Categories: Brownies, Dessert

Ingredients

• 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 chip
• 3 tablespoons heavy cream
• 4 coarsely chopped Heath candy bars
• 1/2 cup finely chopped unsalted peanuts

Directions

1. Grease and flour a 18 × 12 inch jelly roll pan.

2. In a large mixing bowl, cream together the butter and peanut butter until fluffy.

3. Add in the sugar and beat until smooth.

4. Add in the eggs and vanilla; mix until well combined.

5. Add in the flour and beat until well mixed.

6. Evenly spread the batter into the jelly roll pan.

7. Bake at 325 degrees for 25-30 minutes or until a pick comes out with moist crumbs attached.

8. Let cool to room temperature.

9. In a saucepan, melt the peanut butter chips and cream over medium heat, stirring until smooth.

10. Drizzle the mixture over the cooled blondies.

11. Sprinkle the chopped Heath bars and peanuts on top.

12. Let cool to room temperature before slicing and serving.

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