We leave for Phoenix early this evening! I can almost feel the warmth of the sun. I am honestly so ready to wear shorts and leave behind my big winter coat. It feels so strange to pack a suitcase and not have to worry about bringing boots and hats and tights and scarves – I love it! Not that I don’t love New York – living here in such a fast-paced city with varying weather is what makes some time spent in Arizona fun. I could never move back, but I’m thrilled to be visiting.
I sent these into work with Kramer and he tells me that they were a big hit. I suppose that shouldn’t be too surprising, considering they contain chopped up Reeses Peanut Butter Cups. I know that these don’t last very long in my house, so why should blondies choc-full of them be any different? I added white chocolate for some contrast, and because I think that blondies should have some kind of white chocolate in them, but if it isn’t your preference, feel free to omit them entirely. The blondies themselves are rich and soft, with just the right amount of chewiness to them. The peanut butter cups melted just a tiny bit during baking, but firm back up as the blondies cool, making each bite of peanut butter and chocolate a pure delight. I love making bars like these because they are so simple – just mix it all together, bake, and cut into squares. That’s all there is to it! Next time you see a bag of Reeses on sale (like I did), definitely pick some up and pop these in the oven!
Combine your flour, baking powder, baking soda, and salt and set aside.
Unwrap all of your Reeses.
Chop them up and set aside.
Cube your butter.
Beat it together with the brown sugar until light and fluffy.
Add in the eggs, one at a time, followed by the peanut butter and the vanilla and almond extracts.
Gradually add in the flour, until just moistened.
Fold in your chopped peanut butter cups and your white chocolate chips.
Press the dough into a lined and/or greased baking sheet and bake at 350 degress F for 20 minutes, then cover with foil and bake for an additional 5-10 minutes, until set.
Cut into squares and serve!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cubed and room temperature
- 1½ cups packed brown sugar
- ⅔ cup peanut butter
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 eggs, room temperature
- 30 Reeses Peanut Butter Cups (about 1 bag), chopped
- ⅓ cup white chocolate chips
- Preheat your oven to 350 degrees F. Line and/or grease a 9x13 pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat together the butter and brown sugar until light and fluffy, at least 3 minutes. Mix in the eggs, one at a time, then the peanut butter, vanilla, and almond extract, until thoroughly incorporated.
- Gradually add the flour mixture to the wet mixture and mix until just moistened - finish this up by hand if necessary so as to not overmix the dough. Fold in the chopped Reeses and the white chocolate chips. This dough is sort of thick, so I found it easiest to press it into my pan with clean hands. Bake for 20 minutes, then cover the top with aluminum foil and bake for another 5-10 minutes, until set (the foil will ensure that the top doesn't brown too quickly). Allow to cool completely, then cut into squares and serve.