These past several weeks, I have been on a mission to find the new M&M’s Candy Corn White Chocolate candies. I’ve searched several different stores to no avail. It turns out that it’s going to take some time to stock store shelves everywhere, but eventually, you should be able to find them at your local Walmart. I love white chocolate so I cannot wait to try them!
Being that I could not find the new candy for this recipe challenge, I was allowed to use any type of M&M’s. My favorite, hands down is the peanut butter M&M’s. Emma recently tried them and I think they’re her new favorite too.
When researching what I wanted to make, I had the peanut butter M&M’s in mind. I had never made blondies before in my life, and I thought they would go nicely with the candy I’m using. I found a traditional recipe for peanut butter blondies and added the candy.
Step one was to melt the 1 cup each of brown sugar and granulated sugar and 1 stick of unsalted butter in a saucepan. Once that was done, I mixed in 1/2 cup peanut butter and set it aside to cool slightly.
Next, I mixed 2 1/2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon seasalt in a separate bowl.
Two eggs and 1 teaspooon vanilla were added to the saucepan, just before folding the mixture in with the flour mixture. This took some elbow grease. The mixture was extremely stiff. I ended up folding 2 cups of peanut butter M&M’s with my hands, which made it easier.
Then I placed the mixture in a greased 9×13″ pan, and baked at 350 degrees for 25 minutes.
Don’t they look great? They tasted awesome!