Chewy Chunky Blondies


I was born with with whitest of white hair and was always so proud that I never once had to color my hair. People would always ask me where I got my color done but never believed me when I told them it was natural.


Reflective of all aspects of being a parent, my hair has never been the same since giving birth to baby #1. My beautiful blonde hair is now a dark, nasty dirty dishwater color, plus it is also naturally curly. I am assuming both changes are the result of losing almost all of my hair about 3 months after giving birth. After 6 babies, my poor hair follicles have been traumatized and have no memory of the beauty they once produced.


These blondies are in honor of my once beautiful, naturally blonde hair. Most days I would admit the sacrifice was well worth it. On the days I want to give all six kiddos back, I just drown my sorrows in a decadent treat like these....
Chewy Chunky Blondies
by Dorie Greenspan
2 C flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter, at room temperature
1 1/2 C light brown sugar
1/2 C sugar
2 eggs
1 tsp vanilla
1 C chocolate chips
1 C butterscotch chips
1 C chopped pecans
1 C shredded coconut

1. Preheat oven to 325 degrees. Spray a 9x13 inch pan and set aside.
2. In your mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition, then add vanilla. Reduce the mixer to low and add the flour, baking powder and soda, and salt. Mix just until incorporated. Use a rubber spatula to mix in the chips, nuts and coconut.
3. Evenly spread batter into the prepared pan and bake for about 40 minutes, or until a knife inserted in the middle comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a cooling rack and cool completely before cutting into bars.

Sticky Fingers Bars

If you are dieting right now to fit into that favorite summer outfit, or look better in your swimsuit, you need to leave this post immediately! There is nothing healthy, or good for you in these bars. Just oh so good....
By far, Snickers are my favorite candy bar, so when I first saw this recipe, I knew I had to make them. Me oh my.....
They are rich, gooey, salty and 100% completely indulgent. Sounds like the perfect snack for me before I head to the gym :)
Don't you just want to dive right into that pool of chocolate, peanut butter and peanuts?
Sticky Fingers Bars
For the crust:
1 C butter, at room temperature
1 C sugar
1 Tb vanilla
2 C flour
1/2 C salted peanuts, chopped coarsely
4 (2.07 oz) Snickers bars, sliced into 1/4" slices

For the filling:
3 large eggs
1 1/4 C sugar
1/4 C light corn syrup
2 Tb butter, melted
1 Tb vanilla
pinch of salt

For the topping:
1 C smooth peanut butter (I will use 3/4 C next time I make these)
1 C salted peanuts, coarsely chopped
1/2 C chocolate chips

1. Preheat the oven to 375 degrees and lightly spray a 9x13 pan. In your electric mixer with a paddle attachment, beat the butter, sugar and vanilla for 1 minute until creamy. Add the flour and peanuts and mix just until incorporated. Press the dough evenly into the prepared pan and bake for 18-20 minutes until the crust in golden brown. (You might need more time than this. I baked mine for 18 minutes, but the end result was gooey crust in the middle of the pan. Look for the golden crust more than the time) Allow to cool for 10 minutes.
2. To make the filling, whisk in a medium bowl the eggs, sugar, corn syrup, butter, vanilla and salt until combined. Cover the top of the baked crust with an even layer of Snickers slices, leaving about 1/4" between slices. Pour the filling mixture over the crust and bake for 30 minutes, or until set. The filling should not wiggle when you shake the pan. (Again, I needed more time than the 30 minutes so check on the wiggling more than the time.) Cool for 30 minutes.
3. Spread the peanut butter in an even layer on top of the filling. Sprinkle on the chopped peanuts in an even layer. Melt the chocolate chips in the microwave for 30 seconds. Stir then microwave for another 30 seconds. Drizzle the top with chocolate and refrigerate until completely cold, about 2 hours.
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