It’s Labor Day Weekend Eve Eve and I’m sitting here wondering what we’re going to do all weekend. Three whole days off is not something we’re accustomed to. Sadly we’re still in the midst of a heat wave so we may be stuck inside. Scratch that, I just checked the weather and rain is the larger threat to outdoor activities this weekend. So there’s a good chance I’ll dabble with some flour and sugar this weekend.
If you’re in the same boat or maybe just looking last minute for a dessert to take to a barbecue, these peanut butter cup blondies are the answer.
Let me amend that, they are the answer if you’re not looking for something that will steal the show. If you want to bring the star of the buffet table, make a key lime cake.
But if you’re not looking for something that labor intensive and gravitate toward the classic flavor combo of peanut butter and chocolate, then these bars will certainly do the trick.
This peanut butter bar is tender and studded with chocolate chips. The addition of a few chopped peanut butter cups push it over the top. It’s a crowd pleaser.
Though, so is the key lime cake.
Maybe you should make both, just to be on the safe side…
Peanut Butter Cup Blondies
From Cooking Light
¼ cup butter
1 ¼ cups all-purpose flour
1 cup granulated sugar
½ tsp baking powder
¼ tsp salt
2 large eggs
1/3 cup creamy peanut butter
2 Tbsp milk
1 tsp vanilla extract
¼ cup semisweet chocolate chips
4 (0.75-ounce) peanut butter cups
Preheat oven to 350° and spay a 9” square pan with cooking spray. Place the peanut butter cups in the freezer so they are firm for cutting. Melt butter and set aside to cool. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, sugar, baking powder and salt. In a separate bowl, lightly beat two eggs. Add peanut butter, milk, vanilla extract to the eggs and stir well. Add the peanut butter mixture to the flour mixture; stir until combined. Stir in chocolate chips.
Scrape the batter into the pan. Coarsely chop the peanut butter cups and sprinkle over the batter. Bake for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.