Chocolate Dipped Reese's Blondie Bars

By srumbel

The method is simple, easy, and quick. You’ll start by preparing a pan of blondies. I like to think of blondies as a blonde brownie. They are similar in consistency and texture with wonderful hints of vanilla and brown sugar. Once the blondies are baked, they’ll cool for a bit before you trim off the outer edge and cut them into bars. Then they’ll get dipped in chocolate and adorned with crushed Reese’s Pieces Candy! You’ll get about 12 bars from one batch.

from centercutcook.com

Ingredients

• 2 cups all-purpose flour
• 2 and 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups packed brown sugar
• 3/4 cup butter, softened
• 2 teaspoons vanilla
• 3 large eggs
• 10 ounces chocolate flavored almond bark
• 1 cup crushed Reese’s Pieces candy

Preparation

Step 1

1.Pre-heat the oven to 350 degrees. Prepare a 13 x 9 inch pan by lining it with foil draped over the sides so that you’ll be able to easily remove the bars from the pan. Spray the foil with non-stick cooking spray.
2.In a large bowl, combine flour, baking powder and salt.
3.With your mixer, cream together butter and brown sugar until light and fluffy. Add in the eggs and vanilla and mix well.
4.Add the dry ingredients into the wet and mix until combined.
5.Pour this mixture into the prepared pan and use a spatula to smooth it out. Bake for about 30 minutes, or until the blondies are golden brown and the edges have firmed up a bit.
6.Allow the blondies to cool completely, then lift grab on to the edges of the foil and lift the blondies out of the pan.
7.Trim off the outer firm edge ( about 1/2 inch or so) of the blondies, then cut the remaining portion into 12 equal bars.
8.Melt the chocolate flavored almond bark according to the directions on the package.
9.Crush 1 cup of Reese’s Pieces candy.
10.Dip half of each blondie into the melted almond bark, coating about half of each bar on a diagonal.
11.Immediately sprinkle crushed Reese’s Pieces onto the chocolate before it starts to dry.
12.Allow the bars to chill in the fridge for about 15 minutes before serving so that the chocolate can firm up.