NUTTER BUTTER-Candy Corn Blondies

Name: NUTTER BUTTER-Candy Corn Blondies
Prep time: 25 min
Total time: 45 min
Yield: 30
Ingredients: 2 cups flour; ½ tsp. baking powder; 1 cup butter, melted; 1½ cups brown sugar; 2 eggs, beaten; 1 tsp. vanilla; ¼ cup salted peanuts, chopped; 12 NUTTER BUTTER Cookies (peanut shape), coarsely chopped, divided; ½ cup candy corn

This dessert recipe will welcome fall with festive homemade bars filled with peanut butter cookies and peanuts and topped with candy corn.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 30 servings.

Ingredient list

2 cups flour
½ tsp. baking powder
1 cup butter, melted
1½ cups packed brown sugar
2 eggs, beaten
1 tsp. vanilla
¼ cup salted peanuts, chopped
12 NUTTER BUTTER Cookies (peanut shape), coarsely chopped, divided
½ cup candy corn

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Combine flour and baking powder. Mix butter and sugar in large bowl until blended. Add eggs and vanilla; mix well. Stir in flour mixture.

Add nuts and half the chopped cookies; mix well. Pour into prepared pan. Top with remaining chopped cookies; press into batter with back of spoon.

Bake 20 min. Top with candy corn; press gently into top of brownie with back of spoon to secure.

Bake 2 to 4 min. or until top is lightly browned and edges of dessert start to pull away from sides of pan; cool completely.

Use foil handles to remove dessert from pan before cutting into bars.

Recipe Tips

Note
Use a long serrated knife to cut the dessert into bars. The serrated blade will make it easier to cut through the candy corn pieces on top of dessert.
Special Extra
Melt 1 oz. white baking chocolate, or 1 oz. yellow or orange candy coating wafers as directed on package. Drizzle over cooled dessert. Let stand until firm before cutting dessert into bars.
Substitute
Substitute 1/3 cup peanut butter chips for the chopped peanuts.