Peanut Butter Heath Bar Blondies
|
| |
| | blondies |
| 1-1/2 cup | (3 sticks) unsalted butter, softened |
| 1-1/2 cup | smooth peanut butter |
| 2-1/2 cup | sugar |
| 3 large | eggs, at room temperature |
| 2 Tbsp | vanilla extract |
| 3 cup | self-rising flour* |
| |
| | topping |
| 1 cup | peanut butter chips |
| 3 Tbsp | heavy cream |
| 4 | coarsely chopped heath bars or chocolate covered toffee bars (about 1 |
| cup | |
| 1/2 cup | finely chopped unsalted peanuts |
| |
| preheat oven to 325*f (160*c). grease and flour a 18 x 12 x 1-inch jelly |
| roll pan. in a large bowl, beat together the butter and the peanut butter |
| until fluffy. add the sugar and beat until smooth. add the eggs and the |
| vanilla extract and mix well. add the flour and beat until well |
| incorporated. spread the batter evenly into prepared pan. bake for 25 to |
| 30 minutes or until a cake tester inserted into center of pan comes out |
| with moist crumbs attached. cool to room temperature to prepare the |
| topping: in a small saucepan over medium heat, melt the peanut butter |
| chips and the cream, stirring until smooth. drizzle the peanut butter |
| mixture decoratively over the cooled blondies. sprinkle the heath bars and |
| the peanuts on top. allow to cool to room temperature, or overnight, |
| before cutting and serving. |
| |
| makes 24 (3-inch) blondies. |
| |
| *or you may substitute with 3 cups all purpose flour, 3 teaspoons baking |
| powder and 1 1/2 teaspoons salt. |
| |
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| (ID: 8058) Mirror: rec.food.recipes: Tue, Apr 20, 2004 |