Peanut Butter Cup Blondies

Most of the country is burning up in a massive heat wave right now. And Wisconsin is no exception. We've been eating take-out and cereal because turning on the stove or oven is not an option. Even poor Buster is hot... He keeps sneaking off to lay on the bathroom floor. Since I'm not making food the next few posts are things I've made within the last few weeks. I'm also going to be posting some non-cook things too! Hope you can enjoy these when it cools down.

I'm a sucker for blondies! Whenever I see a new recipe for these yummy goodies I stop and stare. Long and hard. When I found these I knew it wouldn't be long before I made them... And lo and behold it was within the week.

Reeses Peanut Butter Cups! Heaven in candy form! 

Peanut Butter Cup Blondies

(Original Recipe from Crepes of Wrath)

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup unsalted butter, cubed and room temperature

1 1/2 cups packed brown sugar

2/3 cup peanut butter

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 eggs, room temperature

30 Reeses Peanut Butter Cups (about 1 bag), chopped

1/3 cup white chocolate chips

Preheat oven to 350 degrees F. Grease a 9x13 inch pan. In a medium bowl, combine flour, baking powder and soda, and salt. In another bowl, beat together the brown sugar and butter until light and fluffy, at least 3 minutes. Mix in the eggs, one at a time, then add the peanut butter, vanilla, and almond extract, until well incorporated.

Slowly add the flour mixture to the wet mixture until just moistened and combined, be careful to not over mix the dough. Fold in the chopped Reeses and white chocolate chips.

As the dough is thick, it's easiest  to press the dough into the pan (with clean hands of course). Bake for 20 minutes. Cover the top with aluminum foil and bake for another 5-10 minutes, or just until set. Allow to cool completely. Cut and serve.