FEBRUARY 22, 2010


I needed something for a crowd.  As I searched my vast library of cookbooks for Pecan Bars, I came up short.  I have made lots of pecan bars in my day and for the life of me, I cannot remember which are my favorite.

During my search I came across these Peanut Butter Heath Bar Blondies in The Magnolia Bakery Cookbook.  I don’t really use this book often, yet with that said, these were very well received.  I had to bring dessert for 110 6th graders and these did the trick.

The recipe called for peanut butter chips, but they are no where to be found.  I altered it a little and used really good bittersweet chocolate chips instead.  I think they were almost better with the chocolate.

These are great when you need to feed a ton of people.  Light, good, crunchy, moist and delicious.

Peanut Butter Heath Bar Blondies
yield: 36 bars


1 1/2 cups unsalted butter, creamed
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs, room temp.
2 Tbls vanilla
3 cups self-rising flour

1 cup peanut butter chips (i used bittersweet)
3 Tbls. heavy cream
1 cup  coarsely chopped heath bar
1/2 cup finely chopped unsalted peanuts


1.  Preheat oven to 325*
2.  Grease & flour 12 x 18 jelly roll pan
3.  Beat butter, peanut butter until fluffy.  Add the sugar & beat until smooth.
4. Add eggs, one at a time, completely beating before adding additional eggs. Add vanilla.
5.  Add the flour and beat until well incorporated.
6.  Spread evenly in pan and bake for 25-30 minutes or until cake tester inserted into center of pan.  Cool to room temp.

for the topping:
In a small saucepan over medium heat and melt chips and the cream until smooth.  Drizzle the mixture over cooled blondies.  Sprinkle with heath bar and peanuts.

Let set in fridge overnight.