Halloween is over, but if you’re anything like I am, the candy isn’t gone. Halloween on a weekday is actually the worst, because parents bring their kids in off the streets early. We probably only gave out 10% of the candy we bought total, so I’ve been trying to remedy the situation by baking (the best way to solve all problems).
Peanut butter blondies covered in salted caramel, ganache and topped with pieces of candy? That’s even better than Halloween.
For me, the month of November is always better than Halloween; the first half is full of birthdays of people I care about (including myself) and at the end, it’s Thanksgiving, the biggest food holiday on the American calendar. How could I not be excited?
And what better way to celebrate than with a casual treat like this? No need for fancy tools, weird ingredients or even any real skill. Mix it up, bake it, slice it and top it. And enjoy.
for the blondies
- 13 tablespoons melted butter
- ¼ cup smooth peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups flour
for the toppings
- 1 4 ounce recipe chocolate ganache, slightly cooled
- 1 recipe salted caramel sauce, cooled and chilled
- 10 fun-size snickers bars, roughly chopped
Preheat the oven to 375º F.
In a large bowl, mix the butter, peanut butter and both sugars until the mixture is smooth. I had to microwave the peanut butter a little bit to get it to mix in fully.
Whisk in the eggs, one at a time, until the batter is thickened, then stir in the vanilla, baking soda and salt.
Fold in the flour until the dough comes together, then press into a lined 13 x 9 inch baking pan, making sure to get it to an even layer.
Bake for 25-28 minutes, or until the bars are set, then let cool completely before decorating
Once the bars are cool, slice them into even pieces–I ended up with 25 individual bars–and start to decorate.
Pour the cooled caramel over the bars, then let them set for 5-10 minutes before pouring over the ganache. Before the ganache sets completely, add some candy pieces.
Let the bars set at room temperature for at least an hour, or chill in the fridge for 15 minutes before serving.