Some exciting things happened yesterday: my blog turned two years old, it was the one year anniversary of the hubby and I moving into our very first house, and my countdown to Christmas finally hit double digits (please don’t hate me for saying this…but only 98 days left!). It was a great day overall. Thank you all ever so much for your kind words for my “blogiversary”….I really appreciate each and every comment!
Yes, I have more blondies to share with you today. If you missed the ones I posted last week, here they are: Cake Batter Blondies.
These babies also have white chocolate chips in them but, in addition, have peanut butter and mini M&M’s. They are pure awesomeness. Why do mini things make things look cute? I don’t know… but it’s true. I love baking with M&Ms, in general. They add such a pop of color and of course, they taste great.
If you’re allergic to peanuts, you can always substitute Biscoff spread for the peanut butter. Enjoy your Wednesday!
4 tablespoons unsalted butter
3/4 cup white chocolate chips
1 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup white chocolate chips (additional to the 3/4 cup above)
1/4 cup mini M and M’s
Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper sprayed with non-stick cooking spray.
Place butter into a microwave safe bowl and microwave for 30-45 seconds until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
Place flour, sugar, baking soda and salt into a large mixing bowl. Stir to combine. Stir in 1/2 cup white chips then add eggs, peanut butter and melted white chocolate. Stir until well combined. Transfer to the prepared baking dish, spreading evenly then gently press the mini M and M’s over top. Bake for 30-35 minutes, until cooked through. Mine were done right at 30 minutes.
Recipe source: adapted from picky-palate.com