SNICKERS EASTER EGG BLONDIES.
Studded with SNICKERS, these rich blondies are cut into classic Easter egg shapes and decorated with candy melts for a fun and festive treat.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 12 SNICKERS Minis, chopped and divided
- 1/2 cup prepared vanilla frosting
- 1 oz pastel purple candy melts, melted
- 1 oz pastel yellow candy melts, melted
- 1 oz pastel blue candy melts, melted
SNICKERS Minis Size Chocolate Candy Bars Bag, 40 oz
1 Preheat oven to 350°F. Line greased 9-inch square baking pan with enough parchment paper to overhang edges. Whisk together flour, baking powder and salt; set aside.
2 Melt butter in saucepan set over medium heat; stir in brown sugar. Remove from heat. Transfer to large bowl and let cool completely.
3 Whisk in egg and vanilla. Stir in flour mixture until just combined. Fold in half of the chopped SNICKERS Minis. Scrape batter into prepared baking pan; smooth top.
4 Bake on middle rack of oven for 20 to 25 minutes or until only a few moist crumbs adhere to toothpick inserted in center; let cool completely on rack.
5 Remove from pan and remove parchment paper. Spread frosting over top. Using 2-inch egg-shaped cookie cutters, cut out 12 blondie eggs (reserve remaining blondies for another use).
6 Decorate eggs with melted candy melts. Sprinkle with remaining chopped SNICKERS Minis.
Tip Alternatively, decorate with Easter sprinkles or pastel icing tubes instead of candy melts.