These blondies were my solution to the handful of Kit Kat bars in our variety bag of candy. I used a blondie recipe from the America’s Test Kitchen cookbook, but swapped out their mix-ins for some chopped candy bars and white chocolate chips.
Two Years Ago: Figgy Wild Rice, Mushroom, and Sourdough Dressing
Kit Kat Blondies with White Chocolate Chips
blondie recipe from America's Test Kitchen Cookbook
-1 1/2 cups all-purpose flour
-1 tsp baking powder
-1/2 tsp salt
-1 1/2 cups packed light brown sugar
-12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled
-2 large eggs
-4 tsp vanilla extract
-1 cup chopped Kit Kat bars (I believe this was about 12 fun-sized bars)
-1/2 cup white chocolate chips
1. Heat oven to 350F. Line a 9 x 13 inch pan with foil and coat with cooking spray.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Whisk the brown sugar and butter together in a medium bowl until combined. Whisk in the eggs and vanilla. Stir in the flour mixture, just until combined. Stir in the Kit Kats and white chocolate chips.
4. Spread batter evenly into prepared pan. Bake for 22-25 minutes, until an inserted toothpick comes out clean. Cool on a wire rack until room temperature before slicing and serving. Bars will keep at room temperature for 3-4 days, wrapped in an airtight container.