Sunday, March 2, 2008

Chocolate And Peanut Butter Filled Peanut Butter Blondies

I have made these blondies for my folks several times in the past. I even made a batch for them this weekend but then mom called early this morning and indicated that they weren't coming for their usual Sunday dinner. So as usual, lucky for my co-workers, they get a nice little Monday treat!

These blondies are really good. I like how this recipe makes a small batch. You can definitely double the recipe and then bake them in a 9x13 pan for about 7 more minutes than the 'regular' batch size. The original recipe called for creamy peanut butter but I found that I liked the crunchy version better for this recipe.
Chocolate And Peanut Butter Filled Peanut Butter Blondies
Adapted from The Savory Notebook

3/4 cup crunchy peanut butter
1/4 cup (1/2 stick) butter or margaine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
8-oz. pkg REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme (or substitute 3/4 cup chocolate chips & 1/2 peanut butter chips)

Heat oven to 350*F.

Grease 8- or 9-inch baking pan.

Beat peanut butter, butter, and sugars in a large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended. Mix in chocolate chips. Spread batter in prepared pan.

Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

About 16 bars.

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