Recipes

Butterscotch KitKat Blondies

October 6, 2015

Butterscotch KitKat Blondies

Everyone who knows me, knows that I’m not really a fan of Halloween. Sort of. I think it’s mostly the costume part. I love scary movies. I love the kitschy decorations. I love the pumpkins. I love the Roseanne Halloween themed episodes. I love the candy. Especially KitKat Bars.

KitKats will be my downfall. Especially this time of year when you can walk into any drugstore or grocery store and see a huge bag of “fun size” bars sitting there, calling to you, all for just a few bucks. ALL. THAT. CANDY. You unwrap one and take a bite. The sweet milk chocolate and crispy layers break in such a harmonious way that you can’t help but be sad when you realize you’ve already finished your KitKat. So you go back for another. I mean, two fun size ones are basically one. And then you go back for more. And before you know it, you’re sitting in shame on your couch, chocolate covered fingers, a sticky face and huddle under a blanket of plastic wrappers.

Butterscotch KitKat Blondies

So this year, like every year, I bought a bag of KitKats. And while I did enjoy my usual 6-piece scarfing down fiesta, I managed to save enough to bake something with them. Sometime for Halloween. Something for Autumn. And something to help extend the life of your KitKats beyond 3 hours. This year, for every Halloween party you attend you can bring along some Butterscotch KitKat Blondies.

Blondies are the oft-forgotten sibling of the brownie. In their basic start they are…well…pretty basic. But that’s a good thing because you can dress them up however you like. See!? It’s PERFECT for Halloween! Because of their basic nature, blondie bars are also really easy to make, meaning you can whip them up in under 20 minutes (not including baking) and all without having to use a mixer. Perfect for early morning or late night baking trances.

Butterscotch KitKat Blondies

One thing, and it’s a personal thing, is the baking of these blondie bars. Much like brownies (and most baked goods), I am not a fan of dry and crumbly bars. I like chewy. I like gooey. I like sticky. I like ’em moist. So, I have a tendency to underbake them. And when you bite into one, still warm from the oven or heated up just ever so slightly in the microwave, the ooey-gooey-ness becomes even more satisfying and decadent. So if you like your blondies less gooey (and there’s nothing wrong with that), then you should cook them at least 10 minutes longer than what is stated in the recipe below.

Happy Halloween!!

Butterscotch KitKat Blondies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Upgrade a blondie bar by making it butterscotch flavored…and then up it even more by tossing in a whole bunch of KitKats.
Servings Prep Time
16 squares 20 minutes
Cook Time
35 minutes
Servings Prep Time
16 squares 20 minutes
Cook Time
35 minutes
Butterscotch KitKat Blondies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Upgrade a blondie bar by making it butterscotch flavored…and then up it even more by tossing in a whole bunch of KitKats.
Servings Prep Time
16 squares 20 minutes
Cook Time
35 minutes
Servings Prep Time
16 squares 20 minutes
Cook Time
35 minutes
Ingredients
Servings: squares
Units:
Instructions
  1. First things first, get your oven preheated to 350ºF. Make sure that you've got the rack in the center of the oven too. Next up, grab an 8x8-inch pan and butter or spray it with cooking spray. Cut a piece of parchment paper (or tin foil) so that it fits in, but has an overhang on two sides (you'll use these "handles" to lift it out after baking). Place the parchment in the greased pan and then spray or butter it again. Dust with flour, shaking it about to cover every inch. Shake out any excess. Set aside.
  2. Add the butter to a small sauce pot and melt over medium heat. Stir every now and then to help prevent the butter from burning. If it starts to sizzle, turn the heat down a bit.
  3. Once the butter is all melted, stir in the dark brown sugar, adjusting the heat back up to medium if necessary, and stir with a rubber spatula. Continuously stir for about 3–5 minutes. The sugar will melt into the butter and become a thick and liquidy texture. Not all of the granules will melt away. The color should lighten slightly.
  4. Turn off the heat and add in the vanilla and the salt, use a whisk to combine. Next, add in the heavy cream. Pour into a bowl, scraping every last bit in. Set aside to cool slightly.
  5. In another bowl, whisk or sift together the flour, baking powder and instant coffee.
  6. Whisk the egg into the sugar mixture until fully incorporated. Next, dump the bowl of flour in (or pour the wet into the flour, it really doesn't matter) and then use a rubber spatula (the easiest choice is the one you stirred the butter and sugar with…save on dishes!) to stir together until no streaks or clumps of flour remain.
  7. Fold in the chopped KitKat bars.
  8. Pour the batter into the greased and lined pan. Use an offset spatula or the back of a spoon to push the batter out as evenly as possible. If you find the batter sticks to your spatula, either spray with cooking spray or dip in water.
  9. Grab a few more KitKats (because a smart and gluttonous person will ALWAYS buy extra KitKats) and break them up and sprinkle on top of the bar.
  10. Slide the pan into the oven and bake for 15 minutes. When that time is up, bake for another 15 minutes. Check with a toothpick to see if any wet batter comes out from the center, if it does, put it back in for 5 minute increments until you no longer do. If it comes out clean, remove the pan and put on a wire rack to cool for 15 minutes. Afterwards, pull on the parchment handles and lift out the bar and let cool on the wire rack sans pan.
  11. Cut into squares and enjoy!
Recipe Notes

It really makes a difference in how long you cook the sugar and butter together. If you just mix until combined, it will taste sweeter. You're trying to caramelize the butter and the sugar together, cooking it too short will now allow this.

Share this Recipe
Powered byWP Ultimate Recipe

You Might Also Like