Snickers Blondies

Posted on November 20, 2014 in Traybakes


These fabulous blondie bars are simply to die for! Rich, gooey caramel, chocolate, marshmallows and peanuts fill every bite of this decadent, rich, tempting bar. If you are looking for a delicious new traybake-type recipe to try this holiday season this is sure to be on the top of your list.



125g soft unsalted butter

225g plain flour

¾ tsp baking powder

½ tsp bicarbonate of soda

175g smooth or chunky peanut butter

225g granulated sugar

225g light brown soft sugar

3 large eggs

¾ tsp vanilla extract

200g dark chocolate, chopped

50g mini marshmallows

200g salted peanuts


For the topping

100g granulated sugar

100ml double cream

25g unsalted butter

100g milk chocolate



Preheat the oven to 180°C. Grease a 5cm-deep 20 x 30cm baking tin with butter, line the base with nonstick baking paper.
Mix the flour, baking powder, bicarbonate of soda and ½ teaspoon salt together in a bowl; set aside.


In the bowl of an electric mixer, cream the peanut butter, butter, granulated sugar and light brown soft sugar at a medium speed until smooth.



Beat in the eggs, one and a time, followed by the vanilla extract.




On a low speed, gradually add the flour mix, then the chocolate chips, marshmallows and most of the peanuts. Let the mixer start to fold these into the mixture.



Spread the mixture evenly into the prepared tin.


Bake for 40-45 minutes or until the brownie is golden and a toothpick inserted into the centre comes out clean. Leave to cool completely.


Loosen the brownie with a knife and turn it out of the tin.

For the topping, combine the sugar, ½ tsp salt and 100ml water in a medium pan.


Whisk it a bit to help dissolve the sugar, then bring to a simmer.


Once the bubbling syrup starts to take on a caramel colour, watch the pan closely. It will turn from a golden colour to a dark brown very quickly. You’re aiming for a deep amber colour – this may take a while but be sure not to take your eyes off the pan. The syrup can easily burn.


Remove the pan from the heat. Slowly and gradually pour in the cream, whisking the mixture to stop it from boiling over. Whisk in the butter until the caramel is creamy and smooth.



Leave to cool slightly before pouring it evenly over the brownie, spreading it with a small spatula if necessary.


Then scatter the remaining peanuts over the caramel and leave for 1 hour to set.


I then melted some milk chocolate and drizzled over the top before cutting into square pieces.




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