Fudge Topped Peanut Butter Chip Blondies Recipe
SKILL LEVEL : IntermediatePREP TIME : 20 Minutes
|1 cup||butter or margarine (250 mL)|
|3/4 cup||granulated sugar (175 mL)|
|3/4 cup||light brown sugar (175 mL)|
|1 tsp||vanilla extract (5 mL)|
|2 1/4 cups||all-purpose flour (550 mL)|
|1 tsp||baking soda (5 mL)|
|1/4 tsp||salt (1 mL)|
|1 2/3 cups||CHIPITS REESE Peanut Butter Chips (400 mL)|
|2 cups||CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (500 mL)|
|1 can||sweetened condensed milk (398 mL)|
|1/2 cup||peanuts (125 mL)|
- 1. Heat oven to 350°F (180°C). Grease 13x9x2-inch (33x23x5-cm) baking pan.
2. Beat butter, granulated sugar, brown sugar, eggs and 1/2 tsp (2mL) vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in peanut butter chips. Spread batter into prepared pan.
3. Bake 30 to 35 minutes or until golden. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in remaining 1/2 tsp (2 mL) vanilla. Spread evenly over baked blondies. Sprinkle with peanuts; press down lightly. Cool.
4. Refrigerate about 3 hours or until firm. Cut into bars. Store covered at room temperature.
Makes about 32 blondies.