Description
These Crazy Halloween Blondies are a fun and festive treat perfect for Halloween celebrations. Rich and buttery with a blend of chocolate, candy corn, pretzels, and caramel topping, they’re packed with textures and flavors that make every bite a delightfully spooky experience.
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
- 1/2 cup chopped pecans (half of 1 cup)
- 1/3 cup milk chocolate M&M’s (half of 2/3 cup)
- 1/3 cup chopped candy corn (half of 2/3 cup)
- 1/3 cup coarsely chopped miniature pretzels (half of 2/3 cup)
- 1/3 cup miniature semisweet chocolate chips (half of 2/3 cup)
- 1/3 cup butterscotch chips (half of 2/3 cup)
Topping
- 1 jar (12 ounces) hot caramel ice cream topping
- 1/2 cup chopped pecans (remaining half)
- 1/3 cup milk chocolate M&M’s (remaining half)
- 1/3 cup chopped candy corn (remaining half)
- 1/3 cup coarsely chopped miniature pretzels (remaining half)
- 1/3 cup miniature semisweet chocolate chips (remaining half)
- 1/3 cup butterscotch chips (remaining half)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 13×9-inch baking pan with parchment paper, allowing the edges to extend up the sides, then grease the parchment lightly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the melted butter and brown sugar together until well blended. Then, add the eggs and vanilla extract, beating until combined smoothly.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Make Blondie Batter: Gradually add the flour mixture into the brown sugar mixture, mixing well after each addition. Stir in half of the chopped pecans, M&M’s, candy corn, pretzels, chocolate chips, and butterscotch chips until evenly distributed in the batter.
- Bake: Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Then allow the blondies to cool completely on a wire rack while still in the pan.
- Add Toppings: Once cooled, spread the hot caramel ice cream topping evenly over the bars. Sprinkle the remaining pecans, M&M’s, candy corn, pretzels, chocolate chips, and butterscotch chips evenly over the caramel layer.
- Serve: Using the overhanging parchment edges, lift the blondies out of the pan. Cut into approximately 24 bars and serve.
Notes
- Make sure the eggs are at room temperature for the best batter texture.
- Line the pan with parchment paper to make removal and cleanup easier.
- You can substitute other nuts or candies as desired to customize your Halloween blondies.
- Allow the blondies to cool fully before adding the caramel topping to prevent melting and mixing.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
