Peanut Butter Heath Bar Blondies

Peanut Butter Heath Bar Blondies

Makes about 24

for the bars:

1-1/2 cups unsalted butter, softened

1-1/2 cups creamy peanut butter

2-1/2 cups granulated sugar

3 large eggs, at room temperature

2 tablespoons vanilla extract

3 cups self-rising flour*

for the topping:

1 cup peanut butter chips

3 tablespoons heavy cream

4 coarsely chopped Heath bars or chocolate covered toffee bars (about 1

cup)

1/2 cup finely chopped unsalted peanuts

Preheat oven to 325 F (160 C). Grease and flour a 18 x 12 x 1-inch jelly roll pan. In a large

bowl, beat together the butter and the peanut butter

until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and

mix well. Add the flour and beat until well

incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or

until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool

to room temperature To prepare the topping: In a small saucepan over medium heat,

melt the peanut butter

chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively

over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to

room temperature, or overnight, before cutting and serving. Cut into 24 bars.