These blondies are a wonderful change of pace for summer!
The other day I needed a bar that was just a little different for a special event. This time around I wanted something with chocolate, but a light chocolate. So, this is the combo du jour I came up with.
Like I said these blondies, bars or whatever you prefer to call them definitely have a lighter taste, and that’s exactly what I wanted. For all of you loyal brownie fans – the true chocolate brownie still reigns supreme!
But there are times a person wants something a little different. These bars are great for dessert after a nice summer meal, a church get together, or really anytime at all.
I must say I really like them for a nice summer treat!
The best part is these bars start with a mix, AND are very easy to make! Who could ask for more?
FYI – the tan chips are peanut butter chips, but these bars would also be very good made with butterscotch chips in place of the peanut butter chips.
Let cool, cut into squares or any shape you want and enjoy!
White Chocolate Peanut Butter-Chocolate Chip Blondies
1 (15.25-ounce) package golden vanilla cake mix
1 (3.3-ounce) package instant white chocolate instant pudding
1/3 cup butter, softened
2 large eggs
2-3 tablespoons milk (soymilk, cow’s milk, rice milk)
3/4 cup white chocolate chips
3/4 cup Reese’s peanut butter chips
Topping: 1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees. Spray a 13 x 9-inch baking pan with non-stick spray; set aside. In a large bowl mix the cake mix, pudding mix, butter, eggs and milk with a large spoon until blended. Mix in the white chocolate chips and Reese’s peanut butter chips.
2. Spread and press into prepared pan. Sprinkle with mini chocolate chips, gently pressing into dough.
3. Bake for 25 to 30 minutes until just set. Do not over bake! Transfer to a wire rack and cool completely. Cut into bars.
Makes 24 bars – or fewer if you like them larger…:)