Crazy Halloween Blondies
MAKES: 24 servings
1 cup butter, melted
2 cups packed brown sugar
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
1 jar (12 ounces) hot caramel ice cream topping
Preheat oven to 375°. Line a 13×9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.
In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips.
Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Spread caramel topping over bars; sprinkle with remaining pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 2 dozen.
Originally published as Crazy Halloween Blondies in Halloween Bookazine 2015 2015, p111
Recipe cited from taste of home magazine.