Reese’s Pieces Peanut Butter Blondies are the ultimate treat for anyone who loves the combo of peanut butter, chocolate, and that crunchy candy shell. If you’re obsessed with Reese’s treats like Reese’s Pieces Cookies and classic Reeses Brownies, this blondie recipe is about to become your new go-to dessert for parties, bake sales, or cozy nights in.
Nutritional Benefits
These blondies are definitely a dessert, but you can still make mindful choices with your ingredients. Using real butter and peanut butter adds some protein and healthy fats, while eggs provide additional protein and structure. You can also swap in whole-wheat pastry flour or a portion of oat flour for added fiber, and choose dark chocolate chips for a tiny antioxidant boost.
Here’s an approximate nutrition breakdown for one blondie (assuming 16 pieces from an 8×8 pan):
| Nutrition | Per Blondie (approx.) |
|---|---|
| Calories | 260 |
| Carbohydrates | 30 g |
| Protein | 5 g |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Sugar | 22 g |
| Fiber | 1 g |
| Sodium | 160 mg |
These numbers will vary depending on the exact brands of ingredients and add-ins you use, but they give you a useful baseline for planning.
Ingredients & Substitutions
Here’s what you’ll need to make these chewy, buttery blondies packed with Reese’s candy and chocolate.
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Unsalted butter, melted | Adds richness, moisture, and chew | Salted butter (reduce added salt slightly), or vegan butter stick for dairy-free |
| Creamy peanut butter (not natural) | Main flavor, fat, and structure | Natural PB (stir very well and add 1–2 tbsp extra flour), almond or cashew butter for a twist |
| Granulated sugar | Sweetness and light texture | Coconut sugar (slightly deeper flavor), or all brown sugar for extra chew |
| Brown sugar | Chewiness, moisture, caramel flavor | Light or dark brown sugar both work; mix of white + 1 tsp molasses |
| Large egg | Binding, structure, richness | 1 flax egg (1 tbsp ground flax + 3 tbsp water) for vegan version |
| Vanilla extract | Enhances overall flavor | Vanilla bean paste or omit if necessary |
| All-purpose flour | Structure and base of blondie | Half AP + half whole-wheat pastry flour; 1:1 gluten-free baking blend |
| Cornstarch | Makes bars extra soft and chewy | Omit, or replace with extra flour (texture slightly different) |
| Baking soda | Light lift and tenderness | ¼ tsp baking powder for each ¼ tsp baking soda (texture changes slightly) |
| Salt | Balances sweetness and boosts flavor | Fine sea salt or kosher salt (adjust amount to taste) |
| Reese’s Pieces candies | Crunchy candy texture and peanut butter flavor pops | Peanut butter chips, chopped peanut butter cups, or M&M’s |
| Semi-sweet chocolate chips | Chocolate pockets in every bite | Dark, milk, or white chocolate chips; chopped chocolate bars |
Equipment Needed
– 8×8-inch square baking pan
– Parchment paper
– Mixing bowls (one large, one medium)
– Whisk and rubber spatula or wooden spoon
– Measuring cups and spoons
– Knife and cutting board (for slicing bars)
– Cooling rack
Step-by-Step Instructions
Here’s how to make these Reese’s Pieces Peanut Butter Blondies in under an hour from start to finish, and you can easily serve them alongside Reese’s Pieces Cookies or other Reese’s-inspired treats for a fun dessert spread.
1. Prep your pan and oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the blondies out easily. Lightly spray or grease the parchment.
2. Combine dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside to prevent overmixing later.
3. Mix butter and peanut butter
In a large bowl, whisk the melted butter and creamy peanut butter until smooth and fully blended with no streaks.
4. Add sugars and vanilla
Whisk in the granulated sugar and brown sugar until the mixture looks thick, glossy, and slightly lighter in color. Stir in the vanilla extract.
5. Incorporate the egg
Add the egg and mix just until it disappears into the batter and looks smooth. Avoid overbeating to keep the blondies dense and fudgy.
