Peanut Butter Chocolate Chip and Bacon Blondies

Wednesday, February 22, 2012

Peanut Butter Chocolate Chip and Bacon Blondies

I’ve been on a big bacon kick lately. I’m not sure why, but I’ve just been throwing bacon into everything. No one is complaining about this recent obsession. I needed a sweet treat to share with friends and my mind instantly went to bacon. I found this recipe and knew it would be a hit.

I decided to throw some bittersweet chocolate chips into the blondie batter. And once again, I used Peanut Butter and Co’s White Chocolate Wonderful in the frosting (which was AMAZING). After initial taste testing, we decided they needed more bacon so I crumbled more bacon on top than the original recipe listed. I have reflected my changes in the recipe below.

Peanut Butter Chocolate Chip and Bacon Blondies

Peanut butter, chocolate, and bacon make an amazing combination!

Yield: 24 bars

Ingredients:

For the Blondies
1 cup of butter, melted
2 cups of brown sugar
2 eggs
2 teaspoons of vanilla
1 teaspoon baking powder
1/4 teaspoon of baking soda
Pinch of salt
2 cups of all-purpose flour
1 cup bittersweet chocolate chips
6 sliced of bacon, fried and crumbled

For the Peanut Butter Frosting
1 stick butter, softened
3/4 cup creamy peanut butter
2-3 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk
9 slices bacon, fried and crumbled

Directions:

For the Blondies
Preheat oven to 350.

In a large bowl, whisk together sugar and melted butter until smooth. Add in eggs and vanilla.

Combine dry ingredients together, and whisk into the batter. Fold in chocolate chips and bacon.

Spread evenly in an 9 x 13 pan. Bake for 30-35 minutes, or until done.

For the Peanut Butter Frosting
Cream butter and peanut butter. Add sugar gradually. Add vanilla. Add milk 1 tablespoon at a time until desired consistency is reached. More liquid may be needed depending on how thick or creamy you want the frosting.

Frost blondies, then top with crumbled bacon.

Recipe from How Sweet It Is

Bars and Brownies, Dessert

1 comment »

9 Responses to “Black & White Blondies”

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1

Eva @ Eva Bakes — February 27, 2013 at 8:43 am
I love white chocolate! It tastes especially good in cheesecake (and blondies, too). Can’t wait to try this recipe.
- beantownbaker — March 3rd, 2013 @ 11:11 am
  
  I haven’t made a white chocolate cheesecake yet, but I bet the subtleness would be great in cheesecake.
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2

Ashley Bee (Quarter Life Crisis Cuisine) — February 27, 2013 at 10:51 am
I never realized blondies had white chocolate! These look so good! I looove white chocolate but love it even more with a burst of semi-sweet too.
- beantownbaker — March 3rd, 2013 @ 11:12 am
  
  Not all blondies are created equal. Some have white chocolate and some don’t. I think from now on, I’m going to use this recipe for my base recipe for blondies.
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3

Ashley — February 27, 2013 at 1:05 pm

Oooooh these look great! I’m in the same boat with white chocolate. I loooove dark, and always get a little turned off by the “fakeness” of white chocolate, but lately, it’s been a welcome addition.
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4

Shannon — February 27, 2013 at 5:57 pm

these look absolutely fabulous!!
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5

chelsea @ serves two — February 27, 2013 at 11:47 pm

oh yum. i’m a HUGE white chocolate fan. these sound fabulous!
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6

carolg — March 26, 2013 at 5:50 pm
ok, so i’m wondering if my appeal to a middle of the road crowd could be semisweet chocolate? what do you think?
- beantownbaker — April 1st, 2013 @ 8:44 am
  
  I think semi-sweet would work just fine.

Peanut Butter Chocolate Chip and Bacon Blondies