Spring is here and I can't stop sneezing. I have a love-hate relationship with Spring. As in it's my favorite season but it makes me terribly miserable. Today we walked to the library and I felt like I was at the beach. Seriously. . . the sky was really blue with white fluffy clouds. In fact, I think the air was pretty clean (i'd have to ask the hubby about that one, he would know). The kids even went down for naps super easy (they slept in. . . thank you time change!).
Last month, I made these amazingly wonderful bars for our lunchtime snack. They were the perfect treat because. . . what's that you see on top of them. . . yes. . . it is just what it looks like. . . Reese's Peanut Butter Cups. Seriously, could it get any better?
Peanut Butter Cup Blondies
Borrowed & adapted from Gingerbread Bagels
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp. baking soda
1 cup light brown sugar, packed firm
1/3 cup unsalted butter, melted
1 tbsp vanilla (i just pour it in. . . no measuring needed)
1 large egg at room temperature
9 regular sized peanut butter cups or a bag of miniature ones cut in half. (It may actually be cheaper to do the miniature ones than buying 5 packages of cups).
:: Preheat oven to 350 degrees.
:: Lightly grease an 8x8 pan.
:: In your mixer (I used my stand mixer with paddle attachments), mix sugar, butter and vanilla. Add large egg and mix to combine.
:: Slowly add in your dry ingredients and mix until they are ALMOST all combined. Then take the bowl out of the mixer and fold it all in together. Thrown 6 chopped up Peanut butter cups into the batter and carefully fold them into the batter. Spread evenly in your baking dish.
:: Bake for 20 minutes. Add the rest of the chopped Peanut Butter Cups by pressing them gently into the top. Bake for 5 more minutes. Let cool and then cut into squares. . . if you can resist waiting. :)