Reese’s Peanut Butter and Milk Chocolate Chip Blondies

I remember the first time I tasted a Reese’s Peanut Butter Cup. It was Halloween, and my older brother, always the cool one, traded me one of his for three of my less exciting candy bars. That perfect combination of salty peanut butter and sweet milk chocolate was pure magic. These blondies capture that same magic, but in a soft, chewy bar that’s perfect for sharing (or not!).

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Servings: Approximately 72 bars
• Yield: One 15-1/2×10-1/2×1-inch pan
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1⁄2 cups packed light brown sugar
• 1 cup butter or 1 cup margarine, melted
• 1⁄2 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 3⁄4 cups Reese’s peanut butter and milk chocolate chips, divided (11-oz.pkg.)
• 1⁄4 teaspoon shortening (do not use butter, margarine, spread or oil)

Equipment Needed

• 15-1/2×10-1/2×1-inch jelly-roll pan
• Large mixing bowl
• Small microwave-safe bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Wooden pick or toothpick

Instructions

1. Preheat your oven to 350°F (175°C). Prepare the baking pan by greasing a 15-1/2×10-1/2×1-inch jelly-roll pan thoroughly. This will ensure the blondies release easily after baking.

2. In a large bowl, stir together the 1 1⁄2 cups packed light brown sugar, 1 cup melted butter (or margarine), and 1⁄2 cup sugar. Make sure the butter isn’t too hot when you add the sugar, as this can affect the texture of the final product. Use an electric mixer or a sturdy whisk to fully combine the ingredients.

3. Beat in the 2 eggs and 2 teaspoons vanilla extract until the mixture is smooth and well combined. Incorporate each egg fully before adding the vanilla extract. This helps to create a better emulsion and a more consistent batter.

4. In the same bowl, add the 2 cups all-purpose flour and 1 teaspoon salt. Beat the mixture just until the flour is blended in. Be careful not to overmix, as this can result in tough blondies. A few streaks of flour are okay; they will disappear as you incorporate the chocolate chips.

5. Stir in 1-1/2 cups of the Reese’s peanut butter and milk chocolate chips. Reserve the remaining 1/4 cup of chips for the topping. Spread the batter evenly in the prepared jelly-roll pan.

6. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean and the surface is lightly browned. Keep a close eye on them as ovens can vary. Start checking for doneness at 25 minutes. If the edges are browning too quickly, you can tent the pan loosely with foil.

7. Cool the blondies completely in the pan on a wire rack before cutting them into bars. This is crucial for clean cuts. If you try to cut them while they’re still warm, they’ll be too soft and will crumble.

8. While the blondies are cooling, prepare the chocolate drizzle. In a small microwave-safe bowl, place the remaining 1/4 cup chips and 1/4 teaspoon shortening. The shortening helps create a smooth, shiny drizzle.

9. Microwave at HIGH (100% power) for 30 seconds; then stir. If necessary, microwave at HIGH for an additional 15 seconds at a time, stirring after each heating, until the chips are melted and the mixture is smooth when stirred. Be very careful not to overheat the chocolate, as it can seize.

10. Once the blondies are completely cooled, drizzle the melted chocolate mixture over the bars. Let the drizzle set before cutting the blondies into bars.

11. Cut into bars. This recipe yields about 6 dozen bars.

Expert Tips & Tricks

• Don’t overbake: Overbaking will result in dry, crumbly blondies. Aim for slightly underbaked, as they will continue to set as they cool.
• Melted Butter Temperature: Ensure the melted butter isn’t too hot when combined with the sugars, as this could result in a greasy batter. Let it cool slightly before using.
• Room Temperature Eggs: Using room-temperature eggs helps the batter emulsify better, leading to a smoother, more consistent texture.
• Even Baking: For even baking, make sure the oven is properly preheated and the pan is centered on the rack.
• Line the Pan: For easier removal, you can line the pan with parchment paper, leaving an overhang on the sides. This will allow you to lift the entire batch of blondies out of the pan.
• Make-Ahead Tip: You can prepare the batter a day ahead, cover it tightly, and store it in the refrigerator. Bring it to room temperature before baking.
• Chip Swaps: Feel free to experiment with different types of chocolate chips or add chopped nuts for extra crunch.

Serving & Storage Suggestions

These Reese’s Peanut Butter and Milk Chocolate Chip Blondies are best served at room temperature. They make a delightful treat with a cold glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee.

• Storage: Store leftover blondies in an airtight container at room temperature for up to 3 days.
• Refrigeration: For longer storage, keep them in the refrigerator for up to a week. Bring to room temperature before serving.
• Freezing: You can freeze these blondies for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe container. Thaw at room temperature before serving.

Nutritional Information

Please note that these are estimates and will vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (1 bar)	% Daily Value*
Calories	60 kcal	3%
Total Fat	2.7g	4%
Saturated Fat	1.7g	8%
Cholesterol	12.7mg	4%
Sodium	54.3mg	2%
Total Carbohydrate	8.5g	2%
Dietary Fiber	0.1g	0%
Sugars	5.8g	N/A
Protein	0.6g	1%

*Based on a 2,000-calorie diet.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to choose a blend that contains xanthan gum for binding.
• Different Chocolate Chips: Try using dark chocolate chips, white chocolate chips, or even butterscotch chips for a different flavor profile.
• Nutty Blondies: Add 1/2 cup of chopped peanuts, walnuts, or pecans to the batter for extra crunch and flavor.
• Peanut Butter Swirl: Swirl a tablespoon of peanut butter into the batter before baking for a marbled effect.
• Cookie Butter Variation: Substitute some of the peanut butter chips with cookie butter chips.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: Yes, but you may need to adjust the baking time. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time.

Q: Can I use natural peanut butter?
A: It’s recommended to use a processed peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter tends to be oilier and can affect the blondies’ consistency.

Q: Can I add more chips?
A: Absolutely! Feel free to add more chips to your liking. Just be mindful that adding too many chips can make the blondies more difficult to cut.

Q: How do I prevent the chocolate from seizing when melting?
A: Heat the chocolate in short intervals and stir frequently. Adding a small amount of shortening or oil helps to create a smoother consistency and prevents seizing.

Q: My blondies are too soft. What did I do wrong?
A: They might be underbaked. Next time, bake them for a few more minutes, until a wooden pick inserted in the center comes out clean. Also, make sure to let them cool completely before cutting.

Final Thoughts

These Reese’s Peanut Butter and Milk Chocolate Chip Blondies are a guaranteed crowd-pleaser. Their soft, chewy texture and the irresistible combination of peanut butter and chocolate make them the perfect treat for any occasion. Don’t be afraid to experiment with different variations and make them your own. I hope you enjoy baking and sharing these delicious blondies as much as I do!