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Peanut Butter Candy Bar Blondies

by on October 29, 2012 · 16 comments

One of the nice things about fall is that the baking aisle expands somewhat and stores in my area start carrying new products.  Case in point, the new  Hershey’s Baking Melts which I found last week while searching for some milk chocolate to put in  mousse-topped cupcakes.   The cost of a 10 oz bag of Baking Melts was about the same as two giant Hershey’s bars, so I went ahead and bought a bag.  As expected, they melted quite easily and worked well in the mousse, but where they really stood out was in these peanut butter bar cookies.

peanut butter candy bar blondies

Baking melts are designed to melt into little layers, and as you can see by the cross-section, they lived up to their promise.   The peanut butter base was a perfect match for the milk chocolate, but now I’m going to have to find the semisweet flavor and try a few  more recipes.

Here’s a lovely photo of the bag to help you identify them next time you’re in the baking aisle.

Hershey's Baking Melts

Peanut Butter Candy Bar Blondies
Prep time
Cook time
Total time
Peanut Butter Candy Bars
Recipe type: Dessert
Cuisine: American
Serves: 32
  • 1 stick (4 ounces) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon mild molasses
  • 2 large eggs, room temperature
  • 1/2 cup (5 ounces weight) creamy or crunchy peanut butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus an extra pinch
  • 1 1/2 cups (6.8 ounces) all-purpose flour
  • 1 cup Reese’s Minis
  • 1 cup Hershey’s milk chocolate melting chips
  • 1/2 cup Reese’s Pieces
  1. Preheat oven to 350°F Line a 9x13 inch metal pan with nonstick foil. For a half batch, use an 8 inch square metal pan.
  2. In a small saucepan or microwave-safe bowl, melt the butter. Pour the hot butter into a large mixing bowl and add the brown sugar. Stir well and let cool slightly to that the brown sugar melts a little bit.
  3. Whisk in the vanilla, molasses, room temperature eggs, and peanut butter.
  4. Add the baking powder and salt and whisk until blended, then gently whisk in the flour.Stir in melting chips, Reese’s Minis and Reese's Pieces (if using).
  5. Spread in the pan and bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean
-- For a half batch, use half the ingredients and bake in an 8 inch square pan. -- If eggs are room temperature, you won't have to beat (whisk) them quite as hard to mix them with the other ingredients and will probably end up whisking less air into the batter. In my experience, whisking or stirring ingredients rather than beating them usually makes a denser, less cakey, bar. these are not cakey at all.


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Published on October 29, 2012

{ 16 comments… read them below or add one }

Jennifer October 29, 2012 at 11:38 am

Those look delicious. I haven’t seen them in the stores here yet (midwest) but I’ve only been to Target and Walmart in the past week.

Tara @ Chip Chip Hooray October 29, 2012 at 11:40 am

These look amazing! I’ll have to keep an eye out for the Baking Melts in my grocery store. :)

Chewthefat October 29, 2012 at 12:23 pm

I can’t wait to get back to baking once this stupid hurricane has passed! This photo only makes me more eager!

Cookie Sleuth October 29, 2012 at 4:34 pm

I will have to look out for these!

joan trueblood October 29, 2012 at 4:53 pm

They DO look yummy! I haven’t seen them here, either (East Coast: Hurricane Central tonight.) But I am wondering if the chocolate “feves” that Jacque Torres uses in his Famous NY Times CCC recipe would do the trick. They are usually available @ Whole Foods. Pricey, but a very good chocolate, and they do kind of melt into the cookie. Hey, Anna, have you spied the cookie contest between the Presidential candidates’ wives this year? I haven’t seen anything yet. Maybe I’ll Google it.

Sue October 29, 2012 at 5:24 pm

Those definitely look worth trying!!

Anna October 29, 2012 at 5:26 pm

Joan, yes! Family Circle has already held the contest. I’ve made both recipes multiple times, but haven’t done a big post on it. Will probably post something closer to election day.

Martha in KS October 29, 2012 at 6:37 pm

I buy Wilton’s Melts which come in different colors, plus chocolate. I wonder if they’re similar.

Katrina October 29, 2012 at 6:59 pm

I’m positive the JT feves taste must better, but love that Hershey’s has a version of a flatter disk and more affordable and someday easier to find than the feves. Haven’t seen them around these parts yet.

Katrina October 29, 2012 at 7:02 pm

much not must

C L October 29, 2012 at 8:02 pm

I will have to keep an eye open for them at WalMart or Target next time I get to the “big city”. ;) Not much chance my local supermarket will get these any time soon. On the good side, I am delighted to see Hersheys has finally developed these disks. Those blondies look delicious! They are absolutely on my “must-make-and-soon” list. :) Not to mention I might finally have the chance to make the JT chocolate chip cookie recipe that was so popular.

Jennifer October 30, 2012 at 8:35 am

I found the page for them at Hershey’s website that includes recipes. However, when I go to their “product locator,” they aren’t listed. Darn.

Anna October 30, 2012 at 9:05 am

My guess is that the product locator hasn’t caught up with the actual distribution. Just check the baking aisle and maybe you’ll be lucky :)

Rebecca October 30, 2012 at 9:36 am

Droolworthy! I haven’t seen those melt yet around here.

Carole Resnick October 30, 2012 at 6:06 pm

YUM!! Will make this weekend,

Jennifer J-W November 3, 2012 at 11:49 am

I found them! They actually had the Hershey’s melts in milk and semi-sweet chocolate at my local super walmart. I’m in Central IL, and they sell for $1.98 per bag. I bought two bags of the semi-sweet and used them in the NYT ccc recipe, so good!

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