6. Add dry ingredients
Using a spatula, gently fold the dry mixture into the wet ingredients until only a few small streaks of flour remain. The batter will be thick and sticky.
7. Fold in candy and chocolate
Add the Reese’s Pieces and chocolate chips, folding just until they’re evenly distributed. Reserve a small handful of Reese’s Pieces for sprinkling on top if you like a bakery-style look.
8. Press into the pan
Transfer the batter to your prepared pan. Using a spatula or lightly greased hands, press and smooth it into an even layer. Sprinkle extra Reese’s Pieces on top and gently press them into the surface.
9. Bake
Bake for about 20–22 minutes, or until the edges are set, the top is lightly golden, and the center looks just barely done. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
10. Cool and slice
Let the blondies cool in the pan for at least 20–30 minutes, then use the parchment overhang to lift them onto a cutting board. Cool completely for the cleanest slices, then cut into squares and serve.
Troubleshooting & Pro Tips
– Blondies too dry or cakey?
They were likely overbaked. Pull them out as soon as the edges are set and the center is slightly soft. Remember, they continue to cook in the hot pan as they cool.
– Center sunk in the middle?
A slight dip is totally normal for dense blondies. If it’s very sunken, the batter may have been overmixed or underbaked. Next time, mix just until the flour disappears and bake an extra 2–3 minutes.
– Greasy texture?
Make sure you measure the peanut butter and butter accurately, and avoid using a very oily natural peanut butter without adjusting the flour. Chill the dough for 10–15 minutes if it seems extra greasy before baking.
– Want thicker, extra-chewy bars?
Bake in a slightly smaller pan (like a 7×7 if you have one) and add 2–3 extra minutes to the bake time.
– Boost the “Reese’s” factor
Swirl a couple tablespoons of melted peanut butter over the top before baking, or press chopped peanut butter cups into the warm blondies right after they come out of the oven.
Storage & Make-Ahead Tips
– Room temperature:
Store sliced blondies in an airtight container at room temperature for 3–4 days. For the best texture, place parchment or wax paper between layers.
– Refrigerator:
If your kitchen is very warm, store them in the fridge for up to a week. Let them sit at room temperature for 10–15 minutes before serving so they soften slightly.
– Freezer:
Wrap individual blondies tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2–3 months. Thaw at room temperature or warm briefly in the microwave.
– Make-ahead batter:
You can mix the batter, press it into the pan, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed.
Conclusion
Reese’s Pieces Peanut Butter Blondies are the kind of easy, crowd-pleasing dessert that disappears fast at any gathering, especially when you set them out next to fun treats like Reese’s Pieces Cookies and other chocolate–peanut butter favorites. Whether you bake a batch for a weeknight sweet tooth, a potluck table, or a holiday dessert platter, this recipe delivers that rich, chewy texture and bold Reese’s flavor every single time. If you love experimenting with peanut butter and chocolate, these blondies are the perfect starting point for all your playful, Reese’s-inspired dessert ideas.
FAQ
Can I double this recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan. Bake a bit longer, checking around 24–26 minutes. The center should still be slightly soft for fudgy blondies.
Can I make these gluten-free?
Use a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. The texture will be slightly different but still delicious.
Can I add nuts?
Absolutely. Fold in ½–1 cup chopped peanuts, pecans, or walnuts along with the Reese’s Pieces and chocolate chips for extra crunch.
Do these ship well?
Yes, they’re sturdy and hold up great in the mail. Wrap individual bars in plastic wrap and pack snugly in a tin or box with parchment between layers.
How do I make them a little “healthier”?
Use part whole-wheat pastry flour, reduce the sugar slightly, and use dark chocolate chips. For a higher-protein twist similar to Protein Reeses Cups, you can experiment by replacing 2–3 tablespoons of the flour with your favorite vanilla or peanut butter protein powder.
If you enjoy Reese’s-inspired bakes like Reeses Dessert and savory party recipes, you’ll also love serving these blondies alongside my game-day favorite Homemade Reese’s Eggs for the ultimate snack spread.
Follow me on Pinterest for more Reese’s Pieces Peanut Butter Blondies.
