Thursday, April 24, 2014

Cadbury White Blondies with Peanut Butter Chips

Of all the holidays, Easter has the best candy.  Reese's Pieces Eggs.  Nerds Bumpy Jelly Beans.  Cadbury Mini Eggs.  Yes, please!  The pinnacle of Easter candy yumminess, though, has got to be the Cadbury WHITE Mini Eggs, which were available exclusively at Target for 2014 (I'm still unclear as to why the plethora of candy exclusivity, but that is a matter for another day).  I found myself buying a bag here and a bag there, stashing them away, only to sneak an egg here, and another egg there (that might explain the five pounds I gained during Easter...and also that candy is not something I give up for Lent).  Needless to say, the White Mini Eggs need to go (and go quickly!) or this egg sneaking thing could last all spring.  And so I made these:

Cadbury White Blondies with Peanut Butter Chips
Adapted from Averie Cooks
Printer-friendly copy

1 stick butter, melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Cadbury White Mini Eggs
½ cup peanut butter chips

Preheat oven to 350 degrees.  Line an 8x8 baking pan with aluminum foil, spray with cooking spray and set aside.  Melt the butter in a microwave-safe bowl or measuring glass.  Place the egg, brown sugar, and vanilla in a large mixing bowl, add in the melted butter, and whisk until smooth. Add the flour and stir until combined.  Mix in the Cadbury White Mini Eggs.  Transfer the batter to the baking pan and smooth the top with a spatula.  Sprinkle the peanut butter chips evenly over the top of the batter and press them down lightly to set.  Bake for 23-25 minutes.  Allow bars to cool completely before slicing.

Serves: 16 bars, 213 calories each