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This gooey, peanut buttery Halloween Peanut Butter Blondies recipe turns any autumn day into a party. It is packed with chocolate, bright candy, and lots of festive sprinkles making every bite taste like fall and fun in bar form. I reach for this when I want big flavors without tricky steps and I have never seen a single crumb left at a potluck or classroom party.
Ingredients
- Butter: brings richness and keeps the bars plush use unsalted for best control
- Brown sugar: adds caramel notes and extra chew look for soft fresh packs
- White sugar: helps the blondies brown and balances the peanut butter
- Peanut butter: creamy style blends right into the batter giving a smooth result
- Egg yolk: makes the texture tender and fudgy always use a fresh egg for this
- Eggs: hold everything together choose large eggs for consistent results
- Vanilla: deepens the flavor and brings warmth select pure vanilla extract for the best aroma
- Flour: all-purpose type builds structure without heaviness sift if lumpy
- Cornstarch: keeps blondies soft and almost melt-in-your-mouth it is my go-to secret
- Baking powder: lifts the blondies just enough for a bar that is dense but not wet
- Salt: sharpens both sugar and peanut butter flavors I use fine sea salt
- Semi-sweet chocolate chips: create melty pockets in every bite go for real chocolate not chips with waxy fillers
- Peanut butter chips: double the nutty flavor and give a creamy bite check the label for 100 percent peanuts
- Reese’s Pieces: crunchy and colorful making every slice scream Halloween
- Oreos: chopped for surprise bits of cookie use classic not double-stuf for best texture
- Halloween sprinkles: make the top festive seek out crisp styles so they hold up in the oven
- Always pick fresh and quality versions of these ingredients especially baking powder eggs and vanilla for best results
Step-by-Step Instructions
- Mix Butter Sugars and Peanut Butter:
- Start by preheating your oven to three hundred fifty degrees Fahrenheit. In a large mixing bowl blend melted butter with the brown and white sugars using a sturdy spoon or spatula for about a minute so the mixture is smooth and the sugars start to dissolve. Add the peanut butter and egg yolk mix until you get a shiny cohesive batter. Your kitchen should smell like pure comfort at this point
- Add Eggs and Vanilla Combine Dry Ingredients:
- Crack in your two eggs and add vanilla extract mixing until everything looks creamy and unified with no streaks. In a separate bowl whisk flour cornstarch baking powder and salt together so the leavening is mixed evenly. This ensures your blondies rise just right
- Combine Wet and Dry Fold in Candy:
- Add the dry ingredients to the wet mixture in two parts gently folding until just combined. Stop as soon as no streaks of flour remain so the blondies stay soft. Pour in chocolate chips peanut butter chips chopped Oreos and Reese’s Pieces. Fold just a few times so the chunks are scattered throughout but not broken up
- Bake Sprinkle and Cool:
- Transfer the batter to a parchment-lined baking pan smoothing the top. Scatter Halloween sprinkles evenly across the surface pressing them in lightly with your hands. Slide the pan into your oven and bake for twenty-five to thirty minutes. They are ready when the edges look set and the center is just a bit jiggly. Cool in the pan so the blondies firm up with that oozy center I love
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My favorite moment was the first time my nephew saw the bright pieces in his slice his eyes lit up and now we always bake these together before trick-or-treating. Peanut butter chips are my secret pick for that little extra something and everyone asks what makes them taste so rich
Storage Tips
Keep blondies in an airtight container at room temperature for up to five days. Layer wax paper or parchment between bars to prevent sticking. For longer storage freeze each bar wrapped tightly then seal in a freezer bag. Thaw on the counter and they taste as fresh as day one
Ingredient Substitutions
For nut allergies swap peanut butter for sunflower seed butter and skip the peanut butter chips. Use gluten-free flour blend cup for cup to make these celiac-friendly. Vegan butter and flax eggs will keep the texture nearly identical for dairy- or egg-free versions
Serving Suggestions
Serve blondies cut into large squares with cold milk for a classic combo. For a party tray slice into bite-sized pieces and stick in Halloween flags or festive picks. Top with a drizzle of melted chocolate or a sprinkle of flaky salt for the grown-ups. Vanilla ice cream scooped on top takes them to the next level
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Cultural and Seasonal Fun
Blondies are an American invention and their buttery base makes the perfect canvas for any holiday. Swapping in Halloween candies and bright colors turns a favorite into something special for October. Sharing these has become my family’s mini tradition on Halloween night right before heading out to trick-or-treat
Commonly Asked Questions
- → Can I use crunchy peanut butter for these bars?
Using creamy peanut butter helps ensure an even, smooth texture and better mixing, but crunchy will work for added bite.
- → What does cornstarch do in this dessert?
Cornstarch keeps the bars tender and chewy, preventing them from becoming overly cakey or tough.
- → How will I know when blondies are done baking?
The edges should be set and golden, while the center looks just slightly soft. Cool for gooey, perfect slices.
- → Are there easy substitutions for nut allergies?
Absolutely. Use sunflower seed butter instead of peanut butter for a nut-free version that’s just as delicious.
- → How do I store leftovers and keep them fresh?
Keep blondies in an airtight container at room temperature for up to five days, or freeze individually for longer storage.
- → Can I skip the candies and sprinkles?
You can leave them out for a classic peanut butter bar, though the mix-ins make these bars especially festive and colorful.