Peanut Butter Heath Bar Blondies
***Blondies***
1 1/2 cups unsalted butter -- softened
1 1/2 cups smooth peanut butter
2 1/2 cups sugar
3 large eggs -- at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour
***Topping***
1 cup peanut butter chips
3 tablespoons heavy cream
4 Heath bars - about 1 cup -- coarsely chopped
1/2 cup unsalted peanuts -- finely chopped
Preheat oven to 325 degrees.
Grease and flour a 12x18-inch jelly roll pan.
In a large bowl, beat together the butter and the peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature.
To prepare the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top.
Allow to cool to room temperature, or overnight, before cutting and serving.
Yield:: 24 3-inch blondies
Recipe Source: The Magnolia Bakery Cookbook
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