel free to experiment! Try using fruity candies (like Skittles or Starburst, though they might melt a bit differently), peanut butter cups (if you have extra Reeses!), or even crunchy pretzels for a salty-sweet twist.
- Nutty Boost: Add ½ cup of chopped pecans, walnuts, or almonds for an extra layer of crunch and flavor. They pair wonderfully with the buttery blondie base.
- Extra Chocolate: No such thing as too much chocolate, right? Fold in an extra ½ cup of chocolate chips (milk, dark, or white) along with your chopped candy for even more chocolatey goodness.
- Drizzle It On: Once cooled, a drizzle of melted chocolate, caramel sauce, or even a simple powdered sugar glaze can take these blondies from great to absolutely extraordinary. If you’re feeling extra decadent, a warm drizzle of homemade caramel or a dollop of whipped cream can elevate these even further, or for another rich chocolatey treat, try our hot fudge brownie bread.
- Spice Things Up: A pinch of cinnamon or a tiny dash of nutmeg can add a warm, cozy note to your blondies, especially perfect for fall.
Tips for Success
- Don’t Overmix! I know it’s tempting to keep stirring, but once the flour is just combined, stop! Overmixing develops the gluten in the flour, which can lead to tough, dense blondies instead of the chewy, tender bars we’re aiming for.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them incorporate smoothly into the batter, creating a uniform mixture and a better final texture.
- Grease Your Pan Well: Seriously, don’t skimp on this step! A well-greased pan ensures your blondies come out cleanly, making for easy slicing and serving. You can also line it with parchment paper for even easier removal.
- The Toothpick Test is Key: Blondies can go from perfectly fudgy to dry and crumbly very quickly if overbaked. Keep a close eye on them during the last few minutes of baking. Remember, the toothpick test should come out clean, but a few moist crumbs are okay – that indicates a perfectly fudgy center!
- Cool Completely (Almost): While it’s tough, letting the blondies cool for at least 10 minutes (or even longer!) before slicing helps them set. This prevents them from falling apart and gives you those beautiful, clean cuts.
How to Store Leftover Halloween Candy Bar Blondies
Good luck having any leftovers of these delicious blondies, but if you do, here’s how to keep them fresh:
- At Room Temperature: Store your cooled blondies in an airtight container at room temperature for up to 3-4 days. They’ll stay perfectly soft and chewy!
- In the Refrigerator: If you want to extend their freshness, you can store them in an airtight container in the refrigerator for up to a week. Just let them come to room temperature for a few minutes before enjoying, or pop them in the microwave for a few seconds for a warm, gooey treat.
- Freezer Friendly: Yes, you can freeze them! Once completely cooled, cut the blondies into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or warm gently in the microwave when you’re ready for a sweet bite. And if you’re a fan of super easy sweet treats that don’t even require an oven, you might love our no-bake marshmallow slice too!
FAQs
Q: Can I use any type of leftover Halloween candy?
A: Absolutely! Chocolate-based candies (like Snickers, Milky Way, M&M’s, Kit Kat) work wonderfully, but feel free to experiment with anything you have on hand. Just be aware that some very chewy or gummy candies might become a bit firmer or melt differently when baked.
Q: My blondies seem a bit dry. What did I do wrong?
A: The most common culprit for dry blondies is overbaking. Keep a close eye on them towards the end of the baking time. Remember, the toothpick test should come out clean, but a few moist crumbs are okay – that indicates a perfectly fudgy center!
Q: Can I make these blondies ahead of time for a party?
A: Definitely! These blondies are fantastic for making ahead. You can bake them a day or two in advance and store them at room temperature in an airtight container. They’re also great for freezing if you want to get a head start even further out.
Q: What’s the difference between a blondie and a brownie?
A: Great question! The main difference is chocolate. Brownies get their rich flavor and dark color from cocoa powder or melted chocolate, while blondies are made with brown sugar and vanilla, giving them a buttery, caramel-like flavor and a lighter, “blonde” appearance. Think of them as the vanilla cousin to the chocolate brownie!
For more delicious recipes and baking inspiration, follow us on Pinterest!
Leftover Halloween Candy Bar Blondies
Ingredients
Equipment
Method
- Step 1: Get Your Oven Ready: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan thoroughly.
- Step 2: Cream the Wet Ingredients: In a large mixing bowl, combine the packed brown sugar and room-temperature butter. Stir until creamy. Add the beaten eggs and vanilla extract, then stir again until beautifully combined and smooth.
- Step 3: Whisk the Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Step 4: Combine and Conquer: Gradually add the flour mixture to the wet egg and sugar mixture. Stir only until the flour is just incorporated, being careful not to overmix.
- Step 5: Fold in the Fun: Gently fold in all the chopped chocolate candy bar pieces, ensuring they are distributed throughout the batter.
- Step 6: Spread the Love: Spoon the thick batter into your prepared 9x13-inch pan and spread it out evenly using the back of a spoon or a spatula.
- Step 7: Bake to Perfection: Place the pan on the center rack of your preheated oven. Bake for about 25 minutes, or until a wooden toothpick inserted into the center comes out clean. Keep an eye on them, as oven temperatures can vary.
- Step 8: Cool Down: Once baked, remove the blondies from the oven and let them cool in the pan for at least 10 minutes before slicing. This allows them to set properly for neat, chewy squares.