Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups smooth peanut butter
- 2 1/2 cups sugar
- 3 large eggs, at room temperature
- 2 tablespoons vanilla extract
- 3 cups self-rising flour
- Topping:
- 1 cup peanut butter chip
- 3 tablespoons heavy cream
- 4 coarsely chopped Heath candy bars
- 1/2 cup finely chopped unsalted peanuts
Directions
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Grease and flour a 18 × 12 inch jelly roll pan.
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In a large mixing bowl, cream together the butter and peanut butter until fluffy.
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Add in the sugar and beat until smooth.
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Add in the eggs and vanilla; mix until well combined.
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Add in the flour and beat until well mixed.
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Evenly spread the batter into the jelly roll pan.
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Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached.
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Let cool to room temperature.
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In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth.
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Drizzle the mixture over the cooled blondies.
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Sprinkle the chopped Heath bars and peanuts on top.
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Let cool to room temperature before slicing and serving.