Description
These Crazy Halloween Blondies are a festive and fun treat perfect for the spooky season. Loaded with a colorful mix of candy corn, M&M’s, pretzels, chocolate chips, butterscotch chips, and pecans, baked to golden perfection, and topped with rich caramel and more candy toppings, these blondies bring a delightful combination of sweet, salty, and crunchy textures in every bite.
Ingredients
Scale
Blondie Batter
- 1 cup butter, melted
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans, divided
- 2/3 cup milk chocolate M&M’s, divided
- 2/3 cup chopped candy corn, divided
- 2/3 cup coarsely chopped miniature pretzels, divided
- 2/3 cup miniature semisweet chocolate chips, divided
- 2/3 cup butterscotch chips, divided
Topping
- 1 jar (12 ounces) hot caramel ice cream topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 13×9-inch baking pan with parchment paper, allowing the ends to extend up the sides for easy removal later, and grease the parchment to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the melted butter and brown sugar together until well blended. Add the eggs and vanilla extract, beating until smooth and combined.
- Combine Dry Ingredients and Incorporate: In another large bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring well to form a smooth batter.
- Add Candy and Nuts: Fold in half of the chopped pecans, milk chocolate M&M’s, candy corn, pretzels, semisweet chocolate chips, and butterscotch chips into the batter evenly.
- Bake the Blondies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the pan from the oven and place it on a wire rack to cool completely before adding the topping.
- Add Caramel and Toppings: Once cool, spread the entire jar of hot caramel ice cream topping evenly over the blondies. Sprinkle the remaining half of the pecans, M&M’s, candy corn, pretzels, chocolate chips, and butterscotch chips on top for a festive finish.
- Serve: Using the parchment paper edges, lift the blondies out of the pan onto a cutting board. Cut into 24 bars and serve.
Notes
- Allow blondies to cool completely before adding caramel topping to prevent it from melting too much.
- Using parchment paper with overhang makes removing bars from pan much easier and cleaner.
- Feel free to swap out candy mix-ins depending on your preference or for allergy considerations.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 bar (approximately 1/24 of recipe)
- Calories: 250
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
